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.
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Holly’s Recipe Highlights
- 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 will 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
Did you enjoy this Sour Cream Chicken Recipe? Leave a comment and rating below.
Ingredients
- 4 small boneless skinless chicken breasts about 4 to 6 oz each
- ¾ teaspoon salt
- ½ teaspoon black pepper
For the Sauce
- ⅔ cup sour cream
- ¼ cup chicken broth
- 2 teaspoons dried parsley
- 1 teaspoon onion powder
- ¾ teaspoon garlic powder
- ¼ teaspoon salt
For The Topping
- 2 tablespoons melted butter
- ¼ cup Panko bread crumbs
- ¼ cup crispy fried onions
Instructions
- 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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken
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I made this last night. It was so easy and so delicious. My husband kept saying “This is so yummy”.
The only thing I altered from the original recipe was making extra topping and adding chopped pecans into the topping.
So glad you and your husband both loved it!
Is there any chance this can be made with skinless chicken thighs?
I think that would work well in this recipe. You will want to bake them until they reach an internal temperature of 165°F, which make take an extra 5-10 minutes.
Absolutely delicious! And very easy! I had a minor mishap and maybe you can tell me what I did incorrectly. I used unsweetened greek yogurt as that was an alternative in the recipe and that is an item I always have on hand. The cream sauce curdled. Flavor was still excellent! Just didn’t know why that happened. Any suggestions? Thank you!
Oh no! I’m sorry that happened Beth. I often use Greek yogurt in place of sour cream without this happening, but it could have happened depending on the Greek yogurt you used. If you used a fat free (or even a really low fat) yogurt, the reduction in fat content compared to sour cream could have made this happen. Also, sometimes a really good stir, even with a whisk, can help bring the sauce back together.
I wish I had made more sauce. I did mashed potatoes thinking there would be enough sauce for that but no.
We prefer a stronger flavour for spices so the next time I’ll triple but otherwise we still enjoyed this recipe.
You will have to let us know what you think when you increase the spices. I would definitely recommend doubling the sauce if you want extra for mashed potatoes though.
This was so easy to make! The chicken was very moist and delicious with the sour cream flavor.
The French fried onions and panko bread crumbs are a must!
Delicious and moist. We loved this recipe. Definitely making this more.
Darla, I am glad to hear that everyone enjoyed the recipe.