SOUR CREAM CHICKEN
Sour Cream Chicken is an easy and delicious weeknight meal. Boneless chicken breasts are smothered in a simple sour cream sauce. Made with made with simple ingredients, you'll have a tasty chicken dinner on the table in no time.
Provided by Kmac
Categories Main Course
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat your oven to 375 degrees F.
- Lightly coat a 9x13 baking dish or casserole dish with olive oil.
- Mix together sour cream with a 1/2 cup of Parmesan, oregano, basil, garlic powder, salt and pepper.
- Lay your chicken breasts in baking dish, top each with mozzarella cheese. Spread the sour cream mixture over the chicken in the casserole dish
- Top with remaining Parmesan. Cook for 1 hour, or until internal temp of the chicken reaches 165 degrees F.
- Garnish with parsley.
SOUR CREAM CHICKEN
Your family will love this tender and juicy Sour Cream Chicken, which is topped with buttery Ritz cracker crumbs and grated Parmesan cheese!
Provided by Blair Lonergan
Categories Dinner
Time 1h50m
Number Of Ingredients 13
Steps:
- Whisk together sour cream, mayonnaise, lemon juice, Worcestershire sauce, salt, paprika, garlic powder and pepper. Add the chicken to the sour cream mixture and toss to coat. Cover and marinate in the refrigerator for at least 1 hour (or overnight).
- Preheat oven to 375°F. Spray a large baking dish or rimmed baking sheet with cooking spray (about 9 x 13-inches or any other size dish that comfortably holds your chicken).
- Remove the chicken from the sour cream mixture and place in the prepared baking dish. Discard marinade.
- In a small bowl, combine cracker crumbs and melted butter. Press buttered cracker crumbs on top of each chicken breast. Sprinkle with Parmesan.
- Bake, uncovered, for 35-45 minutes or until chicken reaches an internal temperature of 165°F. Garnish with fresh herbs and serve.
Nutrition Facts : ServingSize 1 /5 of the chicken and sauce, Calories 393 kcal, Carbohydrate 10 g, Protein 31 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 128 mg, Sodium 1172 mg, Fiber 1 g, Sugar 3 g
SOUR CREAM CHICKEN
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, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 10
Steps:
- 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., 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.
Nutrition Facts : Calories 365 calories, Fat 15g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 899mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 32g protein.
SOUR CREAM MARINATED CHICKEN I
Nice summertime chicken to bake or grill! Serve with rice, pasta or wide egg noodles, as desired.
Provided by KMSMOKEY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 8
Steps:
- Place chicken breasts in a 9x13 inch baking dish. Combine the mustard, lemon and ground black pepper, mix together, and brush the mixture on the chicken until each breast is well coated.
- In a small bowl, mix together the vinegar, sour cream and celery salt and whisk all together until creamy. Pour this mixture over the coated chicken, covering the chicken as evenly as possible. Set aside any remaining sour cream mixture. Cover the chicken dish, put in the refrigerator and marinate for 6 to 8 hours.
- TO BAKE: Preheat oven to 375 degrees F (190 degrees C). Remove chicken to a clean 9x13 inch baking dish. Cover and bake chicken in preheated oven for 45 minutes or so (depends on the size of the chicken breasts), until the chicken is well done and the juices run clear. While baking, brush occasionally with the remaining sour cream mixture. Remove cover for the last 5 minutes of baking and sprinkle with Cheddar cheese, if desired.
- TO GRILL: Grill on an open grill until tender and well done, turning occasionally. When the chicken is almost done, brush on the remaining sour cream mixture until the chicken is well browned.
- While chicken is still hot, sprinkle 1/2 cup of shredded Cheddar cheese over the top and wait for about 1 minute for the cheese to melt; then serve.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 1.7 g, Cholesterol 95.9 mg, Fat 12.2 g, Fiber 0.1 g, Protein 31.7 g, SaturatedFat 7.1 g, Sodium 366.8 mg, Sugar 0.1 g
SOUR CREAM MARINATED CHICKEN II
Bone-in chicken breasts marinated in a seasoned sour cream mixture, then breaded and baked. This recipe is surprisingly easy and tasty for people of all ages.
Provided by CHRIS BOYER
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 9h25m
Yield 12
Number Of Ingredients 11
Steps:
- To Marinate: In a large nonporous glass dish or bowl, combine the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper and garlic; mix well. Add chicken breasts and coat well with sour cream marinade. Cover dish or bowl and refrigerate to marinate for at least 8 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Place bread crumbs in a shallow dish or bowl. Remove chicken from marinade and discard marinade. Dredge chicken in bread crumbs to coat well and place in 2 lightly greased 9x13 inch baking dishes. In a small saucepan or skillet, melt butter and spoon evenly over chicken.
- Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until chicken is cooked through and fork-tender and juices run clear.
Nutrition Facts : Calories 324.6 calories, Carbohydrate 14.2 g, Cholesterol 98.9 mg, Fat 15.5 g, Fiber 0.9 g, Protein 30.8 g, SaturatedFat 8.8 g, Sodium 607 mg, Sugar 1.3 g
SOUR CREAM AND ONION SKILLET CHICKEN
On the table in 25 minutes, our sour cream and onion skillet chicken is as mouthwatering as it is timesaving.
Provided by By Arlene Cummings
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken pieces with Italian seasoning, salt and pepper; add to skillet. Cook 2 to 3 minutes, stirring frequently, until golden. Add butter, onion and garlic. Cook about 5 minutes, stirring occasionally, until onion is tender.
- In small bowl, mix sour cream, broth and cornstarch until smooth. Pour over chicken mixture. Reduce heat to low. Cook about 5 minutes longer, stirring occasionally, until chicken is no longer pink in center and sauce is thickened. Stir in half of the green onions.
- Serve chicken and sauce over rice. Sprinkle with remaining green onions.
Nutrition Facts : Calories 530, Carbohydrate 9 g, Cholesterol 185 mg, Fat 2, Fiber 1 g, Protein 53 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 3 g, TransFat 1/2 g
MOUTHWATERING SOUR CREAM CHICKEN
This dish was served for several years at our church's women's retreat. This IS mouthwatering. Great over rice!
Provided by mmsanchez09
Categories One Dish Meal
Time 1h15m
Yield 10 chicken breast, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Salt and pepper chicken and sprinkle with lots of paprika.
- Top with butter patties and bake at 350°F for 1 hour.
- Reserve chicken and make gravy in drippings with the mushroom soup and sour cream.
- Top with the french fried onions and bake 20 minutes more.
ORIGINAL SOUR CREAM CHICKEN
I've been asked for many years now if I had my grandmother's original recipe for my "World Famous Sour Cream Chicken", and I'm happy to provide it to all my fans. I hope you like it as much as my version.
Provided by Steven L.
Categories Chicken Breast
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken breasts in half and wipe dry with a paper towel.
- In a large bowl, combine sour cream with lemon juice, Worcestershire sauce, celery salt, paprika, garlic, salt and pepper.
- Add the chicken to the sour cream mixture, coating each piece well.
- Cover in the refrigerator over night or at least one hour.
- Preheat over to 350°F.
- Remove chicken and roll in the bread crumbs.
- Arrange in a single layer in a shallow baking dish.
- Melt butter and shortening.
- Spoon half over the chicken.
- Bake uncovered for 45 minutes.
- Remove from over and spoon the rest of the butter mixture over the chicken.
- Bake for another 10-15 minutes or until tender and brown.
Nutrition Facts : Calories 1252.3, Fat 95.5, SaturatedFat 42.4, Cholesterol 250.8, Sodium 2508.1, Carbohydrate 43.1, Fiber 2.7, Sugar 4.2, Protein 56
CRISPY SOUR CREAM AND ONION CHICKEN
Picture sour cream and onion dip slathered on chicken cutlets, dredged in panko bread crumbs, and fried until crisp like a potato chip, and you'll envision this recipe. The marinade doesn't just deliver flavor here: The lactic acid in the sour cream also keeps the thin chicken breasts juicy. Shower the crispy chicken with fresh chives and lemon juice, or, if you crave something creamy for dunking, pair it with a dip of sour cream, lemon juice and chives.
Provided by Ali Slagle
Categories weekday, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat chicken dry, and season both sides with salt and pepper.
- In a medium bowl, stir together the sour cream, chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.)
- In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.
- Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, and place on a large plate or a sheet pan.
- Line a plate with paper towels. Heat 1/8-inch canola oil in a large skillet over medium-high. Drop a piece of panko in: If it sizzles, the oil's ready. Add a chicken cutlet (or two, if they can fit comfortably), and cook until golden brown, 3 to 5 minutes per side. Transfer to the paper towel-lined plate and sprinkle with salt. Repeat with remaining chicken, adding and heating more oil as needed, and removing excess panko from the pan with a slotted spoon.
- Serve chicken with more chives and lemon wedges for squeezing.
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