sour cream chicken

Your family will love this tender and juicy Sour Cream Chicken, which is topped with buttery Ritz cracker crumbs and grated Parmesan cheese!

Sour Cream Chicken

sour cream

mayonnaise

lemon juice

Worcestershire sauce

salt

paprika

garlic powder

pepper

3-4 boneless, skinless chicken breasts (about 2 lbs. total)

Ritz

salted butter, melted

Parmesan cheese

Optional garnish: chopped fresh herbs

Whisk together sour cream, mayonnaise, lemon juice, Worcestershire sauce, salt, paprika, garlic powder and pepper. Add the chicken to the sour cream mixture and toss to coat. Cover and marinate in the refrigerator for at least 1 hour (or overnight).

Preheat oven to 375°F. Spray a large baking dish or rimmed baking sheet with cooking spray (about 9 x 13-inches or any other size dish that comfortably holds your chicken).

Remove the chicken from the sour cream mixture and place in the prepared baking dish. Discard marinade.

In a small bowl, combine cracker crumbs and melted butter. Press buttered cracker crumbs on top of each chicken breast. Sprinkle with Parmesan.

Bake, uncovered, for 35-45 minutes or until chicken reaches an internal temperature of 165°F. Garnish with fresh herbs and serve.

https://www.youtube.com/watch?v=2pJ6gxz0oHc

Your family will love this baked sour cream chicken! Tender and juicy chicken breasts, marinated in a seasoned sour cream sauce, are topped with buttery Ritz cracker crumbs and Parmesan cheese. Baked until golden brown, the easy dinner goes well with rice, biscuits, or cornbread, as well as a simple green salad, broccoli, or sauteed zucchini.

Get the recipe: https://www.theseasonedmom.com/sour-cream-chicken/

This sour cream chicken recipe is the ultimate savory dish, packed with juicy chicken breasts, umami mushrooms, and tangy sour cream.

Sour Cream Chicken Recipe

boneless, skinless chicken breasts

black pepper

Italian seasoning

unsalted butter (divided (½ stick))

baby bella mushrooms (sliced)

garlic (chopped)

chicken broth

sour cream (room temperature)

condensed cream of mushroom soup ((1 can))

egg noodles (optional, for serving)

parsley (optional, for garnish)

Slice

Slice each of the chicken breasts lengthwise to create thin cutlets. Set all four pieces on a plate.

Season

Season each chicken cutlet generously with salt and pepper. Add garlic powder and Italian seasoning to both sides of the chicken, then set aside.

Melt

In a large skillet or cast iron pan turned to medium-high heat, melt 2 tablespoons of butter.

Sear

Place the prepared chicken into the pan and sear until both sides are golden brown. Remove and set aside.

Add the remaining butter to the pan to reduce the heat to medium-low.

Sauté

Add the sliced mushrooms and the chopped garlic to the pan. Sauté until garlic is fragrant and mushrooms have released their juices, about 3-5 minutes.

Scrape

Turn the heat up to medium and pour in the chicken broth slowly. Using a rubber spatula, scrape all the bits of cooked chicken, garlic, and mushrooms off your pan and mix well.

Pour in the Worcheshire sauce, then add the sour cream and cream of mushroom soup. Mix thoroughly with a rubber spatula or whisk until smooth.

Simmer

Return the chicken to the pan and simmer on low heat until the chicken is cooked through or until the internal temperature reaches 165°F, about 15 minutes. If you do not have a thermometer, you can slice the chicken in the middle, and the juices should run clear, and the meat will no longer be pink.

Serve

Serve hot cooked egg noodles, optional, with chopped parsley, optional.

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Sour Cream Chicken Recipe

Top 2 sour cream chicken recipes from across the web

The most viewed sour cream chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sour Cream Chicken

Sour Cream Chicken Recipe

The most viewed sour cream chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine