Easy Chicken Recipes – Ritz Cracker Chicken

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If you have a couple of chicken breasts, 2 sleeves of Ritz Crackers and a stick of butter in the refrigerator, well then you have dinner baby!

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 defiantly be putting this on my monthly dinner menu from now on.


8 skinless chicken breasts, bone in
1/2 cup unsalted butter, melted
{2} sleeves of Ritz Crackers, crushed


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 {I use Silpats}.  Bake at 350 degrees for 40 minutes.  Serve with a side or rice or veggies.

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  1. Can’t get easier than 3 ingredients! Going to try it!

  2. 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!

  3. 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!


  4. Want to try something a little off kilter (but yummy)? Use Ritz bits peanut butter crackers instead. Super fun. :P

  5. 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!

  6. 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!

  7. If I only use 2 large chicken breasts should i still do the full amount of time in the oven?

  8. I’m only doing a pack of 3 thin chicken breast can I reduce the time?

  9. Southern Charm Home Furnishings says:

    Do you flip them at any point?

  10. 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.

  11. 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.

  12. 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!

  13. Is there anything else I could use besides butter or margarine to cut down on the calories?

  14. 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.

  15. How do I adjust the temp/cooking time to use skinless and boneless chicken breasts? They are pretty big.

    • 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.

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