Ritzy Cheddar Chicken


Chicken -

  • 6 boneless, skinless chicken breasts
  • 2 full sleeves of Ritz crackers
  • seasoning:  
    • kosher salt, black pepper, Italian seasoning
  • 1 cup reduced fat sour cream 
    • or nonfat, plain Greek yogurt
  • 4 cups sharp cheddar cheese, freshly grated
  • 2 Tbsp dried parsley 

Sauce -

  • 1/4 tsp dried dill
  • 2 tsp parsley
  • 1 tsp dill pickle juice (yep - from the jar)
  • 1 can cream of chicken soup
  • 2 Tbsp sour cream
  • 3 Tbsp butter


Prep:  Crush your Ritz crackers in a large ziptop bag.  This is a great job to let the kids help you with.   Make yourself a "breading" station of sorts:  1.  Low fat sour cream or Greek yogurt.  2. Freshly shredded sharp cheddar cheese.  3.  Crushed up Ritz crackers with the added dried parsley.

Trim your chicken breasts of fat and season well.  I used kosher salt, black pepper, and Italian seasoning.  Use whatever you prefer.

Coat your chicken in the sour cream, then the cheese, and finally the crackers.  Set them on your baking sheet.  Here are some options.  I am using this silicone mat that has all of these little ridges.  It keeps the chicken raised up, allowing fats etc to run away from the meat while allowing the hot air to circulate underneath.  Cool, huh?  You could also put your chicken on a cooling rack set into a sheet pan.  Other options?  Line your pan with parchment paper or aluminum foil.  OR... spray your sheet pan with nonstick spray.  

Bake 400 x about 35 min or until internal digital thermometer reaches 160 degrees.  Will continue to rise to 165 when you remove from the oven.  Allow to rest 5 minutes.  Do yourself a favor and buy one of these instant read thermometers.  They take all the guesswork out of it so you can have juicy cooked chicken that is not under or overcooked!  (Ask Santa for one!)