Easy Chicken Bake
A comforting one-pan chicken bake with a creamy cheese topping and a crispy panko crust, perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Or 6 smaller thighs.
- 1 cup sour cream Use Greek yogurt for a lighter option.
- 1 cup grated cheddar or mozzarella and cheddar mix For melt and stretch.
- 1/2 cup mayonnaise Substitute with plain yogurt and olive oil.
- 2 cloves garlic, minced For flavor.
- 1 teaspoon smoked paprika Adds warmth and color.
- 1 teaspoon dried thyme Use a tablespoon fresh chopped thyme for brighter notes.
- 1 cup panko breadcrumbs Crushed crackers can be used for a buttery crunch.
- 2 tablespoons melted butter Use olive oil for a dairy-free crust.
- 1/2 cup cooked spinach or sun-dried tomatoes Optional, for a twist.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish large enough for the chicken to sit in a single layer.
- Pat the chicken dry and season both sides with salt, pepper, and half the smoked paprika.
- In a bowl, mix sour cream, mayonnaise, minced garlic, thyme, and remaining smoked paprika. Stir in half the cheese.
- Spread a thin layer of the creamy mixture across the bottom of the baking dish. Nestle the chicken pieces on top.
- Spoon the remaining creamy mixture over each piece, spreading to coat the top. Sprinkle the panko breadcrumbs mixed with melted butter evenly across the dish, then top with the remaining cheese.
Cooking
- Bake uncovered for 25–30 minutes until the internal temperature reaches 165°F (74°C) and the juices run clear.
- If you want a deeply caramelized crust, switch to the broiler for 2–3 minutes — watch closely so it doesn’t burn.
Serving
- Let rest for 5 minutes, then garnish with chopped parsley or chives and serve warm.
Notes
Store in an airtight container for up to 3 days. Freeze portions for up to 2 months.