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Crispy Cheddar Chicken

Crispy cheddar chicken with a cracker-and-cheddar crust baked until deeply browned, shattering into golden cheese shards at every bite. Juicy chicken breasts are coated in a tangy sour cream seasoning and finished with a creamy chicken sauce 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Crispy cheddar chicken
  • 4 boneless skinless chicken breasts
  • 1 cup sour cream For coating the chicken and seasoning.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
  • 2 cup sharp cheddar cheese Finely shredded.
  • 1 Ritz crackers 1 sleeve, finely crushed.
  • 0.5 tsp smoked paprika
Cream sauce
  • 1 can (10.5 oz) cream of chicken soup
  • 0.5 cup sour cream For the sauce.
  • 0.25 fresh parsley For garnish.

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat oven to 375°F and grease a 9x13 baking dish.
  2. Whisk together sour cream, garlic powder, onion powder, salt, and pepper, then coat each chicken breast completely.
Add cheddar cracker crust
  1. Combine shredded cheddar, crushed Ritz crackers, and smoked paprika.
  2. Press the cheddar cracker mixture firmly over the sour cream-coated chicken on all sides so it fully adheres.
Bake
  1. Place the chicken in the prepared dish and bake at 375°F for 28-32 minutes, until the crust is golden.
  2. Check doneness by ensuring the internal temperature reaches 165°F and the cheese is deeply browned with a crisp, set crust.
Make sauce and finish
  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 baked chicken, then garnish with fresh parsley.

Notes

For the crispiest cheddar crust, press the cracker-cheddar mixture firmly so it bonds to the sour cream coating before baking. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350°F oven until hot to help re-crisp. Freezing is not recommended because the crust can soften after thawing. For a lighter option, use reduced-fat sour cream and cheese and a lower-sodium cream of chicken soup (the coating still bakes crisp).