Ritz Cracker Chicken

This post may contain affiliate links. Please read my disclosure policy.

I love choosing chicken breast as the heart of my meal because it is so versatile, tender and delicious!  The only thing better than a chicken breast is this Ritz Cracker Chicken with a cheesy crispy coating and an easy homemade cheese sauce.



Ritz Cracker Chicken


Pin it your DINNER BOARD to SAVE it for later!

Follow CentsLess Meals on Pinterest for more great recipes!

Ritz crackers and cheddar cheese encrust a tender, juicy breast of chicken to create the perfect easy meal. This chicken dish is impressive enough for company and simple enough to make any day of the week. The crust reminds me of country fried chicken without the mess and hassle of pan frying.

I think everyone has a version of Ritz Cracker Chicken (or cracker crumb chicken)… I’ve been making it myself for years. When I saw this Crispy Cheddar Chicken version over at Jamie Cooks It Up, I knew that adding my favorite cheddar sauce would put the traditional dish over the top and I was right!

While I use chicken breasts and cut them into 3’s you can certainly make this dish using chicken tenders instead. I love using and egg/milk dip to make the cracker crumbs stick but you can baste your chicken with mayonnaise instead  if you’d prefer.

To make this recipe a total breeze, prepare all of the ingredients before you even start.  The following can be done before you get started to make prep quick and easy!

  • Cut (and clean if needed) your chicken breast into tenders prior to starting
  • Grease your baking pan (or line it with parchment paper)
  • Prepare your ingredients (shredding the cheese & crush crackers)

You’ll want to crush the Ritz crackers to a fairly fine consistency to ensure even coverage on each piece. If you have two shallow dishes prepared (milk & eggs and cheese & crackers) this makes dipping the chicken a breeze.

The real secret to making this recipe amazing is double dipping the chicken.  I go through and dip it all once and then dip it into the eggs and crumbs again creating a crazy good coating!

When the pieces are all coated you can top with any remaining cheese, crackers and a sprinkle of parsley. I love to use fresh parsley and other herbs in all of my meals but dried will work just fine in this case too.

While the chicken is baking is the perfect time to steam up some veggies and make the uber easy cheese sauce. This is so easy; simply combine the ingredients and microwave until smooth and creamy. Honestly if nothing else, this cheese sauce will become a staple in your household!

You can use parmesan cheese (or whatever cheese you have on hand) in place of cheddar if you prefer! 

Ritz Cracker Chicken recipe
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 8 servings
  • 4 large chicken breasts
  • 2 sleeves Ritz or Cheese-Its crackers crushed
  • 1/2 tsp garlic powder
  • 2 cups shredded cheddar cheese
  • 1 tsp dried or fresh parsley
  • 2 eggs beaten
  • 1/2 cup milk
Cheese Sauce
  • 2 cups cheddar cheese
  • 2 tsp cornstarch
  • 1/2 cup evaporated milk
  1. Preheat oven to 400 degrees.

  2. Cut chicken breasts into 3 equal pieces.

  3. Crush crackers.  Toss with cheddar cheese and garlic powder. Combine milk and beaten eggs in a separate small bowl.

  4. Dip the chicken into the egg mixture and then into the cheese & crackers. Repeat until all the chicken pieces are coated.

  5. Once coated, gently dip the chicken pieces into the egg mixture a second time and then into the crumbs again gently pressing the crumbs to adhere.

  6. Place on a baking sheet and sprinkle with parsley.

  7. Bake 25-30 minutes or until chicken reaches 165 degrees F.

Cheese Sauce
  1. Toss cheddar cheese and cornstarch in a small bowl.  Add evaporated milk and microwave 45 seconds.

  2. Stir and microwave in 30-second increments until thick and creamy (about 90 seconds total).

When you are looking for a meal that is simple and delicious, give Ritz Cracker Chicken a try. I know it will become one of your favorites!

