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Crispy Cheddar Chicken

Crispy cheddar chicken is a cheesy baked chicken with a thick cheddar-and-cracker crust that turns deeply browned and shatter-crisp. Baked chicken breasts stay juicy while the cheese caramelizes into golden shards with every bite.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken coating
  • 4 boneless skinless chicken breasts
  • 1 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt and pepper Use to taste; ensure seasoning in the sour cream coating.
  • 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 Use for the sauce.
  • 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 (keep it ready for the chicken).
  2. In a bowl, whisk together sour cream, garlic powder, onion powder, salt, and pepper until smooth; coat each chicken breast completely (all sides should look evenly covered).
Build the cheddar crust
  1. Combine sharp cheddar cheese, crushed Ritz crackers, and smoked paprika, then press the mixture firmly over the sour cream-coated chicken on all sides (use a gentle press so it sticks).
  2. Place the coated chicken in the prepared dish, spacing pieces evenly for consistent browning.
Bake
  1. Bake at 375°F for 28-32 minutes until the crust is golden and the internal temperature reaches 165°F (look for deep browning on the cheese edges).
Sauce and finish
  1. Whisk cream of chicken soup with sour cream; warm in a small saucepan until smooth, then drizzle around the chicken (keep it loose so it spreads).
  2. Garnish with fresh parsley right before serving (a fresh green pop over the golden crust).

Notes

For the crispiest cheddar crust, press the cracker-cheese layer firmly so it adheres before baking, and avoid moving the chicken during the first half of baking. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a 350°F oven for best texture (microwave softens the crust). Freezing is not recommended because the cracker crust loses shatter after thawing. For a lighter option, use reduced-fat sour cream and reduced-fat cheddar while keeping the same baking time/temperature.