Cheese Lover's Chicken Recipe -
Cheese Lover's Chicken Recipe

Cheese Lover's Chicken

Recipe by  

"This is not a low-fat recipe! But great if you love cheese! A lot like chicken Parmesan."

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch baking dish Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 25 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish that is deep enough to allow at least one inch between the chicken and the top of the dish.
  2. In a large pot over medium heat, stir together tomato sauce, tomato paste, sugar, parsley, basil, oregano, and garlic.
  3. Meanwhile, in a large bowl, toss chicken with bread crumbs until completely covered. Arrange chicken in baking dish and sprinkle to taste with garlic salt and pepper to taste. Top chicken with half of shredded Cheddar and mozzarella cheeses. Pour tomato sauce evenly over chicken. Reserve half of the remaining Cheddar and mozzarella cheeses, and sprinkle the rest over the chicken and sauce.
  4. Cover dish with aluminum foil and bake for about 50 minutes, or until chicken is cooked through. Remove foil, and top with remaining Cheddar and mozzarella cheeses. Return dish to oven and cook, uncovered, until the cheese on top melts. Remove pan from oven and let sit five minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2006

This was really good - better than I expected! The only changes I made were browning the chicken before I put in in the baking pan and using a bottled spaghetti sauce. I browned the chicken in just a touch of olive oil, assembled the casserole by the directions, covered it in foil and popped it in the fridge until I was ready for it. Then all I did was put it in the oven while I was cooking the pasta and I had an easy weeknight meal that my entire family (including 1 very picky anti-meat kid) loved and requested again very soon.

Most Helpful Critical Review
Sep 28, 2010

Tasted like chicken Parmesan. I could have used jar sauce and saved some time.

May 22, 2006

Wow! Great dish! I cut the serving size in half because it's just the 2 of us. I did doctor it a bit. First, I'm always looking for ways to "sneak" veggies into my cooking (my boyfriend is not big on them *LoL*) So I sauted a couple chopped carrots with some red onion in a little EVOO before adding my tomatoe paste and sauce. I used Italian seasining, just for convience, instead of all the individual spices it called for. I also added a couple dashs of Franks Red Hot Sauce, and a couple glugs of Black Bean with Ginger and Garlic sauce. I added more minced garlic then called for. I didn't have chicken breasts, so I used thighs instead. Before pouring the sauce on the chicken, I stirred in half a chopped red pepper, and half a chopped yellow pepper. (By adding them last it prevents them from getting soggy) Instead of motzza, I used parm cheese. Turned out great! I served it over some lightly buttered linguini. Yummy!!!

Mar 11, 2006

WOW! I HATE Chicken Breasts....till now! This produced absolutely THE JUCIEST chicken breast I have EVER had! Rave reviews from the family! Husband and son DEVOURED it! This makes a lot of sauce, so everytime I make it I serve it over linguini or fettucini noodles. Will definately make this again and again! P.S. Great Italian meal to serve to guests!

Dec 11, 2008

I absolutely loved this dish! Better than I expected. I took the advice that someone else shared and cooked the chicken breast in a pan ontop of the stove first. I sprinkled some poultry seasoning on first and used italian bread crumbs to batter the chicken and cooked it in some EVOO. I only browned them on each side. I used a bottle of my favorite sauce and used half a can of tomato sauce and a can of tomato paste. I also added tomatoes and onions. The chicken is so moist and juicy in this dish (and I'm not the biggest fan of chicken breast). My husband really loved this meal and we are having it for leftovers tonight. Thank you for sharing this simple recipe!

Nov 15, 2006

This wasn't bad at all, I've tried it twice, once as written (except for seasoning the sauce to my tastes) and once using a 6 cheese Italian blend. Both times the meal tasted good, the chicken was fully cooked and the sauce was good. I really think this loses something by being breaded but not sealed (frying/baking chicken before adding sauce) though. I don’t think I’ll give it a third try, it’s just a slightly quicker version of Chicken Parmesan and it really doesn’t add much to the traditional. Thanks for sharing this recipe though! Oh and a tip for the sauce, using puree instead of the sauce itself gives the sauce a great depth.

Apr 18, 2006

My husband and I really liked this recipe. I was really short on time so I ended up using my favorite spaghetti sauce instead of making the tomato sauce. It still turned out very good. The chicken turns out so moist.

Dec 08, 2006

I took the advice of previous reviewers and browned the chicken before putting into casserole dish. I also added black olives and a small can of mushrooms. My husband and I both loved it - it is even better the next day.


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  • Calories
  • 443 kcal
  • 22%
  • Carbohydrates
  • 15.8 g
  • 5%
  • Cholesterol
  • 130 mg
  • 43%
  • Fat
  • 20.7 g
  • 32%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 47.6 g
  • 95%
  • Sodium
  • 1284 mg
  • 51%

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

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