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Marinated Baked Chicken Breasts Recipe

To better control my food allergies, I do a lot of cooking from scratch. Good thing it's one of my favorite pastimes! This is a popular Sunday lunch at our house.
TOTAL TIME: Prep: 15 min. + marinating Bake: 1-1/2 hours YIELD:4-6 servings


  • 1 cup (8 ounces) sour cream
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons celery salt, divided
  • 2 teaspoons paprika, divided
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper, divided
  • 3/4 teaspoon garlic powder, divided
  • 6 chicken breast halves
  • 3/4 cup crushed butter-flavored crackers
  • 1/2 cup butter, melted, divided


  • 1. In a large shallow bowl, combine sour cream, lemon juice, Worcestershire sauce, half of the celery salt and paprika, salt, and half of the pepper and garlic powder. Add chicken; turn to coat well. Cover and refrigerate at least 4 hours. Meanwhile, in a large bag or another bowl, combine crackers and remaining seasonings. Drain chicken, discarding marinade. Shake or dredge chicken in crumb mixture. Place in an ungreased jelly roll or broiler pan; drizzle with 1/4 cup butter. Bake, uncovered, at 325° for 45 minutes. Drizzle with remaining butter; bake 45 minutes longer or until juices run clear. Yield: 4-6 servings.

Reviews for Marinated Baked Chicken Breasts

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gunslinger User ID: 544392 46646
Reviewed Jan. 1, 2014

"Very moist, seasoned well, the butter flavored crackers make a nice coating. I used boneless breast."

voisincook User ID: 3674287 18931
Reviewed Nov. 7, 2009

"My family really liked this even though I used fat free sour cream, and reduced the salt and butter. It's definitely going in my recipe box to make again."

diner524 User ID: 1583895 19327
Reviewed Feb. 8, 2009

"Wonderful tasting chicken!! I made 1/2 of the recipe using 4 chicken breasts cutlets. Next time will increase temperature to 375 and use less than the amount stated for butter, but otherwise made as stated. Will definitely be making these again."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.