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Sour Cream Chicken

I like this sour cream chicken because you can make it ahead of time. Simply chill the chicken and sour cream mixture together overnight. Then coat with bread crumbs the next day. — Nancy Stec, Upperco, Maryland
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    4 servings

Ingredients

  • 1 cup reduced-fat sour cream
  • 2 tablespoons minced chives
  • 2 tablespoons lemon juice
  • 2 teaspoons celery salt
  • 2 teaspoons paprika
  • 2 teaspoons Worcestershire sauce
  • 1 small garlic clove, minced
  • 1-1/4 cups seasoned bread crumbs
  • 1 broiler/fryer chicken (2 to 3 pounds), cut up and skin removed
  • 2 tablespoons reduced-fat butter, melted

Directions

  • Preheat oven to 350°. In a shallow bowl, combine first seven ingredients. Place bread crumbs in a separate shallow bowl. Coat chicken with sour cream mixture, then coat with bread crumbs.
  • Arrange chicken on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, 30 minutes. Drizzle with butter; bake 15-20 minutes or until juices run clear.
Nutrition Facts
1 each: 365 calories, 15g fat (6g saturated fat), 97mg cholesterol, 899mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 32g protein.

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Reviews

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Average Rating:
  • jenny210
    Mar 11, 2020

    Made this for dinner tonight. It was delicious. Followed the recipe exactly, and yes you should cook it for one hour.

  • gunslinger
    Dec 18, 2019

    This chicken was not dry at all like some baked chicken recipes are. It was tender and delicious! I sprayed my bread crumbs with butter spray before putting it in the oven and the crust browned up really nice.

  • Jenni
    Mar 18, 2018

    No comment left

  • peteandvic
    Oct 2, 2015

    I made a GREAT minor change to the recipe. I used boneless skinless chicken breasts and pounded them to about 1/4" thickness first. Then, instead of dipping the chicken into the sour cream mixture, I marinated the chicken in it in a sealed gallon zip lock baggie for about an hour, then dredging them in the bread crumbs before baking. I also baked them (about five breasts) for 20 minutes on 450 degrees. Half way through, at ten minutes, pouring the melted butter on the chicken. This also solves the problem of the sour cream mixture not sticking to the chicken before dredging it in the bread crumbs. Delicious, juicy, flavorful! The higher quicker heat make them crisp on the outside and super juicy on the inside. This one is a keeper for sure!

  • ralphresta
    Oct 7, 2013

    Easy to prepare and it tasted great!

  • irsheyez76
    Aug 5, 2013

    No comment left

  • Shoes58
    Mar 6, 2013

    very good. Next time may experiment with other spices. Also up the oven time to 1 hour total.

  • jenyoun
    Dec 5, 2012

    This was delicious. I followed the recipe exactly except I used just legs and thighs. Very moist and tasted great. Will definitely make again but may decrease the amount of sour cream and spices by about a quarter as I had a lot left over.

  • jessicajoyce
    Apr 17, 2012

    No comment left

  • janetvinyard
    Apr 2, 2012

    My husband & I both loved this chicken! It was so moist and flavorful. I look forward to making it many more times!