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Ritz cracker chicken is always a HIT at Luna Family dinners!
It may be because the chicken is smothered in sour cream, cheese, and crushed crackers and then topped with a creamy sauce that makes it so good. 😉
The recipe actually calls for chicken breasts cut in half, but can easily be substituted with chicken tenders. Either way, these turn out perfectly tender on the inside with the BEST crust.
Similarly to our Crispy Chicken, this baked ritz cracker chicken recipe is always gone in minutes and tastes great served up with any of our tasty side dishes.
For more delicious chicken breast dinners, try our Salsa Chicken, Buttery Baked Chicken, and Crispy Baked Ranch Chicken recipes.
Why we think you’ll love it:
- A favorite chicken dish. We love easy chicken recipes, and this has been a favorite for years!
- Perfect for pairing. We love to serve it with Garlic Bread and Mashed Potatoes for a perfect Sunday meal.
- Topped with gravy! Similar to chicken fried chicken, these crispy strips are topped with a savory gravy for flavor perfection!
Ritz Cracker Chicken Ingredients and Substitutions
Chicken
- 4 large boneless skinless chicken breasts cut in half – or use an equal amount of chicken thigh or tenderloins
- 2 sleeves Ritz crackers – One sleeve of Ritz crackers contains about 35 crackers and makes 1½ cups of crumbs. This recipe calls for 2 sleeves (or 3 cups of crumbs)
- ¼ teaspoon salt – or onion powder, garlic powder, or paprika. Add cayenne pepper or red chili flakes for a bit of a kick.
- ⅛ teaspoon black pepper
- 1 teaspoon dried parsley
- ½ cup sour cream – or plain Greek yogurt
- 3 cups grated cheddar cheese – use mild or sharp cheddar, or change the cheese and try mozzarella, pepper jack, Monterey Jack, Colby, or smoked Gouda.
- fresh parsley for garnish
Sauce
- 1 (10.5-ounce) can cream of chicken soup – or cream of mushroom soup or make a Cream Soup Substitute
- ⅛ cup sour cream – or plain Greek yogurt
- 2 tablespoons butter – We use unsalted butter.
- 2 tablespoons milk – We use whole milk or 2% milk.
How to Make Ritz Cracker Chicken
- PREP. Preheat oven to 375°F.
- Place Ritz cracker crumbs in a shallow dish or bowl along with salt, pepper, and parsley. Place sour cream in a separate dish, and cheese in another.
- COAT. Dip each breast half into sour cream, coating all sides. Place it in the cheese dish, coating it with shredded cheese. Finally, place each breast into the cracker mixture until well coated.
- BAKE. Place into a greased 9×13 baking dish. Cover and bake for 50-55 minutes.
- Remove foil and bake for an additional 10 minutes or until edges are golden brown.
- SAUCE. As the chicken is finishing cooking, place the sauce ingredients into a small pot and cook on medium-high heat. Stir until well combined and serve on top of the chicken along with fresh parsley. ENJOY!
Kristyn’s Recipe Tips
- Ritz crackers can be replaced with about 3 cups of another buttery cracker, breadcrumbs, or panko crumbs.
- When needed, we pound the thicker parts of the chicken breasts to a uniform thickness (about ½ inch). This helps with even cooking throughout.
- Instead of halved chicken breasts, try about 2 pounds of chicken thighs and bake for 55-75 minutes, or tenderloins and bake for 30-40 minutes. Bake covered and remove foil during the last 10-12 minutes.
- Other creamy soups can also be used, such as cream of mushroom, cream of celery. We also like to make a Chicken Cream Soup Substitute.
Air Fryer Directions
- Spray the basket with nonstick cooking spray and place the chicken in the basket. Be sure that the pieces are not touching.
- Cook tenderloins at 360°F for 12-14 minutes. Cook breasts at 350°F for 15 minutes, then turn and cook 5 to 8 minutes longer.
Ritz Cracker Chicken Recipe
Ritz cracker chicken is baked to crispy cheesy perfection and smothered in gravy for an easy comfort food favorite.
Ingredients
Chicken
- 4 large boneless skinless chicken breasts, cut in half
- 2 sleeves Ritz crackers
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 teaspoon dried parsley
- ½ cup sour cream
- 3 cups grated cheddar cheese
- fresh parsley for garnish
Sauce
- 1 (10.5-ounce) can cream of chicken soup
- ⅛ cup sour cream
- 2 tablespoons butter
- 2 tablespoons milk
Instructions
- Preheat oven to 375°F.
- Place crushed crackers in a shallow dish along with salt, pepper, and parsley. Place sour cream in a separate dish, and cheese in another dish.
- Dip each breast half into sour cream, coating all sides, and then place in the cheese dish, coating with shredded cheese. Place each breast into the cracker mixture until well coated.
- Place into a greased 9×13-inch dish. Cover and bake for 50-55 minutes.
- Remove foil and bake for an additional 10 minutes or until edges are golden brown.
- As the chicken is finishing cooking, place the sauce ingredients into a small pot and cook on medium-high heat. Stir until well combined and serve over the chicken along with fresh parsley. ENJOY!
Video
Notes
Recipe tips.
- Ritz crackers can be replaced with about 3 cups of another buttery cracker, breadcrumbs, or panko crumbs.
- When needed, we pound the thicker parts of the chicken breasts to a uniform thickness (about ½ inch). This helps with even cooking throughout.
- Instead of halved chicken breasts, try about 2 pounds of chicken thighs and bake for 55-75 minutes, or tenderloins and bake for 30-40 minutes. Bake covered and remove foil during the last 10-12 minutes.
- Other creamy soups can also be used, such as cream of mushroom, cream of celery. You can also make a Chicken Cream Soup Substitute.
Nutrition
Calories: 269kcal, Carbohydrates: 4g, Protein: 12g, Fat: 22g, Saturated Fat: 13g, Cholesterol: 65mg, Sodium: 647mg, Potassium: 90mg, Sugar: 1g, Vitamin A: 695IU, Vitamin C: 0.2mg, Calcium: 335mg, Iron: 0.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Prep ahead of time?
Coat the chicken as directed and then wrap each piece with plastic wrap. Store pieces in an airtight freeze-safe container for about 6 months. Thaw for 8+ hours in the refrigerator before baking.
How to store?
Store leftovers in an airtight container(s) in the fridge for 3-4 days or freezer for 2-3 months. Thaw if needed, and reheat in the oven or microwave.
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This recipe was originally published June 2019.
Recipe adapted from Just a Pinch.
I have made this recipe twice, and although the flavor is good, the coating falls off the chicken when baking. Not sure if adding an egg to the sour cream will help (or just using egg instead of sour cream), but I will try that next time.
A great go to recipe. I cut chicken into smaller pieces so that the cook time is minimized. Delicious meal.
Was delicious! So easy to do also, didn’t require nearly as much sour cream as I assumed it would! The bottom was soggy for me, but it def isn’t a deal breaker! Everyone loved it and myself and my mother are very picky eaters, so the recipes I find where we BOTH enjoy it are a treasure.
I wasn’t crazy about the “sauce” it tasted too much like cream of chicken, I added some additional milk and it did help but, I still wasn’t wild about it.
Thanks for the feedback and for giving the recipe a try! Glad to hear that overall you enjoyed!
This is a new family favorite! Easy and delicious! The crispy crust with juicy chicken was gone in seconds. The kids loved it!
Yay! So glad to hear it was a hit with your family!
This is always a hit in my house!! Whats not to love? Chicken good! Ritz crackers? GOOD!! LOVE how easy this recipe is to follow!