Show Subscription Form

Sour Cream Chicken Recipe
Sour Cream Chicken Recipe photo by Taste of Home

Sour Cream Chicken Recipe

Read Reviews (18)
4.71 18
Publisher Photo
“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
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 4 servings


  • 1 cup (8 ounces) 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

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.


  1. 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.
  2. 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. Yield: 4 servings.
Originally published as Sour Cream Chicken in Simple & Delicious January/February 2010, p47

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Sour Cream Chicken(18)

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Oct. 7, 2013

Easy to prepare and it tasted great!

Reviewed Mar. 6, 2013

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

Reviewed Dec. 5, 2012 Edited Jan. 4, 2014

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.

Reviewed 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!

Reviewed Mar. 24, 2012

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.

Loading Image
Advertise with us

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT