My aunt has made this exact recipe for every family potluck since 1987. Nobody has ever asked for anything else.

This oven baked 3-ingredient Ritz cracker chicken is the kind of dish that quietly becomes family lore. My aunt started bringing this exact version to our Midwestern potlucks back in 1987, and it never left the table rotation—mostly because no one ever requested anything different. It’s pure comfort food: juicy chicken breasts baked under a buttery, golden Ritz cracker crust that shatters when you cut into it. With only three everyday ingredients and a simple dip-and-coat process, it’s the kind of recipe you can memorize after one try and pull out whenever you need something universally loved and reliably easy.

This chicken is classic potluck fare, so it plays nicely with equally simple sides: buttery mashed potatoes or baked potatoes, green beans (steamed or in a casserole), a crisp green salad, or roasted carrots. At home, I like to serve it with a tangy coleslaw or a tomato-cucumber salad to cut through the richness of the buttery crumb. Leftovers make excellent sandwiches—slice the chicken and tuck it into soft rolls with lettuce, pickles, and a swipe of mayo or honey mustard.

Servings: 6

2 pounds boneless, skinless chicken breasts (about 4 to 6 medium pieces), patted dry

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch white ceramic baking dish or similar-sized baking dish so the chicken doesn’t stick.

Prepare the coating: Place the Ritz crackers in a large zip-top bag or a bowl and crush them into fine crumbs using a rolling pin or the bottom of a heavy pan. You want mostly fine crumbs with a few small flakes for extra texture.

Set up a simple breading station: Pour the melted butter into a shallow bowl or pie plate. Pour the crushed Ritz cracker crumbs into a second shallow bowl or pie plate and spread them into an even layer.

Prep the chicken: Trim any excess fat from the chicken breasts and pat them very dry with paper towels. This helps the butter and crumbs cling better and keeps the coating crisp.

Coat the chicken in butter: Working one piece at a time, dip a chicken breast into the melted butter, turning to coat thoroughly. Lift it out and let the excess butter drip back into the dish so it’s not dripping wet.

Crust the chicken with crackers: Place the butter-coated chicken into the cracker crumbs and press gently on all sides so the crumbs adhere in a thick, even layer. Make sure the top, bottom, and sides are well coated.

Arrange in the baking dish: Lay each coated chicken breast in a single layer in the prepared baking dish. Repeat with the remaining chicken, butter, and crumbs. If you have any leftover cracker crumbs, gently sprinkle them over the tops of the chicken pieces for extra crunch.

Drizzle with remaining butter: Spoon or drizzle any remaining melted butter over the tops of the crumb-coated chicken. This is what gives you that deep golden, buttery crust you see in the baking dish.

Bake the chicken: Place the baking dish on the middle rack of the preheated oven. Bake for 30 to 40 minutes, depending on thickness, until the chicken is cooked through and the cracker crust is deeply golden and crisp. The internal temperature of the thickest part of each breast should reach 165°F (74°C).

Rest and serve: Remove the baking dish from the oven and let the chicken rest for 5 minutes so the juices settle and the crumb coating firms up. Serve the chicken straight from the white baking dish, making sure to scoop up some of the loose buttery crumbs from the bottom for each portion.

Because this recipe is built on just three ingredients, small tweaks can change the character without complicating the process. For a slightly lighter version, use thin-sliced chicken breasts and reduce the butter to 3/4 cup; the crust will still be crisp but a bit less rich. If you like a more intense buttery flavor, brown half of the butter on the stovetop first, then mix it back in with the remaining melted butter before dipping the chicken. To stretch the dish for a crowd, cut the chicken into strips or nuggets before coating—kids especially love the bite-sized version, and it bakes a little faster. You can also play with texture by leaving the cracker crumbs a bit chunkier for a more rustic, craggy crust. Leftovers reheat best in a hot oven or toaster oven to re-crisp the crumbs; avoid microwaving if you can, as it softens the coating. If you want to keep the three-ingredient spirit but need to make it ahead, you can fully assemble the dish, cover tightly, and refrigerate for up to 8 hours, then bake just before serving, adding 5 to 10 extra minutes to the bake time as needed.