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 together the sour cream, and a half cup of freshly grated Parmesan cheese, salt, pepper, oregano, basil, 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 through.
- 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
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Save To Your Recipe BoxIngredients
- 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 freshly grated
- 1 teaspoon garlic fresh, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon ground red pepper or cayenne
- ¼ cup butter crackers crushed
- parsley or 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
Also, you can also find great recipes in my recipe index.
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