This is a baked chicken dish where chicken pieces are coated in a crunchy layer of crackers and cheddar cheese, then baked and topped with a creamy sauce. It delivers both crisp texture and cheesy comfort in one dish.
Why You’ll Love This Recipe
I get a satisfying crunch without deep frying.
The cheddar + crackers coating makes every bite flavorful.
The creamy sauce brings richness without being overly heavy.
It’s doable on a busy weeknight but also nice enough for guests.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken and coating
4 large boneless, skinless chicken breasts
2 sleeves of Ritz (butter) crackers (about 1 to 1½ cups crushed)
3 cups cheddar cheese, grated
½ cup milk
¼ teaspoon salt
⅛ teaspoon black pepper
1 teaspoon dried parsley
For the sauce
1 (14‑ounce) can cream of chicken soup
2 tablespoons sour cream
2 tablespoons butter
Directions
Preheat the oven to 400 °F (200 °C). Grease or spray a 9×13‑inch baking dish.
Cut each chicken breast into 2 or 3 large chunks (so you’ll have ~8–12 pieces total).
Crush the crackers (use a food processor or place in a zip bag and crush) until fine crumbs.
In one shallow bowl, combine the crushed crackers, grated cheddar cheese, salt, pepper, and dried parsley.
In another bowl, pour the milk.
Dip each chicken piece first in the milk, then press it into the cracker‑cheese mixture to coat well on all sides.
Place the coated chicken pieces in the prepared baking dish in a single layer.
Cover the dish with aluminum foil and bake for 35 minutes. Then remove the foil and bake another 10 minutes, or until the chicken is golden and crispy and cooked through (internal temperature ~165 °F / 74 °C).
While the chicken bakes, make the sauce: in a saucepan, combine the cream of chicken soup, sour cream, and butter. Warm over medium heat, stirring, until smooth and heated through.
When the chicken is done, pour the sauce over the chicken (or serve it on the side).
Servings and timing
Servings: ~4
Prep time: ~15 minutes
Cook time: ~45 minutes
Total time: ~60 minutes
Variations
Use chicken tenders or thighs instead of breasts.
Swap in a different cheese (e.g. mozzarella or a blend) or mix cheeses.
Add garlic powder, onion powder, or paprika to the coating for extra flavor.
Instead of Ritz crackers, use panko or seasoned breadcrumbs (though texture will differ).
For a lighter sauce, reduce the sour cream or substitute Greek yogurt.
Bake in individual portions (in ramekins) rather than one large dish.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for 3–4 days.
To reheat and preserve crunch, I use an oven or toaster oven at 350 °F (175 °C) for 10–15 minutes until heated through.
You can also reheat in the microwave, but the coating will soften.
FAQs
What if my coating doesn’t stick well?
If the coating doesn’t adhere well, you can first dust the chicken lightly with flour (a thin layer), then dip in milk, then press into the cracker‑cheese mixture. That extra step helps bind the coating.
Can I make this gluten‑free?
Yes. Use gluten‑free crackers or gluten‑free breadcrumbs instead of Ritz crackers, and ensure your soup is gluten‑free (some canned soups contain wheat).
Can I prepare it ahead of time?
Yes. You can coat the chicken and place it in the baking dish, cover and refrigerate for a few hours before baking. Don’t pour the sauce until just before serving.
Can I freeze leftovers?
I don’t recommend freezing after baking, as the coating may become soggy when thawed. But you can freeze the unbaked, coated chicken (before adding sauce). Thaw overnight and then bake as directed.
Can I skip the sauce?
Yes — the chicken is delicious on its own. But the sauce adds moisture and richness, so skipping it makes the dish a little drier.
Conclusion
I love serving this Crispy Cheddar Chicken when I want something comforting yet a little special. The contrast of crisp coating and creamy sauce really elevates simple chicken. Try it with a salad or steamed veggies on the side, and I bet it’ll become one of your go‑to dishes. Let me know if you want a variation (spicy, oven‑only, etc.).
Crispy Cheddar Chicken is a comforting baked dish featuring juicy chicken coated with crushed crackers and cheddar cheese, then finished with a creamy sauce. It’s crunchy, cheesy, and perfect for a cozy meal.
Ingredients
4 large boneless, skinless chicken breasts
2 sleeves of Ritz (butter) crackers (about 1 to 1½ cups crushed)
3 cups cheddar cheese, grated
½ cup milk
¼ teaspoon salt
⅛ teaspoon black pepper
1 teaspoon dried parsley
1 (14‑ounce) can cream of chicken soup
2 tablespoons sour cream
2 tablespoons butter
Instructions
Preheat the oven to 400 °F (200 °C). Grease or spray a 9×13‑inch baking dish.
Cut each chicken breast into 2 or 3 large chunks (8–12 pieces total).
Crush the crackers into fine crumbs using a food processor or zip bag.
In a shallow bowl, mix crushed crackers, grated cheddar cheese, salt, pepper, and dried parsley.
In another bowl, pour the milk.
Dip each chicken piece in milk, then coat in the cracker-cheese mixture.
Arrange coated chicken in a single layer in the baking dish.
Cover with foil and bake for 35 minutes. Remove foil and bake an additional 10 minutes until golden and cooked through (165 °F / 74 °C).
Meanwhile, make the sauce: in a saucepan over medium heat, combine cream of chicken soup, sour cream, and butter. Stir until smooth and heated through.
Serve the chicken topped with the sauce or serve the sauce on the side.
Notes
Use flour before milk if the coating doesn’t stick well.
Swap in gluten-free crackers and soup for a gluten-free version.
Coat chicken ahead and refrigerate until ready to bake.
Leftovers reheat best in the oven to maintain crispiness.
Freeze unbaked coated chicken, not the cooked version.
