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Sour Cream Chicken Recipe

Sour Cream Chicken Recipe

“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. YIELD:4 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

1 each: 365 calories, 15g fat (6g saturated fat), 97mg cholesterol, 899mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 32g protein

Reviews for Sour Cream Chicken

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MY REVIEW
Reviewed 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!"

MY REVIEW
Reviewed Oct. 7, 2013

"Easy to prepare and it tasted great!"

MY REVIEW
Reviewed Mar. 6, 2013

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

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
Reviewed Mar. 24, 2012

"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."

MY REVIEW
Reviewed Oct. 15, 2011

"My husband and I loved the flavor. We made fried rice stir fry and served the chicken on top. Delicicious!"

MY REVIEW
Reviewed Feb. 8, 2011

"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"

MY REVIEW
Reviewed Feb. 3, 2011

"Had to bake extra long to get it at all crispy. Not my favorite chicken recipe, but ok. Probley would not make again."

MY REVIEW
Reviewed Feb. 1, 2011

"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!"

MY REVIEW
Reviewed Feb. 1, 2011

"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."

MY REVIEW
Reviewed Feb. 1, 2011

"This recipe sounds delicious. I would like to use boneless chicken breasts though. Does anyone know how long I should cook them so that they are done but not dried out?"

MY REVIEW
Reviewed May. 16, 2010

"Excellent meal. Have made this 3 times already adding 2-3 cloves of garlic. We love it!"

MY REVIEW
Reviewed Mar. 2, 2010

"I made these for Sunday night supper, and my husband, son, and I loved them. I thought the spice mixture was just right. I used garlic powder instead of fresh garlic because I was out, but other than that, I followed the recipe. I'll definitely make these again."

MY REVIEW
Reviewed Feb. 27, 2010

"This was a hit with my family."

MY REVIEW
Reviewed Feb. 19, 2010

"Might add a little more garlic (maybe powder) and some black pepper, but this is some good chicken!"

MY REVIEW
Reviewed Feb. 6, 2010

"Loved this recipe. I used boneless skinless chicken breast instead of the fryer chicken and I used full fat versions of the sour cream and butter. It was a hit. Very moist and flavorful."

MY REVIEW
Reviewed Jan. 12, 2010

"Made this for supper tonight. My husband and kids loved it. The seasoning is almost perfect, but next time I think I will add a little more garlic.(We are garlic people)This is definitely one for the keep list."

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Wine Pairings

Full-Bodied White Wine

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