Description
Whip up a comforting Cheesy Chicken Breast Bake Easy Dinner with gooey cheese, tender chicken, and simple ingredients for a satisfying weeknight meal.
Ingredients
Scale
- Main Stars:
- 4 boneless, skinless chicken breasts
- 1 (10.5 oz) can cream of chicken soup (full-fat for best results)
- ½ cup chicken broth
- 2 cups shredded cheddar cheese (freshly shredded melts better!)
- Flavor Foundations:
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- ½ tsp salt (or to taste)
- ¼ tsp black pepper (or to taste)
- Finishing Touches:
- ¼ cup crushed crackers (like Ritz), optional
Instructions
- Prep the Chicken:: First things first, let’s get that chicken ready. I grab my boneless, skinless chicken breasts and give them a good pat dry with a paper towel – this helps them brown a little better, you know? Then, I usually lay them between two pieces of plastic wrap and pound them gently to about ¾-inch thick. Honestly, I’ve skipped this step when I’m in a rush, but it makes such a difference for even cooking. Don’t go too crazy, we’re not making schnitzel, just evening them out a bit!
- Whisk Up the Creamy Sauce:: Now for the magic sauce! In a medium bowl, I whisk together the cream of chicken soup, chicken broth, onion powder, garlic powder, Italian seasoning, and a good pinch of salt and pepper. I always give it a little taste here, and sometimes I’ll add a bit more garlic powder because, well, I’m me. Make sure it’s nice and smooth; no lumps allowed! This is the heart of our bake, so make it tasty.
- Layer It Up:: Time to assemble! Grab a 9×13 inch baking dish and lightly grease it. I usually use a little cooking spray, saves on dishes, ha! Arrange your pounded chicken breasts in a single layer at the bottom of the dish. Then, pour that glorious creamy soup mixture evenly over the chicken. It should look like a cozy blanket for our chicken. I often find myself admiring the layers, it’s just so satisfying.
- Add the Cheese Layer:: This is where the “Cheesy” comes in big time! Sprinkle about half of your shredded cheddar cheese evenly over the soup mixture. I like to make sure every bit of chicken gets some cheesy goodness. Sometimes, I sprinkle a little extra in the corners because those are the best bits, aren’t they? The smell of the cheese already makes my kitchen feel so warm.
- The Cracker Topping:: For that extra crunch, I crush up those buttery crackers and sprinkle them over the cheese. This step is totally optional, but honestly, it adds such a delightful texture. If you don’t have crackers, a sprinkle of panko breadcrumbs works too! Then, I top it all off with the remaining shredded cheddar cheese. This creates that beautiful, golden-brown crust we all love. Don’t be shy with the cheese!
- Bake to Golden Perfection:: Pop that dish into a preheated oven at 375°F (190°C) and bake for about 30-35 minutes, or until the chicken is cooked through and the cheese is bubbly and golden brown. The internal temperature of the chicken should reach 165°F (74°C). The aroma that fills your kitchen during this step is just heavenly – a true sign of a delicious easy dinner. Let it rest for a few minutes before serving, it helps the juices redistribute, making the chicken extra tender!