Description
Crispy cheddar chicken is exactly what your dinner table needs when you’re craving something satisfying and delicious. Tender chicken pieces get a crunchy, cheesy coating that keeps its texture perfectly golden while staying juicy inside.
Ingredients
Scale
Protein and Binding:
- 2 large boneless, skinless chicken breasts (sliced in half lengthwise)
- 2 large eggs
- 1/4 cup milk
Coating and Flavor:
- 1 1/2 cups shredded sharp cheddar cheese
- 1 1/2 cups crushed Ritz crackers (about 1 sleeve)
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Cooking and Sauce:
- 4 tablespoons unsalted butter (melted)
- 1 can (10.5 ounces) cream of chicken soup
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Heat your oven to 375°F, then line a baking sheet with parchment paper or a light coat of grease.
- Pour 1/2 cup all-purpose flour into one bowl and mix in 1/2 tsp garlic powder plus 1/2 tsp paprika.
- Whisk 2 large eggs with 1/4 cup milk in a second bowl until combined.
- Combine 1 1/2 cups shredded sharp cheddar cheese with 1 1/2 cups crushed Ritz crackers in your third bowl.
- Take each of your 2 large chicken breasts that you’ve sliced in half lengthwise and coat it first in the flour mixture, shaking off excess.
- Dip that floured piece into your egg mixture, making sure it’s fully covered.
- Press your chicken into the cheese and cracker mixture so it sticks well to all sides.
- Arrange each coated piece on your prepared baking sheet and drizzle 4 tbsp melted unsalted butter evenly over the top.
- Slide your sheet into the oven at 375°F for 30 to 35 minutes until your chicken reaches an internal temperature of 165°F and turns golden brown.
- While your chicken bakes, warm 1 can of 10.5 oz cream of chicken soup in a saucepan over medium heat until it’s hot and pourable if you’d like a sauce to serve alongside.
- Sprinkle 2 tbsp chopped fresh parsley across your finished chicken and serve it hot with the warmed soup on the side.
Notes
- Pat your chicken dry before dredging so the coating sticks properly and crisps up in the oven instead of steaming off.
- Press the cheese and cracker mixture firmly onto each piece as you coat it, since this coating needs good contact to brown and crisp during baking.
- Use an instant-read thermometer to check that your chicken reaches 165°F inside, which keeps it juicy while ensuring it’s fully cooked through.
- Skip the optional cream sauce if you’re watching dairy intake, and instead drizzle your finished chicken with a squeeze of fresh lemon juice for brightness and tang.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 970 mg
- Fat: 38 g
- Saturated Fat: 19 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 44 g
- Cholesterol: 185 mg