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Crispy Cheddar Chicken

Crispy cheddar chicken with a thick cheddar-and-cracker crust that bakes crisp and deeply browned. Juicy chicken breasts are coated in a sour-cream seasoning layer, then topped with sharp cheddar and pressed Ritz crumbs for shatteringly crisp golden bites.
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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: 620
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
  • 0.25 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
  • 0.25 Fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat oven to 375°F and grease a 9x13 baking dish.
  2. Whisk together sour cream, garlic powder, onion powder, salt, and pepper until smooth, then coat each chicken breast completely.
Build the cheddar crust
  1. Combine sharp cheddar, crushed Ritz crackers, and smoked paprika in a bowl.
  2. Press the cheddar cracker mixture firmly over the sour-cream-coated chicken on all sides so it adheres.
Bake
  1. Place the coated chicken in the prepared dish and bake for 28-32 minutes, until the crust is golden and the internal temperature reaches 165°F.
Make and finish with sauce
  1. Whisk cream of chicken soup with sour cream, then warm in a small saucepan until loosened and pourable.
  2. Drizzle the cream sauce around the chicken and garnish with fresh parsley; serve immediately while the crust is crisp.

Notes

For the crispiest crust, press the cracker-cheddar topping firmly and avoid disturbing the chicken while it bakes. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until hot so the topping stays crisp. Freezing is not recommended for best texture. For a lighter option, use reduced-fat cheddar and light sour cream.