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“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, MD
Nutritional Facts 1 serving equals 365 calories, 15 g fat (6 g saturated fat), 97 mg cholesterol, 899 mg sodium, 26 g carbohydrate, 1 g fiber, 32 g protein.
Originally published as Sour Cream Chicken in Simple & Delicious January/February 2010, p47
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Mar. 06, 2013 by Shoes58
very good. Next time may experiment with other spices. Also up the oven time to 1 hour total.
Reviewed on Dec. 05, 2012 by jenyoun
This was delicious. I followed the recipe exactly except I used just legs and thighs. Very moist and flavorful, will definitely make again!
Reviewed on Apr. 02, 2012 by janetvinyard
My husband & I both loved this chicken! It was so moist and flavorful. I look forward to making it many more times!
Reviewed on Mar. 24, 2012 by ABRFosterMom
This was just ok. I made it exactly as stated, except I had no celery salt. Maybe that is why it seemed so bland? Seemed like a waste of sour cream. I would try this again, but would flavor the sour cream more. It was good in the bowl, but after the chicken cooked we couldn't detect much flavor. I did use Italian panko bread crumbs for more crunch. This is a good, solid recipe, but not outstanding, sorry to say. Glad I tried it, though! BTW, the sauce was at least twice what was needed--i threw a lot out after using it.
Reviewed on Mar. 24, 2012 by Glenda B
I made this a couple of days ago only I used boneless skinless breasts. Fantastic!Whenever my husband likes a new recipe I know its a winner! Definately a keeper.Glenda B.
I made this a couple of days ago only I used boneless skinless breasts. Fantastic!
Whenever my husband likes a new recipe I know its a winner! Definately a keeper.
Glenda B.
Reviewed on Oct. 15, 2011 by denody
My husband and I loved the flavor. We made fried rice stir fry and served the chicken on top. Delicicious!
Reviewed on Feb. 08, 2011 by Glenda B
Made it...really good!Tried it with pork sirloin steaks, also very good. I think this could be used on all different kinds of meat.Glenda
Made it...really good!
Tried it with pork sirloin steaks, also very good. I think this could be used on all different kinds of meat.
Glenda
Reviewed on Feb. 03, 2011 by jerikano1
Had to bake extra long to get it at all crispy. Not my favorite chicken recipe, but ok. Probley would not make again.
Reviewed on Feb. 01, 2011 by Pampered Chef Robyn
I will be trying this tomorrow night with boneless skinless chicken breasts and will be happy to let you know how long I cook them. Hopefully I will get the time right on the first try so that we don't have dried out dinner! :) This recipe sounds great!
Reviewed on Feb. 01, 2011 by sherry_vinigrette
Excellent recipe! Cook until the chicken reaches 160-degreesF in the thickest part of the chicken. I had Italian bread crumbs and it was so tasty - next time I'm going to try crushed Mrs. Cubbison's seasoned corn bread stuffing.
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