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Marinated Baked Chicken Breasts

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
  • Makes
    4-6 servings


  • 1 cup 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


  • 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.

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Average Rating:
  • gunslinger
    Jan 1, 2014

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

  • voisincook
    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
    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.