By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 10
135 cal · 40 min
Buttery Ritz Cracker Chicken
Recipe GLPR452e244bc23f98
Tender boneless chicken breasts coated in a savory Ritz cracker crust and baked until golden, with a rich garlic-mayonnaise binding and butter drizzle for extra flavor. A simple, crowd-pleasing main course with crispy edges and juicy meat inside.
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Ingredients
4 boneless, skinless chicken breasts
½ cup mayonnaise
1½ teaspoons garlic powder
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
5¼ ounces Ritz crackers
4 tablespoons unsalted butter
Directions
Preheat your oven to 400°F and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Place the Ritz crackers in a food processor and pulse until they form coarse crumbs with some texture remaining—do not process into fine powder. Transfer the crumbs to a shallow bowl.
In another shallow bowl, combine the mayonnaise, garlic powder, kosher salt, and black pepper. Stir until well blended and uniform.
Pat each chicken breast dry with paper towels. Working with one breast at a time, coat all sides generously with the mayonnaise mixture, then dredge in the Ritz cracker crumbs, pressing gently so the coating adheres. Place each coated breast on the prepared baking sheet.
Cut the unsalted butter into small pieces and distribute them evenly over the top of each coated chicken breast.
Bake in the preheated 400°F oven for 22–25 minutes, until the coating is golden brown and the internal temperature of the thickest part of the chicken reaches 165°F on an instant-read thermometer.
Remove from the oven and let rest for 2–3 minutes before serving. The butter will have melted into the coating, enhancing the savory crust.
Comments
This is a straightforward weeknight win: every ingredient lives at every major Charlotte chain, and you're looking at roughly $1.50 to $2.00 per serving depending on chicken sales. The stated 40 minutes is honest for oven time, though prep (pounding breasts even) adds 10 minutes. It's a dump-and-bake dish that feeds a crowd and reheats tolerably in a 300-degree oven, making it solid for batch cooking or leftovers, and the rich coating appeals to kids and adults alike. The only real weakness is that it's not particularly forgiving if you overbake—dry chicken is the main risk—and it's not a showstopper, just reliable comfort food.
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