Ritz Cracker Chicken You’ll Absolutely Want to Make Tonight

Why You’ll Love This Recipe

There’s something delightful about the satisfying crunch of buttery cracker crumbs wrapped around tender chicken — and that’s precisely what this dish delivers. With a minimal ingredient list and straightforward method, it’s an easy weeknight winner. I recently tried it with almond milk in place of one of the egg washes (just as a little experiment), and it worked beautifully, giving the coating a slightly lighter texture. Whether you’re feeding picky eaters or simply seeking a fuss-free dinner, this version of Ritz Cracker Chicken brings comfort, texture and flavour in one go.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chicken breasts (boneless, skinless): I like to use medium-thick pieces and pat them dry before proceeding. Ensuring they’re somewhat even in thickness helps everything cook uniformly.
• Eggs: Two large eggs, lightly beaten, act as the binding layer that helps the cracker mixture adhere. I’ve swapped in almond milk + an extra egg for one chicken piece — it held just as well and was a slightly lighter coating.
• Ritz crackers (crushed): A full sleeve (from a ~13.7-oz box) of these crackers gives that unmistakable crunchy, buttery exterior. Feel free to crush them by hand in a bag for a rustic feel.
• Garlic salt: Just half a teaspoon adds savoury depth.
• Black pepper: Around a quarter teaspoon gives a gentle bite.
• Italian seasoning (optional): About one teaspoon to bring a hint of herbaceous flavour; you can omit if you prefer a simpler profile.
• Butter (cubed or melted): Roughly one-third cup (or equivalent in cubes) placed around the chicken during baking helps the crumbs crisp up beautifully while keeping the meat moist.

Directions

1. Preheat your oven to 375 °F (190 °C) (some versions may use 400 °F for a shorter cook time).
2. In one shallow bowl, beat the eggs until smooth.
3. In a second shallow bowl, combine the crushed Ritz crackers, garlic salt, black pepper, and Italian seasoning (if using).
4. Season the chicken breasts lightly with salt and pepper. Dip each piece into the egg wash, letting any excess drip off, then press firmly into the cracker mixture so they’re well coated on both sides.
5. Place the coated chicken pieces into a greased 9 × 13-inch baking dish (or equivalent). Scatter the butter cubes around (or drizzle melted butter on top) so they melt and baste the chicken as it bakes.
6. Bake in the preheated oven for approximately 25-30 minutes, or until the internal temperature of the thickest part of the chicken reaches 165 °F (74 °C) and the crust is golden and crisp.
7. Once cooked, allow the chicken to rest for a few minutes before serving. This helps retain the juices and preserve the coating’s crunch.

Servings and timing

This recipe serves 4 people (assuming one breast per person). Total time is about 35 minutes (roughly 5-10 minutes prep, 25-30 minutes baking).

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease..

Storage/reheating

Leftovers should be placed in an airtight container and stored in the refrigerator for up to 3 days. When reheating, you can use the oven at about 350 °F until heated through (this helps preserve the crisp coating) or the microwave for a quicker option (though you may lose some crispness).

Variations and Customizations

• Ranch-Style: Swap out the Italian seasoning and garlic salt with a ranch seasoning mix for a tangy, herby twist.
• Spicy Kick: Mix in taco or Cajun seasoning with the cracker crumbs or toss a little hot sauce into the egg wash for heat. Some home cooks have used the latter to great effect.
• Lemon & Herb: After baking, squeeze fresh lemon juice over the chicken and sprinkle chopped parsley to brighten the dish.
• Alternate Coatings: If you don’t have Ritz crackers, other lightly buttery round crackers can work — though the flavour may change slightly.
• Thighs Instead of Breasts: Use boneless skinless chicken thighs for a more succulent result; just be sure to adjust the baking time until the internal temperature is right.
• Low-Butter Option: If you’re looking to reduce butter, skip the cubes/dollops and instead spray the coated chicken lightly with cooking spray — you’ll still get some crispness, though less richness.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes — boneless, skinless thighs work fine. Because they’re often thicker or more uneven, you may need to bake a few minutes longer until the internal temperature hits 165 °F.

2. Do I have to use eggs?

You don’t strictly have to. Some recipes suggest alternative binders like mayonnaise or sour cream for people with egg allergies.

3. Can I substitute the Ritz crackers with something else?

Yes — any buttery round cracker can be substituted, though Ritz are preferred for their flavour and texture. Avoid water crackers or overly plain options as they won’t deliver the same crisp buttery coating.

4. How do I know when the chicken is fully cooked?

Use a meat thermometer inserted into the thickest part. When it reads 165 °F (74 °C), it’s safe. Also ensure the juices run clear, and the coating is golden.

5. Will this recipe work for thicker chicken pieces?

Yes, but you’ll likely need to increase the baking time slightly. If the chicken is very thick, consider pounding it to a more uniform thickness for even cooking.

6. How can I keep the coating extra crunchy when reheating leftovers?

Reheat in a pre-heated oven (around 350 °F) on a wire rack so air circulates. Avoid microwaving for long, as it will soften the crust.

7. Is this dish suitable for picky eaters?

Absolutely – the buttery, crunchy coating and simple seasoning make it a favourite for kids and adults alike. Many home cooks call it “family favourite”.

8. Can I freeze the cooked chicken?

Yes – once cooled, you can freeze in an airtight container for roughly 2-3 months. Thaw overnight in the fridge and then reheat in the oven to help maintain the crust.

9. What sides pair well with this dish?

It goes well with virtually anything you’d pair with baked chicken: buttered noodles, mashed potatoes, green beans, steamed broccoli, or a fresh salad. The coating is rich, so a lighter veggie side helps balance it.

10. Can I add a sauce?

Yes — while the chicken stands well on its own, serving it with a light lemon-butter sauce or even a creamy garlic drizzle can elevate it. Just be mindful that heavy sauces can soften the crunchy coating.

Conclusion

This Ritz Cracker Chicken is the kind of recipe that becomes a standby in the weekly rotation. With a simple list of ingredients, easy method and satisfying crunch, it strikes a balance between comfort food and weeknight ease. Try it as written or customise it with one of the variation ideas above — you’ll likely find it becomes one of your go-to dinners too.

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