Smothered Cheesy Sour Cream Chicken Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
