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 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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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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