Ritz Cracker Chicken

Ritz Cracker Chicken is buttery and crunchy and perfectly awesome. A must make.

Ritz Cracker Chicken couldn’t be easier, or more delicious. With just a handful of ingredients, you’ll have dinner on the table in no time!

I stumbled across this recipe years ago, and immediately fell in love with it. Talk about the easiest of dinners! Not only does it require very little prep time – only about 5 minutes, – it’s also pretty dang delicious. But, let’s be real, what’s not to love about crispy, buttery Ritz crackers and butter?

I’ve mentioned in the past that I have a very picky eater for a husband. The guy would gladly eat spaghetti with red sauce six days out of seven. However, he’d happily rotate this Ritz Cracker Chicken with said spaghetti, or noodles and gravy, and be completely content for all of eternity. Okay, maybe he’d throw pizza into the mix every once in a while, but you get my point. This chicken is his jam.

Ritz Cracker Chicken will be the comfort your family needs. Totally melts in your mouth!

Not only is this Ritz Cracker Chicken delicious and easy to make, it pairs really well with all sorts of side dishes. From buttered noodles and a fresh salad, to marinara with spaghetti or mashed potatoes, this chicken recipe will most definitely become one of your go-to main dishes – especially on busy weeknights. I mean, you can’t even order a pizza to be delivered in the time it takes this recipe to come together from start to finish.

Even though it’s not the fanciest of meals, I’ve served it numerous times when we’ve had family over and everyone always falls in love with it immediately. Both my Dad and my mom’s boyfriend actually proclaimed it to be “the best chicken they’d ever tasted”. That, my friends is a pretty serious claim, because they can both be tough critics.

Ritz Cracker Chicken will be the hit of your dinner table. Smiles all around.

What I really enjoy is that I can take that base recipe and make it fit any sort of sides we want to have by switching up the spice profile. Think Italian seasoning, BBQ seasoning, Ranch dressing, or even Frank’s Red Hot.

The simple combination of Ritz Crackers and butter creates a wonderfully crispy outside, but an incredibly juicy and tender inside. It’s exactly what you want baked chicken to be. There’s nothing dried out or lacking in flavor here!

If you need an easy dinner in your back pocket for the picky eaters in your life, THIS is the recipe. Be sure to also check out my Cheeseburger Tater Tot Casserole and Homemade Sloppy Joes.

Ritz Cracker Chicken

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 25-30 minutes

Total Time: 35 minutes


  • 2 eggs, beaten
  • 1 sleeve of Ritz Crackers, crushed into crumbs
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon Italian seasoning, optional
  • 4 boneless, skinless chicken breast halves
  • 1/3 cup butter, cut into cubes


  1. Preheat oven to 375°F.
  2. Place beaten eggs and cracker crumbs into two separate shallow bowls.
  3. Add garlic salt, black pepper and Italian seasoning to the cracker crumbs and stir to combine.
  4. Dip each chicken breast into the eggs and then into the crumb mixture to completely coat the chicken.
  5. Arrange chicken in a 9x13-inch baking dish and arrange cubes of butter around each breast.
  6. Bake in preheated oven for 25-30 minutes or until the internal temperature of the chicken reaches 165°F.


We use thin cut chicken breasts for this recipe. The thicker your chicken breasts the longer they will take to cook.
This recipe is slightly adapted from allrecipes Famous Butter Chicken.

38 Responses to “Ritz Cracker Chicken”

  1. John Storeys — February 23, 2016 at 3:19 am

    Cracking tasty!


    • Jamie — February 23, 2016 at 11:42 am

      Thanks, John!

  2. Cecilia — February 23, 2016 at 4:18 am

    Looks so good


    • Jamie — February 23, 2016 at 11:42 am

      Thanks so much, Cecilia! I appreciate you stopping by!

  3. Robyn — February 23, 2016 at 11:05 am

    This is a really good recipe. My mother in law has made this forever. She has always used plain saltines and a little more butter. I would think you could use whatever cracker you have around.


    • Jamie — February 23, 2016 at 11:41 am

      I agree, Robyn! Thanks for stopping by!

  4. Jamie @ Bitchy Baker — February 23, 2016 at 1:47 pm

    My husband is not only a picky eater, but eats like he’s 12. Pb&J everyday. I’ll have to give this a try!!!!


    • Jamie — February 23, 2016 at 5:41 pm

      Ha! Okay, you win! I hope he enjoys it and thanks for stopping by!

  5. Ella — February 23, 2016 at 8:13 pm

    I just know my BF will lose his mind over this….but in Canada Ritz Crackers are just sold in a box – well in a bag inside a box.  So any idea approx. how many crackers are in a sleeve? About how much crushed cracker do you want to end up with….a cup or so?  Thanks so much!!!


    • Jamie — February 24, 2016 at 9:16 am

      Hi, Ella! There are about 35 Ritz crackers in a sleeve. I would say crushed it comes out to be about 1 to 1-1/2 cups. I hope you enjoy it!

