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Easy Sour Cream Chicken

Tender chicken breasts bake in a creamy sour cream and cream of chicken soup mixture, topped with melted cheese for a simple weeknight dinner ready in under 45 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 44 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts similar size, fresh high-quality chicken
  • 1 cup sour cream can substitute with Greek yogurt
  • 1 can cream of chicken soup 10.5 oz can, consider reduced-sodium
  • 1 cup shredded cheese cheddar, mozzarella, gouda, or pepper jack
  • 1 tbsp garlic powder fresh minced garlic can be used
  • 1 tbsp onion powder fresh chopped onions can add texture
  • Salt to taste
  • Black pepper to taste
  • Paprika optional for seasoning

Equipment

  • 9x13-inch baking dish
  • mixing bowl
  • whisk
  • Instant read thermometer

Method
 

  1. Preheat the oven to 375°F (190°C). This ensures optimal cooking temperature.
  2. In a medium mixing bowl, combine sour cream, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Whisk together until smooth and well blended with no lumps.
  3. Grease a 9x13-inch baking dish with cooking spray or butter. Arrange chicken breasts in the dish in a single layer with space between them.
  4. Pour the sour cream mixture over the chicken breasts, making sure each piece is generously coated. Use a spoon to spread the sauce evenly over all surfaces.
  5. Sprinkle the shredded cheese evenly over the top of the sauce, covering the entire surface. If using paprika, sprinkle it over the cheese now.
  6. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) in the thickest part. The sauce should be bubbling and the cheese melted and golden.
  7. Remove from oven and let rest for 4 minutes before serving. This allows juices to redistribute throughout the chicken.
  8. Serve hot with your favorite sides, spooning the creamy sauce over rice, mashed potatoes, or noodles.

Notes

Storage: Cool completely and store in airtight container in refrigerator for 3-4 days. Freezing: Freeze for up to 3 months. Thaw overnight in refrigerator before reheating. Reheating: Reheat covered at 350°F for 20-25 minutes or microwave 2-3 minutes. Make-ahead: Assemble up to 24 hours ahead, refrigerate, and bake when ready. Variations: Add dried herbs like thyme, rosemary, or Italian seasoning. Mix in diced jalapeños or hot sauce for heat. Add chopped spinach or artichokes to sour cream mixture. Substitutions: Greek yogurt for sour cream (lighter option). Fresh minced garlic for garlic powder. Fresh chopped onions for onion powder. Cheese options: Sharp cheddar, mozzarella, gouda, pepper jack, or blend of cheddar and parmesan.