Smothered Cheesy Sour Cream Chicken Recipe

Introduction

Smothered Cheesy Sour Cream Chicken is a rich and creamy dish that combines tender chicken breasts with a luscious Parmesan and mozzarella topping. It’s the perfect comfort food for an easy weeknight dinner that feels indulgent without any fuss.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup sour cream
• 3/4 cup grated Parmesan cheese, divided
• 4 slices mozzarella cheese
• 1 tablespoon cornstarch
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and black pepper, to taste

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
2. Step 2: Arrange the chicken breasts in a single layer in the prepared baking dish, leaving a little space between each piece for even cooking.
3. Step 3: In a mixing bowl, whisk together sour cream, half the Parmesan cheese, cornstarch, oregano, garlic powder, salt, and pepper until smooth and well combined.
4. Step 4: Place one slice of mozzarella cheese on top of each chicken breast for a melty, cheesy layer.
5. Step 5: Spread the sour cream mixture evenly over and around the chicken breasts. Then sprinkle the remaining Parmesan cheese over the top.
6. Step 6: Bake in the preheated oven for 55–60 minutes until the chicken is cooked through and the cheese is bubbly and golden. If needed, broil for 1–2 minutes to brown the top, watching carefully.
7. Step 7: Let the dish rest for about 5 minutes before serving to allow the juices to settle and flavors to meld.

Tips & Variations

• If your chicken breasts are very thick, butterfly or gently pound them to ensure even cooking without dry edges.
• Swap sour cream for full-fat Greek yogurt for a tangier flavor and extra protein.
• Add red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.
• Mix in Italian seasoning, fresh herbs, or smoked paprika for different flavor profiles.
• For a low-carb option, use Greek yogurt, skip the cornstarch or substitute with almond flour, and serve over cauliflower rice or leafy greens.
• Sprinkle crispy bacon bits on top before baking for a smoky, salty enhancement.

Storage

Store leftovers in an airtight container in the refrigerator for up to three days. To keep longer, freeze the cooled dish in freezer-safe containers for up to two months and thaw overnight in the fridge. Reheat covered in a 350°F (175°C) oven for 10–15 minutes until warmed through and melty. Alternatively, use short microwave bursts to avoid toughening the cheese.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Greek yogurt instead of sour cream?

Absolutely! Full-fat Greek yogurt works wonderfully and adds a pleasant tang. You might want to adjust salt or add a pinch of paprika to balance the flavor.

What if I’m out of cornstarch?

No problem! You can substitute all-purpose flour or gluten-free flour to thicken the sauce. It may not be quite as glossy, but the flavor will remain delicious.

Smothered Cheesy Sour Cream Chicken Recipe

Print Recipe

★★★★★

4.6 from 75 reviews

Smothered Cheesy Sour Cream Chicken is a rich and creamy baked chicken dish topped with savory Parmesan and mozzarella cheeses that create a golden, bubbly crust. This comforting and easy-to-make recipe features tender chicken breasts coated in a luscious sour cream sauce seasoned with oregano and garlic powder, perfect for a family-friendly weeknight dinner.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Main Course, Comfort Food
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts

Sauce and Toppings

• 1 cup sour cream (or full-fat Greek yogurt as an alternative)
• 3/4 cup grated Parmesan cheese, divided (half for sauce, half for topping)
• 4 slices mozzarella cheese (or shredded mozzarella as a substitute)
• 1 tablespoon cornstarch (or all-purpose flour to substitute)
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and black pepper, to taste

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with oil or butter to prevent sticking and ease cleanup.
2. Arrange the Chicken: Place the boneless, skinless chicken breasts in a single layer in the baking dish, spacing them apart so they cook evenly. If the breasts are thick, consider butterflying or lightly pounding them for uniform cooking.
3. Prepare the Sauce: In a mixing bowl, whisk together the sour cream, half of the Parmesan cheese, cornstarch (or flour), dried oregano, garlic powder, salt, and pepper until smooth and creamy with no lumps.
4. Add the First Cheese Layer: Place one slice of mozzarella cheese directly over each chicken breast, creating a melty cheesy blanket that will bake with the chicken.
5. Cover with Sauce and Parmesan: Spread the prepared sour cream sauce evenly over and around each chicken breast to coat them thoroughly. Sprinkle the remaining Parmesan cheese evenly on top for added richness and a golden crust.
6. Bake the Dish: Bake in the preheated oven for 55-60 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is bubbly and lightly golden. If the cheese isn’t browned enough, broil for 1-2 minutes while watching closely to avoid burning.
7. Rest and Serve: Let the dish rest for about 5 minutes after baking to allow the juices to settle and the cheese to finish melting. Serve with roasted vegetables, garlic bread, or pasta for a comforting meal.

Notes

• Using Greek yogurt instead of sour cream adds protein and a tangy flavor; adjust seasoning accordingly.
• If out of cornstarch, all-purpose flour or gluten-free flour work well as a thickener.
• Thick chicken breasts should be butterflied or tenderized to ensure even cooking and avoid dryness or undercooked centers.
• Add red pepper flakes or hot sauce to the sauce for a spicy kick.
• Mix herbs by substituting oregano with Italian seasoning, dried basil, or fresh parsley for flavor variation.
• To reduce carbs, skip cornstarch and serve over cauliflower rice or wilted greens.
• Add crispy bacon bits on top before baking for a smoky, savory enhancement.
• Leftovers keep well in the fridge for up to three days and can be frozen up to two months; reheat gently covered in the oven or in short microwave bursts.

Keywords: baked chicken, cheesy chicken, easy dinner, family dinner, creamy chicken, comfort food