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I wanted to cook chicken in the oven that tasted like fried chicken, but wasn’t. I was so excited with how well this Cheddar Baked Chicken turned out.
I’ve always loved fried chicken, but making it at home is another story. Not only is it messy, but my whole house smells like oil and grease for days!
This Cheddar Baked Chicken has a crispy breading and is so juicy inside, just like it was fried but it was baked right in the oven! No oily mess, no fried smell. Hallelujah!
Ingredient Notes
- Butter
- Flour
- Salt
- Pepper
- Garlic Powder
- Eggs
- Milk
- Shredded Cheddar Cheese
- Seasoned Bread Crumbs
- Corn Flakes
- Boneless, Skinless Chicken Breasts
How to Make Cheddar Baked Chicken
- Preheat oven to 350 degrees F.
- Melt 1/4 cup butter and pour melted butter in an even layer in a 9 x 13 inch baking pan.
- In a small mixing bowl, combine flour, salt, pepper, and garlic powder; set aside.
- In another bowl, whisk together eggs and milk; set aside.
- In a third bowl, combine cheddar cheese, bread crumbs and crushed Corn Flakes; set aside.
- Dip each chicken breast in the flour mixture, then the egg mixture and finish by coating it in the Corn Flake mixture.
- Place coated chicken breasts in prepared pan and use the remaining butter to put a pat of butter on top of each piece of chicken.
- Bake for 35 minutes, or until chicken is cooked through.
Storing and Other Tips
Store any leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer to keep it crispy and juicy.
To make this ahead of time: Prepare the chicken as directed. But do not bake. Cover well and place in the fridge until ready to bake.
Serving Suggestions
- Easy Broiled Asparagus Recipe
- Broccoli Salad Recipe
- Best Cheesy Hashbrown Potato Casserole {Funeral Potatoes} Recipe
- Smashed Italian Red Potatoes Recipe
Cheddar Baked Chicken
This Cheddar Baked Chicken is coated in a cheesy, buttery, crumb and Corn Flake breading and baked to perfection. This easy baked chicken comes out perfectly tender every time.
Serving servings
Ingredients
- ½ cup butter, (divided)
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 2 eggs
- 1 Tablespoon milk
- 1 cup shredded cheddar cheese
- ½ cup seasoned bread crumbs
- 1 cup corn flakes, (crushed)
- 6 boneless, skinless chicken breasts
Instructions
- Preheat oven to 350 degrees F.
- Melt 1/4 cup butter and pour melted butter in an even layer in a 9 x 13 inch baking pan.
- In a small mixing bowl, combine flour, salt, pepper, and garlic powder; set aside.
- In another bowl, whisk together eggs and milk; set aside.
- In a third bowl, combine cheddar cheese, bread crumbs and crushed Corn Flakes; set aside.
- Dip each chicken breast in the flour mixture, then the egg mixture and finish by coating it in the Corn Flake mixture.
- Place coated chicken breasts in prepared pan and use the remaining butter to put a pat of butter on top of each piece of chicken.
- Bake for 35 minutes, or until chicken is cooked through.
Notes
To make this ahead of time: Prepare the chicken as directed. But do not bake. Cover well and place in the fridge until ready to bake.
Nutrition
Calories: 496 kcal · Carbohydrates: 28 g · Protein: 35 g · Fat: 27 g · Saturated Fat: 15 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 188 mg · Sodium: 961 mg · Potassium: 528 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 883 IU · Vitamin C: 3 mg · Calcium: 181 mg · Iron: 4 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Can I bread the chicken ahead of time and bake it later?
Sounds so good, I want to make it for company this weekend!
Hi Judy. Prepare the chicken as directed. But do not bake. Cover well and place in the fridge until ready to bake.
Is there a substitute for the corn flakes that you could recommend? Thank you. Just found your web site,
very excited! I am allergic to red meat, beef and pork. So, I’m always on the lookout for chicken and turkey recipes.
In the ingredients, it says to use 1/2 cup butter, but in the instructions, it only uses 1/4 cup. Did I miss it?
We just made it tonight, and it was SO good. We used Crispix because it is what we had on hand, and it was delicious. Now we wonder if we will like the original corn flake method as much as we liked it with Crispix!
The other 1/4 cup is placed as slabs on top of the chicken before it goes in the oven. She mentions it in the paragraphs above the recipe.
Just wondering what side dishes you prepared to go along with this dish?
Could you post some low sodium recipes,please? Thanks
So many sides you could serve with this. Here are a few of our favorites.
https://www.sixsistersstuff.com/recipe/brown-sugar-bacon-green-beans/
https://www.sixsistersstuff.com/recipe/strawberry-jello-fluff-salad/
https://www.sixsistersstuff.com/recipe/slow-cooker-parmesan-ranch-potatoes/
We love crushed Ritz crackers on baked chicken. They give a delicious buttery flavor.
Could these be prepped & frozen?
But not in the recipe itself . Not completely helpful.
Its actually in step #7 of the recipe.
My son has an egg allergy. What can I use to replace the eggs in this recipe. Thanks!
You could try melted butter, milk, or even plain yogurt.
This recipe is great!! Very simple and my boyfriend raved about it!!
Is the corn flake measurement before or after crushing? I have a box of Corn Flake crumbs I’d like to use up!
1 cup of Corn Flakes all crushed. Measure them crushed.