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Crispy Cheddar Chicken

Crispy cheddar chicken with a thick, shatter-crisp cheddar and cracker crust that turns deeply browned and caramelized in the oven. Juicy chicken breasts are baked until the crust is golden and the inside reaches 165°F.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 1 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt and pepper to taste
Cheddar Crust
  • 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
  • 1 saucepan

Method
 

Prep and coat
  1. Preheat the oven to 375°F and grease a 9x13 baking dish. This ensures the chicken starts cooking immediately for a crisp crust.
  2. Whisk together sour cream, garlic powder, onion powder, salt, and pepper until smooth. Coat each chicken breast completely so the crust will cling evenly.
  3. Combine shredded cheddar, crushed Ritz crackers, and smoked paprika in a bowl. Press the mixture firmly over the sour cream-coated chicken on all sides to form a thick, even layer.
Bake and finish
  1. Place the coated chicken in the prepared dish and bake for 28-32 minutes at 375°F. Bake until the crust is golden and the internal temperature reaches 165°F.
  2. Whisk cream of chicken soup with sour cream, then warm in a small saucepan. Stir just until heated through, then drizzle the sauce around the baked chicken.
  3. Garnish with fresh parsley right before serving. Add it at the end so the color stays bright on top.

Notes

For the crispest cheddar shards, press the cracker-cheddar mixture firmly and avoid moving the chicken after coating. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a 350°F oven until hot to help re-crisp the crust. Freezing is not recommended because the crust softens after thawing. If you want a lighter option, use reduced-fat sour cream and a reduced-fat cream of chicken soup.