Sour Cream Baked Chicken Breast
Incredibly moist and tender chicken breast with a hint of tang that will revolutionize your weeknight dinner routine. Coating chicken breast in sour cream before baking results in surprisingly juicy chicken that even converts dedicated chicken thigh enthusiasts.
Equipment
- Baking Dish
- Meat thermometer
Ingredients
- 4 boneless, skinless chicken breasts approximately 2 pounds
- 1 cup full-fat sour cream substitute Greek yogurt for a lighter option
- 2 cloves garlic minced (or 1 teaspoon garlic powder)
- 1 tbsp fresh lemon juice
- 1 tsp paprika smoked paprika adds depth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs gluten-free breadcrumbs work well too
- fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels. If your chicken breasts are very thick, consider butterflying them or using a meat mallet to pound them to an even thickness of about ¾-inch.
- In a medium bowl, combine sour cream, minced garlic, lemon juice, paprika, oregano, thyme, salt, and pepper. Mix until well blended.
- Generously coat each chicken breast with the sour cream mixture, ensuring every inch is covered. For more flavor, you can optionally marinate for 30 minutes to 2 hours.
- In a small bowl, combine the grated Parmesan cheese and panko breadcrumbs. Sprinkle this mixture evenly over the sour cream-coated chicken breasts, pressing gently to ensure it adheres well.
- Place the prepared chicken breasts in a baking dish, ensuring they don't touch each other. Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the topping is golden brown.
- Optional: For an extra golden crust, drizzle a teaspoon of melted butter over each chicken breast during the last 5 minutes of baking.
- Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
For a dairy-free version, coconut yogurt provides a subtle sweetness that pairs wonderfully with additional herbs.
The breadcrumbs can be replaced with crushed pork rinds for a zero-carb option or almond flour for a nutrient-dense alternative.
Leftover chicken can be refrigerated for up to 3 days in an airtight container. To reheat without drying, sprinkle a few drops of water on the chicken before microwaving at 70% power, or reheat in a 300°F oven until just warmed through.
Nutrition
Calories: 325kcalCarbohydrates: 5gProtein: 38gFat: 17gSodium: 640mgFiber: 0.5gSugar: 1g
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