Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or foil.

Pat the chicken breasts dry and trim any excess fat. Pound to even thickness if needed.

In a shallow bowl, crush the Ritz crackers into coarse crumbs and stir in the shredded cheddar.

In a second bowl, whisk together 1/4 cup milk and the egg. Season with salt and garlic pepper.

Dip each chicken breast into the egg wash, allowing excess to drip off, then press firmly into the cracker-cheese mixture to coat.

Arrange the coated breasts on the prepared baking sheet and bake for 25 to 30 minutes, until golden brown and the internal temperature reaches 165°F.

While the chicken bakes, combine the cream of chicken soup, 1/4 cup milk, sour cream, and butter in a small saucepan over low heat.

Stir gently until smooth and warmed through, keeping it on low heat, stirring occasionally.

Let the chicken rest for 3 to 5 minutes to retain its juices.

Drizzle the warm sauce over each breast just before serving.