Crunchy Ritz Cracker Chicken with Cheddar Cream Sauce

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 sleeve (about 30) Ritz crackers, crushed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt & pepper to taste
• 2 eggs, beaten
• 1/4 cup milk
• 2 tablespoons butter, melted
• Cooking spray or oil for baking

For the Cheddar Cream Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk (whole or 2%)
• 1 cup shredded sharp cheddar cheese
• 1/4 teaspoon garlic powder
• Salt & pepper to taste

Instructions

1. Prep the Oven & Chicken:
   • Preheat oven to 375°F (190°C).
   • Lightly grease a baking dish or line it with parchment paper.
2. Make the Coating:
   • In a shallow bowl, mix the crushed Ritz crackers with garlic powder, onion powder, paprika, salt, and pepper.
   • In a separate bowl, whisk the eggs and milk together.
3. Bread the Chicken:
   • Dip each chicken breast into the egg mixture, then coat it well with the cracker crumbs.
   • Place in the prepared baking dish.
   • Drizzle melted butter evenly over the coated chicken.
4. Bake:
   • Bake uncovered for 30–35 minutes, or until the chicken is golden and fully cooked (internal temp should be 165°F or 74°C).
5. Make the Cheddar Cream Sauce:
   • In a small saucepan over medium heat, melt the butter.
   • Whisk in the flour and cook for 1 minute to make a roux.
   • Slowly whisk in the milk, stirring until smooth and thickened.
   • Stir in the cheddar cheese, garlic powder, salt, and pepper until the cheese is melted and the sauce is creamy.
6. Serve:
   • Spoon the warm cheddar cream sauce over the crunchy baked chicken.
   • Garnish with parsley or chives if desired.

Tip: Serve with mashed potatoes, rice, or steamed veggies for a complete comfort meal.

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