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Christmas Day Chicken

I've been fixing this delicious chicken for Christmas dinner for over 10 years. It's convenient since you refrigerate it overnight, then simply coat with crumbs and bake. It comes out crispy on the outside and tender and juicy on the inside. —Marcia Larson, Batavia, Illinois
  • Total Time
    Prep: 15 min. + marinating Bake: 30 min.
  • Makes
    16 servings


  • 16 boneless skinless chicken breast halves (4 ounces each)
  • 2 cups sour cream
  • 1/4 cup lemon juice
  • 4 teaspoons Worcestershire sauce
  • 2 teaspoons celery salt
  • 2 teaspoons pepper
  • 2 teaspoons paprika
  • 1 teaspoon seasoned salt
  • 1 teaspoon garlic salt
  • 1-1/2 to 2 cups crushed butter-flavored crackers
  • 1/2 cup canola oil
  • 1/2 cup butter, melted


  • Place the chicken in 2 large shallow bowls. In another bowl, combine the sour cream, lemon juice, Worcestershire sauce and seasonings. Pour over chicken; turn to coat. Cover and refrigerate overnight.
  • Preheat oven to 350°. Drain and discard marinade. Coat chicken with cracker crumbs; place in 2 greased 13x9-in. baking dishes.
  • Combine oil and butter; drizzle over chicken. Bake, uncovered, until a thermometer reads 165°, 30-35 minutes.
Nutrition Facts
1 chicken breast half : 324 calories, 22g fat (8g saturated fat), 83mg cholesterol, 464mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 24g protein.

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  • pajamaangel
    Jan 17, 2015

    The flavors were really good though I had to omit the crackers due to celiac. The cook time on these are way too long as well.

  • marybeth05
    Dec 28, 2013

    Very, very good recipe! I cut the breasts into quarters and tenderized them with a meat mallet. And I cooked them in a pan with a rack, which kept the crumb coating even and crispy. Also very tasty warmed over the next day.

  • Nomi_2
    Feb 16, 2013

    Family favorite

  • kimmerrou
    Dec 16, 2009

    Sunday dinners my husband's family gathers for dinner after church. We each take turns making the main dish and I made this and it went over pretty well. I needed more than 2 cups of cracker crumbs, and i did substitute some of the "salts" for powders, but all in all it was easy to make and people liked it.

  • bookwormette
    Sep 9, 2009

    So good, perfect for a large extended family and having guests over! I would make it again!

  • mnkeyes
    Jun 24, 2009

    We often have almost 30 people at our house for Christmas dinner so I appreciate the large recipe. Just do the math and reduce if it's too much.

  • Tubby65
    Dec 30, 2008

    This recipe sounds delicious, but 16 servings is too much. I would halve the ingredients for 8 servings and quarter the ingredients for 4 servings. I believe this would work out fine. I will let you know when I try it.

  • Jeannettesikora
    Dec 28, 2008

    recipe too large. How about a smaller version.

  • Grandmaj2u
    Dec 28, 2008

    Powders work just fine. Keep seasoning salt though....sub the reast for powers. Use about half the amountif subbing ground celery powder for celery salt

  • Grandmaj2u
    Dec 28, 2008

    yep. buttermilk works...use less.