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Crispy Cheddar Chicken

Crispy cheddar chicken with a cracker-and-cheddar crust baked until deeply browned and shatter-crisp. Juicy chicken breasts are coated in seasoned sour cream, topped with pressed cheddar cracker crumbs, then served with a creamy soup-and-sour-cream 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: 710
Ingredients Equipment Method Notes

Ingredients
  

Chicken and coating
  • 4 boneless skinless chicken breasts
  • 1 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt and pepper to taste Use to taste.
Cheddar cracker crust
  • 2 cups sharp cheddar cheese, finely shredded
  • 1 Ritz crackers, finely crushed About 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 bake
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Whisk together sour cream, garlic powder, onion powder, salt, and pepper; coat each chicken breast completely.
  3. Combine shredded cheddar, crushed Ritz crackers, and smoked paprika, then press firmly over the sour cream-coated chicken on all sides.
  4. 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 the cream sauce and finish
  1. Whisk cream of chicken soup with sour cream and warm in a small saucepan over medium heat until smooth and pourable.
  2. Drizzle the warm cream sauce around the chicken, then garnish with fresh parsley.

Notes

For maximum crunch, press the cheddar cracker mixture firmly so it adheres to every side before baking. 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 coating can soften after thawing. For a lower-fat swap, use reduced-fat sour cream and a reduced-fat cream of chicken soup.