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Crispy Cheddar Chicken Recipe
Ben Carraoli

Crispy Cheddar Chicken Recipe

I recently tried making this Crispy Cheddar Chicken, and wow—it completely changed my weeknight dinner game! The combination of golden, crunchy chicken and a creamy cheddar sauce made me fall in love at first bite. It’s one of those recipes I can whip up after work and still feel like I’ve treated myself.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 lbs skinless boneless chicken breasts – cut into 6 fillets; use fresh chicken for juicier meat.
  • 1 cup Panko breadcrumbs – gives a light crispy coating; don’t use regular breadcrumbs.
  • 1 cup reduced-fat sharp cheddar shredded – freshly grated cheese melts better than pre-shredded.
  • ½ cup liquid egg substitute or egg whites – helps the breadcrumbs stick perfectly.
  • 10.75 oz reduced-fat Cream of Chicken soup – forms the creamy base for the sauce.
  • ¼ cup fat-free sour cream – adds tanginess and smoothness.
  • 1 tsp garlic powder – enhances savory flavor.
  • 1 tsp onion powder – balances the garlic notes.
  • 1 tsp dried parsley – adds a subtle herbaceous touch.
  • 1 tsp salt – season to taste.
  • ¼ tsp black pepper – adds a gentle kick.

Method
 

  1. Start by preheating your oven to 400°F. Spray a 9” x 13” baking dish with cooking spray to prevent sticking.
  2. Set up two shallow bowls: one with egg substitute and the other with half the cheddar, Panko, garlic powder, onion powder, parsley, salt, and pepper. Dip chicken into egg, then coat in the breadcrumb mixture.
  3. Place coated chicken in the prepared baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake another 8-10 minutes until edges are crisp and golden.
  4. While chicken bakes, warm Cream of Chicken soup in a saucepan. Stir in sour cream and remaining cheddar until smooth. Thin with a tablespoon of water or broth if too thick.
  5. Pour sauce over the baked chicken and garnish with fresh parsley. Serve immediately for the best texture and flavor.

Notes

  • I always grate the cheese fresh; it melts more evenly and tastes richer.
  • Brushing a tiny bit of olive oil on the breadcrumb coating makes the crust extra crispy.
  • Let the chicken rest 5 minutes before slicing to keep it juicy inside.
  • I sometimes add a squeeze of lemon to the sauce—it brightens up the richness.