Ritz Chicken

About this recipe

Ritz Chicken is about as simple as a baked chicken dinner gets: six ingredients, one pan, and a buttery cracker crust that does all the work. The crushed crackers bake into a golden, crunchy coating while the chicken stays tender underneath. It pairs well with steamed broccoli, green beans, or a simple salad.

Ingredients

• 4 chicken breasts
• 1 cup Ritz crackers, crushed
• 1/2 tsp garlic salt
• Black pepper to taste
• 2 eggs, beaten
• 1/2 cup butter

Instructions

1. 1Preheat the oven to 375°F.
2. 2Mix the crushed crackers, garlic salt, and black pepper in a small bowl.
3. 3Dip each chicken breast in the beaten eggs, then coat it completely in the cracker mixture.
4. 4Place the chicken in a 9x13 pan.
5. 5Cut the butter into small pieces and scatter them over the chicken.
6. 6Bake 40-45 minutes, until the chicken is cooked through.

Tips for the best results

• Pat the chicken dry before dipping it in the egg so the egg and crumbs stick instead of sliding off.
• Crush the crackers in a zip-top bag with a rolling pin and leave a few small chunks. A mix of fine crumbs and bigger pieces gives the best crunch.
• Thick chicken breasts cook unevenly. Pound them to an even thickness, or slice them in half horizontally, so the center cooks through before the crust gets too dark.
• Check the thickest piece with a thermometer. Chicken is done at 165°F, and the time can vary with the size of the breasts and your oven.

Swaps and variations

• Stir a few tablespoons of grated Parmesan into the cracker crumbs for a savory, cheesy crust.
• Swap the garlic salt for Italian seasoning, paprika, or ranch seasoning mix.
• Use chicken tenders or thin-sliced breasts instead, and start checking them about 10 minutes earlier.

Storing and reheating

Refrigerate leftovers within 2 hours in an airtight container, where they keep for 3 to 4 days. Reheat on a baking sheet in a 375°F oven for 10 to 15 minutes to bring back the crunch; the microwave works but softens the crust. Baked chicken freezes for up to 3 months.