Smoky Cheesy Baked Chicken (Print-Friendly Version)
Juicy baked chicken with smoky paprika, tangy mayo-sour cream sauce, and crispy cheddar-panko topping.
# What You'll Need:
→ Oils and fats
01 -
30 ml extra-virgin olive oil, plus additional for greasing
→ Breadcrumbs and seasoning
02 -
160 ml panko breadcrumbs
03 -
Kosher salt
04 -
Freshly ground black pepper
05 -
5 ml smoked paprika
→ Sauce components
06 -
80 ml mayonnaise
07 -
80 ml sour cream
08 -
30 ml thinly sliced fresh chives, plus additional for garnish
09 -
10 ml Dijon mustard
→ Protein
10 -
4 boneless, skinless chicken breasts (170 to 227 g each)
→ Cheese
11 -
100 g finely shredded cheddar cheese
# How to Make It:
01 -
Position an oven rack in the center and preheat the oven to 200°C. Lightly grease a 33 x 23 cm baking dish with olive oil.
02 -
Heat 30 ml olive oil in a large skillet over medium-high heat. Add panko and stir continuously until golden brown, about 2 to 3 minutes. Season with salt and pepper, then transfer to a plate to cool.
03 -
In a shallow bowl, whisk together mayonnaise, sour cream, sliced chives, and Dijon mustard. Season with salt and pepper to taste.
04 -
Pat chicken breasts dry. Sprinkle evenly with smoked paprika, salt, and pepper. Dip each breast into the sauce mixture, coating both sides thoroughly, then place in the prepared baking dish. Spoon any leftover sauce over the chicken.
05 -
Mix shredded cheddar into the toasted panko, season with freshly ground black pepper, and gently press the mixture onto the chicken breasts to adhere evenly.
06 -
Place the dish in the oven and bake until the chicken reaches an internal temperature of 74°C and the topping turns golden and crisp, approximately 25 to 30 minutes.
07 -
Transfer the cooked chicken to a serving platter and allow it to rest for 10 minutes. Garnish with additional fresh chives before serving.
# Additional Tips:
01 -
Pre-toasting panko breadcrumbs with olive oil significantly enhances crunch and flavor compared to baking raw panko on the chicken.