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Crispy Cheddar Chicken

Crispy cheddar chicken with a thick, shatteringly crisp cheddar-and-Ritz crust baked until deeply browned. Juicy chicken breasts are coated in sour cream, then topped with a cracker-cheese layer that turns into golden cheese shards.
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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: 680
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 sleeve (about 25 crackers) Ritz crackers finely crushed
  • 0.5 tsp smoked paprika
  • 1 can (10.5 oz) cream of chicken soup
  • 0.5 cup sour cream for the cream sauce
  • 0.25 cup fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat oven to 375°F and grease a 9x13 baking dish, aiming for a nonstick finish. Set up the dish on a stable rack so the chicken bakes evenly.
  2. Whisk together sour cream, garlic powder, onion powder, salt, and pepper until smooth. Coat each chicken breast completely so the crumb topping adheres on all sides.
Build the cheddar crust
  1. Combine shredded cheddar, crushed Ritz crackers, and smoked paprika in a bowl. Press the mixture firmly over the sour cream-coated chicken on all sides to form a thick layer that bakes crisp.
Bake
  1. Place the chicken in the prepared dish and bake for 28-32 minutes at 375°F. Bake until the crust is golden and the internal temperature reaches 165°F, looking for deep browning at the edges.
Make the cream sauce and serve
  1. Whisk cream of chicken soup with sour cream, then warm in a small saucepan until loosened and pourable. Drizzle around the chicken while it’s hot so the base stays juicy.
  2. Garnish with fresh parsley. Finish immediately for the best crackly cheddar crust.

Notes

For extra adhesion and crunch, press the cracker-cheddar mixture firmly so it fully covers the chicken surface before baking. Refrigerate leftovers in an airtight container up to 3-4 days; reheat in a 375°F oven to help re-crisp the crust. Freezing is not recommended for the best texture. For a lower-fat swap, use reduced-fat sour cream and a lower-fat cream of chicken soup.