Today’s share is a fantastic tried and true recipe – Famous Butter Chicken (aka, Ritz Cracker Chicken)! The name suits the recipe, This is the BEST baked chicken recipe!
FAMOUS BUTTER CHICKEN (AKA, RITZ CRACKER CHICKEN)
The chicken is so tender, moist and juicy. One of the easiest, tastiest chicken breast recipes I have made. I love when a recipe only has a few ingredients but still delivers on taste. I am excited to be adding this to my recipe box on Sweet Little Bluebird, you’ll want to add it to your recipe box too.
Note: Not to be confused with the popular Indian dish, Butter Chicken – one of my favorites.
Read rave reviews from people who tried this recipe on Pinterest!
More Rave Reviews
I found this recipe on AllRecipes.com, it has over 2100 reviews with a 4 1/2 stars rating. Head over to read the rave reviews yourself!
I love when a recipe calls for just a few ingredients but still delivers on taste.
WHAT YOU NEED TO MAKE FAMOUS BUTTER CHICKEN (AKA, RITZ CRACKER CHICKEN)
To make this chicken all you need are four boneless, skinless chicken breasts, 2 eggs, Ritz crackers, garlic salt and pepper. You can easily adapt the flavor by using your favorite seasonings.
HOW TO MAKE FAMOUS BUTTER CHICKEN (AKA, RITZ CRACKER CHICKEN)
Simply dip the chicken in eggs, then dredge in the cracker crumbs and place in a 9×13 baking dish that has been lightly sprayed with non-stick cooking spray. Last, top chicken evenly with pieces of butter.
NOTE: For this dinner, I needed to bake one chicken breast separate for my daughter with an egg allergy. Instead of dipping the breast in eggs, I dipped it in plain yogurt and then the cracker crumbs, baking it in a small baking dish. She absolutely loved it! She ate the whole chicken breast, which was shocking because she usually eats like a bird.
Bake on middle rack of oven (pre-heated at 375 degrees F) for 40 to 45 minutes or until chicken breasts reach a safe minimum 165 degree F internal temperature.
Famous Butter Chicken (aka, Ritz Cracker Chicken)
- 4 boneless, skinless chicken breasts
- 2 eggs, beaten
- 1 cup crushed Ritz crackers or similar butter crackers
- 1/2 cup butter, cut into pieces
- 1/2 teaspoon garlic salt
- pepper to taste
Directions
Preheat oven to 375 degrees F. Lightly spray a 9×13 baking dish with non-stick cooking spray.
TIP
*The recipe calls for placing the butter around the chicken, but I opted to place the butter on top of the chicken – it turned out wonderful! Add your favorite poultry seasonings for extra flavor (garlic/onion powder and more).
Jane
This reminds me of what mom used to make when we were kids – although instead of Ritz crackers she used soda crackers (Ritz crackers were a rare treat growing up – money was always tight it seemed). We used to love how crispy the coating got. Since my shopping day is tomorrow I didn’t have an egg in the house so what I did was give the chicken a thin coating of ranch dressing to make the crumbs stick. Dang it was good! Tossed in some potato’s to roast in the same pan and had it with corn on the cob…..hubby couldn’t stop saying “wow, that’s good”. This is a definite keeper!
Debbie Kline
I just dip my chicken in melted butter and then in the Butter crackers or Rice Krispies work too. Don’t really need the egg. Been making this for years and my kids loved it.
Faye Clayton
I make this same dish except I use crushed up corn flakes (my grandma’s recipe). Its always a winner!!
Wanda Vance
I make this but when I make the egg mixture- egg and milk- I add honey too and some salt and pepper. Then when I place the chicken in the pan I mix honey and butter and drizzle over it.
Nissa Collins
Both my son and husband have egg allergies. I soak the meat in milk for about 10 minutes instead of using egg. Same result as your yogurt, but I always have milk on hand. I mix in Lipton’s Onion Soup Mix (dry) with the Ritz crackers for pork chops. LOVE this recipe!
