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Crispy Cheddar Chicken

Crispy cheddar chicken is a cheddar crusted chicken bake with a cracker layer pressed on for a shatteringly crisp bite. Baked chicken breasts bake until deeply golden and finish with a creamy of chicken soup drizzle around the base.
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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: 690
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 tsp salt and 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
  • 1 small saucepan

Method
 

Prep & preheat
  1. Preheat the oven to 375°F and grease a 9x13 baking dish for easy release. Set the dish aside once greased.
Coat the chicken
  1. Whisk together the sour cream, garlic powder, onion powder, salt, and pepper. Coat each chicken breast completely so it’s evenly covered.
Build the cheddar-cracker crust
  1. Combine the shredded cheddar, crushed Ritz crackers, and smoked paprika. Press the mixture firmly over the sour cream-coated chicken on all sides so it adheres.
Bake
  1. Place the chicken in the prepared baking dish and bake at 375°F for 28-32 minutes. Bake until the crust is golden and the internal temperature reaches 165°F.
Make the cream sauce & finish
  1. Whisk the cream of chicken soup with the remaining sour cream. Warm it in a small saucepan until smooth.
  2. Drizzle the warm cream sauce around the chicken once it comes out of the oven. Garnish with fresh parsley for a bright finish.

Notes

Pressing the cheddar-cracker mixture firmly helps it shatter into crisp golden shards instead of falling off. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through to help the crust stay crisp. Freezing is not recommended because the cracker-cheese crust can soften after thawing. For a lighter option, use reduced-fat sour cream and a reduced-fat cream of chicken soup.