Crunchy oven-baked cheese and garlic chicken breasts

    55 min

    These crunchy chicken breasts are absolutely wonderful. They are crunchy, garlicky and very cheesy. Serve them with jacket potatoes or mash, with a side salad.

    2516 people made this

    Serves: 8 

    • 120g butter
    • 4 cloves garlic, finely chopped
    • 75g breadcrumbs
    • 40g Parmesan cheese, grated
    • 200g Cheddar cheese, grated
    • 1/4 teaspoon dried parsley
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon ground black pepper
    • 1/8 teaspoon salt
    • 8 skinless, boneless chicken breast fillets, pounded thin

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas 4.
    2. Melt the butter in a saucepan over low heat and cook the garlic until tender, about 5 minutes.
    3. In a shallow bowl, mix the breadcrumbs, Parmesan, cheddar, parsley, oregano, pepper and salt.
    4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 23x33cm baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
    5. Bake 30 minutes in the preheated oven or until chicken is no longer pink and juices run clear.

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    Reviews in English (2101)


    I have been experimenting with different recipes for chicken breasts and this one comes out tops so far. Easy to make and full of flavour. I cut down on the cheese to make it a bit healthier and it was still very tasty. Will definitely be making it again.  -  02 Feb 2016


    Easy and super tasty  -  06 Oct 2015


    Not the best recipe: yes, the meat was moist (after only 15 minutes so watch out-recommended 30 min may make it dry). After quick look at prevoius reviews, I halfed butter - very sensible decission, and added more seasoning (dry chilli, dry pepper etc). The cheese was not so distinct as I thought it would be, my husband didn't realize there was any cheese until I told him so, and breadcrumbs could have been cut down toat least 1/3. The garlic wasn't dedectable due to too long cooking. It was edible, but needs too many alterations to be considered as retry.  -  03 Jun 2017