Go Back

Crispy Cheddar Chicken

Crispy cheddar chicken with a thick, shatter-crisp cheddar and Ritz cracker crust baked until deeply golden. Juicy chicken breasts are topped with a caramelized cheese crust and served with a quick creamy chicken sauce drizzle.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Crispy cheddar chicken
  • 4 boneless skinless chicken breasts
  • 1 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt and pepper to taste Season to taste; measure lightly at first.
  • 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
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat oven to 375°F and grease a 9x13 baking dish.
  2. Whisk together sour cream, garlic powder, onion powder, salt, and pepper until smooth, then coat each chicken breast completely.
Build the cheddar crust
  1. Combine shredded cheddar, crushed Ritz crackers, and smoked paprika, then stir to evenly distribute the spices.
  2. Press the cheddar-cracker mixture firmly over the sour cream-coated chicken on all sides so it adheres.
Bake
  1. Place chicken in the prepared dish and bake for 28-32 minutes until the crust is golden and internal temperature reaches 165°F, with a visibly set, browned topping.
Make the cream sauce and serve
  1. Whisk cream of chicken soup with sour cream, warm in a small saucepan over low heat until pourable, then drizzle around the chicken.
  2. Garnish with fresh parsley for a fresh green finish.

Notes

For the crispiest, most “shatter” crust, press the cheddar-cracker mixture firmly and avoid flipping the chicken mid-bake. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 375°F oven until warmed through (microwave softens the crust). Freezing is not recommended because the crust can lose crunch. For a lower-fat option, use reduced-fat sour cream and reduced-fat cheddar while keeping the same crusting and bake time.