Cracker Barrel Broccoli Cheddar Chicken Recipe (Copycat)

This copycat Cracker Barrel Broccoli Cheddar Chicken gives you juicy chicken breasts baked under a creamy broccoli cheddar sauce and a golden, buttery Ritz cracker crust. It tastes like the restaurant favorite and comes together with pantry staples.

The best part: you can make it your way. Below you’ll find step-by-step directions for the oven, air fryer, Instant Pot, slow cooker and stovetop, all using the same simple ingredient list.

[Photo: finished dish in a baking dish. Alt text: Cracker Barrel broccoli cheddar chicken with Ritz cracker topping in a white baking dish]

If you love Cracker Barrel, try my Air Fryer Southern Fried Chicken.

I first whipped up this copycat Cracker Barrel Broccoli Cheddar Chicken on a chilly weeknight when my family was craving classic Southern comfort food without the long wait for a table. Honestly, making it at home is even better—you get that same rich, velvety cheese sauce and tender chicken, but you can go generous on the fresh broccoli florets so every single bite gets plenty of crunch.

What Is Cracker Barrel Broccoli Cheddar Chicken?

Cracker Barrel’s broccoli cheddar chicken is a chicken breast baked with broccoli in a cheddar cheese sauce, then finished with a crunchy layer of buttery Ritz crackers. Think of it as a cross between a chicken casserole and a cheesy chicken bake.

This copycat keeps all three signature parts: tender chicken, a creamy broccoli cheese sauce and a crushed Ritz cracker topping. A can of condensed cheddar cheese soup makes the sauce fast and keeps it smooth in every cooking method, including the slow cooker. Extra shredded sharp cheddar gives it real cheese flavor.

Why you’ll love this recipe

• Restaurant flavor at home: creamy, cheesy and crunchy, just like the original.
• One ingredient list, five methods: use the oven, air fryer, Instant Pot, slow cooker or stovetop.
• Weeknight friendly: about 10 minutes of hands-on prep.
• Family approved: a sneaky way to get kids to eat broccoli.

Ingredients for Copycat Cracker Barrel Broccoli Cheddar Chicken

You need just a handful of ingredients. Exact amounts are in the printable recipe card at the bottom of the post.

• Boneless, skinless chicken breasts: Four small breasts (about 1½ pounds total). If yours are thick, pound them to an even ¾ inch so they cook evenly.
• Seasonings: Kosher salt, black pepper, garlic powder and onion powder season the chicken.
• Condensed cheddar cheese soup: The shortcut to a smooth, creamy sauce that won’t break or turn grainy.
• Milk: Thins the soup into a pourable sauce. Whole milk is richest.
• Sharp cheddar cheese: Shred it yourself from a block. It melts more smoothly than bagged shreds.
• Broccoli florets: Fresh or frozen both work. Cut them into bite-size pieces.
• Ritz crackers: One sleeve, crushed, for the signature buttery crunch.
• Butter: Melted and tossed with the crackers so they toast to a golden brown.
• Dried parsley (optional): A little color on top.
• Chicken broth (Instant Pot only): Pressure cookers need thin liquid to come to pressure.

How to Make Broccoli Cheddar Chicken in the Air Fryer

The air fryer gives you the crispiest Ritz topping in about 25 minutes of cook time. Use an air-fryer-safe baking dish or cake pan that fits your basket; most baskets fit two breasts per batch.

Step 1: Prep the chicken: Pound the breasts to an even ¾-inch thickness so they cook through before the topping browns. Season both sides.

Step 2: Assemble: Place the chicken in the greased dish. Whisk the soup, milk and 1 cup cheddar, stir in the broccoli and spoon it over the chicken.

Step 3: Cook covered: Cover the dish tightly with foil and air fry at 360°F for 15 minutes.

Step 4: Add the topping: Uncover, sprinkle with the remaining cheddar and the buttered Ritz crumbs.

Step 5: Crisp: Air fry uncovered 5 to 8 minutes more, until the crackers are golden and the chicken reaches 165°F.

Step 6: Repeat with the remaining chicken if cooking in batches, then rest 5 minutes before serving.

Tip: Air fryers vary in power. Start checking the temperature at the 18-minute mark, and if the crackers brown too fast, lay a piece of foil loosely over the top. See my air fryer recipes for more ideas.

How to Make Cracker Barrel Broccoli Cheddar Chicken in the Oven

The oven method is closest to the restaurant version. Heat the oven to 375°F, season the chicken and arrange it in a greased 9×13-inch dish. Whisk the soup, milk and 1 cup cheddar, stir in the broccoli and pour it over the chicken. Bake uncovered for 25 minutes, then top with the remaining cheddar and the buttered Ritz crumbs. Bake 10 to 15 minutes more, until golden and the chicken reaches 165°F, and rest 5 minutes before serving.

