Sour Cream Chicken

4.98 from 47 votes

Sour Cream Chicken is an easy delicious dinner that your family will love. A simple creamy marinade makes for moist chicken - everyone will want seconds!

Prep Time10

Cook Time35

Marinating8

Total Time8 45

Servings: servings

Calories: 313kcal

Author: Lisa Longley

Ingredients

1 pound boneless skinless chicken breasts cut into cutlets, see how to do that here (453.6 grams)
1 cup full fat sour cream see note (227 grams)
2 tablespoons lemon juice
1 garlic clove minced
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon celery salt
3/4 cup breadcrumbs (84 grams)
1/4 cup butter melted (56.5 grams)

Instructions

Cut the chicken breasts in half. Use a very sharp knife to cut them in half, butterfly them completely open, and make two chicken cutlets - like very thin chicken breasts.
1 pound boneless skinless chicken breasts
In a reusable and sealable container, combine the sour cream, lemon juice, garlic, Worcestershire sauce, salt, paprika, cayenne pepper, and celery salt.
1 cup full fat sour cream, 2 tablespoons lemon juice, 1 garlic clove, 2 teaspoons Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1/4 teaspoon celery salt
Pat chicken dry. Add to the sour cream mixture, turning it several times to make sure it is fully coated. Cover and refrigerate for 8 hours.
Preheat your oven to 325 degrees Fahrenheit, and coat a 9 by 13 inch baking dish with cooking spray.
Place bread crumbs in a shallow dish. Gently remove the chicken from the sour cream mixture. Roll in the bread crumbs and place in the prepared baking dish. Repeat with each piece of chicken.
3/4 cup breadcrumbs
Pour the butter over the chicken and bake, covered, for 30 minutes or until the chicken registers 165 degrees with an instant read thermometer.
1/4 cup butter

Video

Notes

Please note that this recipe is best when made with full fat sour cream.

Nutrition