3052 Ratings
  • 5 star values: 2137
  • 4 star values: 707
  • 3 star values: 160
  • 2 star values: 33
  • 1 star values: 15

Chicken breasts dipped in garlic butter and Cheddar bread crumbs. NEVER have any leftovers!

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.

  • In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.

  • Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.

  • Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Nutrition Facts

400 calories; 24.9 g total fat; 129 mg cholesterol; 488 mg sodium. 8.4 g carbohydrates; 34.5 g protein; Full Nutrition


Reviews (2125)

Read All Reviews

Most helpful positive review

Rating: 5 stars
02/19/2009
Soooo good! I used a combo of shredded cheddar bread crumbs and corn flakes (actually threw in the crumbs from a Cheese-Nip box as well) to create the breading. Also added extra cheese on top. So delicious! It's a constant request in the house. Edit: I've made this so many times and had so much fun playing around with it that I want to share - 1 cup of crackers (Ritz cornflakes saltines cheese-nips anything!) 1/2c parm chz 1 1/2c cheddar 1/2c bread crumbs. I also dip the chicken in flour before the butter to help it stick. This is a great recipe to be adventurous with - do not hesitate to play around!!! Update 2: I've discovered Panko bread crumbs to replace the standard crumbs. WOW! MUCH crispier and gives it that texture that I've noticed a lot of reviews say is missing. No panko... try coursely crushing some croutons. Read More
(1036)

Most helpful critical review

Rating: 1 stars
03/26/2012
This was an "okay" idea but it needs alot of help. Add more spices because its bland. Only coat the top of the chicken with the breaded mixture because the bottom does not get crispy and is very soggy! I took the advice of the others on here who have said the bottom turns out too soggy. The tip was to put bread crumbs in the bottom of your pan before you lay your chicken on top. It didnt help much and just burned to the bottom of the pan when you put it on broil for the last few minutes. Next time I will leave the back side uncoated to avoid the mushy mess. Its a MUST to put this on broil otherwise it will not be brown or crisp..just a pale mush with cheese on top.! The picture shown for this recipe can NOT be from following these instructions. In the picture the chicken looks brown and the coating looks appitizing. If that chicken is brown then that cheese on top would not look like it was just sprinkled on with a few minutes of melt time. I followed these instructions and my chicken did not look like that. Beware when you cook this and use your own judgement b/c these instructions will not get you the results you see in the picture. Read More
(5)
3052 Ratings
  • 5 star values: 2137
  • 4 star values: 707
  • 3 star values: 160
  • 2 star values: 33
  • 1 star values: 15
Rating: 5 stars
02/19/2009
Soooo good! I used a combo of shredded cheddar bread crumbs and corn flakes (actually threw in the crumbs from a Cheese-Nip box as well) to create the breading. Also added extra cheese on top. So delicious! It's a constant request in the house. Edit: I've made this so many times and had so much fun playing around with it that I want to share - 1 cup of crackers (Ritz cornflakes saltines cheese-nips anything!) 1/2c parm chz 1 1/2c cheddar 1/2c bread crumbs. I also dip the chicken in flour before the butter to help it stick. This is a great recipe to be adventurous with - do not hesitate to play around!!! Update 2: I've discovered Panko bread crumbs to replace the standard crumbs. WOW! MUCH crispier and gives it that texture that I've noticed a lot of reviews say is missing. No panko... try coursely crushing some croutons. Read More
(1036)
Rating: 5 stars
06/08/2005
GREAT!! only thing i did differently was to put a thin layer of the bread crumb mixture on the bottom of the baking dish before i put the chicken in. (just to keep the bottom of the chicken from getting soggy) worked great! Read More
(862)
Rating: 5 stars
07/21/2005
This is delicious! I made a few changes. I used half butter half olive oil. Also used Italian herbed bread crumbs and a variety of Italian seasonings. I didn't have chicken breasts so I used chicken tenders (still flattened them though). I greased the pan and followed others' suggestions by putting down a thin layer of bread crumbs in the pan before laying down the chicken. The chicken tenders only took 18 minutes to bake and then following others' suggestions I broiled the chicken for another 2 minutes. I HIGHLY recommend broiling the chicken at the end because it gives it a delicious crunch! Read More
(511)
Advertisement
Rating: 3 stars
01/26/2009
An acceptable but rather ordinary chicken recipe--kind of "ho hum." I'm sure I would have been a bigger fan of this when I was still cooking for my kids when they were younger but as grown-ups we've moved kind of beyond your average Shake and Bake type chicken. I used crushed cornflakes rather than crumbs and dill for the oregano but nothing made this chicken "wake up." On the upside this is a "safe" chicken recipe as even the pickiest of eaters wouldn't be able to find something not to like here--no unusual spices or blending of flavors. It was a little too buttery however so for those who would like to give this recipe a try I might suggest coating the chicken in egg rather than melted butter and maybe drizzling a little butter over the top before baking. Read More
(246)
Rating: 5 stars
03/24/2006
Note: Use an aluminum/foil pan for this recipe- it keeps the chicken from getting soggy. Also throw the ingredients into a processor- it blends everything up all nice and makes it easier to coat the chicken. Read More
(199)
Rating: 4 stars
05/17/2004
This dish has a fabulous flavor. The chicken was swimming in butter so the next time I prepare I will place it on a roaster rack. I did not pound thin and I baked it for 1 hour 15 minutes and it came out perfect. I didn't use fresh garlic but rather from the jar and I used 4 teaspoons as we are garlic lovers and that was just right for us. I used garlic and herb seasoned bread crumbs. I thought that I could have omitted the salt. I will definitely make this again but I hated that the bread crumbs became soggy in the butter. Thanks for sharing! Read More
(165)
Advertisement
Rating: 5 stars
07/20/2006
This is a great tasty and easy chicken dish. I used sharp cheddar cheese in this. I omitted the extra salt and used unsalted butter; as the cheeses are salty enough. I scaled the recipe down to 2 servings and the proportions were just perfect. I had to bake mine for extra time because my breasts were still partially frozen. I didn't pound them either and the chicken was so tender you could cut it with a fork. Served with mashed potatoes and steamed baby carrots. Read More
(147)
Rating: 5 stars
04/01/2006
Mmmm! I added a little flour to my breadcrumb mixture to make a nice crispy coating. Also I didn't add the grated cheese to the dry mixture. I coated my chicken with butter and then the crumb mixture as directed and I sprinkled each piece of chicken with cheese so that it was sure to really melt into everything. Good stuff! Read More
(109)
Rating: 5 stars
03/26/2004
Absolutely Excellent!!! I marinated the chicken in Italian dressing for a few hours before preparing the dish. I also used Garlic/Herb breadcrumbs. I did need to bake it longer than 30 minutes though. I baked it for an hour because I was baking potatoes at the same time. Read More
(85)