Description
This Crispy Cheddar Chicken is coated in a crunchy cheddar cheese and Ritz cracker crust, then baked to golden perfection. It’s juicy, cheesy, and packed with flavor, making it a perfect weeknight dinner that both kids and adults will love!
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (halved if large)
- 1 cup sour cream (or buttermilk for extra tenderness)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Coating:
- 1 sleeve Ritz crackers (crushed, about 1 1/2 cups)
- 1 1/2 cups shredded cheddar cheese
- 1 tsp smoked paprika (optional, for extra flavor)
- 3 tbsp butter (melted, for drizzling)
For the Creamy Sauce (Optional):
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 2 tbsp milk
Instructions
Step 1: Prep the Chicken
- Preheat oven to 400°F (200°C).
- In a shallow bowl, mix sour cream, garlic powder, onion powder, salt, and black pepper.
- Dip each chicken breast into the sour cream mixture, ensuring full coverage.
Step 2: Coat with Cheddar & Crackers
- In another bowl, combine crushed Ritz crackers, shredded cheddar cheese, and smoked paprika.
- Press the coated chicken into the cracker mixture, ensuring an even crust.
- Place the coated chicken in a greased 9×13-inch baking dish.
Step 3: Bake the Chicken
- Drizzle melted butter over the top of the chicken for extra crispiness.
- Bake for 25-30 minutes, or until the chicken is cooked through (internal temp: 165°F).
Step 4: Make the Creamy Sauce (Optional)
- In a saucepan over medium heat, mix cream of chicken soup, sour cream, and milk.
- Heat until warm and smooth, stirring occasionally.
- Serve over the crispy chicken for extra flavor!
Step 5: Serve & Enjoy!
- Serve hot with mashed potatoes, rice, or roasted vegetables.
- Drizzle with the creamy sauce or enjoy as is!
Notes
- Extra Crunch: Use Panko breadcrumbs mixed with Ritz crackers for a crispier crust.
- Lighter Option: Swap sour cream for Greek yogurt.
- Make It Spicy: Add 1/2 tsp cayenne pepper or use spicy cheddar.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.