Ritzy Cheddar Chicken Breasts
Ingredients
- 1 tablespoon olive oil
plus more for greasing wire rack
- 1/4 cup sour cream
- 1 large egg white
- 1 teaspoon Dijon mustard
- Kosher salt
Diamond Crystal
- 2 large boneless
skinless chicken breasts, about 1 1/2 pounds total
- 1 sleeve Ritz crackers
about 100 grams
- 2 ounces extra-sharp Cheddar cheese
coarsely grated, about 1 cup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Directions
- 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
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 1/2 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
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.
Ritzy Cheddar Chicken Breasts
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About this Recipe
Craving a comforting, cheesy chicken dish that feels a little bit special? These Ritzy Cheddar Chicken Breasts deliver on every count, combining tender chicken with a wonderfully crisp, buttery cracker and sharp cheddar coating.
What sets this recipe apart is its clever use of sour cream as the base for the coating. The tangy sour cream not only helps the crunchy cracker mixture adhere beautifully but also acts as a natural tenderizer, thanks to its lactic acid. This ensures your boneless, skinless chicken breasts remain incredibly juicy and tender, unlike many dry breaded chicken recipes.
Prepare for a truly satisfying meal that blends classic comfort with an elevated touch. Each bite offers a delightful contrast: the succulent, well-seasoned chicken beneath a golden, crunchy crust bursting with the savory richness of Ritz crackers and the sharp bite of Cheddar cheese. This dish promises a nostalgic flavor experience that's both familiar and incredibly delicious, making it a perfect weeknight treat or a standout addition to your casual entertaining.
Want to make these chicken breasts your own? While the classic Ritz and extra-sharp Cheddar pairing is divine, you can adjust the type of Cheddar to suit your preference, from mild to super sharp. For a subtle flavor twist, a small pinch of smoked paprika or a dash of dried thyme could complement the existing garlic and onion powder in the cracker mixture. Remember, if starting with thicker chicken breasts, slicing them horizontally into thinner cutlets is key for even cooking.
This wonderfully rich and satisfying dish is perfectly balanced when served alongside something fresh. A crisp, big green salad, perhaps like Via Carota’s Insalata Verde, offers a refreshing counterpoint to the buttery, cheesy chicken.