Golden, buttery, and crisp on the outside with tender, juicy chicken inside — this Ritz Cracker Chicken is comfort food at its finest. Topped with a creamy, cheesy cheddar sauce, it’s a crowd-pleasing dinner that’s surprisingly easy to make with pantry staples.
Equipment:
Baking dish (9×13-inch)
Mixing bowls (2–3)
Whisk
Saucepan (for cream sauce)
Measuring cups and spoons
Tongs or fork
Rolling pin or food processor (to crush crackers)
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
1 sleeve Ritz crackers (about 30–35 crackers), crushed
½ cup grated Parmesan cheese
1 tsp garlic powder
½ tsp paprika
Salt and black pepper, to taste
½ cup milk or buttermilk
4 tbsp unsalted butter, melted
For the Cheddar Cream Sauce:
2 tbsp butter
2 tbsp all-purpose flour
1½ cups whole milk (or half-and-half for richness)
1 cup shredded sharp cheddar cheese
Salt and pepper, to taste
Pinch of cayenne (optional)
Ingredient Notes:
Chicken: Pound to even thickness for uniform cooking.
Ritz Crackers: Their buttery texture makes the coating extra crispy.
Parmesan: Adds savory depth to the crust.
Cheddar: Use freshly shredded cheese for smoother melting.
Milk: Whole milk or half-and-half gives the sauce a rich, creamy texture.
Nutrition Facts (Per serving, approx. 4 servings):
Calories: 560
Fat: 35g
Saturated Fat: 15g
Carbohydrates: 22g
Protein: 41g
Sodium: 680mg
Sugar: 3g
Note: May vary based on portion size and ingredients.
Instructions:
1. Preheat Oven
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Prep Breading
In a bowl, combine crushed Ritz crackers, Parmesan, garlic powder, paprika, salt, and pepper. Place milk in a separate shallow bowl.
3. Coat Chicken
Dip each chicken breast into the milk, then into the cracker mixture, pressing to coat well. Place into the prepared baking dish.
4. Add Butter
Drizzle melted butter evenly over the top of the coated chicken breasts.
5. Bake
Bake uncovered for 30–35 minutes or until golden brown and internal temperature reaches 165°F (74°C).
6. Make Cheddar Cream Sauce
While the chicken bakes, melt 2 tbsp butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk, whisking until smooth. Simmer for 3–5 minutes until thickened, then stir in shredded cheddar. Season with salt, pepper, and optional cayenne.
7. Serve
Spoon the warm cheddar cream sauce over the crispy chicken before serving. Garnish with chopped parsley if desired.
Tips:
Crush crackers in a zip-top bag with a rolling pin for easy cleanup.
Add Dijon mustard or hot sauce to the cream sauce for extra flavor.
Don’t skip the butter over the top — it helps crisp the coating while baking.
Let chicken rest for 5 minutes before slicing to retain juices.
Variations:
Spicy Version: Add crushed red pepper or hot sauce to both coating and sauce.
Herb Crust: Add dried thyme or parsley to the cracker mixture.
Low-Carb: Use crushed pork rinds or almond flour for coating.
Cheese Swap: Try Pepper Jack or Gruyère in the cream sauce for a twist.
Kid-Friendly: Serve sauce on the side for dipping.