Michelle Passos
I make this with a little variation. Crush 1 sleeve of crackers. Add 1/4 cup melted butter & 1 envelope Italian dressing mix. Mix together. Cut each chicken breast in 3-4 pieces. Dredge chicken first in mayonnaise, then dip in crumbs. Bake 375 for 30 min. It’s a family favorite!
Christine
I wonder if you could skip the oven and pan fry? Maybe finish off in the oven to keep the crisp? I dislike turning my oven on when it’s warm in Alabama.
Sandi
Oh my gosh!! You included an egg substitute for dredging!!! My son is allergic. This sounds so easy and delicious!!!
Dorothy Moore
I love the chicken w/Ritz Crackers. And now Ritz has Roasted Vegetable and Bacon flavor crackers. My favorite is roasted vegetable. I know it will be great.. I use melted Margerine to drizzle over top as I have dairy allergy.
Lily
Is the bottom of the chicken soggy after it’s done baking? If so, could I flip it over to crisp up the bottom of the chicken? Thank you!
Nissa
I’ve used this recipe for pork chops. I flip my chops half way through baking so they crust up. If you want a little more crust, use melted butter/margarine drizzled over the meat instead of pats.
Kim
Do you have how many carbs, etc per serving? Looks yummy! Thank you!
Joyce Sobotka
Hi Mary, this recipe sounds wonderful. We love Chicken. Was wondering, could I do the same using Center Cut Pork chops and possibly different seasonings? Thank you. Joyce S.
Mary Neumann
Sure – many people have used pork chops with this recipe – it’s super easy to adapt, Joyce.
dennis korinek
your recipe calls for 1/2 tsp of garlic salt… what do you do with it… there is nothing in the instructions
Mary Neumann
Dennis, you add the garlic salt and pepper with the cracker crumbs. Sorry about that, it’s in the photo tutorial above.
shelly
What did the bottom look like? Whenever I do recipes like this the bottom always gets soggy
Brittanie
I’m making this as we speak. Naturally, I only had 1 egg so I added a little bit of mayonnaise with the egg and mixed it up well. I also put the butter on top of the chicken like was noted above. It smells amazing! We can’t wait to try it!
Gina murphy
Is it soggy on the bottom from sitting and baking?
The pics look delicious!
Cathy
I have no idea when you asked this question since they don’t post the date on comments or questions but I have not tried this recipe yet but definitely plan on it. I will be putting the chicken on a rack that fits inside the pan and hopefully that will prevent it from getting soggy on the bottom.
Teresa Miller
I make this often it is delicious, I use thin sliced chicken breasts and Pepperidge Farm golden butter crackers, crushed… never any leftovers, unless I make extra . It reheats nicely in the microwave for work lunch the next day. Great recipe and easy.
Pam Hilton
Is there a substitute for butter, my husband hates the taste of butter ?
Sherri
Scoobymt.dew@gmail
Com sounds wonderful I will try it.
NFR
We have been making “Cracker Chicken” for 30 years. We dip it in melted butter and then in crumbs. I drizzle a little more butter on top. I also make some extra crumbs and toss them in our rice. Yum!
Ann DeMaio
It looks really good I will try it. Ann
Anonymous
Yummy! Tomorrow sounds like a good day to make this, it is 5 below zero, have the ingredients! Thank you! Plus, your single dish with one breast in it, reminds me how I cooked for my daughter 40 years ago. She had an allergy to all milk products, so I cooked many things alone like this!
Anonymous
Can you use Chicken legs and thighs also
Anonymous
I made this tonight for dinner and it was delicious I will definitely be making it again.
Nancy R
I have been making "Cracker Chicken for 50 years. We skip the egg and just dip the chicken in butter and then the Ritz Cracker crumbs. If you are in a hurry you can cut the chicken breasts in three strips and they will cook much faster. I don't add any salt at all. The salt on the crackers is enough for us. I serve it with white rice which we mix the pan crumbs with. Delish!