Your family will love this baked sour cream chicken! Tender and juicy chicken breasts are marinated in a seasoned sour cream sauce, then topped with buttery, golden brown Ritz cracker crumbs and Parmesan cheese.
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This was really tasty! I will definitely be making this again…hubby loved it!
– Debbie
How to Make Sour Cream Chicken | 1-Minute Video
Most busy home cooks will likely appreciate some new, quick and easy chicken recipes for dinner. This sour cream chicken is a perfect prep-ahead dish that appeals to even the pickiest little eaters. The sour cream marinade adds flavor and helps tenderize the meat, while the buttery cracker crumbs and Parmesan cheese give the chicken a crisp, rich finish. It’s an ideal weeknight meal!
A Few Notes Before You Get Started
- The chicken is best when you allow at least 1 hour for the meat to marinate in the sour cream sauce, but you can certainly skip that step if you’re running short on time.
- The sour cream sauce serves a few different purposes. First, the slightly acidic nature of the sour cream helps to tenderize the meat. The fat adds rich taste to the chicken and keeps it juicy, while the thick texture of the marinade helps the cracker crumbs and cheese adhere to the meat.
- You can also use boneless skinless chicken thighs for this recipe, but you’ll need to adjust the total baking time. Thighs tend to cook faster than the larger white meat pieces.
- Freshly-grated Parmesan cheese or the powdered Parmesan cheese in a can will both work well in this recipe. Use whatever you prefer!
Directions
This chicken with sour cream sauce and buttery, cheesy crumb topping is an easy dinner that the whole family can agree on!
- Prepare Sour Cream Chicken Marinade. In a small bowl, make the sour cream marinade by whisking together the sour cream, mayonnaise, lemon juice, Worcestershire sauce, and seasoning.
- Marinate Chicken. Add the chicken to the marinade and refrigerate for about 1 hour (or overnight). You can shorten this time if you’re really in a time crunch.
- Add Toppings. Remove the chicken from the marinade, place in a baking dish, and top with buttered Ritz cracker crumbs and grated Parmesan cheese.
- Bake. Bake the chicken (uncovered) on a baking sheet or in a casserole dish in a 375°F oven for 35-45 minutes. Line the pan or baking sheet with foil or parchment paper for easy cleanup. Since the size and thickness of chicken breasts can vary greatly, use a meat thermometer to know when your chicken is done. The meat needs to reach an internal temperature of 165°F. Garnish with fresh herbs, if you like, and serve!
Serving Suggestions
One reason boneless, skinless chicken breast recipe ideas are so popular is because they’re versatile! When you’re tired of chicken casseroles, pair this protein with your family’s favorite sides and you have a kid-friendly meal ready in no time. We love the sour cream chicken paired with rice, egg noodles, mashed potatoes, a classic Caesar salad, Southern-style green beans, fried cabbage with apples and onion, easy coleslaw dressing, or roasted broccoli.
Preparation and Storage Tips
- Make Ahead: You can marinate the chicken for up to 24 hours. Allow the chicken to come to room temperature on the counter for about 30 minutes before topping and baking.
- Short on Time? You can dip the chicken in the sour cream sauce and skip the marinating altogether. The chicken will not have time to absorb as much flavor or to become as tender, but the recipe will still work!
- Wrapped tightly, the baked chicken breast will keep in the fridge for up to 1 week. You can also store the chicken in an airtight container or wrapped tightly in the freezer for up to 3 months. It’s important to note, however, that the crumb topping on the chicken will get soggy as it sits. This meal is best when enjoyed straight from the oven.
This chicken recipe is now saved under “Favorites”! The chicken has wonderful taste from the marinate and cracker & parmesan topping. I used freshly grated parmesan and this recipe came out perfect. Very tender, thank you!
