CHEESY SOUR CREAM CHICKEN
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Cheesy Sour Cream Chicken I marinated chicken breasts in seasoned sour cream and coated them with parmesan cheese. This is a meal the whole family loves for dinner!
I like to serve it with Deconstructed Green Bean Bundles, Garlic Knots, and Chocolate Mousse Cake for dessert.
Pin this recipe to your dinner board.
Do you drool when you smell Parmesan baking? Just me? Gosh, it’s one of my favorite smells. Not only does this meal smell good, but it’s also one of the easiest weeknight meals you can make.
I’m always looking for ways to dress up chicken. This is one of my favorite baked chicken recipes. It stays moist while cooking with the sour cream coating.
HOW TO COOK CHEESY SOUR CREAM CHICKEN
- First, read through the recipe completely before beginning.
- Preheat your oven to 375°F and spray a 9×13-inch baking pan with non-stick spray.
- Regarding the chicken, pound or cut the chicken so that each breast is about the same thickness. This way it will cook in the same amount of time. Place it in the prepared dish.
- Next, top the chicken with one cup of shredded Pepper Jack cheese.
- Now, mix the sour cream and a half cup of freshly grated Parmesan cheese, salt, pepper, onion powder, red pepper, and garlic.
- Smother the chicken with the sour cream mixture, covering it completely.
- Sprinkle the last 1/4 cup of Parmesan cheese and the 1/4 cup of crushed
butter crackers over the chicken. - Finally, cover the dish with aluminum foil and bake for 20 minutes. Uncover the chicken and cook another 15 to 20 minutes or until the top is browned and the chicken is cooked.
- Serve by itself or over rice or buttered noodles.
Substitutions and Tips
- You can use regular sour cream, low-fat sour cream, or Greek yogurt in this recipe.
- Additionally, you can add a cup of shredded cheese to the top. Cheddar is always good, or whatever kind you have on hand.
- Always adjust the salt (and other seasonings) to your taste in recipes.
- Stock up on boneless, skinless chicken breasts when they are on sale. There are plentiful chicken recipes on my site for boneless, skinless chicken. (and a few listed below)
- Alternatively, you can use boneless, skinless chicken thighs if you prefer. They will take slightly longer to cook.
Cheesy Sour Cream Chicken
Ingredients
- 4 large chicken breasts skinless, boneless, pounded flat*
- 1 cup Pepper Jack cheese shredded
- 1 cup sour cream *see post above for substitutions
- ¾ cup parmesan cheese freshly grated
- 1 teaspoon garlic clove fresh, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper or cayenne
- ¼ cup butter crackers crushed
- rosemary fresh, for garnish
Instructions
- Preheat your oven to 375°F and spray a 9×13-inch baking pan with non-stick spray.
- Pound or cut the chicken so that each breast is about the same thickness. This way it will cook in the same amount of time. Place it in the prepared dish.
- Top the chicken with one cup shredded Pepper Jack cheese.
- Mix together the sour cream, half cup of the freshly grated Parmesan cheese, salt, pepper, garlic, onion powder, and red pepper.
- Smother the chicken with the sour cream mixture covering it completely.
- Sprinkle the last 1/4 cup of Parmesan cheese and the 1/4 cup crushed butter crackers over the chicken.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Uncover the chicken and cook another 15 to 20 minutes or until the top is browned and the chicken is cooked through.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Also, you can also find great recipes in my recipe index.
This sounded so good, it was similar to other dishes we like so thought we would enjoy this version. I followed the recipe exactly. Unfortunately, the sour cream curdled (or “broke”) so we didn’t eat more than a few bites. Any thoughts on why that happened? I’m a pretty experienced cook but couldn’t figure it out. Thank you. We do enjoy many of your other recipes though.
Hi Becky, I don’t know, my sour cream didn’t curdle.
It sounds like what happened to me before in a different style recipe but it required sour cream also. I was told that my sour cream was going bad and it didn’t really show until I used it to cook with. So I don’t think it’s this recipe as it is more a case of sour cream spoiling. 😊
The casserole looks yummy!! Besides Parmesan, can I mix w other cheese to make it more cheesy (i’m a fan of cheese thb) and which one do you recommend? 🙂
I am too, the more cheese the better. It will be wonderful. I love Havarti, gouda, cheddar, Colby, Monterrey… any melty cheese will be good.
Hello Stacey,
This sounds similar to an old recipe using sour cream, and a crushed Cheese-It Cracker coating. Place the pieces into a greased pan, and drizzle melted butter over the top. Bake until done. YUM!
The recipe says that the chicken is marinated but I don’t see what you used for a marinade nor how long you marinated it before making the recipe. This looks really good and I want to make it but I don’t want it to taste bland because I didn’t marinate the chicken correctly. Thanks!
I’m referring to the chicken being coated (or marinated) in the sour cream and spice mixture.
That looks delicious!
In your directions, you say to add basil and oregano, but nowhere in the ingredient list does it list those. Also, you have onion powder in your ingredient list, but it’s not in your directions. What is the correct recipe?
Thanks, it’s corrected in the recipe
I don’t see where it is corrected. It still mentions basil and oregano in the instructions discussion up top (before the recipe) but in the actual recipe it doesn’t list oregano and basil.
The recipe card is correct. I didn’t use oregano and basil. You can add 1 teaspoon of each if you want.