Skip to content 
Crispy Cheddar Crusted Chicken is about to become the star of your dinner rotation, I promise! I’m Anna, and I’m that person who believes that everyday cooking should be easy, joyful, and packed with flavor. You know how sometimes you just need that perfect, comforting meal that feels special but doesn’t take all afternoon? That’s exactly what this baked chicken delivers.
I’ve spent years perfecting recipes that my whole family—even the picky eaters—will devour without complaint. This cheddar crust isn’t just delicious; it’s incredibly sturdy, which means less mess and more golden goodness when it comes out of the oven. We’re talking tender chicken under a blanket of sharp, salty crunch, all ready in about an hour total. It’s the kind of simple, satisfying comfort food that makes you look forward to Tuesdays.
Forget complicated frying; we’re keeping things simple and baked here. Trust me, once you try this method, you’ll toss out every other chicken recipe you have gathering dust!
Table Of content
What Makes This Crispy Cheddar Crusted Chicken So Appealing
When I say this recipe is a weeknight savior, I mean it! It hits that sweet spot between being easy enough for a busy evening and tasting like something you’d happily serve company. It’s pure comfort on a plate, but with that fantastic texture we all crave.
- It’s incredibly fast to prep—we’re talking fifteen minutes max before it heads into the oven.
- The texture contrast is just amazing: juicy inside, super crunchy outside!
- It’s the kind of baked chicken that even skeptical family members ask for again next week.
Why You Will Love This Crispy Cheddar Crusted Chicken
The flavor profile here is just perfect. You get the sharpness of the aged cheddar cutting through the richness of the buttery crackers. Then, that creamy garlic sauce comes in at the end to tie everything together. It’s savory, cheesy, and honestly tastes way more complicated than it is to put together.
Expert Tips for Perfect Crispy Cheddar Crusted Chicken
If you take away just one thing from my experience making this hundreds of times, let it be this: moisture is the enemy of crisp. Before you even think about dipping the chicken into the milk or cheese, you must pat every single piece completely dry with paper towels. Seriously, blot until the towel comes away mostly dry. This ensures the cheese and cracker coating sticks perfectly and gets that beautiful golden crunch instead of steaming itself into a soggy mess.
Gathering What You Need for Crispy Cheddar Crusted Chicken
Okay, getting organized is half the battle won, right? This recipe uses simple pantry staples, but having everything measured out beforehand makes the coating process fly by. Don’t skip the prep bowls!
Ingredients for the Chicken and Coating
Here’s what you need for that amazing crust:
- 4 large boneless skinless chicken breasts (about 7 ounces each)
- 1/2 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 1 1/2 cups buttery round crackers, finely crushed
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Cooking spray
Ingredients for the Creamy Garlic Sauce
We keep the sauce super simple so it doesn’t overpower that cheddar flavor:
- 1 tablespoon unsalted butter
- 1 tablespoon all purpose flour
- 1 cup low sodium chicken broth
- 1/2 cup whole milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Essential Equipment List
You’ll need a few key items to make this work smoothly:
- 9 by 13 inch baking dish
- Three shallow bowls for the coating stations
- A meat thermometer (non-negotiable for perfect chicken!)
- A small saucepan for the sauce
Step-by-Step Guide to Making Crispy Cheddar Crusted Chicken
Now that we have everything ready to go, let’s get this delicious Crispy Cheddar Crusted Chicken into the oven! The time commitment here is really just assembly, so put on some music and have fun with the coating process. It’s surprisingly therapeutic!
Preparation and Setting Up Your Crispy Cheddar Crusted Chicken
First things first: fire up that oven to 400 degrees Fahrenheit. You want it hot and ready to go when the chicken is coated. Grab your 9 by 13 inch baking dish and give it a good, light misting with cooking spray—we don’t want any sticking later, trust me. Now, take those four large chicken breasts and slice each one horizontally right across the middle. This gives you eight nice, thick cutlets, about an inch thick. Remember what I said about moisture? Pat these cutlets down with paper towels until they feel dry. This is crucial for the crust!
