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Sour Cream Chicken
This Sour Cream Chicken is a creamy, crunchy dinner that bakes all in one pan. A quick sour cream sauce and a crispy, buttery topping make this an easy, reliable weeknight win.
- Flavor: Tender and savory with cozy onion-garlic flavor, a little tang from sour cream, and a buttery, golden topping.
- Prep Note: Don’t skip the crispy topping. It’s the easiest way to make simple baked chicken feel special with almost no effort.
- Recommended Tools: You’ll need a shallow 9×13 baking dish for baking, two bowls, a whisk, and a meat thermometer.
- Serving Suggestions: Perfect with mashed potatoes, rice, or egg noodles, and whatever roasted veggies you have on hand.
Tangy, Creamy, Crispy Ingredients
- Chicken Breasts: Small chicken breasts or thin cutlets cook evenly. If yours are thick, pound them to an even thickness so the topping doesn’t over-brown before the center cooks.
- Sour Cream: For the creamiest texture, use full-fat sour cream. A lighter sour cream will make for a thinner sauce. Swap it for Greek yogurt for a tangier sauce.
- Panko: Panko bread crumbs make for the perfect crunch. Regular breadcrumbs work but brown faster and won’t stay as crispy.
- Crispy Fried Onions: These add the savory crunch. Swap with crushed sour cream and onion potato chips for a fun shortcut.
- Variations: For easy variations, add lightly oiled and salted broccoli florets with parmesan cheese.
One-Dish Creamy Crunchy Chicken
- Place chicken breasts in a casserole dish. Pat dry, and season.
- Whisk together the sour cream mixture and spread it over the chicken.
- Make the topping, and sprinkle it over the chicken before baking (full recipe below).
Let it rest for 5 minutes, and garnish with chopped parsley before serving
Leftovers That Still Crunch
Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. For the best crunch, freeze without the topping and add fresh topping when baking or reheating. Reheat in a 350°F oven until warmed through.
Creamy Comfort Dinner Lineup
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Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
Place the chicken breasts in the baking dish in a single layer. Pat dry and season both sides with ¾ teaspoon salt and ½ teaspoon black pepper.
In a medium bowl, whisk together the sour cream, chicken broth, dried parsley, onion powder, garlic powder, and ½ teaspoon salt.
Spread the sauce evenly over the chicken.
In a small bowl, combine the melted butter, panko, and crushed fried onions. Sprinkle the mixture evenly over the chicken.
Bake uncovered for 25–30 minutes or until the chicken reaches 165°F.
Let rest 5 minutes before serving.
Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months. Add extra topping when reheating.
Calories: 297 | Carbohydrates: 7g | Protein: 26g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 110mg | Sodium: 881mg | Potassium: 494mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken
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