The secret to this fork-tender baked chicken is in the creamy, cheesy sauce. Smothered Sour Cream Chicken is easy to prepare and turns out perfect every time. A mixture of sour cream, parmesan cheese, herbs, and spices plus melty mozzarella make this dish irresistible!
Ingredients For Smothered Sour Cream Chicken
- Boneless, skinless chicken breasts
- Sour cream
- Grated Parmesan cheese
- Dried parsley
- Dried oregano
- Dried basil
- Red pepper flakes
- Dried minced onion
- Garlic powder
- Cornstarch
- Sliced mozzarella cheese
- Salt and pepper
How To Make Smothered Sour Cream Chicken
- Spray a 9×13-inch baking dish with cooking spray and preheat the oven to 375 F.
- Mix the sour cream, half of the grated Parmesan cheese, oregano, basil, parsley, red pepper flakes, dried minced onion, garlic powder, and cornstarch in a small bowl until well combined.
- Season the chicken with salt and pepper and place in the baking dish.
- Top each breast with a slice of mozzarella cheese and the sour cream mixture.
Sprinkle the chicken with the remaining half of the Parmesan cheese and bake for one hour or until the chicken is cooked through and the sauce is bubbly.
Can I Prepare This Dish Ahead Of Time?
You can assemble the dish a few hours in advance, cover it with plastic wrap, and refrigerate it. When ready to bake, add 10 mins to the cooking time.
How Should I Store Leftovers?
You can keep them for up to 3 days in the fridge when stored in an airtight container. Reheat in the microwave.
Equipment
- Mixing bowl
- Measuring cups
- 9x13-inch baking dish
- Oven
Ingredients
- 4-4 oz skinless, boneless chicken breasts
- ½ tsp salt
- ground pepper to taste
- Freshly ground black pepper to taste
- 1 cup sour cream
- ¾ cups Parmesan cheese, grated and divided
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried parsley
- ½ tsp red pepper flakes
- ½ tsp garlic powder
- 2 tsp dried minced onion
- 1 tbsp cornstarch
- 4 slices mozzarella cheese
Instructions
- Spray a 9x13-inch baking dish with cooking spray and preheat the oven to 375 F.
- Mix the sour cream, half of the grated Parmesan cheese, oregano, basil, parsley, red pepper flakes, dried minced onion, garlic powder, and cornstarch in a small bowl until well combined.
- Season the chicken with salt and pepper and place in the baking dish.
- Top each breast with a slice of mozzarella cheese and the sour cream mixture.
- Sprinkle the chicken with the remaining half of the Parmesan cheese, and bake for one hour or until the chicken is cooked through and the sauce is bubbly.
Nutrition
Frequently Asked Questions
What Kind Of Chicken Should I Use?
For best results, use boneless, skinless chicken breasts. They turn out juicy and tender.
Can I Substitute The Sour Cream With Something Else?
If you want a lower-calorie dish, you can use plain Greek yogurt instead of sour cream.
What If I Don’t Have Fresh Parmesan?
Grating the cheese yourself ensures it melts properly, but you can use pre-grated Parmesan for convenience.
How Do I Know When The Chicken Is Fully Cooked?
This will depend on the thickness of the chicken breasts. For best results, measure the internal temperature, which should read 165 F, or check the juices when piercing the chicken breasts, they should run clear.
What Can I Serve With This Chicken?
You can serve it with mashed potatoes, steamed rice, pasta, a side of steamed veggies, or a side salad. The acidity of the salad dressing balances out the creaminess of this dish.
Can I Freeze This Dish?
Creamy sauces don’t freeze well. The fat separates when thawed. It is best made fresh.
What If I Don’t Have a 9×13-inch Baking Dish?
You can use any baking dish as long as the chicken is spread out in a single layer.
Is There A Quick Way To Mix The Sauce Ingredients?
All you have to do is whisk the ingredients together in a small bowl. As simple as that!
