These chicken breasts are marinated in a combination of sour cream, lemon juice, and garlic. The chicken is then coated with bread crumbs and baked to perfection. The sour cream marinade makes the chicken moist and tender. Buttermilk may be used instead of sour cream.
I love the flavor the sour cream mixture gives the chicken, and it is super easy to fix and bake. If you are looking for a good recipe for boneless chicken breasts, this is an excellent choice.
A serving size of chicken is about 3 to 4 ounces. If the chicken breasts are large, you might want to slice them in half horizontally. If you use chicken cutlets or thinned chicken breasts in the recipe, check for doneness after about 25 to 30 minutes.
I like to use cornflake crumbs instead of bread crumbs in this recipe, and panko crumbs would make a crunchy coating.
- 1 cup sour cream
- 2 1/2 to 3 tablespoons lemon juice
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon paprika
- 1 garlic clove, finely minced
- 1/4 teaspoon seasoned salt
- 1/8 teaspoon pepper
- 4 to 6 boneless chicken breast halves
- 1 1/2 cups fine plain dry bread crumbs
Combine the sour cream, lemon juice, Worcestershire sauce, paprika, garlic, seasoned salt, and pepper in a large bowl or container. Place chicken pieces in the bowl, turning to coat thoroughly. Cover and refrigerate overnight.
Heat the oven to 350 F (180 C/Gas 4). Line a shallow rimmed baking sheet with foil and then lightly grease the foil or spray with nonstick cooking spray.
Put the bread crumbs in a wide, shallow bowl.
Remove the chicken breasts from the sour cream mixture and coat the pieces thoroughly with the bread crumbs.
Arrange the coated chicken in the prepared baking pan.
Bake the chicken in the preheated oven for 45 minutes, or until it is tender and the juices run clear. The safe minimum temperature for chicken is 165 F (74 C). To check, insert a reliable instant-read thermometer into the thickest chicken breast.
If the chicken breasts are very large or quite thin, adjust the cooking time accordingly. Check thin chicken breasts after about 25 to 30 minutes.
Serves 4 to 6.
Tips and Variations
- Drizzle the coated chicken with a few tablespoons of melted butter before baking.
- Replace the sour cream with well-shaken buttermilk.
- Replace all or part of the bread crumbs with panko crumbs.
- Add 1/4 cup of grated Parmesan cheese to the bread crumbs.
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