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Crispy Cheddar Chicken

Crispy cheddar chicken with a thick, shatter-crisp cheddar and cracker crust baked until deeply golden. Tender chicken breasts get topped with caramelized cheese crumbs and served with a creamy chicken sauce 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: 640
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 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 2 cup sharp cheddar cheese finely shredded
  • 1 can (15 oz) Ritz crackers 1 sleeve, 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.
  2. Whisk together sour cream, garlic powder, onion powder, salt, and pepper, then coat each chicken breast completely.
Build the cheddar crust
  1. Combine shredded cheddar, crushed Ritz crackers, and smoked paprika.
  2. Press the cheddar-cracker mixture firmly over the sour cream-coated chicken on all sides.
Bake the chicken
  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 the cream sauce and serve
  1. Whisk cream of chicken soup with sour cream, then warm in a small saucepan until smooth and drizzle around the chicken.
  2. Garnish with fresh parsley and serve immediately.

Notes

For the shatter-crisp crust, press the cracker-cheddar mix firmly so it adheres thickly to every surface before baking. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat in the oven at 350°F until warmed through to help re-crisp the crust. Freeze yes—freeze cooked chicken (without parsley) up to 2 months; thaw in the fridge and reheat in the oven. For a lighter option, swap sour cream with plain Greek yogurt in both the chicken coating and the cream sauce (texture stays close).