Better Cheddar Chicken Recipe -
Better Cheddar Chicken Recipe
  • READY IN 1 hr

Better Cheddar Chicken

Recipe by  

"Very easy coated chicken recipe made with two kinds of cheese, and spicy seasonings."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, mix together the cornflake crumbs, Parmesan cheese, Cheddar cheese, garlic salt, Creole seasoning, and cayenne pepper. Pour melted butter into a shallow dish. Coat each chicken breast with melted butter, and then roll in the crumb mixture. Place coated chicken into the prepared baking dish.
  3. Bake uncovered for 40 minutes in the preheated oven, until chicken is no longer pink, and the juices run clear.
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Reviews More Reviews

Most Helpful Positive Review
Jan 13, 2010

Delicious! I did make a couple changes though based on what I had on hand. I did not have any cornflakes and could not get to the store, so I used crushed cheez-it crackers (the cheddar/parmesan duo variety). Also, I used only half the amount of butter and 1 egg white. Overall, the chicken was a bit salty, but I think that was because I used the crackers instead of cornflakes. If I did it the same way again, I would omit the garlic salt and replace it with garlic powder. I also cooked it on a rack placed on top of a baking sheet so the bottom would not get soggy. It worked pretty well. I will definitely make this again.

Most Helpful Critical Review
Feb 07, 2011

Needed more cheddar for a spicier taste. Oven fry with skin for jucier meat. Not abd, but not fantastic.

Jul 27, 2003

This was good, quick and easy. All requirements in my book. I didn't have corn flakes, so used cracker crumbs. It came out a little salt, but I suspect that was my fault. I used 1/2 the butter to dredge the chicken and poured the rest over the chicken before baking. I also turned chicken 1/2 way through cooking, but didn't find it helped all that much to crisp the other side. My breasts took about 30 minutes to bake and were perfect.

Aug 17, 2010

I used panko bread crumbs instead of cornflakes. I used low fat mayo instead of butter to cut calories. This was easy and better than fried chicken with less mess. The cayenne pepper gave it a great kick. I will be making this often.

Aug 08, 2003

This recipe is very tasty. I didn't have any corn flakes so I used bread crumbs and it still turned out great. I added some crushed red pepper for extra spice. I cooked it for 15 on one side, then flipped it over, added some more cheddar on the top and cooked for another 15 minuts. We loved it, I don't understand why noone else has tried this recipe, its worth trying. Thanks Ty.

Apr 06, 2009

I often try to keep to the original recipe as much as possible, as I immensely dislike those who massacre the original ingredients and then give it a horrible rating. In my case I did not have the cornflakes, so I did the next best that I could do and used Special K cereal instead. I really am not a fan of too much salt, so I did swap the salt for garlic powder. When it said creole seasoning, I figured I could used Bayou blast by Emeril. The only thing I probably missed was on the cheddar, I sprinkled it on top...this was tasty and I can't wait to make it again! I put a quick meal together by using a fettucini alfredo noodle packet then added in some bayou blast to give it a cajun kick, I served it w/ veggies and garlic bread. Thanks for sharing!

Oct 16, 2009

My husband and I think these are great. I did make one change however as I didn't have any corn flakes, so I crumbled up Ritz Crackers in place of the corn flakes and it came out so yummy. The bottom of the chicken (even though I flipped it half way through) was a little mushy but the top stayed crunchy. I have made these a few times since first trying this. I may one day try it with the corn flakes, but I was so happy with the Ritz that I may not. Thanks for the recipe!!!

Jul 21, 2015

Didn't have corn flakes on hand, so I used panko crumbs, which were a good alternative. Due to the salt content in the Creole seasoning, cheese and garlic salt, I opted to use straight garlic powder vs garlic salt. So glad I did, as I think it would have been too much for those of us who are watching their dietary needs. Nice change of pace Ty Mote. Thank you.


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  • Calories
  • 328 kcal
  • 16%
  • Carbohydrates
  • 11.4 g
  • 4%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 16.6 g
  • 26%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 32.2 g
  • 64%
  • Sodium
  • 1242 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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