Baked Sour Cream Chicken

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Baked Sour Cream Chicken is tender chicken breasts baked to perfection with a crunchy bread crumb coating and rich sour cream sauce.

When it comes to delicious, family-friendly Dinner Recipes that you don’t have to spend all day on, it’s hard to beat a simple chicken dinner. Just like Baked Rosemary Chicken or Crispy Butter Chicken, this recipe takes a simple baked chicken base and adds tons of flavor to it with its delicious herbs, breadcrumbs, and sour cream topping.

Baked Sour Cream Chicken on plate with pasta


This Simple Chicken Dish is ready in just 30 minutes and is a great recipe to work into your weeknight dinner rotation. It’s the perfect comfort food dish with a crispy crumb topping and juicy chicken inside. Even though it’s baked in the oven, the crumb topping gives the chicken the same crispiness you’d expect from Fried Chicken. Then the sour cream sauce makes the recipe extra rich, and adds a little bit of delicious tang.

Baked Sour Cream Chicken in baking dish before baking

The next time you’re in a rush but still want to serve a delicious homemade dinner, this 30-minute chicken is the perfect solution. You only need a few simple ingredients, and the hands-on time is just 10 minutes. After that, you only have to pop the chicken in the oven and wait for your perfectly easy main dish.

Baked Sour Cream Chicken in baking dish

To round off this simple chicken dish into a filling meal serve it with some classic sides like Mashed Potatoes or easy Brown Rice. This Sour Cream Chicken is flavorful enough that you can serve it with fairly simple sides and still have a wonderfully delicious meal.



  • Prep time: Start by preheating your oven to 350 degrees. Then spray your baking dish with non-stick cooking spray to make sure the chicken doesn’t get stuck to the baking dish while it bakes. If you don’t have the round dish that the recipe recommends you can use an average casserole dish. Next, use a meat mallet to pound your chicken into a uniform thickness. Try to get each chicken breast to be 1/2-inch thickness.
  • Assemble:  Place the chicken in a single layer on the baking dish or large casserole dish. Spoon the sour cream evenly over the chicken breasts. In a small bowl mix together the bread crumbs, Italian herbs, salt, and pepper. Then sprinkle the crumb mixture over the chicken.
  • Bake Time: Put the Sour Cream Chicken in the preheated oven to bake for 20 minutes. To make sure the chicken is safe to eat, cut into the chicken and check the inside isn’t pink anymore. You can also use an internal meat thermometer to check the temperature. Stick the thermometer in one of the chicken breasts, and if it’s 165 degrees, the chicken is safe to eat.
Baked Sour Cream Chicken in baking dish


  • Cheese: To make Cheesy Sour Cream Chicken sprinkle a little bit of shredded cheddar, mozzarella, or parmesan cheese over the chicken when you take it out of the oven. The cheese will melt to gooey, stringy perfection. Instead of shredded cheese, you could also put a slice of mozzarella, cheddar, or Swiss cheese to melt right over the chicken.
  • Crumb coating: Instead of the Italian Bread crumbs in the recipe, you could use typical Panko breadcrumbs. Or change things up even more from the Panko breadcrumbs with Ritz Crackers. Broken apart Ritz Cracker crumbs make a great replacement for dry breadcrumbs. To make the recipe extra cheesy mix a cup parmesan cheese with the Ritz cracker crumbs.
  • Sour Cream: In place of the sour cream in the recipe, you could also use plain Greek yogurt or cream of chicken soup. Both are rich and creamy, so they’ll make good substitutes.
  • Extra flavor: To experiment with the taste of your chicken try adding your favorite herbs and spices like paprika, garlic powder, onion powder, black pepper, fresh chives, or cayenne pepper. You could also drizzle a little lemon juice over the top for some zest. Or spice things up with a dash of hot sauce.



  • Serve: You should never leave your Baked Sour Cream Chicken out for longer than 2 hours.
  • Store: To store this chicken recipe, let it cool down to room temperature. Then put it in a plastic bag or another airtight container. Baked Chicken will stay good in the fridge for 3-4 days, and you can easily reheat it in the microwave or oven.
  • Freeze: Properly sealed, you could also store this chicken dish in the freezer for up to 4 months. Let the chicken thaw in the fridge before you pop it in the oven to reheat.
close-up of Baked Sour Cream Chicken in baking dish

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Baked Sour Cream Chicken

Baked Sour Cream Chicken is tender chicken breasts baked to perfection with a crunchy bread crumb coating and rich sour cream sauce.
Yield 6
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main
Cuisine American
Author Sabrina Snyder


  • 4 large chicken breasts , skinless and boneless
  • 1 cup sour cream
  • 1/2 cup Italian bread crumbs , or crushed cornflakes, or crispy rice cereal
  • 1 teaspoon crushed Italian herbs
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarse ground black pepper


  • Preheat the oven to 350 degrees.
  • Pound chicken flat until about 1/2" thick.
  • Place chicken into a greased 11"x7" baking dish.
  • Spread the sour cream over the chicken.
  • In a small mixing bowl, add the breadcrumbs, herbs, salt, and pepper, then mix until combined.
  • Sprinkle crumb mixture over the chicken.
  • Bake at 350 degrees for 20 minutes until cooked through.



