Cheddar Chicken

Cheddar Chicken

231 Reviews 6 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
Karen Bush
Recipe by  Karen Bush

“A quick and easy coated chicken recipe for busy people on the go!”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix the cornflake crumbs, Parmesan cheese and Cheddar cheese.
  3. Dip the chicken breasts in the melted butter, and roll them in the cornflake crumb mixture. Place chicken in a lightly greased 9x13 inch baking dish.
  4. Bake in the preheated oven for 30 to 40 minutes, until chicken is no longer pink and juices run clear.

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Reviews (231)

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I love this recipe except I use italian breadcrumbs instead of cornflakes. What I do to add extra flavor is I melt the butter and also fry a clove or two of minced garlic in it, and then once the butter is melted it sits for twenty minutes to meld the garlic flavor into the butter. I then dip the chicken in the garlic butter and then into the breadcrumb/cheese mixture. Add a little more cheddar on top toward the end of baking. This is some of the moistest chicken I've had.



This was a wonderful dish that I assure you the entire family will love. And I promise there are never "left overs" when I cook this for my family. Thank you Karen for an easy and tasty dish!! Darcy



I didn't really care for this recipe but some of it may be my fault as I used low fat cheddar cheese. I think I should've covered the dish since I used low fat because the cheddar became hard and crusty. My fiance loved it and I liked the flavor that the cornflakes gave the chicken but I don't think I'll make this one again.

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Amount Per Serving (8 total)

  • Calories
  • 291 cal
  • 15%
  • Fat
  • 16.3 g
  • 25%
  • Carbs
  • 3.4 g
  • 1%
  • Protein
  • 31.4 g
  • 63%
  • Cholesterol
  • 109 mg
  • 36%
  • Sodium
  • 320 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Garlic Cheddar Chicken


next recipe:

Cheddar and Onion Soup Chicken