Crispy Cheddar Chicken - Easy Chicken Recipes for Dinner
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?
Servings: 6 servings
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 9x13-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.