  6. Denise Potter — February 23, 2016 at 8:30 pm

    This looks amazing.  We love Ritz crackers, but hadn’t considered them for breading.  Lots of possibilities.


    • Jamie — February 24, 2016 at 9:13 am

      Hi, Denise! They really do had a great flavor and texture. I hope you enjoy the recipe!

  7. Holly Heritage — February 26, 2016 at 10:57 am

    You had me at Turtle Cookie Balls back in December :)  Since then I have tried a number of your recipes,  but this one I tried last night on the 11-year old twins and wow – new favorite dinner!


    • Jamie — February 28, 2016 at 1:34 pm

      So happy you enjoyed the chicken, Holly! Now you have to try the Cheeseburger Tater Tot Casserole! ;)

  8. Michelle @ Modern Acupuncture — February 29, 2016 at 2:20 pm

    Oh my goodness, this looks divine! I love Ritz crackers; they’re so buttery. Definitely a guilty pleasure of mine to eat them with jam on them :) 


    • Jamie — March 1, 2016 at 12:54 pm

      I think I’m going to try that! Thank you, Michelle!

  9. Teresa — April 12, 2016 at 1:15 am

    Suggestions for sides with this dish??


    • Jamie — April 13, 2016 at 8:44 am

      I usually serve the chicken with buttered noodles and a side salad. I hope this helps!

  10. Aysh — April 22, 2016 at 11:39 am

    Any other alternate option available for ritz cracker, coz its not available here


    • Jamie — April 22, 2016 at 3:08 pm

      Any type of butter cracker will work just fine. Thanks for stopping by.

  11. Mark — May 12, 2016 at 8:31 pm

    This recipe was very tasty! Easy to make and the family loved it, thanks


    • Jamie — May 13, 2016 at 12:40 pm

      I’m so glad your family enjoyed it, Mark!

  12. Katie — June 23, 2016 at 6:08 pm

    Thank you for this! It’s so delicious and my fiance loved it! I didn’t have any bread crumbs and came across this recipe. The crackers were perfect. I am making this as we speak for the second time but I added a little more to it. Hopefully it will turn out as awesome as your original. :) 


    • Jamie — June 24, 2016 at 6:52 am

      That’s wonderful, Katie!

  13. Ecclesia — July 3, 2016 at 7:05 pm

    I don’t have breast do you believe thighs and legs will have the same outcome ? I’m trying it tonight for my family.


    • Jamie — July 5, 2016 at 1:05 pm

      Hi, Ecclesia! The only thing that concerns me about the legs and thighs is that they have a higher fat content and will give off more juices than the breasts. If you give it a try, please let me know…I’m curious to the outcome!

  14. Andrew Welch — July 11, 2016 at 12:30 pm

    I changed this recipe up and used a combination of pretzel crumbs and French’s dried onion crumbs. I have to use the food processor to crush the pretzels small enough, but its worth the effort. It is awesome. We don’t fry chicken at all anymore…we always make the pretzel chicken.


    • Jamie — July 12, 2016 at 12:03 pm

      That combination sounds great, Andrew! I’m going to give that a try!

  15. Precious — August 16, 2016 at 11:43 am

    I’ve made this a few times but my recipe also adds shredded cheese is a great bonus!


    • Jamie — August 17, 2016 at 4:43 pm

      The shredded cheese sounds great! I’ll have to try it!

  16. Juliane — January 21, 2017 at 10:22 pm

    I really liked how these tasted. I found that if I gave them a moment to cool on a rack that they were much crispier on both sides~ unsure if that’s my oven or something, but if anyone finds the same issue- try the short term cool on a cooling rack. Delicious regardless!


    • Jamie — January 23, 2017 at 11:59 am

      Wonderful, Juliane! I’m so glad you enjoyed it!

  17. Rachel — January 28, 2017 at 9:20 am

    Could I prep everything and bread the chicken a couple hours ahead of time and put it in the fridge until it is ready for the oven?


    • Jamie — January 29, 2017 at 11:33 am

      Hi, Rachel! I think you probably could. Let me know how you like it!

  18. Meghan — February 12, 2017 at 6:48 pm

    I’ve made this twice and it’s delicious…but both times it has been a bit soggy. Any suggestions how to make it crispier?


    • Jamie — February 13, 2017 at 6:49 pm

      Hi, Meghan! I would make sure you don’t cover the baking pan with anything so the chicken coating doesn’t steam while baking. I’ve also read you can bake them on a wire cooking rack placed over a baking sheet to ensure crispiness. I hope this helps!

  19. Rosemarie Podlewski — September 2, 2017 at 4:58 pm

    If you get the thicker Chicken Breast just cut them in the middle & make 2 thin 1’s ?


    • Jamie — September 4, 2017 at 1:26 pm

      That’s what I typically do, Rosemarie. You can also leave them as large chicken breasts, we’re just not fans of super thick chicken. I hope this helps.

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