– MEHN
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Sour Cream Chicken
Ingredients
- 1 cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons lemon juice
- 2 teaspoons Worcestershire sauce
- 1 ½ teaspoons salt
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- 3-4 boneless skinless chicken breasts (about 2 lbs. total)
- ¾ cup crushed Ritz crackers (about 15 whole crackers or half of a sleeve)
- 2 tablespoons salted butter, melted
- 2 tablespoons Parmesan cheese
- Optional garnish: chopped fresh herbs such as parsley, basil, or thyme
Instructions
- 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.
Notes
Nutrition
Recipe Variations
- Sour Cream Chicken Thighs: Use the same ingredients and baking process with boneless, skinless chicken thighs. The thighs will likely need less time in the oven, so reduce the baking time to a total of about 25-30 minutes.
- Don’t have Ritz crackers? Substitute with other buttery crackers (like Keebler Club crackers). In a pinch, crushed saltines or even crushed Corn Flakes cereal will work. I don’t recommend using plain breadcrumbs, because they don’t have the flavor or texture that you get from these other options.
- Season the chicken with other herbs and spices that you enjoy. For instance, make it spicy with cayenne pepper, or try parsley, thyme, rosemary, basil, oregano, or chives.
- Double the ingredients to feed a larger family, or cut all of the ingredients in half if you’re serving just two. The cooking instructions remain the same.
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This recipe was originally published in August, 2020. It was updated in October, 2024.
This chicken was easy to prepare, perfectly done after 40 min, and delicious! Whenever I try a new recipe, I make it exactly as it says. I wouldn’t change a thing.
Thank you, Terri!
Made this for supper last night. Oh so yummy
We’re so happy to hear this, Jenny!
Hi Blair,
I find it interesting that some people choose to make a recipe when they don’t have the recipe ingredients. It’s extremely helpful that you provide advice. Thank you for delicious and easy recipes.
You’re so welcome! Thanks for your kind note, Debi.
Would this work as a coating on zucchini fries?
We haven’t tested it and can’t speak to the results. It might work if you’re sure to slice the fries thick enough to hold the weight!
This sounds so good. Will cut the recipe in half for myself.
Sandra
That should be perfect. Hope you enjoy, Sandra!
Just Finished cooking this and tasted one bite. Freaking amazing flavor.
I did a couple adjustments.
not a fan of ritz crackers so I used chicken in a biscuit crackers. I also added bacon bits to the cracker mix.
Spice wise, I added extra garlic and fresh ground pepper. turmeric, and some cayenne (like a bit of heat).
For a side I did not waste the leftover marinade. Drained 2 cans of cut green beans and put the leftover marinade in the pot to cook the green beans. when serving going to sprinkle with some fresh grated parmagon.
Your version sounds perfect, Joe! Thank you!
I made this tonight & miraculously my husband AND my extremely picky mother & sister ate it and all three loved it! You really don’t know how rare that is!! Lol. I had to use panko instead of crackers, but it was still delicious & everyone agreed it’s repeatable. Thanks for a great recipe!
We’re so happy to hear it was a hit! Thank you for trying it out and taking the time to leave your feedback, Kas.
Easy and excellent. I used skinned rotisserie chicken and seasoned per individual taste. Be sure to mark any that have elevated spicy or hotness.
Used tip to add flexibility to corn tortillas- a must!
Thank you, George!
Thank you for your fantastic recipes
You’re very welcome, Chris! Thank you for making them. We hope you continue to enjoy!
Great recipe. Made this 11-2-24. In addition, brined chicken for 2 hours in salt brine – 2 quarts water/1/2 cup non iodized Morton table salt. Sour cream mix brined for 5.5 hours. I made with two packages of chicken breasts and one package of chicken thighs. Discovered Lance Gluten Free Baked Original crackers instead of Ritz crackers because healthier ingredients and tasted great. Cooked perfectly at 40 minutes. No need to salt brine or modify this recipe for fantastic results.
Great tips, Richard. Thank you! I’m so glad that you enjoyed the chicken!
Delicious, moist, entertaining quality! thank you for sharing! Marhnelle
I’m so glad that you enjoyed it, Marhnelle!