How to Make Broccoli Cheddar Chicken in the Instant Pot

Pour 1 cup chicken broth into the pot, add the trivet and the seasoned chicken, and cook on High Pressure for 10 minutes with a 5-minute natural release. Remove the chicken and pour off all but ¼ cup of liquid. On Sauté, whisk in the soup and milk, add the broccoli and simmer 3 to 4 minutes, then turn off the pot and stir in the cheddar. Spoon the sauce over the chicken and top with Ritz crumbs toasted in butter in a skillet. Don’t pressure cook the soup or cheese, since thick dairy sauces trigger the Burn warning. Find more in my Instant Pot recipes.

How to Make Broccoli Cheddar Chicken in the Slow Cooker

Lay the seasoned chicken in a greased slow cooker and pour the whisked soup and milk over it. Cook on Low for 3 to 4 hours or High for 1½ to 2 hours, until the chicken reaches 165°F. Stir in the broccoli (frozen is fine) and all the cheddar, then cook 20 to 30 minutes more. Add the skillet-toasted buttered Ritz crumbs at the table so they stay crisp.

How to Make Broccoli Cheddar Chicken on the Stovetop

For the fastest version, toast the buttered Ritz crumbs in a large skillet over medium heat and set them aside. Sear the pounded, seasoned chicken in 1 tablespoon of oil over medium-high heat for 5 to 6 minutes per side, until it reaches 165°F. Lower the heat, whisk the soup and milk into the pan, add the broccoli and simmer covered for 4 to 5 minutes. Stir in the cheddar, return the chicken and top with the crackers.

Pro Tips for the Best Copycat Cracker Barrel Broccoli Cheddar Chicken

• Even out the chicken: Pound thick breasts to ¾ inch. Even thickness means no dry edges or undercooked centers.
• Use an instant-read thermometer: Chicken is done at 165°F in the thickest part, whatever method you use.
• Shred your own cheese: Block sharp cheddar melts smoother and tastes stronger than pre-shredded.
• Dry your broccoli: Pat thawed frozen broccoli dry so excess water doesn’t thin the sauce.
• Add the crackers last: Ritz crumbs burn in long cook times and go soggy under steam. Add them near the end or toast them separately.

What to Serve with Broccoli Cheddar Chicken

For a full Cracker Barrel-style dinner, pair it with mashed potatoes, rice or buttered egg noodles to soak up the sauce. Round it out with these copycat sides:

• Cracker Barrel Carrot Recipe
• Air Fryer Cracker Barrel Macaroni and Cheese
• Air Fryer Cracker Barrel’s Buttermilk Biscuits
• Air Fryer Copycat Cracker Barrel Fried Apples

How to Store and Reheat Leftovers

• Refrigerate: Store in an airtight container for up to 3 days.
• Reheat in the air fryer: 300°F for 6 to 8 minutes re-crisps the topping best.
• Reheat in the oven: Cover with foil and warm at 350°F for 15 to 20 minutes, uncovering for the last 5.
• Microwave: Fine for a quick lunch, but the crackers will soften.
• Freeze: Freeze the chicken and sauce without the crackers for up to 3 months. Thaw overnight in the fridge, reheat, then add freshly toasted crumbs.

Frequently Asked Questions

Is this the same as Cracker Barrel’s broccoli cheddar chicken? It’s a copycat, so it isn’t the restaurant’s exact recipe. It has the same three parts, though: chicken, a broccoli cheddar sauce and a buttery Ritz topping, and the flavor is very close.

Can I use frozen broccoli? Yes. Thaw it and pat it dry for the oven, air fryer and stovetop. In the slow cooker you can add it straight from frozen.

Can I make it without condensed soup? Yes. Melt 2 tablespoons butter, whisk in 2 tablespoons flour and cook 1 minute. Slowly whisk in 1¼ cups milk and simmer until thickened, then stir in the cheddar. Use it in place of the soup and milk for the oven, air fryer or stovetop methods. Stick with the soup for the slow cooker, since a homemade cheese sauce can separate over long cooking.

How do I make a half batch, and can I use broccoli slaw? Use 2 chicken breasts, half of every other ingredient and an 8×8-inch dish or a single air fryer batch. Bagged broccoli slaw works too: it’s shredded, so it cooks faster than florets and needs no precooking. Squeeze out any extra moisture so the sauce stays thick.

Can I use chicken thighs? Yes. Boneless, skinless thighs stay extra juicy. Cook them to at least 165°F; they’re often more tender closer to 175°F.

Can I make this gluten-free? Swap the Ritz for gluten-free crackers or crushed gluten-free cornflakes, and check that your condensed soup is labeled gluten-free.

Can I make it ahead? Assemble the oven version without the crackers, cover and refrigerate up to 24 hours. Add 5 to 10 minutes to the first bake since it starts cold, then top and finish as written.

More Copycat Cracker Barrel Recipes

• Air Fryer Cracker Barrel Southern Fried Chicken
• Cracker Barrel Dumplings
• Copycat Cracker Barrel Bacon & Cheddar Quiche
• Air Fryer Copycat Cracker Barrel Grilled Chicken Tenders