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.
I used soda crackers rather than Ritz crackers.
Awesome! I bet that was great too, Linda!
I made this without the breadcrumbs, and omg, easily the best chicken I’ve ever eaten. My 5 year old couldn’t get enough too. It’s hard to stick to your portion as just so delicious, we ended up eating 2 meals worth. Thanks for an amazing recipe! Really transforms chicken into something special.
Oh, I’m so happy to hear that, Cat. Thank you for taking the time to come back here and let me know. 🙂
I just made this without the crackers and cheese and put cooked in the air fryer. absolutely delicious!
This was really tasty! I will definitely be making this again…hubby loved it!
Awesome! Thanks, Debbie!
Could I use leftover,already cooked turkey? Would it be too dry?
Hi, Becky! The sour cream should help the meat stay pretty moist. I bet it would work, but I would reduce the cooking time significantly since you’re just warming it through. Maybe get it warm for a few minutes in the oven, and then put it under the broiler for a few more minutes to let the coating crisp up without drying out the turkey. Hope that helps!
I was trying to use leftover ingredients so I used whole wheat Ritz and olive oil, added red pepper flakes to the bread crumbs and used gruyere instead of parm. I don’t eat meat but my husband loved it!
Sounds perfect, Meghan! Thank you!
I made a similar recipe and used 1/2 cheese-it crackers with the ritz crackers and it was great!
That sounds delicious, Rose. I need to try that next time!
How can I reheat this chicken?
Hi, Lorie! I think this is one of those recipes that’s best enjoyed fresh from the oven, as the crumbs definitely get soggy when the chicken sits in the fridge. That said, if you’ve got leftovers to enjoy, I would place them in a dish (or on a baking sheet) and warm (uncovered) in a 325 degree F oven just until heated through, about 15 minutes probably.
Thank you
This was exceptional! I was a little concerned because I used Oikos anything but plain yogurt instead of the sour cream. I did not marinade it however after getting the chicken breaded which I used the everything flavored ritz crackers I let the chicken sit on the baking sheet about 20 minutes before putting into the oven. Definitely a keeper. Thank you
Awesome! Thank you, Cindy!
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!
Awesome, thank you!
We’ve made this for years, without Mayo. Here’s the best part…..make chicken rice as your side then make a gravy out of ctrwam of chicken soup and milk…. Game changer.
Sounds delicious, Dana!
Took a chance on making this for a large family dinner. It was perfect, and enjoyed by all!
So glad that it was a hit, Darby. Thank you for your note!
Going to try this tonight with leftover sour cream. Looks unique and yummy! I don’t have any parmesan cheese and live an hour away from any grocery store. Can I use shredded cheddar cheese instead?
We haven’t tested Cheddar cheese, but it should work just fine! The flavor of the dish will be altered slightly, but it will still be tasty!
Is there any mayonnaise taste to the chicken when done? I’ve been wanting to try the mayonnaise trick with chicken because it’s so popular, but I have an extreme dislike for mayonnaise since I was a kid and fear the chicken will be mayo-tasting. ?? Thanks.
Hi, Jen! Personally, I don’t think the mayonnaise is a prominent flavor at all. It’s hard to say, since I’m not sensitive to that taste in the same way that you might be, and I haven’t been looking for it specifically when eating it. You can always cut the mayonnaise to just 2 tablespoons and replace the other 2 tablespoons with extra sour cream. The sour cream is definitely what you’ll taste here. 🙂
This is one of our favorite chicken dishes! We are about to have a baby and I’m prepping some freezer meals for after he is born. Have you tried freezing the chicken in the marinade? I was just wondering if it would still turn out to just have to pull it out to defrost and then top and bake?
Hi Kristen,
Congratulations! We haven’t tried freezing this chicken in the marinade and would recommend freezing it fully cooked. The top It will stay fresh for up to 3 months. Hope this helps!
I want to try this one night this week for dinner. I do not have any ritz crackers on hand though, and am trying to use up what is in my pantry. Could I just use regular bread crumbs?
Hi, Amber! Yes, you can use regular breadcrumbs, but the dish will have a different flavor and texture. The Ritz crackers are saltier and more buttery than breadcrumbs, and they have a crispier, crunchier texture.
Made this recipe about a week ago and making it again tonight. Everyone loved it, been craving it all week. Thank you for the recipe, delicious and easy.
Thank you, Lee Ann! I’m so glad that it was a hit!
This chicken is so moist and delicious!! I think this is the best chicken dish I’ve ever made! I omitted the Worcestershire sauce bc I was out and added onion powder and seasoned salt to the marinade. Also I had no ritz or crackers so I used 1 1/2c panko breadcrumbs and mixed with 3tbsp melted butter and let cool. Then took 8oz sharp cheddar, pulsated in food processor and mixed with crumb topping. The topping was so crunchy and delicious! Thank you so much for this recipe! This will be a new staple in my home. I will try with parm next time I have it in the house!
Thanks, Alicia! I’m glad that you were able to make it work with some substitutes. Thank you for your note!
Hay kid, now that’s a way to do up those thyes.I made it up soon as I red it.I just added a ton of crushed garlic,cause that’s what I do.
And no crackers.so used the frosted flakes instead.like Dana responded made rice with a gravy.
My,My,My.
Look out now!Oow soo good.
I can’t wait until next week to make it again.Thank you.
Thank you so much, Dave!
Can’t wait to try this with the crackers – I only had triscuits and they turned out… well, interesting. I did replace the sour cream with the Northern delicacy “Top the Tater” which I’d thoroughly recommend!! It was delicious, despite my triscuit experiment
Thanks, Elle! I hope that you’ll get to try it with the Ritz crackers soon, but I’m glad that you made it work with what was available. 🙂
This was off the chain Delicious will definitely be on my weekly meal plan!!
Yay! Thank you, Patricia!
Can I fix this in an air fryer?
Hi, Kim! I think that would probably work well; however, I haven’t tested it so I can’t offer specific cooking instructions.
Was looking for a recipe a little different for my chicken tenders snd this was perfect. Very moist and flavorful, I know I will cook again. Only marinade for an hour but was great.
Thank you, Carol!
This was a huge hit. Wondering
If you ever used the marinade for beef?
We’re so happy you enjoyed it! We haven’t tried it with beef, but you definitely could!
Made this for dinner tonight. Absolutely delicious and husband approved. I used club crackers instead of Ritz. Will make this again. Thanks for the recipe.
Thank you for trying it out, Debbie! We’re so happy you enjoyed it!