Ritzy Cheddar Chicken Breasts Recipe (2024)

By Eric Kim

Ritzy Cheddar Chicken Breasts Recipe (1)

Total Time
30 minutes
Rating
4(4,291)
Notes
Read community notes

They’re as good as they sound: cheesy chicken cutlets coated with buttery Ritz crackers. Skipping the usual flour-egg-bread crumb dredge, this recipe relies instead on a flavorful base layer of tangy sour cream, which has lactic acid that tenderizes boneless, skinless chicken breasts beautifully. When it comes to breaded white meat, thin cutlets are ideal, which you can buy from the store or achieve by slicing thick breasts in half horizontally (no pounding necessary). They cook more evenly this way, staying tender throughout as they’re quickly baked in a hot oven. Serve with something fresh — a big green salad, perhaps — to balance the wonderful richness of this nostalgic number.

Featured in: Three Ways to a Better Chicken Breast

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone

    As a subscriber, you have

    10 gift recipes to give each month. Anyone can view them - even nonsubscribers.

    Learn more.

    Subscribe

  • Print Options

    Include recipe photo

Advertisement

Ingredients

Yield:4 servings

  • 1tablespoon olive oil, plus more for greasing wire rack
  • ¼cup sour cream
  • 1large egg white
  • 1teaspoon Dijon mustard
  • Kosher salt (Diamond Crystal)
  • 2large boneless, skinless chicken breasts (about 1½ pounds total)
  • 1sleeve Ritz crackers (about 100 grams)
  • 2ounces extra-sharp Cheddar cheese, coarsely grated (about 1 cup)
  • ½teaspoon garlic powder
  • ½teaspoon onion powder

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

526 calories; 27 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 49 grams protein; 595 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Ritzy Cheddar Chicken Breasts Recipe (2)

Preparation

Make the recipe with us

  1. Step

    1

    Position rack in the bottom third of the oven and heat oven to 450 degrees. Place an ovenproof wire rack over a sheet pan. Dab a folded-up paper towel with olive oil and rub it over the wire rack to grease it.

  2. In a medium bowl, whisk together the sour cream, egg white and Dijon mustard until smooth. Season with salt. Lay the chicken flat on a cutting board and carve each breast in half horizontally so you end up with four thin cutlets. Add the chicken to the sour cream mixture, and using your hands, smear the sour cream all over the chicken.

  3. Step

    3

    In a large bowl, crush the Ritz crackers into coarse pieces with your fingers. Some crackers will turn to rubble while others turn to dust. Add the cheese, garlic powder, onion powder and olive oil. Season with ½ teaspoon salt and toss until evenly distributed. Holding one of the chicken cutlets by its thinner end, add to the bowl with the crumbs, and using your hands, pack the crumbs onto the chicken, pressing them in to create a thick coating. Transfer the breaded chicken to the rack in the sheet pan. Repeat with the remaining three cutlets.

  4. Step

    4

    Bake the cutlets until the outsides are crispy and the insides are no longer pink, 10 to 15 minutes. Let the chicken cool slightly so the coating can set, about 5 minutes, before transferring to plates and serving.

Ratings

4

out of 5

4,291

user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

JC

This recipe is a “cousin” to a 1960’s family favorite, “RitzCracker Chicken” OUR RECIPE:One whole chicken, cut in eighths and skinnedCrushed Ritz Crackers Melted butter (ouch)Bake in preheated 425• oven and serve. Every once in a while my grown sons still request…

AlisonK

Good recipe. I counted the crackers as I crumbled them into a bowl on my scale. About 32 crackers for 100g. Then I zeroed the scale and switched to ounces to add the cheese. What’s with the mixed measures here? It would be nice if Times recipes used one set of measurements consistently in a recipe, preferably with the other in parentheses since the USA is the only nation that doesn’t use metric.

Andy

yes, and since yogurt is a bit thinner than sour cream, you can actually skip the eggwhite - still binds nicely

Catherine

Hey London, I copied this from the NYT substitution guide, it's very helpful."Tangy, textural ingredients like crema, crème fraîche, mascarpone, Neufchâtel, Quark, queso fresco, sour cream or yogurt of any variety can be used interchangeably."

godboutat

I'm thinking Cheez-Its might be fun, too.

John A

This worked well in an airfryer at 400 F for 15 minutes, flipping once. (internal temperature of the chicken needs to be 165 F)

Rose

I'm thinking of using Cheez-Its instead of Ritz crackers and cheddar.Should I go get my coat?

Emzmom

Just made this. Used pounded thighs. Ritz makes the crust a little sweet. I will add a bit of chili flakes next time. I also cooked this on a cookie sheet on a 450 degree grill. Cooked perfectly

Paula

An even easier variation I have made frequently:1/4 cup olive oil mixed /1 tbs chopped garlic in one bowl1/4 cup grated Parmesan mixed / 1/4 cup bread crumbs in second bowlDip chicken into oil & garlic, then cover with crumbs & cheese.Bake @ 425 degrees x 20-25 minutes.