More Recipes You’ll Love

Baked Parmesan Crusted Chicken Recipe

Sour Cream Chicken Enchiladas

Oven Baked Pork Chops



Inspired by Jamie Cooks It Up

I love choosing chicken breast as the heart of my meal because it is so versatile, tender and delicious!  The only thing better than a chicken breast is this Ritz Cracker Chicken with a cheesy crispy coating and an easy homemade cheese sauce.
I love choosing chicken breast as the heart of my meal because it is so versatile, tender and delicious!  The only thing better than a chicken breast is this Ritz Cracker Chicken with a cheesy crispy coating and an easy homemade cheese sauce.


19 comments on “Ritz Cracker Chicken”

  1. This is my favorite!!! I made this a few days ago and it’s GREAT!!!!!!

  2. Sounds like a lot of time to cook that chicken in the oven….70 minutes top. Doesn’t it get really dry? There’s nothing worse than watching your husband and kids eat really dry chicken!

  3. As I read the instructions, it bakes at 350 for 30 to 40 minutes.
    Is that too long?

  4. 160°@ thickest

  5. Can’t wait to try this one. yum

  6. Making this tonight! Sounds amazing!! Leti, I can think of worse things….like being an adult and unable do basic addition…just saying.

  7. This was an awesome recipe! Everyone loved it. Thank you! 😉

  8. Jaime your comment was very unnecessary. The young lady may be from another country or something. Nasty comments make no sense we are adults.

  9. looking forward to trying this tonight. I am new to your site and really enjoy your writings and all the comments. Lots of fun and helpful.Thank for the good food!

  10. Can’t wait to try this! Sounds delish! As for some of the comments, I too was wondering about the 70 minute cook time comment and had to go back and re-read the recipe directions. Thought I had missed something. And Ketsa, not sure why you only focused on chastising Jaime. Leti was a bit nasty in her comment as well with the remark about nothing being worse than feeding your husband and kids dry chicken (making a nasty implication about this recipe with her faulty math of 70 mins). So chastise both or neither. And not sure why being in a different country would matter. 1+1=2 no matter what country you’re in. It doesn’t suddenly equal 4 because you live in some other country.

  11. This was very good. I ended up putting the chicken on a cookie sheet with low sides, uncovered as I was out of foil, and baked for about 35-40 minutes total. Came out great, but I totally spaced the sauce. Maybe next time I’ll remember it.

  12. I’m not not a cook, so anytime i find something soo easy i get excited to try it. Now what would be a good side dish for hubby and kids (4 & 2yr olds)?? THANK YOU!!

  13. I have never commented on a recipe before but this was delicious! All kids from 3 up to 14 loved it! Is there a way to get calorie and nutrition info? Or an estimate? Thanks!

  14. For a low-carb version, substitute pork rinds for the cracker crumbs. Run a bag of pork rinds ($1.67 out here) through your food processor until it becomes dust, then add 1/2 t. plain gelatin to it so it’ll stay on the chicken as it cooks, mix it all up again, then proceed with the rest of your recipe. The fat from the pork rinds will keep the chicken from drying out.

  15. I have made this and it is delicious! I do have one question though. Is there anyway to prepare any of this beforehand? Could you cook the chicken up and then reheat it for dinner? Would that make the chicken soggy (if not, how long would I reheat). I don’t have much time to make a dinner start to finish during the week 🙂 Thanks for anyone’s help!

  16. Well you have a total winner here!! I was not sure about how it would turn out and VOILA! It is as tasty as it looks. Thanks so much for a fantastic recipe that I would never have thought of. Kudos to you. I Love It!!!!!!!

  17. I made this last night with white rice. It was alright.

  18. This recipe was awful. Cracker breading became oddly doughy, mushy, and bland. Definitely needed salt and pepper or some other seasoning. Breading on the bottom stuck to the pan. In order to become crisp and flavorful I think the chicken would have to be fried rather than baked. Really a bummer!

Leave a Reply

Your email address will not be published. Required fields are marked *