Chicken Cheddar Recipe

Prepare and season

Preheat oven to 400°F (200°C). Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness about 3/4 inch so they cook evenly. Season both sides evenly with kosher salt (1 tsp total), 1/2 tsp black pepper, garlic powder (1 tsp) and paprika (1 tsp).

Sear

Heat a large ovenproof skillet (cast iron recommended) over medium-high heat. Add 2 tablespoons olive oil and let it shimmer. Add the chicken breasts (do not overcrowd) and sear 2 minutes per side until golden brown — they will not be fully cooked through. Remove from heat.

Mix cheddar spread

In a medium bowl combine 2 cups grated sharp cheddar, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard and 1 teaspoon lemon juice. Stir until a smooth, spreadable mixture forms. Taste and adjust seasoning with a pinch of salt or pepper if needed.

Top the chicken

Spread the cheddar mixture evenly over the top of each seared chicken breast, distributing the cheese so each piece has a generous layer (about 1/2 cup per breast).

Make crust

In a small bowl combine 3/4 cup breadcrumbs, 2 tablespoons melted butter, 1 tablespoon finely chopped parsley, 2 tablespoons grated Parmesan, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mix until the crumbs are evenly moistened.

Add crust and bake

Sprinkle the breadcrumb-herb mixture evenly over the cheddar layer on each chicken breast, pressing lightly so it adheres. Transfer the skillet to the preheated oven and bake 12-16 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) and the topping is golden. If you prefer a more browned top, switch to broil for the last 1-2 minutes — watch closely to avoid burning.

Remove skillet from oven and let chicken rest 3-5 minutes. Sprinkle with chopped chives or extra parsley (1 tablespoon) and serve with lemon wedges for squeezing over the chicken.