Julie

I can’t eat gluten, so I use Rice Chex cereal, crushed. I keep a box in my freezer so it stays fresh. Comes out very crispy, like Panko.

stephanie

in this recipe the sour cream serves a dual purpose - the lactic acid tenderizing the chicken, while the sour cream itself coats the chicken and gives the breading something to adhere to. you definitely could sub yogurt, but neither queso fresco nor neufchâtel would work as a sub, and quark might be iffy depending on the product. i think most people here know this and would make an educated sub but, hey, it takes all kinds you know? ;)

Bonacker

This is one of those old ideas from a mid-20th-century Ritz Cracker recipe booklet, slightly tweaked. It's funny to see the NY Times audience high-falutin' it up with mascarpone, etc. Anyhoo, cooking it on a rack is an improvement!

Mike Linton

This chicken was AMAZING. It was so juicy and tender. I let it marinate in the sour cream mixture of a couple of hours.

GrandRapids

I have made this using seasoned Pepperidge Farm stuffing mix after dipping in sour cream and drizzling with a little butter. Delicious and simple.

Sue in British Columbia.Don't eat out often

Similar. Julia Child from really old Julia Child. Use Swiss Cheese and Panko

Cassandra

Doubled (tripled?) the onion powder and garlic powder (I spilled one, so I had to match with the other). Added crushed red pepper to the sour cream mixture per a comment suggestion and used the air fryer at 400 degrees for 15 minutes, flipping at the 10 minute mark. Served as sandwiches on toasted pretzel buns. Absolute delight.

Pam Pomar

Made this last night. Sprayed the baking rack but everything on the bottom of the chicken stayed wet, didnt brown, and stuck to the rack, didn’t come off with the chicken so made a dishwashing mess. But the taste was very good and the breast meat moist.

MS

Made this in Hawaii and it was a bit of a disaster. The chicken did not crisp, likely due to the humidity and resulted in a bit of a slimy exterior. An air fryer would have helped but even a minute under the broiler did not render a crispy outside. Taste was good but my family said more seasoning would have helped.

Grace Diggs

Great recipe- I used half Ritz crackers and half rosemary crackers, and the rosemary flavor added a more complex flavor to the chicken, with no extra work.

jade

Followed the recipe and also made the salad to go with it and it’s delicious! I don’t normally like chicken breast but this was not dry at all and so tasty.

Sandy

Although this recipe looked good, I found it too salty with the Ritz crackers. Also, placing the rack 1/3 up from the bottom did not achieve the golden, crispy crust pictured with the recipe. I had to move up close to the top to finish.

Christina

This recipe has a lot of potential, but I think it would be useful for the author to amend the recipe to include an ideal thickness for the chicken breasts instead of simply cutting them in half. As others have noted, if you have super thick chicken breasts, 12-15 minutes is not going to be nearly enough time. One of mine is still in the oven after nearly an hour.

Julie

The first time I made it I didn't have sour cream so used ranch dressing. The second time I did the sour cream and egg white dijon thing and I have to admit that the ranch dressing was better. In both cases, however.....it was a yummy dish.

Noel

We made this again tonight and used Cabot seriously sharp cheddar. It was delish! I also didn’t realize we were out of mustard and only had dill pickle mustard from TJ’s. Surprisingly added a nice zing to the overall flavor!

chelsea

I used mayo instead of sour cream or yogurt, as I didn’t have either of them. Otherwise followed the recipe exactly! Needed a bit more time in the oven (i am sure this varies depending on breast size) so use a meat thermometer if you have one. The top was wonderfully crunchy and the bottom was, well, a bit soggy - but to be fair I have never seen baked, coated chicken come out super crispy all over. The main point is it tasted great and my finicky toddler really gobbled it up!

sheila goodwin

bottom side of chicken did not crisp

KFSD

Turned out perfectly! It was just me so I froze the leftovers after cooking and they were just as good. I'd make it again in a minute.

Andy

Don't let the oven proof wire rack stop you if you don't have one! I Don't have one either, so instead i used an aluminum foil lined baking tray and put the chicken directly on it. I was worried it would stick so I cut the chicken into strips for tenders in case I ended up having to wrangle them a bit, but it worked! Bottom came out a little toastier than the top, but not burnt, and though they did stick a bit, they came off clean with the gentle nudge from a spatula. Kids gave it 10/10

rebecca

Wow, this was so good!! I used plain yogurt instead of sour cream, since it was what I had on hand. Had enough coating for 3 chicken breasts, a little over 2 lbs.

