Sour Cream Chicken

Square overhead shot of hands holding a plate of baked sour cream chicken.

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5 from 23 votes

Your family will love this tender and juicy baked sour cream chicken with a golden Ritz and parmesan crust.

Course Dinner

Cuisine American

Keyword Baked Chicken Breast, baked sour cream chicken, sour cream chicken, sour cream chicken marinade

Prep Time 10

Cook Time 40

Marinating Time 1

Total Time 1 50

Servings people

Calories 393kcal

Author Blair Lonergan

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.

Video

Notes

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.

Nutrition