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Crispy Cheddar Chicken

Crispy cheddar chicken with a thick, shatteringly crisp cheddar-and-cracker crust that turns deeply golden in the oven. Baked chicken breasts stay juicy inside while the cheese caramelizes into crisp, browned shards for an easy chicken dinner.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Crispy cheddar chicken
  • 4 boneless skinless chicken breasts Pat dry for best crust adhesion.
  • 1 cup sour cream Used for coating the chicken and helping the crust stick.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.1 salt Use to taste.
  • 0.1 pepper Use to taste.
  • 2 cup sharp cheddar cheese Finely shred for better melting and crunch.
  • 1 sleeve Ritz crackers Crush finely.
  • 0.5 tsp smoked paprika
Cream sauce
  • 1 can (10.5 oz) cream of chicken soup
  • 0.5 cup sour cream For the sauce; use a clean whisking container if needed.
  • 0.25 fresh parsley Chop for garnish.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Pat the chicken breasts dry and set them aside while the oven heats.
Coat the chicken
  1. Whisk together sour cream, garlic powder, onion powder, salt, and pepper until smooth.
  2. Coat each chicken breast completely with the sour cream mixture.
Build the crispy cheddar crust
  1. Combine the shredded cheddar, crushed Ritz crackers, and smoked paprika in a bowl.
  2. Press the cheddar-cracker mixture firmly onto each chicken breast on all sides.
Bake
  1. Place the coated chicken in the greased baking dish and bake for 28-32 minutes, until the crust is golden and the chicken reaches an internal temperature of 165°F.
  2. Rest the chicken in the pan for 2 minutes so the crust sets and stays crisp.
Make the cream sauce and serve
  1. Whisk cream of chicken soup with sour cream until smooth.
  2. Warm the sauce in a small saucepan over low heat for 3-5 minutes until hot, then drizzle around the chicken.
  3. Garnish with fresh parsley and serve immediately.

Notes

For the crispiest crust, press the cheddar-Ritz mixture firmly so it bonds to the sour-cream coating, and dry the chicken well before dipping. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 375°F oven until hot to help the crust re-crisp (microwave softens it). Freezing is not recommended because the cracker-cheese crust texture can turn softer after thawing. If you need a lighter option, swap half the cheddar for a reduced-fat sharp cheddar while keeping the cracker layer intact for crunch.