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Crispy Cheddar Chicken

Crispy cheddar chicken with a thick cheddar and cracker crust that bakes shatteringly crisp. Juicy chicken breasts are coated in a sour-cream-spice layer, topped with caramelized cheddar and Ritz crumbs, then finished with a creamy drizzle.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 1 cup sour cream For coating the chicken.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 2 cup sharp cheddar cheese Finely shredded.
  • 1 sleeve Ritz crackers Finely crushed.
  • 0.5 tsp smoked paprika
For the cream sauce
  • 1 can (10.5 oz) cream of chicken soup
  • 0.5 cup sour cream For the sauce.
  • 0.1 fresh parsley For garnish.

Equipment

  • 1 sheet pan
  • 1 small saucepan

Method
 

Prep
  1. Preheat the oven to 375°F and grease a 9x13 baking dish so the crust can crisp without sticking.
Coat the chicken
  1. Whisk together sour cream, garlic powder, onion powder, salt, and pepper until smooth, then coat each chicken breast completely.
Build the cheddar cracker crust
  1. Combine shredded cheddar, crushed Ritz crackers, and smoked paprika, then press firmly over the sour cream-coated chicken on all sides for full coverage.
Bake
  1. Place the chicken in the prepared dish and bake for 28-32 minutes until the crust is golden and the internal temperature reaches 165°F.
Make and drizzle the sauce
  1. Whisk cream of chicken soup with sour cream, warm in a small saucepan, and drizzle around the chicken after baking.
Finish
  1. Garnish with fresh parsley for a bright finish right before serving.

Notes

Pro tip: press the cheddar-Ritz mixture firmly so it adheres during baking and becomes a thick, shattering crust. Store leftovers in the refrigerator up to 3 days in a covered container; reheat in a 350°F oven until hot to help re-crisp the coating (microwave softens it). Freezing: not recommended for best crust texture. Dietary swap: use reduced-fat sour cream and reduced-fat cheddar to lower calories while keeping the same method.