Crispy Cheddar Chicken – Baked

Ingredients:

4 boneless, skinless chicken breasts
1 cup sour cream (or Greek yogurt for a lighter option)
2 cups sharp cheddar cheese, shredded
2 cups Ritz crackers, crushed (about 1 sleeve)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons butter, melted
For the Sauce:
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1 tablespoon Dijon mustard (optional for extra flavor)

Directions:

Preheat Oven:
Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or line with parchment paper.
Prepare the Chicken Coating:
In a small bowl, combine the crushed Ritz crackers, garlic powder, onion powder, paprika, and a pinch of salt and pepper.
In another bowl, place the shredded cheddar cheese.
In a third bowl, spread the sour cream.
Coat the Chicken:
Take each chicken breast, coat it evenly in the sour cream, then press it into the shredded cheddar cheese, and finally coat it in the cracker mixture. Make sure the chicken is well-covered in each layer to create a crispy crust.
Bake the Chicken:
Place the coated chicken breasts in the prepared baking dish. Drizzle melted butter over the tops of the chicken breasts to help crisp up the coating.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the coating is golden and crispy.
Prepare the Sauce:
While the chicken is baking, in a small saucepan, combine the cream of chicken soup, 1/2 cup sour cream, and Dijon mustard. Heat over medium-low heat, stirring occasionally, until the sauce is warm and smooth. Remove from heat.
Serve:
Once the chicken is done, remove from the oven. Serve with the warm sauce drizzled over the chicken or on the side.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Servings: 4 servings