Calories: 285kcal | Carbohydrates: 8g | Protein: 34g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 116mg | Sodium: 533mg | Potassium: 635mg | Fiber: 1g | Sugar: 2g | Vitamin A: 303IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg
Sour Cream Baked Chicken

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. This is really good!! Everyone at my house loved it and they’re asking me to make it again soon! Thanks for the recipe!

  2. This may easily be the best baked chicken I have made so far. The family absolutely loved it!! I will be making more for meal prep. Thanks for sharing this recipe!

  3. Loved how easy this was to make! Turned out so yummy. My whole family enjoyed it. Thanks for the great recipe!

  4. This was a huge hit at my house last night!! Everyone enjoyed it! Thanks so much for the recipe! I couldn’t wait to make it again!

  5. Okay, my family is obsessed. They are already asking me to make this sour cream chicken again! Haha. Thanks for the recipe!

  6. Okay YUM! This will definitely be added to my weekly rotation of meals. It literally disappeared in front of my eyes!

  7. I was so excited when I stumbled upon this recipe; it reminded me of one my mom used to make, and it was soooo good! Fantastic find!

  8. I forgot . . . I did NOT totally crush up the corn flakes I left them probably halfway crushed and it was so good with the sour cream

  9. Love this recipe AND, I made a couple additions.

    1st time I made it, I put thin sliced of onion under the sour cream . . . Delicious.

    2nd time, in addition to the onion slices, I added “cooked” bacon . . . Delicious.

    Also, I used chicken “thighs” instead of breasts

  10. I’ve made this before but forgot just how GOOD it is. Next time I might bread the chicken on both sides. This chicken is so moist and flavorful! It’s easy, quick and so good.

  11. Thank you for this super easy & fast to make chicken dinner that DOESN’T include cheese! Hubby is allergic to most cheeses.
    Anyway, I tried this and the chicken was so mosit inside w/ just a slight crunch outside.
    The only differences I made were; I added dried, chopped chives and a pinch of dill and some dried parsley to the sour cream before pouring it over the chicken.
    It gave the chicken an even more pronounced “herb” flavor.
    I also used a mix of Italian bread crumbs and plain Panko crumbs.

    Great recipe!! Thank you. I’ve made many of your recipes & I don’t recall ever being disappointed by any of them!

  12. Greta recipe… All I added was marinated chicken (Italian dressing with Worcestershire sauce, lemon, and herbs), covered as instructed, added chopped onions and chopped green peppers on top. So good and a very versatile recipe to add to!! Thanks, this one is definitely added to one of my staple recipes. I can use this in soooo many ways. Have to add, I don’t eat red meat and anyone who knows that just eating chicken and fish, it’s so hard to find different ways to cook my meals. This one is definitely a favorite and going to help me in the long run! Again, thanks so much!!

  13. Tried this recipe yesterday, hubby loved it and it was so easy to make! Will be adding recipe to my fav foods binder!

  14. I made this recipe!!!!
    OMG!!! Hands down delicious!!
    I used garlic and herb bread crumbs, and Italian Kraft cheese. Sour cream was a perfect for holding the bread crumbs.

  15. I didn’t get crispy brown coating either. I did a thin layer of sour cream and the seasoned crumbs. Nothing no sizzling or sauce of any kind.
    When I melted some butter and poured over it, did it start browning.

  16. Made this for dinner tonight and it never browned on the top even though it was cooked more than 20 minutes. Any idea why?

    1. Hard to say since I wasn’t with you while its was being cooked, but maybe the sour cream layer was too thick? Sorry !

  17. Wow! Just tried this tonight, and my (usually underwhelmed) 9-year-old gave it rave reviews through the entire meal, then went back to his online gaming buddies after dinner to tell them about it! 🙂

  18. Such an amazing taste for such an easy to throw together recipe! Loved it! My husband, who hates sour cream and chicken breast, also loved it! Hmm, should I tell him…

  19. The recipe says to put the sour cream and bread crumbs only on one side of the chicken. Why not coat each breast entirely in sour cream and bread crumbs?

    1. I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      The bottom is not coated because being underneath the chicken during cooking would trap in steam and would make the coating soggy rather than crispy.