Mastering the Three-Step Coating Process
This is where the magic happens! Set up your three shallow bowls in order. Bowl one gets the half cup of milk. Bowl two is just the two cups of shredded sharp cheddar cheese. Bowl three is your cracker mixture: combine the crushed buttery crackers with the salt and pepper. You’re going to work one cutlet at a time. Dip it into the milk first—just a quick dunk. Next, press that milky chicken firmly into the shredded cheddar so you get a good layer sticking on both sides. Finally, press it into the cracker mixture, making sure you really press gently to help those crumbs adhere. Place the coated chicken into your prepared baking dish.
Baking for Maximum Crunch
Once all eight pieces of your coated chicken are nestled in the dish, sprinkle that teaspoon of dried parsley evenly over the top—it adds just a hint of color and freshness. Then, give the tops a light misting with cooking spray; this helps the cheese and crackers brown up beautifully instead of drying out. Cover the dish loosely with foil and pop it into the 400°F oven for 30 minutes. After that initial bake, remove the foil and let it bake uncovered for another 10 to 15 minutes. We are aiming for an internal temperature of 165 degrees Fahrenheit when checked with a meat thermometer. Safety first, always!
Creating the Simple Creamy Garlic Sauce
While that baked chicken is doing its thing, let’s whip up the sauce. Melt that tablespoon of butter in a small saucepan over medium heat. Whisk in the flour immediately and cook, stirring constantly, for just one minute—we want to cook out that raw flour taste. Now, slowly whisk in the chicken broth and the remaining half cup of milk, being careful not to let lumps form. Let it simmer gently for about three to five minutes, stirring often, until it thickens up enough to coat the back of a spoon. Take it off the heat and stir in your garlic powder, salt, and pepper. That’s it! Drizzle this heavenly sauce over your crispy chicken when serving.
Tips for Achieving the Best Crispy Cheddar Crusted Chicken Texture
Listen, the difference between good cheddar crusted chicken and *amazing* cheddar crusted chicken is all about texture. We want that beautiful audible crunch when you cut into it, not sad, steamed chicken on the bottom. Since we are baking this instead of frying, we have to be a little smarter about how we handle the moisture and heat.
I’ve learned a few tricks over the years that guarantee that golden, crunchy exterior every single time we make this comfort classic. Follow these two simple steps, and you’ll nail the exterior texture.
Controlling Moisture for Better Adhesion
I mentioned this before, but it bears repeating because it’s the most important step for achieving that perfect crust adhesion: you have to pat the chicken dry. Seriously, take your time here. If there’s any surface moisture left on the chicken cutlets, the milk won’t stick well, and the cheese and crackers will slide right off during baking. I press down hard with paper towels until I feel like the chicken is almost tacky. A dry surface is the foundation for a fantastic, non-soggy crust!
Preventing Soggy Bottoms on Your Crispy Cheddar Crusted Chicken
When you put the coated chicken directly into the sprayed baking dish, the bottom layer—especially where the cheese melts—tends to steam instead of crisping up. My favorite trick, which I learned from testing endless batches, is to use a simple wire rack. Set that rack inside your prepared 9×13 baking dish, and then place the coated chicken on top of the rack. This simple move lifts the bottom of the chicken off the pan surface, allowing that hot air from the 400-degree oven to circulate all the way around. You get even cooking and maximum crunch from top to bottom!
Storing and Reheating Your Leftover Crispy Cheddar Crusted Chicken
We rarely have leftovers because everyone loves this chicken so much, but when we do, I have my routine to keep it tasting great the next day. The goal is always to save that beautiful crust!
Storage Best Practices
Once the chicken has cooled completely—and I mean completely, otherwise you’ll steam it in the fridge—store it in an airtight container. Keep it in the refrigerator for up to three days. If you plan on making the creamy garlic sauce ahead of time, store that separately!
Reheating Method for Reclaiming Crispness
Please, for the love of crispy chicken, skip the microwave! It turns that lovely crust rubbery. The best way to reheat is in a 375-degree oven for about 10 to 12 minutes, or even better, pop it in the air fryer for 6 to 8 minutes until it’s hot all the way through and the crust is crackling again. It comes back to life beautifully!
Frequently Asked Questions About This Recipe
I know sometimes you need a quick answer before diving into a new recipe, so here are a few things folks ask me most often about getting the best results with this baked chicken!
Can I Use Pre-Shredded Cheese for the Cheddar Crust
I strongly advise against it, honestly. Pre-shredded cheese is coated in anti-caking agents, usually potato starch or cellulose, to keep it from clumping in the bag. Those additives prevent the cheese from melting smoothly and bonding properly to the chicken before the crackers go on. For the best, goo-iest, and crispiest cheddar crust, always shred a block of sharp cheddar yourself right before you start prepping. You’ll get a much better melt and seal!
What Kind of Crackers Work Best for This Baked Chicken
The recipe calls specifically for buttery round crackers—think Ritz or a similar brand. That specific fat content and light, salty flavor are what give the coating that signature taste and texture. You need them finely crushed, almost like coarse breadcrumbs. If you crush them too coarsely, they won’t adhere well, and if they are too fine, they just turn into powder. A food processor works great, but pulse it gently so you don’t over-process them!
Can I Make This Ahead of Time
You can prep some components ahead, but I wouldn’t coat the chicken until just before you bake it. You can certainly crush your crackers and shred your cheese the day before and keep them covered in the fridge. However, if you coat the chicken and let it sit for too long, the moisture from the chicken will start to break down the cracker coating, and you’ll lose that fantastic crunch we worked so hard for. For best results, coat and bake immediately!
Estimated Nutritional Snapshot
Since this is a hearty comfort meal, I always keep an eye on the macros. This recipe yields four generous servings. Here’s a general idea of what you’re looking at per serving based on the ingredients listed.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 690 |
| Fat | 42 grams |
| Carbohydrates | 28 grams |
| Protein | 52 grams |
Disclaimer Regarding Nutritional Data
Please remember that these nutritional values are just estimates based on the exact ingredients and brands I listed above. If you use a different type of cheese or crackers, or adjust the sauce amounts, your final sodium, fat, or calorie count will definitely change! Always use these numbers as a guide, not a strict rule.
Share Your Delicious Crispy Cheddar Crusted Chicken Experience
I absolutely love hearing from you all when you try one of my family recipes! Did your family approve of this Crispy Cheddar Crusted Chicken? Let me know how it turned out! Check out more ideas!
Take a minute to leave a star rating right here on the post, or drop a comment below telling me about your experience. And if you made it, please share a picture of your golden, crunchy chicken on social media and tag me—I can’t wait to see your beautiful dinner!
Print
Amazing 8-step Crispy Cheddar Crusted Chicken
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Crispy Cheddar Crusted Chicken baked until golden, served with a creamy garlic sauce. This is a family-friendly comfort dinner.
Ingredients
- 4 large boneless skinless chicken breasts, about 7 ounces each
- 1/2 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 1 1/2 cups buttery round crackers, finely crushed
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried parsley
- Cooking spray
- 1 tablespoon unsalted butter
- 1 tablespoon all purpose flour
- 1 cup low sodium chicken broth
- 1/2 cup whole milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Lightly coat a 9 by 13 inch baking dish with cooking spray.
- Slice each chicken breast in half crosswise to create 8 thick cutlets, about 1 inch thick. Pat them dry with paper towels.
- Place the milk in one shallow bowl, shredded cheddar in another, and combine crushed crackers with salt and black pepper in the third bowl.
- Dip each piece of chicken into the milk. Press it firmly into the shredded cheddar so the cheese sticks. Finally, coat it in the cracker mixture, pressing gently to help the crumbs adhere. Place the coated chicken in the prepared baking dish.
- Sprinkle dried parsley evenly over the top. Lightly mist the tops with cooking spray to aid browning.
- Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and continue baking for 10 to 15 minutes. Check that the internal temperature reaches 165 degrees Fahrenheit using a meat thermometer.
- While the chicken bakes, prepare the sauce. Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the chicken broth and milk, stirring constantly until the mixture is smooth.
- Simmer the sauce for 3 to 5 minutes until it thickens slightly. Stir in the garlic powder, salt, and black pepper.
- Serve the crispy chicken drizzled with the warm sauce.
Notes
- For extra crunch, place the chicken on a wire rack set inside the baking dish. This allows heat to circulate around the bottom while baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 690
- Sugar: Unknown
- Sodium: Unknown
- Fat: 42 grams
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: 28 grams
- Fiber: Unknown
- Protein: 52 grams
- Cholesterol: Unknown
