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Crispy Cheddar Chicken

Crispy cheddar chicken is a weeknight chicken recipe where baked chicken breasts get a shatteringly crispy cheddar and cracker crust. The cheese caramelizes into deeply browned golden shards, then the chicken is served with a creamy soup 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: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken crust 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
  • 2 cup sharp cheddar cheese, finely shredded
  • 1 sleeve Ritz crackers, finely crushed
  • 0.5 tsp smoked paprika
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

Method
 

Prep and coat
  1. Preheat the oven to 375°F and grease a 9x13 baking dish for easy release and clean browning.
  2. Whisk together sour cream, garlic powder, onion powder, salt, and pepper, then coat each chicken breast completely so the crust sticks all over.
Build the cheddar crust
  1. Combine shredded cheddar, crushed Ritz crackers, and smoked paprika, then press firmly over the sour cream-coated chicken on all sides.
  2. Place the crusted chicken in the prepared dish so each breast bakes evenly in the same hot environment.
Bake
  1. Bake for 28-32 minutes at 375°F until the crust is golden and the internal temperature reaches 165°F for safe, juicy chicken.
Make the sauce and serve
  1. Whisk cream of chicken soup with sour cream, then warm in a small saucepan until smooth and pourable.
  2. Drizzle the warm cream sauce around the chicken and garnish with fresh parsley right before serving.

Notes

For the crispiest, shatter-prone crust, press the cracker-cheddar mixture firmly so it adheres before baking, and avoid overcrowding the dish. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a 375°F oven for 8-12 minutes to help re-crisp (microwave softens the crust). Freezing is not recommended because the cracker coating loses crunch. Dietary swap: use gluten-free crackers in the same quantity for a gluten-free option (check labels on soup too).