Crispy Cheddar Chicken (Printable Version)
Tender chicken breasts baked with cheddar and cracker crust, finished with a smooth creamy topping.
# Ingredients:
→ Main
01 -
4 boneless, skinless chicken breasts
→ Coating
02 -
240 grams crushed Ritz crackers
03 -
230 grams sharp cheddar cheese, grated
04 -
½ teaspoon garlic powder
05 -
½ teaspoon onion powder
06 -
Salt and black pepper to taste
→ Breading Liquid
07 -
120 milliliters whole milk
→ Sauce
08 -
1 can (298 grams) cream of chicken soup
09 -
30 grams sour cream
10 -
28 grams unsalted butter
→ Garnish
11 -
2 tablespoons chopped fresh parsley (optional)
# Steps:
01 -
Preheat the oven to 190°C. Lightly grease a baking dish.
02 -
Crush the Ritz crackers into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a pin.
03 -
Combine the crushed crackers, grated cheddar, garlic powder, onion powder, salt, and pepper in a shallow bowl.
04 -
Pour the milk into a separate shallow bowl. Dip each chicken breast into the milk then press thoroughly into the coating mixture to adhere.
05 -
Arrange the coated chicken breasts in the prepared dish. Cover with foil and bake for 30 minutes.
06 -
Remove the foil and bake an additional 10–15 minutes until the coating is golden and the chicken reaches an internal temperature of 74°C.
07 -
While chicken bakes, combine cream of chicken soup, sour cream, and butter in a saucepan over medium heat. Stir continuously until smooth and heated through.
08 -
Drizzle the warm sauce over the chicken and garnish with fresh parsley if desired.
# Notes:
01 -
Ensure chicken is cooked to an internal temperature of 74°C to guarantee safety and juiciness.