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Ritz Cracker Chicken is coated in sour cream, cheddar cheese, and Ritz cracker crumbs and then baked to crispy perfection.
One of our go-to chicken recipes, Ritz Cracker Chicken is cheesy and covered in a delicious sauce. We love to serve it with Garlic Bread and Mashed Potatoes for a perfect Sunday meal.
A family favorite dish
Ritz cracker chicken is 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, but since I was trying to feed a lot I ended up using chicken tenders. They are about a third, or even a quarter the size, of a large chicken breast, and they worked perfectly for our family dinner!!
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.
AKA crispy cheddar chicken
This recipe goes by many names – Ritz Cracker Chicken, Crispy Cheddar Chicken, Cheddar Baked Chicken – but no matter what you call it, it’s so delicious! Oh yeah – and it’s super easy to make!
PREP. Preheat oven to 375°F.
Place crushed crackers in a shallow dish or bowl along with salt, pepper, and parsley. Place sour cream in a separate dish, and cheese in another.
COAT. Begin by dipping each breast half into sour cream, coating all sides, and then placing in the cheese dish, coating with shredded cheese. Then, place each breast into the cracker mixture until well coated.
BAKE. Place into a greased 9×13. 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 over the chicken along with fresh parsley. ENJOY!
Air Fryer Instructions
Spray the basket with nonstick cooking spray and place the chicken in the basket. Because a fryer cooks by circulating air around the food be sure that the pieces are not touching.
- Bake tenderloins at 360º for 12-14 minutes. Bake breasts at 350°F for 15 minutes then turn and cook 5 to 8 minutes longer.
- To ensure the chicken is cooked, use a meat thermometer to check that the internal temperature is at least 165º F.
Substitutions and variations
Ritz Crackers alternative. 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).
With that in mind, use an equal amount of bread crumbs, crushed cornflakes, crushed potato chips, or panko. However, be aware the substitutions will create a slightly different flavor and texture.
Cheese. Easily change up the flavor of this dish by using a different cheese like mozzarella or pepper jack. Even adjusting the cheddar to mild or sharp would make a bit of a difference.
Seasoning. Adjust the taste of the chicken by changing the seasoning added to the cracker crumbs or the sauce. I used black pepper, salt, and parsley in this recipe, but you could easily include onion powder, garlic powder, or paprika. Add cayenne pepper or red chili flakes for a bit of a kick.
Chicken breast or tenderloin. The recipe card calls for 4 chicken breasts cut in half which would make 8 pieces of chicken. You can also buy a package of 8-9 tenderloins.
The sizes of chicken breasts and tenders vary. The following bake times should be sufficient to get a properly baked Ritz Cracker Chicken:
- chicken tenderloins: bake at 375°F for 30-45 minutes
- chicken breasts (halved): bake at 375°F for 50-55 minutes
- The internal temperature should reach 165°F. Remove the chicken from the oven at an inside temperature of 160°F and allow it to rest for a few minutes before serving. During this time the temperature will rise another 5 degrees.
Serving Info
Make ahead of time. Prepare this Chicken in Ritz Crackers ahead of time, and even bake it before freezing, for a quick and easy meal right out of the freezer!
- To freeze raw breaded chicken: wrap each piece with plastic wrap. Store pieces in an airtight freeze-safe container for 6-9 months. Thaw for several hours in the refrigerator, but bake before the juices turn the coating soggy.
- To freeze baked coated chicken: cool the chicken and place it in the freezer in a single layer. Freeze for 2-3 hours and transfer pieces to a freezer bag. Pre-cooked chicken can be reheated from a frozen state. Preheat the oven to 350°F. Bake breasts for 20-25 minutes flipping halfway through. Tenders might cook even faster.
STORE leftover Cheddar Baked Chicken in an airtight container in the fridge for 3-4 days. Reheat in the oven or, if you’re in a hurry, the microwave.
Recipe FAQ
Other creamy soups can also be used such as cream of mushroom or even cream of celery.
Mashed Potatoes are always a good choice, but if you want something a little lighter you could go with Brown Sugar Glazed Carrots or any one of our vegetable side dishes.
For more chicken recipes, check out:
- Chicken Parmesan Bundles
- Creamy Swiss Chicken Bake
- Buttery Baked Chicken
- Crispy Chicken with Arugula
- Ranch Chicken
- Healthy Chicken Piccata
Ritz Cracker Chicken Recipe
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 tablespoon butter
- 2 tablespoon milk
Instructions
- Preheat oven to 375°F.
- Place crushed crackers in a shallow dish along with salt, pepper, and parsley. Also place sour cream in a separate dish, and cheese in another dish as well.
- Begin by dipping each breast half into sour cream, coating all sides, and then placing in the cheese dish, coating with shredded cheese. Then, 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.v
- 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
- Ritz crackers can be replaced with about 3 cups of another buttery cracker, breadcrumbs, or panko crumbs.
- When needed, I’ll 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
I have to do an ASMR the next time I’m making this and I am so excited! It is incredibly delicious and crispy! So impressive!
This was a hit with everyone! And that rarely happens, so thank you!
You’re welcome! I’m so glad the chicken was a winner!
The flavor was pretty good but it was “mushy” to us.
It turned out great! The whole family loved it
If using chicken tenderloins, what is the cook time? Still 50 minutes?
My favorite Lil’ Luna recipe! So easy to make and so good!!!
Aw, I’m so glad to hear you love this one!
Delicious and easy
So glad to hear you enjoyed the chicken!
Wow wow wow what a hit! My 8 year old and husband loved this dish thank you! Can’t wait to make it again. And it was so easy to make! I put it over sautéed spinach with corn bread on the side. Perfect!
