Buttery Ritz Cracker Chicken Bake
If you’re looking for an easy, family-friendly chicken dinner with a crispy, buttery crust, this Ritz Cracker Chicken Bake is a guaranteed winner. Tender chicken breasts are coated in crushed buttery crackers, baked until golden, and topped with melting butter for an irresistible crunchy finish.
This simple oven-baked dish is perfect for busy weeknights but tastes like comfort food straight from a homestyle kitchen. Pair it with creamy mashed potatoes and fresh green beans for a complete meal everyone will love.
Ingredients
The Protein
-
3–4 boneless skinless chicken breasts
The Crunch
-
2 sleeves Ritz crackers, finely crushed
The Golden Touch
-
½ cup butter, cut into small squares
The Binder
-
2 large eggs, whisked
Seasoning
-
1 teaspoon garlic salt
-
Black pepper to taste
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
2. Prepare the Cracker Coating
Place the Ritz crackers in a zip-top bag and crush them using a rolling pin until they become fine crumbs. Transfer to a bowl and mix in the garlic salt and black pepper.
3. Prepare the Egg Wash
Whisk the eggs in a shallow bowl until smooth.
4. Coat the Chicken
Dip each chicken breast into the egg mixture, making sure it’s fully coated. Then press it into the cracker crumbs, coating both sides evenly.
5. Arrange the Chicken
Place the breaded chicken breasts in the prepared baking dish in a single layer.
6. Add the Butter
Top each chicken breast with a few small squares of butter. As the chicken bakes, the butter melts into the crust, creating a rich, crispy coating.
7. Bake
Bake for 35–40 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
8. Serve
Let the chicken rest for 5 minutes, then serve with mashed potatoes, rice, or steamed vegetables.
20 Helpful Tips
-
Pound chicken breasts slightly so they cook evenly.
-
Use a food processor for faster cracker crumbs.
-
Add parmesan cheese to the crumbs for extra flavor.
-
Spray the top lightly with cooking spray for extra crispiness.
-
Use unsalted butter if you want to control the salt level.
-
Try adding paprika or Italian seasoning to the crumbs.
-
Line the baking dish with parchment for easier cleanup.
-
Don’t overcrowd the pan—leave space between pieces.
-
Flip the chicken halfway through for even browning.
-
Use chicken tenders for faster cooking.
-
Mix in crushed cornflakes for an extra crunchy coating.
-
Let the coated chicken sit 5 minutes before baking so the coating sticks.
-
Use a wire rack over a baking sheet for maximum crispiness.
-
Add a drizzle of honey for a sweet-savory twist.
-
Use buttermilk instead of eggs for a tangy flavor.
-
Sprinkle fresh parsley after baking for color.
-
Serve with ranch or honey mustard dipping sauce.
-
Store leftover crumbs in the freezer for next time.
-
Slice large chicken breasts in half for quicker cooking.
-
Rest the chicken after baking so the juices stay inside.
20 Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well and stay very juicy.
2. How do I know when the chicken is done?
The internal temperature should reach 165°F.
3. Can I make this recipe ahead of time?
Yes. Coat the chicken and refrigerate it for up to 8 hours before baking.
4. Can I freeze this dish?
Yes. Freeze the coated uncooked chicken for up to 2 months.
5. How do I reheat leftovers?
Bake at 350°F for 10–15 minutes until warmed through.
6. Can I use other crackers?
Yes. Saltines, Club crackers, or butter crackers work well.
7. Can I make it gluten-free?
Use gluten-free crackers.
8. Why is my coating falling off?
Make sure the chicken is fully coated in egg before dipping in crumbs.
9. Can I air fry this recipe?
Yes. Cook at 375°F for about 15–18 minutes.
10. Can I add cheese to the coating?
Yes, parmesan or cheddar adds great flavor.
11. Should I cover the chicken while baking?
No. Leave it uncovered so the crust becomes crispy.
12. Can I marinate the chicken first?
Yes, but pat it dry before breading.
13. Can I use crushed potato chips?
Yes, they create a crunchy, salty crust.
14. How long do leftovers last?
Up to 3 days in the refrigerator.
15. Can I cut the chicken into nuggets?
Yes, great for kids and cooks faster.
16. What sauces pair well with this?
Ranch, honey mustard, gravy, or BBQ sauce.
17. Can I add herbs?
Yes, thyme, parsley, or oregano work nicely.
18. Can I cook this in a glass dish?
Yes, just grease it well.
19. Why add butter on top?
It melts into the coating and creates a golden crispy crust.
20. What sides go well with this dish?
Mashed potatoes, roasted vegetables, salad, or rice
