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–+ servings
Delicious smothered cheesy sour cream chicken garnished with herbs

Smothered Cheesy Sour Cream Chicken

A creamy, cheesy chicken bake topped with a tangy sour cream-Parmesan sauce and mozzarella, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Pound to even thickness for best results.
  • 1 cup sour cream Full-fat preferred; Greek yogurt can substitute.
  • 3/4 cup grated Parmesan cheese Divided into 1/2 cup and 1/4 cup.
  • 4 slices mozzarella cheese Or 1 cup shredded mozzarella.
  • 1 tablespoon cornstarch Stabilizes the sauce.
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Salt To taste.
  • Freshly ground black pepper To taste.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Arrange the chicken breasts in a single layer in the dish, spacing them slightly apart.
  3. In a medium bowl, whisk together sour cream, 1/2 cup Parmesan, cornstarch, oregano, garlic powder, salt, and pepper until smooth. The cornstarch should be fully dissolved.
Assembly and Baking
  1. Place one slice of mozzarella on top of each chicken breast. If using shredded mozzarella, sprinkle it evenly over the breasts.
  2. Spoon and spread the sour cream mixture over each chicken breast so they’re evenly coated.
  3. Sprinkle the remaining 1/4 cup Parmesan over the sauced breasts for a golden top.
  4. Bake for about 60 minutes. Use an instant-read thermometer in the thickest part of a breast; it should read 165°F (74°C). The top should be bubbly and lightly golden.
  5. Remove from oven and let rest for 5 minutes before serving so juices redistribute and the sauce sets slightly.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 10gProtein: 40gFat: 28gSaturated Fat: 14gSodium: 700mgSugar: 2g

Notes

Pair with creamy mashed potatoes or a crisp green salad. Refrigerate leftovers in an airtight container for up to 3-4 days. Can be frozen for up to 3 months.

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