Mmmm sounds like a delicious dinner! So happy to hear you all enjoyed the chicken recipe!
Every one of my kids loved this!
Wondering if it gets soggy on the bottom? Could it be placed on a wire rack to prevent it from getting soggy on the bottom if that’s a problem.
I haven’t had any troubles with it being soggy on the bottom, but I imagine you could place them on a wire rack if you’re worried about it getting soggy. I haven’t tried that, but I’m sure it would work.
I’ve always used Ritz crackers to help coat chicken, but have never added cheese. Great delicious idea!
A great recipe for chicken. Crunchy with a great sauce.
The ritz crackers give the chicken a nice crunch! This chicken is very family-friendly & tastes amazing! You can add any side & make it a great meal!
The crispy chicken with the creamy sauce is to die for! It looks like you spent hours making it too! It whipped up much quicker than I had thought it would!
Thank you so much for sharing this ritz cracker chicken! it taste amazing and it’s really easy to make!
Crispy chIcke recipe was delicious,..loved it!
I’m so happy you liked it! Thanks for sharing! 🙂
I’m making this for dinner tomorrow. I’m excited!
Pictures to come.
Hope it was a hit!! Thank you!
Can you use cream of mishroom soup instead of cream of chicken?
You sure could 🙂 Enjoy!!
I made this tonight for my husband and it was as delicious as everyone said… and easy to make too. I will make this again for sure and recommend to others!
Awe, thank you for saying that & for recommending it! I am happy it was a hit!
Probably a silly question, but I don’t have any foil and don’t have time to get any. Can I cover it with parchment paper instead? I’m super excited to try this but I’m more of a baker and less of a cook so I really want to do it right!
I have not tried, but it could work 🙂 One way to find out 🙂
tried this tonight turned out great super yummy even this 4 year old was happy with it..thanks
Woohoo..glad it’s a win! Thank you for trying it!
So I made this with boneless pork sirloin chops and rice and my hubby loved it!!! I added fresh parmesan cheese to the sauce as well and it was a hit!!
Sounds yummy! Thank you for sharing that!
Made this last night and it was So good! My husband said it might be his new favorite! Really simple but the flavor was amazing. Chicken turned out perfectly crispy following the directions. Another hit! Thank you!
Yay, I am so glad!! Thank you for sharing that! 🙂
Made this tonight and it was amazing! Thank you for the recipe
You are so welcome! I am glad to share 🙂 Thank you!
Hello, quick question, what do you do with the dried parsley?
Sorry, add it with the salt & pepper 🙂
I tried this and my husband loved, loved it!!!! Taste just as delicious as it looks!
Yeah!! I am glad he liked it! Thank you so much!
Holy s!$@!!! That was amazing. Didn’t have the soup to make the sauce so we just had the chicken. My son doesn’t love chicken so I made his favorite potatoes on the side. Didn’t touch anything else on his plate until the chicken was gone. Super love!!! It’s a keeper!!!
Love hearing that!! Thank you so much for letting me know 🙂
This looks delicious! It is sure to be a dinner time favorite!
It is!! Even for picky eaters. Thank you so much!
yummy
I hope you try it..It is super yummy 🙂
Your dish photos are the best.
Saved my dinner tonight =)
Thank you so much!!!
I am going to try this crisspy cheesey chicken in my air fryer.
I’d love to know how it turns out 🙂
I’m new to using an Air Fryer and haven’t figured out how long to cook in air fryer as opposed to baking. So how did it turn out? How long did you end up cooking? Thanx!
I have a question about the cheddar chicken recipe. I plan to try that tonight but I don’t have Cream of Chicken soup on hand. I do have Cream of Mushroom. Do you think that would work for the sauce? Would you combine that with the same sauce ingredients? Thank you!
I am sorry I didn’t respond sooner. I hope you tried it. It should be ok & yes, I would just add the rest of the ingredients. Hope it turned out!
Oh my gosh. I made this tonight and it was amazing. My family loved it too. I will definitely be making this again.
I’m so happy to hear that! Thank you so much for letting me know!
This is really GOOD! My hole family loves it!
That makes me happy to hear!! It’s a favorite around here! Thank you for letting me know!
I just tried this recipe and it was sooo yummy! ???? thank you sooo much for sharing. ❤️
You are so welcome!! I’m glad you liked it!
Hi on your crispy baked cheddar chicken recipe you mentioned that you used chicken tenders (which is what I would prefer). How long would you bake them
verses the chicken breasts. Sounds and looks so delicious. Thanks! Love your
blog.
It really is so good!! They won’t be in too much less than the breasts. You could start at 40-45 min, then continue on. I always cook chicken longer than not..nothing like raw chicken.
Good morning,
The Crispy Cheddar Chicken definitely looks great and I would truly like to make this for May family, however a few of the family members have some dietary issues.
Is there anyway to make this in a Lactose and Gluten Free process? I’m wishing that you could help me make this dish for my family.
You might want to ask your family what they are avoiding & maybe they can suggest what they use instead of certain ingredients. I wouldn’t know exactly, since I don’t have those diet restrictions in my family. I’m sorry I couldn’t be more help.
Hi, This looks awesome! About slicing the chicken, is it in half lengthwise like making cutlets or keeping the thickness and cutting it in half? Thanks!
Lengthwise 🙂 But, those are with large chicken breasts, so they aren’t left too thin. Hope that helps you 🙂
Great dinner recipe!! Thanks for sharing!
You are welcome!! Hope you like it!
One great recipe after another. I can’t stop searching for new recipes from your site. You’ve got to stop-I’m gaining too much weight :)????
Awe..you are so nice!! Thanks so much for coming back! I’m so glad you have found some recipes!!
Thanks so much!!