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Crispy Cheddar Chicken

Crispy cheddar chicken with a thick, shatter-crispy cheddar and cracker crust baked until deeply browned. Cheddar and Ritz make golden cheese shards over juicy chicken breasts, then a quick cream of chicken drizzle finishes each bite.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken and crust
  • 4 boneless skinless chicken breasts
  • 1 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt and pepper to taste
  • 2 cup sharp cheddar cheese, finely shredded
  • 1 sleeve Ritz crackers, finely crushed
  • 0.5 tsp smoked paprika
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 the oven to 375°F and grease a 9x13 baking dish with light coating to prevent sticking.
  2. Whisk 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 press the mixture firmly over the sour cream-coated chicken on all sides.
Bake
  1. Place the chicken in the prepared dish and bake for 28-32 minutes until the crust is golden and crisp, with an internal temperature of 165°F.
Make and finish with cream sauce
  1. Whisk cream of chicken soup with sour cream, warm it in a small saucepan until loosened and pourable, then drizzle around the chicken.
  2. Garnish with fresh parsley right before serving so it looks bright against the golden crust.

Notes

For maximum crunch, press the cracker-cheddar mixture firmly so it adheres in an even layer, then let the baked chicken rest 5 minutes before cutting. Store leftovers covered in the refrigerator up to 3 days; reheat at 350°F until hot. Freezing is not recommended for best texture. For a lighter option, use reduced-fat sour cream and a reduced-fat cream of chicken soup while keeping the same baking time for the crisp crust.