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Creamy Crunchy Chicken Bake for Busy Nights

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This Sour Cream Chicken is a creamy, crunchy dinner that bakes all in one pan. A quick sour cream sauce and a crispy, buttery topping make this an easy, reliable weeknight win.

crunchy Sour Cream Chicken cooked in a casserole dish

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Flavor: Tender and savory with cozy onion-garlic flavor, a little tang from sour cream, and a buttery, golden topping.
Prep Note: Don’t skip the crispy topping. It’s the easiest way to make simple baked chicken feel special with almost no effort.
Recommended Tools: You’ll need a shallow 9×13 baking dish for baking, two bowls, a whisk, and a meat thermometer.
Serving Suggestions: Perfect with mashed potatoes, rice, or egg noodles, and whatever roasted veggies you have on hand.

parsley , garlic powder , onion powder , fried onions , broth , butter , sour cream , panko bread crumbs and chicken with labels to make Sour Cream Chicken

Tangy, Creamy, Crispy Ingredients

Chicken Breasts: Small chicken breasts or thin cutlets cook evenly. If yours are thick, pound them to an even thickness so the topping doesn’t over-brown before the center cooks.
Sour Cream: For the creamiest texture, use full-fat sour cream. A lighter sour cream will make for a thinner sauce. Swap it for Greek yogurt for a tangier sauce.
Panko: Panko bread crumbs make for the perfect crunch. Regular breadcrumbs work but brown faster and won’t stay as crispy.
Crispy Fried Onions: These add the savory crunch. Swap with crushed sour cream and onion potato chips for a fun shortcut.
Variations: For easy variations, add lightly oiled and salted broccoli florets with parmesan cheese.

adding seasonings and broth to sour cream to make Sour Cream Chicken

adding sour cream sauce and panko bread crumbs to dish to make Sour Cream Chicken

One-Dish Creamy Crunchy Chicken

Place chicken breasts in a casserole dish. Pat dry, and season.
Whisk together the sour cream mixture and spread it over the chicken.
Make the topping, and sprinkle it over the chicken before baking (full recipe below).

Let it rest for 5 minutes, and garnish with chopped parsley before serving

Spread the sauce evenly, but do not stir the topping into it. Layering keeps the topping crunchy.
If the topping browns too fast, loosely cover it with foil for the last few minutes.
To avoid dry chicken, use an instant-read thermometer. When the chicken reaches an internal temperature of 165°F, remove it from the oven.
Want extra crunch? Broil 1 to 2 minutes at the end and watch it closely.
To make ahead, assemble the sauce on the chicken up to 8 hours ahead, and add the topping right before baking so it stays crisp.

Leftovers That Still Crunch

Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. For the best crunch, freeze without the topping and add fresh topping when baking or reheating. Reheat in a 350°F oven until warmed through.

Creamy Comfort Dinner Lineup

Did you enjoy this Sour Cream Chicken Recipe? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 25 minutes

Resting Time 5 minutes

Total Time 40 minutes

▢ 4 small boneless skinless chicken breasts about 4 to 6 oz each
▢ ¾ teaspoon salt
▢ ½ teaspoon black pepper

For the Sauce

▢ ⅔ cup sour cream
▢ ¼ cup chicken broth
▢ 2 teaspoons dried parsley
▢ 1 teaspoon onion powder
▢ ¾ teaspoon garlic powder
▢ ¼ teaspoon salt

For The Topping

▢ 2 tablespoons melted butter
▢ ¼ cup Panko bread crumbs
▢ ¼ cup crispy fried onions

Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
Place the chicken breasts in the baking dish in a single layer. Pat dry and season both sides with ¾ teaspoon salt and ½ teaspoon black pepper.
In a medium bowl, whisk together the sour cream, chicken broth, dried parsley, onion powder, garlic powder, and ½ teaspoon salt.
Spread the sauce evenly over the chicken.
In a small bowl, combine the melted butter, panko, and crushed fried onions. Sprinkle the mixture evenly over the chicken.
Bake uncovered for 25–30 minutes or until the chicken reaches 165°F.
Let rest 5 minutes before serving.

Fried onions on top can be replaced with crushed sour cream and onion potato chips if desired.

Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months. Add extra topping when reheating.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

savory and tangy Sour Cream Chicken with writing

sliced Sour Cream Chicken on a plate with a title

Sour Cream Chicken in a casserole dish and a piece plated with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly