Crispy Cheddar Chicken

This Crispy Cheddar Chicken is scrumptious – flavorful and moist with a creamy sauce spooned over the top and garnished with parsley.

Servings

Calories 505kcal

Author Sara

Preheat the oven to 400 degrees Fahrenheit.
Put the Ritz crackers into a Ziploc bag and use a rolling pin to crush them. You could also use a food processor for this step.
Prepare a 9×13 baking pan by spraying it with nonstick spray. Set aside.
Put the milk, cheese, and cracker crumbs into three separate small pans.
Dip the chicken breasts into the milk, pat a good amount of the cheese onto each breast and then coat with the cracker crumbs.
Put the chicken breasts into the 9×13 inch baking pan and sprinkle the breasts with salt, pepper, and parsley.
Cover the pan with aluminum foil and bake at 400 degrees for 35 minutes. Remove the foil and bake for an additional 10 minutes or until the chicken is cooked through.
In a saucepan, whisk together the soup, sour cream, and butter until the sauce is hot. Spoon a bit of sauce over each chicken breast and garnish with a bit more parsley.

Ensure Even Coating: To achieve maximum crispiness and flavor, ensure that each chicken breast is evenly coated with milk, cheese, and cracker crumbs. Take your time to pat a generous amount of cheese onto each breast before coating them with the cracker crumbs. This helps create a delicious, cheesy crust that adheres well to the chicken during baking.
Adjust Seasoning to Taste: While the recipe suggests seasoning the chicken breasts with salt, pepper, and parsley before baking, feel free to adjust the seasoning according to your preference. You can add additional herbs and spices to the cracker crumbs or sprinkle extra seasoning over the chicken breasts for more flavor depth. Taste the seasoning mixture before applying it to the chicken to ensure it suits your taste buds.
Check Chicken for Doneness: Since oven temperatures and chicken thicknesses can vary, it's important to check the chicken for doneness before serving. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) at its thickest part. This guarantees that the chicken is fully cooked and safe to eat without being overcooked or becoming dry. If necessary, adjust the baking time accordingly to avoid undercooking or overcooking the chicken breasts.