Name: Ritz Chicken Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 boneless, skinless chicken breasts; 1 cup ritz crackers (crushed); ½ teaspoon garlic salt; black pepper (to taste); 2 eggs (beaten); ½ cup butter

This was always a staple in our house growing up! This Ritz Cracker Chicken only has 6 ingredients and is SO easy to throw together. I said it takes 10 minutes (to be generous), but really you could throw it together in 2. 🙂

Related recipe: want to try this recipe in your slow cooker? Check out our Slow Cooker Ritz Chicken or make it as a casserole with our Ritz Cracker Chicken Casserole!

Ritz Chicken Recipe

There are just a few ingredients needed for this delicious, moist chicken! We grew up eating it all the time because it's just so simple to throw together!

4 people

Prep Time 10

Cook Time 30

Total Time 40

Save Print Pin

Ingredients

Equipment

Instructions

Preheat oven to 375 degrees.
In a small bowl, mix together crackers, garlic salt, and black pepper.
Dip each chicken breast in the beaten eggs, and then dredge in the cracker mixture, coating it completely.
Place each coated chicken breast in a 9x13 pan.
Cut the butter up into small pieces, and put them over the top of the chicken breasts.
Bake for 30-35 minutes, until chicken is cooked through.

Nutrition

Calories: 438 kcal · Carbohydrates: 10 g · Protein: 28 g · Fat: 32 g · Saturated Fat: 17 g · Trans Fat: 1 g · Cholesterol: 215 mg · Sodium: 788 mg · Potassium: 473 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 862 IU · Vitamin C: 1 mg · Calcium: 48 mg · Iron: 1 mg

Cuisine: American

Course: Main Course

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Elizabeth says:

We always had this growing up as well! I can remember when I first moved out, I called my grandma and she gave me the recipe over the phone!

kathleen says:

This looks delish...Gonna try it tomorrow. I just wanted to let you gals know how much I love your new cookbook! I seriously have used it almost every night since I bought a few of months ago. Thank you thank you thank you! 6 sisters is my "go to" site.

Kathy says:

It is crunchier if you mix butter with crackers and cover chicken with cracker mix.

Joan says:

We had this chicken today. It was very moist and tasty.

KS says:

Any suggestions on what to use instead of the egg (due to allergies)? Maybe milk or even water?

Cyd says:

We have dipped it in butter before. Milk or plain greek yogurt would work too. You just need something so that the crumb mixture will adhere to the chicken.

Jo says:

Are these the boneless 1 /2 chicken breast? Or 4 whole breasts cut in two which would be 8. That is so confusing.

Cyd says:

Our chicken breast package says Boneless Skinless Chicken Breasts with Rib Meat. We buy them frozen in a big 4 pound bag. Hope this helps. Or just use enough chicken that serves 4.

Andrea says:

Do you cover the chicken?

Cyd says:

We cooked it uncovered.

Leah Burris says:

That's how my grandma taught me to do it.

Denijo says:

I have rubbed chicken with Mayo before also.

Sue says:

This chicken was tender and juicy. My mom enjoyed it a lot and had a sandwich for lunch with leftover chicken. Quick and easy to prepare.

Claudia Mendez says:

I make this chicken a lot my kids and husband love it. I do a few things differently. With the crackers I put in ranch seasoning, graded parmesan cheese and a little melted butter. Taste even better. In my opinion. Either way is amazing.

Gwen Speed says:

Buttermilk

Emily says:

What about doing this in an air fryer? How would you change the instructions? Or is baking just better for this?

Momma Cyd says:

We have not yet made it in the air fryer.

Join The Discussion

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Elizabeth says:

We always had this growing up as well! I can remember when I first moved out, I called my grandma and she gave me the recipe over the phone!
kathleen says:

This looks delish...Gonna try it tomorrow. I just wanted to let you gals know how much I love your new cookbook! I seriously have used it almost every night since I bought a few of months ago. Thank you thank you thank you! 6 sisters is my "go to" site.
Kathy says:

It is crunchier if you mix butter with crackers and cover chicken with cracker mix.
Joan says:

We had this chicken today. It was very moist and tasty.
KS says:

Any suggestions on what to use instead of the egg (due to allergies)? Maybe milk or even water?
Cyd says:

We have dipped it in butter before. Milk or plain greek yogurt would work too. You just need something so that the crumb mixture will adhere to the chicken.
Jo says:

Are these the boneless 1 /2 chicken breast? Or 4 whole breasts cut in two which would be 8. That is so confusing.
Cyd says:

Our chicken breast package says Boneless Skinless Chicken Breasts with Rib Meat. We buy them frozen in a big 4 pound bag. Hope this helps. Or just use enough chicken that serves 4.
Andrea says:

Do you cover the chicken?
Cyd says:

We cooked it uncovered.
Leah Burris says:

That's how my grandma taught me to do it.
Denijo says:

I have rubbed chicken with Mayo before also.
Sue says:

This chicken was tender and juicy. My mom enjoyed it a lot and had a sandwich for lunch with leftover chicken. Quick and easy to prepare.
Claudia Mendez says:

I make this chicken a lot my kids and husband love it. I do a few things differently. With the crackers I put in ranch seasoning, graded parmesan cheese and a little melted butter. Taste even better. In my opinion. Either way is amazing.
Gwen Speed says:

Buttermilk
Emily says:

What about doing this in an air fryer? How would you change the instructions? Or is baking just better for this?
Momma Cyd says:

We have not yet made it in the air fryer.