High Protein Cheesy Baked Chicken Breasts
High Protein Cheesy Baked Chicken Breasts are juicy chicken breasts topped with a creamy three-cheese blend and baked to golden perfection in 35 minutes.
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 4 (6 ounces each) boneless skinless chicken breasts
- 1 teaspoon olive oil
- kosher salt to taste
- ground black pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
Toppings:
- 1 cup shredded part-skim mozzarella cheese
- ½ cup shredded sharp Cheddar cheese
- 2 tablespoon grated parmesan cheese
- 2 tablespoon light Mayonnaise
- 1 teaspoon dijon mustard
Instructions
- Preheat the oven to 400°F. Lightly grease a baking dish or line it with parchment paper.
- Pat the chicken breasts dry with paper towels.
- Place the chicken breasts in the prepared baking dish.
- Brush each chicken breast lightly with olive oil.
- Sprinkle the salt, black pepper, garlic powder, onion powder, and paprika evenly over each piece.
- In a small mixing bowl, combine the mozzarella, cheddar, parmesan, mayonnaise, and Dijon mustard.
- Stir until the mixture is well blended.
- Spoon the cheese mixture evenly over the tops of the chicken breasts.
- Using a spatula, spread the mixture into an even layer so each piece is fully covered.
- Place the baking dish in the oven and bake for 22 to 25 minutes, or until the internal temperature reaches 165°F and the cheese is melted and lightly browned.
- For extra browning, set the oven to broil on high and broil for 2 to 3 minutes. Watch it closely so the cheese does not burn.
- Remove the baking dish from the oven.
- Allow the chicken to rest for 5 minutes before serving.
Notes
Tips and Tricks
Dry the chicken before seasoning. Patting the chicken dry with paper towels before adding the oil and spices helps the seasoning stick and gives you a better result after baking. Don't skip the resting time. Letting the chicken rest for 5 minutes after it comes out of the oven keeps the juices inside. Cutting into it too soon will dry it out. Use an instant-read thermometer. Chicken breasts vary in size, so cook time can shift. The only reliable way to know the chicken is fully cooked is to check that the internal temperature has reached 165°F. Broil for a golden top. If you want the cheese topping to have more color and a slightly crispy edge, broil it on high for 2 to 3 minutes at the end. Stay close to the oven because it can brown quickly. Shred your own cheese. Pre-shredded cheese contains a coating that can prevent it from melting as smoothly. Shredding the cheese fresh gives you a creamier, better-melting topping. Even out the chicken thickness. If your chicken breasts are very thick on one end, use a meat mallet to pound them to an even thickness. This helps everything cook at the same rate.Storing
Allow the chicken to cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 4 days.Reheating
Reheat in the oven - Place the chicken in a baking dish and cover it loosely with foil. Warm at 325°F for 10 to 15 minutes, or until heated through. This method keeps the cheese topping from drying out. Reheat in the microwave - Place a serving on a microwave-safe plate and cover it with a damp paper towel. Heat in 30-second intervals until warmed through.Freezing
This recipe can be frozen. Wrap each piece individually in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.Nutrition
Calories: 362kcalCarbohydrates: 3gProtein: 35gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 108mgSodium: 453mgPotassium: 300mgFiber: 0.1gSugar: 1gVitamin A: 417IUVitamin C: 1mgCalcium: 356mgIron: 1mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane