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Crispy Cheddar Chicken

Crispy cheddar chicken with a cracker-crusted, baked cheddar coating that turns deeply golden and shatter-crisp. Juicy chicken breasts are topped with a pressed cheddar and Ritz crust, then finished with a quick cream of chicken 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
  • 1 salt to taste
  • 1 black 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
  • 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 cracker crust
  1. Combine sharp cheddar, crushed Ritz crackers, and smoked paprika.
  2. Press the cheddar cracker mixture firmly over the sour cream-coated chicken on all sides, so the crust adheres.
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.
  2. Pause the bake for a visual check: look for deep golden-brown cheese shards and a crisp, set crust.
Make and serve the cream drizzle
  1. Whisk cream of chicken soup with sour cream and warm in a small saucepan until loosened and pourable.
  2. Drizzle the cream sauce around the chicken at the base, then garnish with fresh parsley.

Notes

Pro tip: press the cheddar cracker mixture firmly so it bonds tightly to the sour-cream coating—this helps it bake into crisp, browned shards. Store leftovers in the refrigerator up to 3 days; reheat at 350°F until hot. Freezing is not recommended for best crust texture. For a lighter option, substitute Greek yogurt for the sour cream in both the coating and sauce.