There’s something comforting about coating chicken in cheese and crackers and calling it dinner. When I first made this crispy cheddar chicken, I didn’t expect the crunch to make me grin like a kid, but here we are. It’s the kind of dinner that gets people to sit down and stay a while—maybe because it smells like the warm hug we all need after a long day. We’re not trying to reinvent the wheel here—just giving it a delicious cheesy spin. This recipe has that magic blend of sharp cheddar, buttery crackers, and juicy chicken. It bakes up golden, smells heavenly, and tastes like your weeknight just got a serious upgrade. You can whip this up in under an hour, no deep frying needed, and it plays nicely with nearly any side dish. Cheesy potatoes? Yes. Steamed green beans? Sure. A fresh salad if we’re pretending to be balanced. So let’s make dinner a little crispier tonight, shall we?
Table of Contents
- 1) Key Takeaways
- 2) Easy Crispy Cheddar Chicken Recipe
- 3) Ingredients for Crispy Cheddar Chicken
- 4) How to Make Crispy Cheddar Chicken
- 5) Tips for Making Crispy Cheddar Chicken
- 6) Making Crispy Cheddar Chicken Ahead of Time
- 7) Storing Leftover Crispy Cheddar Chicken
- 8) Try these Chicken recipes next!
- 9) Crispy Cheddar Chicken
- 10) Nutrition
1) Key Takeaways
- This crispy cheddar chicken recipe is made with crushed crackers and sharp cheddar for a golden crunch
- It’s oven-baked, not fried, but still delivers a deliciously crispy texture
- Prep and cook time combined is under an hour, which makes it a quick weeknight dinner
- The creamy sauce made from soup and sour cream adds just the right richness
2) Easy Crispy Cheddar Chicken Recipe
Comfort food doesn’t have to take hours, and that’s where this crispy cheddar chicken shines. It’s one of those easy chicken recipes you’ll come back to again and again. Whether you’re feeding a crowd or just trying to get through a Tuesday with grace, it works. That crunchy layer on top? Pure joy.
I first made this after a long day, digging through my pantry and fridge, cobbling together what I had: crackers, cheddar, chicken, and a whole lot of wishful thinking. The result surprised me. The crispy coating, made from crushed buttery crackers and cheese, gave the chicken a golden jacket that crackles with every bite.
Pair it with some green beans or go the indulgent route with cheesey potatoes. Either way, this is one of those easy casserole recipes you’ll want in your back pocket. If you’re looking for quick and easy recipes, you just found one.
3) Ingredients for Crispy Cheddar Chicken
Chicken breasts: I like to use boneless, skinless ones and cut them into thick strips. It helps them cook more evenly and soaks up all that cheesy coating.
Ritz crackers: You’ll need two sleeves. Smash them up with a rolling pin until they’re fine, but not powder. Think sandy beach, not flour.
Sharp cheddar cheese: Grated fresh from the block works best. It melts better, tastes better, and gives a stronger punch of flavor.
Whole milk: This is your dipping base. It helps the cheese stick to the chicken. Don’t skip this step unless you want bald chicken.
Salt and pepper: Just a pinch of each is enough. We’re letting the cheese and crackers carry most of the flavor.
Dried parsley: Toss it in with the cracker crumbs for a little extra something. Not essential, but it makes things feel more polished.
Butter: Melted and poured over the top before baking. It helps everything crisp up and adds richness.
Cream of chicken soup: This forms the base of the sauce. You could swap it for mushroom soup if that’s what’s hiding in your pantry.
Sour cream: Mix this with the soup to make a smooth, creamy sauce for spooning over the crispy chicken.
4) How to Make Crispy Cheddar Chicken
Step 1. Preheat your oven to 400 degrees. Grease a 9×13 dish so the chicken doesn’t stick. Trust me, you don’t want to scrape cheese off the pan later.
Step 2. Crush your crackers and mix them with parsley, salt, and pepper. Pour into a wide bowl. Set out two more bowls: one with milk, one with cheese.
Step 3. Cut the chicken into thirds or just large strips. Dip each piece in milk, roll it in cheddar, then press it into the crackers. It’s a little messy, but kind of fun.
Step 4. Lay the coated chicken in the baking dish. Melt your butter and drizzle it over the top evenly. Cover the dish with foil.
Step 5. Bake for 35 minutes. Then take off the foil and give it another 10 minutes to crisp up. The edges should be golden and bubbly.
Step 6. While it bakes, stir the soup and sour cream together in a small pot. Warm it gently on the stove while the chicken finishes.
Step 7. When it’s ready, serve each piece with a generous spoonful of that creamy sauce. Maybe some green veggies on the side, if you’re feeling responsible.
5) Tips for Making Crispy Cheddar Chicken
This dish is pretty forgiving, but a few small things can make it even better. First, press the cheese into the chicken well so it doesn’t slide off when you bread it. That sticky layer really matters.
If your cheese keeps falling off, let the chicken rest for five minutes after dipping in the milk. It gives the surface a chance to cling. I’ve made this recipe many times, and that one tweak changed everything.
Want more bite in the crust? Mix in a pinch of paprika or garlic powder with the crumbs. It plays nice with the cheddar and adds depth without overpowering. Easy chicken dinner recipes don’t need to be boring.
6) Making Crispy Cheddar Chicken Ahead of Time
This is one of those easy chicken recipes you can prep in advance. Just bread the chicken and line it up in the pan. Then wrap it tightly and stash it in the fridge.
When you’re ready to bake, drizzle the butter over and go straight into the oven. You might need to tack on five extra minutes if it’s coming straight from cold.
You can also freeze the breaded chicken on a tray, then move it to a bag once solid. That way you’ve got dinner ready on standby whenever the week goes sideways.
7) Storing Leftover Crispy Cheddar Chicken
Got leftovers? Lucky you. Let them cool, then pop the pieces into an airtight container. They’ll keep in the fridge for up to four days.
Reheat in the oven or air fryer if you want the crust to crisp again. The microwave works, but the texture gets a little soft. Still tasty, just not quite as magical.
That sauce? Store it separately if you can. Warm it gently on the stove or microwave before spooning it over the reheated chicken.
8) Try these Chicken recipes next!
9) Crispy Cheddar Chicken
Crispy Cheddar Chicken – Easy Chicken Recipes for Dinner
Ingredients
- 4 boneless skinless chicken breasts
- 2 sleeves Ritz crackers (or any buttery cracker)
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/2 cup whole milk
- 3 cups grated sharp cheddar cheese
- 1 tsp dried parsley
- 2 tbsp butter
- 1 can cream of chicken soup
- 2 tbsp sour cream
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish.
- Crush the crackers into fine crumbs and mix in the salt, pepper, and parsley.
- Cut each chicken breast into 3 large chunks.
- Dip each piece in milk, then coat it in grated cheese (press it on well), and finally roll it in the cracker crumbs.
- Place the coated chicken pieces into the baking dish.
- Melt the butter and drizzle it over the top of the chicken.
- Cover the dish with foil and bake for 35 minutes. Remove the foil for the last 10 minutes to crisp things up.
- While it bakes, whisk together the soup and sour cream in a small saucepan and warm over low heat.
- Serve the crispy chicken hot with a generous spoonful of the creamy sauce.
10) Nutrition
Serving Size: 1 piece | Calories: 520 | Sugar: 3g | Sodium: 740mg | Fat: 32g | Saturated Fat: 14g | Carbohydrates: 24g | Fiber: 1g | Protein: 32g | Cholesterol: 105mg
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