This Sour Cream Chicken recipe offers a delightful blend of tender marinated chicken with a subtle, savory crust. The chicken is first marinated in a creamy sour cream mixture, then lightly breaded and baked to perfection, resulting in a moist and flavorful dish that is sure to become a family favorite.

Why You’ll Love This Recipe

Moist and Tender: The sour cream marinade ensures the chicken remains juicy and flavorful.
Simple Ingredients: Utilizes common pantry staples, making it convenient to prepare without a special trip to the store.
Make-Ahead Friendly: The marinating process can be done overnight, allowing for minimal effort when it’s time to cook.

Ingredients

1 pound boneless, skinless chicken breasts, cut to ½ inch thickness
1 cup sour cream (full-fat recommended)
2 tablespoons lemon juice
1 garlic clove, minced
2 teaspoons Worcestershire sauce
1 teaspoon salt
½ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon celery salt
¾ cup bread crumbs
¼ cup butter, melted

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chicken: Slice the chicken breasts horizontally to achieve ½ inch thick cutlets.
Marinate: In a sealable container, combine sour cream, lemon juice, minced garlic, Worcestershire sauce, salt, paprika, cayenne pepper, and celery salt. Mix thoroughly. Add the chicken cutlets, ensuring they are fully coated with the marinade. Cover and refrigerate for at least 8 hours, preferably overnight.
Preheat Oven: Set the oven to 325°F (163°C). Lightly grease a 9×13 inch baking dish.
Bread the Chicken: Place bread crumbs in a shallow dish. Remove each chicken piece from the marinade, allowing excess to drip off, and dredge in the bread crumbs until evenly coated. Arrange the breaded chicken in the prepared baking dish.
Bake: Drizzle the melted butter over the chicken pieces. Cover the dish with aluminum foil and bake for approximately 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

Servings and Timing

Servings: This recipe yields 4 servings.
Preparation Time: 10 minutes (excluding marinating time).
Marinating Time: At least 8 hours.
Cooking Time: 35 minutes.
Total Time: Approximately 8 hours and 45 minutes.

Variations

Herb-Infused: Add chopped fresh herbs such as rosemary, thyme, or parsley to the marinade for an aromatic twist.
Spicy Kick: Increase the amount of cayenne pepper or add a dash of hot sauce to the marinade for extra heat.
Gluten-Free: Substitute regular bread crumbs with gluten-free bread crumbs to accommodate dietary restrictions.

Storage/Reheating

Storage: Place any leftover chicken in an airtight container and refrigerate for up to 3 days.
Reheating: Preheat the oven to 325°F (163°C). Arrange the chicken pieces on a baking sheet and cover with aluminum foil to prevent drying. Heat for about 15 minutes, or until warmed through. Alternatively, reheat in the microwave on medium power until hot.
Freezing: After baking, allow the chicken to cool completely. Wrap each piece individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and follow the reheating instructions above.

FAQs

How long should I marinate the chicken?

It’s recommended to marinate the chicken for at least 8 hours to allow the flavors to fully penetrate. Marinating overnight yields the best results.

Can I use low-fat sour cream?

Full-fat sour cream is preferred as it provides a richer flavor and better texture. Low-fat versions may result in a less creamy marinade.

What can I substitute for Worcestershire sauce?

Soy sauce or tamari can be used as alternatives, though they will impart a different flavor profile.

Is it necessary to cut the chicken into cutlets?

Yes, cutting the chicken into ½ inch thick cutlets ensures even cooking and allows the marinade to penetrate more effectively.

Can I prepare this recipe ahead of time?

Absolutely. You can marinate the chicken the night before and bake it when ready to serve. Additionally, the baked chicken can be frozen for future meals.

What side dishes pair well with Sour Cream Chicken?

This dish pairs nicely with roasted vegetables, mashed potatoes, rice pilaf, or a fresh green salad.

How do I prevent the breading from becoming soggy?

Ensure that excess marinade is allowed to drip off before dredging the chicken in bread crumbs. Drizzling melted butter over the breaded chicken before baking also helps achieve a better texture.

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. Adjust the cooking time as needed to ensure they reach an internal temperature of 165°F (74°C).

How can I add more flavor to the breading?

Mix grated Parmesan cheese, dried herbs, or spices into the bread crumbs to enhance the flavor of the breading.

Is it possible to grill the marinated chicken instead of baking?

While baking is recommended for