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Crispy Cheddar Chicken

Crispy cheddar chicken with a thick cheddar-cracker crust that bakes shatter-crisp and caramel-browned. Juicy chicken breasts stay tender under a cheesy baked chicken coating, 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
  

Chicken
  • 4 boneless skinless chicken breasts
  • 1 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 Salt and pepper to taste
  • 2 cup sharp cheddar cheese finely shredded
  • 2 cup Ritz crackers finely crushed (1 sleeve)
  • 0.5 tsp smoked paprika
Cream sauce
  • 1 can (10.5 oz) cream of chicken soup
  • 0.5 cup sour cream
  • 0.25 Fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and coat
  1. Preheat the oven to 375°F and grease a 9x13 baking dish. This ensures the dish is ready for immediate baking.
  2. Whisk together sour cream, garlic powder, onion powder, salt, and pepper; coat each chicken breast completely. Make sure every surface is covered so the crust adheres.
  3. Combine shredded cheddar, crushed Ritz crackers, and smoked paprika; press firmly over the sour cream-coated chicken on all sides. Use steady pressure to create an even, thick layer.
Bake and sauce
  1. Place the coated chicken in the prepared dish and bake for 28-32 minutes at 375°F until the crust is golden and the internal temperature reaches 165°F. Look for deep browning on the cheese shards and a crisp, set surface.
  2. Whisk cream of chicken soup with sour cream; warm in a small saucepan and drizzle around the chicken. Heat just until smooth and pourable, then serve.
  3. Garnish with fresh parsley. Finish with a light sprinkle right before serving for a fresh color contrast.

Notes

Pro tip: press the cheddar-cracker mixture firmly so it compacts into a thick crust that shatters into golden cheese shards when you cut into the chicken. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until hot to help re-crisp the edges. Freezing is not recommended because the crust texture softens after thawing. For a lighter option, use reduced-fat cheddar and a reduced-fat cream of chicken soup while keeping the same baking time and temperature.