Cheddar Baked Chicken

Cheddar Baked Chicken

787 Reviews 51 Pics
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Recipe by  Judy

“This recipe is very quick and easy to prepare. The flavors blend to make it rather tasty. It is great with plain white rice and your favorite vegetable. Why not give it a try?”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.
  2. In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
  3. Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

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Reviews (787)

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Jan Davis

Jan Davis

Wow! I've never cooked chicken this juicy and delicious before! I made a few changes to this recipe. I used plain bread crumbs and added a generous teaspoon of Italian seasoning. I nixed the rice crispies - only because that's the only ingredient that I didn't have on hand. I decided against adding melted butter on top of the chicken (I figured there was enough fat already with the cheese). I also baked at 350 for 45 minutes - I've found that the trick to juicy baked boneless skinless chicken breasts is to bake them at exactly this temp and length of time. My husband (who is picky about food) actually said "wow" when he saw the finished product. He also specifically asked that I add this dish into my dinner rotation. Bravo! This was a HUGE hit! I served it with steamed brocolli, pineapple casserole (will post this recipe soon), and garlic parmesean biscuits (will post this recipe soon as well).



Wonderful! I did make a couple of changes to the original recipe though - 1)I used shredded asiago cheese instead of cheddar 2)I baked it for 45 minutes as suggested by others 3) I used Crispix cereal since that was all I had 4) I dredged the raw chicken thru sour cream before the flour mix 5) I didn't use butter on the bottom of the pan, but did over the tops and then added a little more topping. Turned out amazing... my whole family loved it. I served it with noodles and alfredo sauce, but it would be excellent with spaghetti and marinara too. We'll be having this one again!!



I have already rated this recipe once before with 5 stars. I just wanted to say that I made it for 17 people when my fiancee' and I went to the beach with his family and my family. There were a few very picky eaters in the bunch but this recipe was a success with them. I cooked 24 pieces of the cheddar chicken for dinner one night and I think there were only 2 or 3 left over. They were very quickly warmed up and eaten for lunch the next day. This is one of the best chicken recipes I have ever used. I would give it 10 stars if I could.

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Amount Per Serving (6 total)

  • Calories
  • 368 cal
  • 18%
  • Fat
  • 22.1 g
  • 34%
  • Carbs
  • 19.9 g
  • 6%
  • Protein
  • 22.2 g
  • 44%
  • Cholesterol
  • 124 mg
  • 41%
  • Sodium
  • 866 mg
  • 35%

Based on a 2,000 calorie diet



previous recipe:

Easy Baked Chicken Cordon Bleu


next recipe:

Cheddar and Onion Soup Chicken