Ritz cracker chicken, have you tried this before? OH MY WORD… If not, keep on reading!!
All you need is a couple of chicken breasts, 2 sleeves of Ritz Crackers and a stick of butter and you’ll have an instant hit when it comes to dinner time. And well, you’ll need an oven too. 😉
Seriously, this is hands down my family’s favorite meal of all time.
This recipe for Ritz cracker chicken is like the easiest meal ever to prepare. Plus, HELLO it’s totally tasty too. The Handsome Husband, The Girl and Monkey Boy all loved it, and I’ll definitely be putting this on my monthly dinner menu from now on.
~Mavis
Looking for more delicious recipes? You can find a whole boatload of my recipes HERE.
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Easy Ritz Cracker Chicken
- Yield: 4 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
Ingredients
- 8 skinless chicken breasts
- 1/2 cup unsalted butter, melted)
- {2} sleeves of Ritz Crackers, crushed
Instructions
Directions
- Preheat oven to 350
- Melt butter in a microwavable dish and set aside.
- Crush Ritz crackers {I crush mine in a zip baggie} and place crushed crackers on a dinner plate.
- Dip the chicken breasts in butter, then coat with Ritz Crackers, and place on a lined baking sheet.
- Bake at 350 degrees for 40 minutes.
Notes
Serve with a side or rice or veggies.
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Lisa says
Can’t get easier than 3 ingredients! Going to try it!
Elena says
We make a similar dinner only we add 1 cup of shredded cheddar cheese and two minced garlic cloves. The cheese makes it so yummy!
Anne says
OMG! We cooked this for dinner tonight with sliced heirloom tomatoes and green beans. All the adult children and grandkids came over for the day. They LOVED this! Better yet, I’m vegetarian so I coated some tofu with the Ritz cracker crumbs and baked it along side the chicken. I love it when we can eat essentially the same thing for dinner!
Thanks, Mavis…you so rock!
~Anne
Mavis says
I know… I can’t believe how yummy it is! I’m glad all your peeps loved it. 🙂
Rickey says
I made this also but used olive oil and butter. Than after coating put in fridge for an hour so the breading don’t come off during cooking. Only flip once. Delicious
Lissa says
Want to try something a little off kilter (but yummy)? Use Ritz bits peanut butter crackers instead. Super fun. 😛
subienkow says
More variety on the same idea – chicken “breaded” with:
Frosted Flakes
Saltine Crackers (but remember not to add too much more salt) (lesson learned, and I’d save you the same mouth drying experience!)
Caeser Salad Croutons
The same croutons mixed with parmesan cheese (or any cheese, but I use the grated stuff from the shakers)
For the “glue”, I use mayo, a little olive oil, beaten eggs, or vegetable oil, whichever is available at the time.
Youcan call it frugal & simplistic, but that’s a fancy way of saying cheap & easy!
vickie says
ahh thought about you today as we set down to dinner of ritz cracker chicken biscuits (purchased with a coupon) and apple pie jam. Thanks for the recipes -delicious!
Courtney says
If I only use 2 large chicken breasts should i still do the full amount of time in the oven?
Mary says
I’m only doing a pack of 3 thin chicken breast can I reduce the time?
Southern Charm Home Furnishings says
Do you flip them at any point?
Mavis Butterfield says
I don’t but you certainly could if you wanted too. 🙂
Southern Charm Home Furnishings says
Thanks! Can’t wait to try it!
Julie Morelli says
Mine is almost the same…I use a generic cracker (crushed) mixed with parmesan & parsley, but I coat mine in mayo or olive oil (whichever I have more of). I pretty much use it on any chicken, whether it be, legs, thighs or breasts.
Jen says
My mother in law does this, but she mixes the crumbs with parmesan cheese (the shaky kind in the green jar from Kraft) and dips them in butter and they are so yummy.
Gabrielle says
I made this tonight and it was a hit! Made it with what I had on hand (low-fat Ritz and “heart healthy” margarine spread instead of butter) and added a couple of shakes of garlic salt before I popped it into the oven and it came out juicy and crunchy. YUM. Thank you so much for posting this!
May says
Is there anything else I could use besides butter or margarine to cut down on the calories?
Kristina says
I would use egg white.
Lynda says
I use a beaten egg instead of butter.
Kathy says
Buttermilk
Tara Eagle says
I sometimes make chicken tenders using stove top stuffing mix that I pulverize into crumbs in my food processor– you can use the same method as this and just use the stuffing crumbs instead of cracker crumbs. They taste SO good with all the seasoning in it.