PS

I made this last night and it was hit. A few mods though. I used up half a pack of garlic and herb Boursin I had in the fridge. Soften it first in the microwave and stir it into the sour cream. In place of the egg, I used buttermilk to thin the sour cream (that's what they do here in Georgia). I also let the chicken rest in the sour cream/buttermilk for almost an hour in the fridge. I didn't have cheddar, so I used a package of colby jack. Next time, I might try Gruyere.

Private notes are only visible to you.

Ritzy Cheddar Chicken Breasts Recipe (2024)

FAQs

What is the best way to cook chicken breast without drying it out? ›

If you're baking it, keep it covered with a baking sheet or with the pan-top for about 80% of the total baking time, uncover it only when the breast is cooked and tender but there's juices in the pan. Once uncovered, the juices will evaporate quickly in the oven, and you'll have a juicy chicken breast to eat.

What can I add to chicken breast to make it taste better? ›

This will help tenderise the meat and add extra flavour.
  1. Greek marinade: ...
  2. Moroccan spices: ...
  3. Maple glaze: ...
  4. Chicken Schnitzel: ...
  5. Panko: ...
  6. Coconut flakes: ...
  7. Medjool dates and fresh herbs: ...
  8. Brie and prosciutto with fresh tarragon:

How do you keep chicken breast moist when baking? ›

Brine the chicken: Soaking the chicken in a brine solution (water and salt) for a few hours before baking can help to keep it moist and tender. Add a liquid: Adding a bit of liquid, such as chicken broth, white wine, or even water to the baking dish can help to keep the chicken moist and tender.

Should I cover chicken breast with foil when baking? ›

When chicken is covered while baking, it traps steam and moisture within the dish, resulting in juicier results. The covering helps prevent excessive evaporation and keeps the chicken moist throughout the cooking process. Preventing dryness. Chicken tends to dry out more quickly when exposed to direct heat.

Is it better to bake chicken at 350 or 400? ›

You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.

What brings out the flavor in chicken? ›

The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken.

What spices enhance the flavor of chicken? ›

5 best spice and herbs blends for chicken and meat
  • Paprika and garlic powder. Paprika is a great spice that makes any chicken dish stand out, it comes in many forms sweet, hot, regular and smoky. ...
  • Basil and rosemary. ...
  • Ginger and lemongrass. ...
  • Turmeric and chili. ...
  • Coriander and cumin.

What should you season chicken with? ›

Aside from classics like salt, pepper, basil and garlic, you could try using chilli powder, ginger, cumin, cayenne, paprika, oregano, sage, rosemary and thyme.

Do you bake a chicken covered or uncovered? ›

Put the chicken in the roasting pan into an oven preheated to 375°F. Bake chicken uncovered. Cooking times vary by weight and by recipe, but in general, follow these guidelines on how long to bake a whole chicken: 2½- to 3-pound chicken: Roast 1 to 1¼ hours.

How do I make sure my chicken breast doesn't dry out in the oven? ›

Cover the chicken breast in foil to hold in moisture and let it rest for at least five minutes. The resting time allows the juices to distribute themselves throughout the meat, making it easier to slice later. What you get is perfectly cooked cuts with no dry pieces in sight.

How do you cook chicken breast in the oven so it doesn t dry? ›

The secret? The parchment paper method. By covering the chicken with a piece of parchment paper, the chicken bastes in its own juices so they never dry out. It's basically a cross between braising and roasting and is sure to become one of your new favorite ways to cook chicken.

What makes chicken juicy and tender? ›

If you've ever bitten into a crispy, fried chicken tender to find impeccably juicy meat inside, there's a good chance that chicken was brined. A brine is a highly concentrated salt and water solution, which can be as simple or as complex as you'd like.

Does baking soda keep chicken moist? ›

Briefly soaking meat in a solution of baking soda and water raises the pH on the meat's surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when it's cooked.

What can I use to moisten chicken? ›

Don't settle for dry, boring chicken breasts. One simple ingredient will add flavor and keep them from drying out every time: mayo. You read that correctly, mayonnaise isn't just for sandwiches and macaroni salads. Oh no, it's great for ensuring juicy, tender chicken too.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Cheryll Lueilwitz

Last Updated:

Views: 6234

Rating: 4.3 / 5 (54 voted)

Reviews: 93% of readers found this page helpful

Author information

Name: Cheryll Lueilwitz

Birthday: 1997-12-23

Address: 4653 O'Kon Hill, Lake Juanstad, AR 65469

Phone: +494124489301

Job: Marketing Representative

Hobby: Reading, Ice skating, Foraging, BASE jumping, Hiking, Skateboarding, Kayaking

Introduction: My name is Cheryll Lueilwitz, I am a sparkling, clean, super, lucky, joyous, outstanding, lucky person who loves writing and wants to share my knowledge and understanding with you.