Fire up the Traeger — this week we’re serving a simple, satisfying take on a classic: Traeger Baked Cheddar Chicken. Juicy chicken breast pieces get pressed with shredded cheddar, coated in a crunchy cracker-panko mix, and baked until golden. A homemade creamy gravy finishes the dish for comfort-food perfection.
Traeger Baked Cheddar Chicken
This homestyle baked cheddar chicken delivers a crisp exterior without deep-frying. A mix of crushed crackers, panko, and Cheez-Its forms the crunchy coating while the Traeger (or a conventional oven) gives a steady, even bake. Skip the canned soups and make a quick homemade cream sauce — it’s easy, tastes fresher, and lets you control the seasoning.
Serve this with mashed potatoes, roasted vegetables, or a simple green salad for a complete meal. The crunchy coating and rich gravy make it a favorite for family dinners and weekend gatherings.
Recipe Shopping List
You likely have many of these pantry staples on hand. For exact quantities, see the ingredient list in the recipe card below.
- Cheez-Its (or similar cheesy crackers)
- Chicken breasts
- Saltine crackers
- Panko breadcrumbs
- Egg
- Milk
- Shredded cheddar cheese
- Olive oil
- Salted butter
- All-purpose flour
- Salt & black pepper
- Garlic powder
- Dried parsley
- Dried sage
- Chicken base or bouillon
- Marsala wine (or another cooking wine)
- Heavy cream
- Sour cream
How To Make This Recipe
Below is a clear overview of the process. For best results, follow the full ingredient amounts and step-by-step instructions in the recipe card that follows.
- Preheat – Heat your Traeger or oven to 400°F and lightly spray a grill-safe baking dish with cooking spray.
- Prep the breading – Cut chicken breasts into large chunks. In one shallow dish combine crushed Cheez-Its, crushed saltines, and panko. In a second dish whisk together one egg and ½ cup milk. Place shredded cheddar in a third shallow dish.
- Bread the chicken – Dip each chicken piece into the egg wash, press shredded cheddar onto the meat so it sticks, then roll the piece in the cracker/panko mixture pressing to coat both sides. Arrange the coated pieces in the prepared baking dish.
- Cook – Drizzle with a little olive oil and bake at 400°F for 30–40 minutes, or until the internal temperature reaches 165°F. Cooking time varies with piece size and oven consistency.
- Make the cream sauce – While the chicken bakes, melt 4 tablespoons butter in a skillet. Whisk in 3 tablespoons flour and cook 2–3 minutes over medium-low heat. Season with salt, pepper, and garlic powder, then add 1 teaspoon parsley and ¼ teaspoon sage. Stir in 2 cups hot water, 1 tablespoon condensed chicken base, and 3 tablespoons Marsala wine. Cook until slightly thickened. Remove from heat and stir in ½ cup heavy cream and ¼ cup sour cream; return to low heat to keep warm. Adjust thickness with extra water or a slurry of cold water and flour, added gradually.
- Serve – Spoon the warm cream sauce over the baked cheddar chicken and serve with mashed potatoes, roasted vegetables, or your favorite sides.
Recipe FAQ
Cover the baking dish tightly or transfer pieces to an airtight container and refrigerate. Leftovers keep well for 2–3 days.
For the best texture, reheat in an oven, an air fryer, or back on the grill to restore crispness. The microwave works in a pinch but may soften the coating.
No. A pellet grill gives a nice baked finish, but a conventional oven set to 400°F produces excellent results when a Traeger isn’t available.
More Chicken Recipes
Try other easy chicken ideas such as Traeger Grilled Chicken Sandwich, Marinated Grilled Chicken Kabobs, Grilled Chicken Leg Quarters, or Grilled Butterflied Chicken Legs for more weeknight and weekend options.
Baked Cheddar Chicken
Crispy, cheesy, baked chicken pieces topped with a creamy homemade gravy. A fuss-free recipe that bakes on the pellet grill or in a conventional oven.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
- 4 large chicken breasts, cut into large chunks
- 1 cup crushed Cheez-Its
- 1 cup crushed saltines
- ½ cup panko breadcrumbs
- 1 large egg
- ½ cup milk
- 2 cups shredded cheddar cheese
- ¼ cup olive oil
- 4 tablespoons salted butter
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 teaspoon dried parsley
- ¼ teaspoon dried sage
- 2 cups hot water
- 1 tablespoon condensed chicken base
- 3 tablespoons Marsala wine
- ½ cup heavy cream
- ¼ cup sour cream
Instructions
- Preheat your Traeger or oven to 400°F and lightly spray a baking dish with cooking spray.
- Combine crushed Cheez-Its, crushed saltines, and panko in a shallow bowl.
- Whisk the egg and milk together in a separate dish.
- Dip each chicken piece in the egg wash, press shredded cheddar onto the meat, then coat with the cracker-panko mixture. Place coated pieces in the baking dish.
- Drizzle lightly with olive oil and bake at 400°F for 30–40 minutes, until the internal temperature reaches 165°F.
- While chicken bakes, melt butter in a skillet. Whisk in flour and cook 2–3 minutes to remove raw flour taste. Add seasonings, parsley, and sage.
- Stir in hot water, chicken base, and Marsala wine. Cook until slightly thickened, then remove from heat and stir in heavy cream and sour cream. Keep warm until serving.
- Serve chicken topped with the warm cream sauce. Pairs well with mashed potatoes and green beans.
Notes
This recipe was inspired by and adapted from an earlier cheddar chicken recipe; the homemade sauce and cracker-based crust are what give it its signature flavor and texture.
Nutrition Information (per serving)
Calories: 622 • Total Fat: 40g • Saturated Fat: 17g • Trans Fat: 1g • Unsaturated Fat: 20g • Cholesterol: 141mg • Sodium: 797mg • Carbohydrates: 32g • Fiber: 1g • Sugar: 2g • Protein: 32g
Nutrition data is an estimate. Consult a trusted source for medical dietary needs.