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Crispy Cheddar Chicken

Crispy cheddar chicken with a thick, cracker-crusted cheddar coating baked until shatteringly crisp. Juicy chicken breasts topped with caramelized, deeply browned cheese shards make this cheesy baked chicken perfect for a weeknight 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Crispy Cheddar Chicken
  • 4 boneless skinless chicken breasts
  • 1 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt and pepper to taste
  • 2 cup sharp cheddar cheese finely shredded
  • 1 sleeve Ritz crackers finely crushed
  • 0.5 tsp smoked paprika
  • 1 can (10.5 oz) cream of chicken soup
  • 0.5 cup sour cream for the cream sauce
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and bake the chicken
  1. Preheat the oven to 375°F and grease a 9x13 baking dish so the crust can brown evenly.
  2. Whisk together sour cream, garlic powder, onion powder, salt, and pepper until smooth, then coat each chicken breast completely.
  3. Combine shredded cheddar, crushed Ritz crackers, and smoked paprika, then press the mixture firmly over the sour cream-coated chicken on all sides to form a thick crust.
  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, then warm it in a small saucepan until loosened and pourable.
  2. Drizzle the warm cream sauce around the baked chicken for a creamy base.
  3. Garnish with fresh parsley and serve while the cheddar crust is at its crispiest.

Notes

For maximum crunch, let the baked chicken rest for 5 minutes after pulling it from the oven so the cheddar shards set. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken for up to 2 months (crust may soften slightly). For a lighter option, swap the sour cream in both the coating and sauce for plain nonfat Greek yogurt to keep the tang while reducing fat.