🍗🧀 Crunchy Ritz Cracker Chicken with Cheddar Cream Sauce
Serves: 4
Prep Time: 15 min
Cook Time: 30–35 min
Total Time: ~50 min
🧂 Ingredients:
For the Chicken:
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4 boneless, skinless chicken breasts
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1 sleeve Ritz crackers (about 30 crackers), crushed
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½ cup grated Parmesan cheese
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1 tsp garlic powder
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1 tsp paprika
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Salt & pepper to taste
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2 eggs
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2 tbsp milk
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2 tbsp butter, melted
For the Cheddar Cream Sauce:
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2 tbsp butter
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2 tbsp all-purpose flour
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1½ cups milk
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1 cup shredded sharp cheddar cheese
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½ tsp garlic powder
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Salt & pepper to taste
🍳 Instructions:
1. Prep the Oven & Chicken:
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Preheat oven to 375°F (190°C).
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Lightly grease a baking dish or line with parchment.
2. Crush Crackers & Mix Coating:
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In a shallow bowl, combine crushed Ritz crackers, Parmesan, garlic powder, paprika, salt, and pepper.
3. Prepare Egg Wash:
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In another bowl, whisk eggs and milk.
4. Coat the Chicken:
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Dip each chicken breast first into the egg wash, then dredge in the cracker mixture, pressing gently to coat well.
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Place coated chicken in the baking dish.
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Drizzle melted butter over the top for extra crispiness.
5. Bake the Chicken:
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Bake for 25–30 minutes, or until chicken is cooked through (internal temp 165°F / 74°C) and coating is golden and crispy.
6. Make the Cheddar Cream Sauce:
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In a saucepan, melt butter over medium heat.
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Whisk in flour and cook 1–2 minutes until lightly golden (roux).
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Gradually whisk in milk, stirring constantly until thickened (about 3–5 minutes).
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Remove from heat and stir in shredded cheddar, garlic powder, salt, and pepper until smooth.
7. Serve:
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Spoon cheddar cream sauce over the crispy chicken and serve with your favorite sides—think mashed potatoes, steamed veggies, or a fresh salad.
🔁 Variations:
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Add chopped fresh herbs like parsley or chives to the sauce.
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Use smoked paprika or cayenne in the coating for a little heat.
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Try mixing crushed Ritz with crushed nuts (like pecans) for an extra crunch.
Want a slow cooker version, or a cheddar sauce with a spicy twist? Just say the word!
