Easy weeknight chicken with an irresistibly crunchy coating.
Baked chicken breasts are always a great plan when you need an easy protein option for dinner that you don’t want to spend a ton of energy on. While it’s an easy option, it isn’t one that needs to be basic or bland, and this recipe proves that a thousand times over. Our Crispy Butter Baked Chicken is – you guessed it – buttery with a cracker coating that’s delightfully crunchy even though you don’t have to go near the stovetop to sear in any crispiness for this recipe. Aside from the dredging, every bit of work is done in the oven.
As with most coated chicken recipes, you’re going to start by dipping this in some beaten egg to make sure that coating sticks nicely.
And that coating isn’t basic breadcrumbs. No, it’s a mixture of crushed Ritz crackers, garlic powder, salt, and pepper. You dredge each breast in that mixture, pressing it into the meat, and then line them up in a baking dish.
If the crackers themselves weren’t buttery enough for you, you also top each chicken breast with a couple of pats of butter. It adds more buttery flavor, sure, but it also helps the cracker crumbs get golden brown and extra crispy.
This isn’t any more work than seasoning up a chicken breast with salt and pepper and cooking it up quickly in a pan, but it tastes so much more special. Crispy, buttery chicken is a win every time and this is an incredibly easy way to get there.
Crispy Butter Baked Chicken
Serves 4 Prep 10m Cook 30m
- 2 large eggs, beaten
- 1 cup Ritz cracker crumbs
- 1/2 teaspoon garlic powder
- 4 boneless skinless chicken breasts
- 1/2 cup butter, sliced
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 375°F.
- Place eggs in a shallow dish. Add cracker crumbs, garlic powder, salt and pepper into a separate shallow dish and stir to combine.
- Dip chicken in beaten eggs, and then dredge in cracker crumbs, pressing mixture into the meat.
- Place chicken in a baking dish and top each breast with a slice of butter.
- Bake until golden brown, about 30 minutes. Enjoy!
Recipe adapted from Dinner Then Dessert.