Lovefam6 says
How do I adjust the temp/cooking time to use skinless and boneless chicken breasts? They are pretty big.
Mavis says
I would cut them into smaller strips and cook for the same amount of time. You don’t want to cook much longer than 40 minutes or the outside of the chicken starts to dry out. So I’d cut them down.
Veronica Reinhardt says
Slice the large chicken breasts in half lengthwise…..it will cook in 30 minutes, and is a “healthier” portion size!
Steve Jazowski says
We mix the crushed crackers with the melted butter then spoon it on the breasts and press down then bake at 350 for 30 minutes,so much easier.
Vera says
I was thinking you could use butter flavored cooking spray instead of melted butter, or even olive oil spray.
Whitney says
Do you put these on a cookie sheet or in a baking dish?
Mavis Butterfield says
Either is fine but be we put them on a cookie sheet so they’ll crisp up nicely.
Jennifer says
Made this last night and the family loved it. So crunchy and buttery it tasted so good.
Kacci says
Could you put these in the air fryer?
Mavis Butterfield says
The HH says yes. 🙂
Danielle says
Approximately how many crackers would you say are in a sleeve? I buy the fresh stacks, so the sleeves are smaller than in the standard size box… Just curious how I could adjust the recipe!
Mavis Butterfield says
I would say about 30?
Brittany says
I have been making this for years I got the recipe from my mom and aunt. We do not use butter though we dip our chicken in heated eggs,salt,pepper and milk and then coat with crushed Ritz. My kids love this and Ritz cracker casserole!!
Susie says
Could I use yogurt instead of butter??
Mavis Butterfield says
I don’t know, I’ve never used yogurt. Sorry I couldn’t be more helpful.
Susie says
Thanks Mavis,
I decided to go with Balsamic Peach Vinaigrette, shook boneless/skinless thighs in Vinaigrette bag then in bag of cracker crumbs, spooned remaining crumbs on top. We think it’s pretty great, thanks for the recipe!
Stefanie says
Susie, I’ve used greek yogurt and it works great.
Tina Butler says
The ingredient list says “8 boneless chicken breasts, bone in.” I’m going to assume you actually meant boneless, right?
Mavis Butterfield says
I prefer to make ours with boneless chicken breasts.
Billie says
I have been making ritz chicken for 30 some years!! The only difference from your recipe to mine was I always drizzled melted butter over the chicken after putting in the casserole dish!! We have since stopped doing that, but still love this chicken!! The ritz crackers add so much flaor!!!
Amber says
I gave my 11 yr old daughter the task of picking a dinner recipe to make from start to finish and she found this on pinterest. She did a great job and we all loved it. I think this is a great recipe that you can add things to depending on what seasonings you like. The ritz crackers were a delicious buttery taste. Next time I might even add some parmesan to the crackers and put it under the broiler for a few to get it crispy. So glad we tried this!
Leah says
Is it the same amount of time and the oven setting for chicken tenders?
Deborah Johnson says
This is an easy and quick way to prepare chicken breasts and VERY GOOD. Glad I made it.
Jan says
Can I freeze these? I make a lot of freezer meals and diy TV dinners & was wondering if anyone tried freezing them?
Louise Schickram says
Can I use chicken tenders for this and how long would you bake them?
Judy says
I made this recipe today using the chicken tenders. The tenders really are very tender and delicious. Added a beaten egg to coat chicken with also. Came out great. Next time I think. I will add some garlic powder or Italian spice to the cracker crumbs.
Anna Mudd says
I am making this right now and that’s exactly what I thought! I added Italian season, black pepper ,paprika and Parmesan cheese. It’s cooking and smelling really yummy!
Claire says
I am a “lady of a certain age” and really enjoy my southern fried chicken. However, it is SO time consuming, just too much work. I’ve given up… but I found your Ritz cracker recipe and feel Iike I’ve found a treasure!! I made it last night for dinner and had one problem….. I only cooked 2 chicken breasts! It was delicious!! My husband asked for more! So much flavor and so tender. Thank you!
BS says
Oh my gosh. I forgot all about this. My mother use to make this.when I was a child. I am now 68. Gonna make this tonight. Thank you for this memory. It’s a gonna be goooood!
Jenn says
Best recipe ever! Thanks.
sarah says
can you use chicken thighs instead?
Maryalice says
This chicken is sooo darn good. Thank you this receipt! We are big chicken loving family. This gets 5 stars out of five