Smoky Cheesy Baked Chicken

This party chicken recipe transforms a simple weeknight dinner into a celebration-worthy meal. Juicy chicken breasts are coated with a tangy and creamy sauce, then topped with smoky panko and sharp cheddar that’s been toasted to crispy perfection. The combination of flavors and textures makes this dish both comforting and impressive enough to serve at any gathering or just to treat yourself on a Thursday night.

I first made this recipe when friends came over last minute, and it quickly became everyone's favorite. Now I keep the ingredients stocked for those spontaneous dinners where I want to feel like a catering pro.

Ingredients

• Extra-virgin olive oil: for toasting and greasing brings out buttery flavor in breadcrumbs use a good quality oil for best taste
• Panko breadcrumbs: for that light, airy crunch freshly toasted adds superior crispness
• Kosher salt and freshly ground black pepper: essential for seasoning and balancing flavors
• Mayonnaise: balances richness with a creamy texture look for a good quality full-fat mayo
• Sour cream: adds tang and moisture making the sauce bright choose one without additives for clean flavor
• Thinly sliced fresh chives: for a mild oniony freshness and garnish pick bright green stems without yellowing
• Dijon mustard: gives a slight kick and depth to the sauce
• Boneless, skinless chicken breasts: buy fresh and even thickness pieces for even cooking
• Smoked paprika: adds a smoky warmth that replaces dried beef flavor without heaviness
• Finely shredded sharp cheddar cheese: contributes a cheesy, nutty flavor and helps create the golden crust

Step-by-Step Instructions

Sauté the Panko:

In a large skillet over medium-high heat, warm two tablespoons of olive oil until shimmering. Add the panko breadcrumbs and cook while stirring frequently, about two to three minutes. You want the crumbs lightly browned to deepen their flavor and give extra crunch. Season with salt and pepper and then transfer to a plate to cool completely.

Mix the Sauce:

In a shallow bowl, whisk together mayonnaise, sour cream, chopped chives, and Dijon mustard until smooth and well combined. Taste and season with kosher salt and freshly ground black pepper to balance the tanginess.

Prepare the Chicken:

Pat the chicken breasts dry with paper towels. Sprinkle smoked paprika evenly on both sides then season liberally with salt and pepper. Dip each piece into the sauce, coating thoroughly on all sides, and place into the prepared lightly oiled baking dish. Pour any remaining sauce over the chicken.

Make the Topping:

In a small bowl, combine the toasted panko with finely shredded cheddar and a pinch of black pepper. Mix it well then gently press the mixture over the tops of the sauced chicken breasts so it sticks.

Bake to Perfection:

Place the baking dish in the oven preheated to 400 degrees Fahrenheit. Bake for 25 to 30 minutes or until the internal temperature of the chicken reaches 165 degrees and the topping is golden and crispy.

Rest and Garnish:

Remove from the oven and let the chicken rest for 10 minutes on a platter. This allows the juices to redistribute, keeping the meat tender. Sprinkle with additional fresh chives before serving.

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Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or air fryer to maintain the crunchiness of the panko topping. Avoid microwaving if possible as it will make the topping soggy.

Ingredient Substitutions

If you do not have smoked paprika, regular paprika will work but add a little cumin for a smoky touch. Sour cream can be swapped for Greek yogurt for a lighter sauce and a bit more tang. Sharp cheddar can be substituted with smoked gouda or fontina for different cheesy notes.

Serving Suggestions

Serve this chicken alongside roasted vegetables or a fresh green salad for a balanced meal. Garlic mashed potatoes or a creamy risotto pair beautifully to soak up the sauce and crumbs. A crisp white wine or light beer complements the smoky, cheesy flavors.

Cultural Context

This recipe is a contemporary take on a classic weeknight casserole popular in some Southern U.S. regions where panko and mayonnaise are staples for creating crunchy baked toppings. The addition of smoked paprika nods to smoky barbecue flavors popular in party dishes across America.

Pro Tips

Toast the panko patiently until just golden for maximum crunch and flavor. Make sure to pat chicken dry before seasoning to help the sauce stick and develop a great crust. Rest the chicken after baking so it stays juicy and lets the topping set perfectly.

Common Recipe Questions

→ Why use smoked paprika in this chicken?

Smoked paprika adds a deep, smoky flavor that enhances the chicken, giving it a subtle savory warmth without overpowering the other ingredients.

→ What’s the purpose of pre-toasting panko breadcrumbs?

Pre-toasting the panko in olive oil before baking makes it extra crispy and golden, creating a crunchy topping that’s more flavorful than simply baking the crumbs raw.

→ How does the mayo and sour cream mixture affect the chicken?

This tangy blend keeps the chicken moist and adds a creamy layer of flavor that melts into the meat as it bakes, enhancing juiciness and taste.

→ Can I substitute ingredients in the sauce?

Yes, Dijon mustard and chives bring brightness, but you can adjust herbs or mustard types to suit your taste while keeping the sauce creamy and tangy.

→ What’s the best way to ensure the chicken stays juicy?

Patting the chicken dry, coating it with the creamy sauce, and baking until it reaches an internal temperature of 165°F ensures moistness and safety.