Sour Cream Chicken
Boneless skinless chicken breasts are covered in sour cream, topped with seasoned bread crumbs and baked until golden brown.
Sour Cream Chicken is crunchy on the outside and juicy on the inside and comes together fast, and is perfect for a weeknight dinner!
Here are some easy sides to go with this simple chicken dish: Garlic Bread and Mashed Potato Muffins.
Yield: Serves 3
- 600 g boneless and skinless chicken breast, cut into 3 1/2-inch pieces (if the chicken breasts are thick, cut them in half)
- 3/4 cup dry bread crumbs
- 1 cup sour cream
- 1/4 cup unsalted butter, cubed
- 2 tablespoons dried oregano leaves
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- garlic powder
- salt and pepper to taste
In a small bowl, mix the bread crumbs, oregano, turmeric powder, chili powder and salt. Set aside.
Preheat oven to 375 degrees F. Spray an 11 x 8 inch baking dish with cooking spray.
Lay the chicken pieces in the baking dish side by side and sprinkle with salt and pepper.
Sprinkle generously with garlic powder.
Spread a thick layer of the sour cream on top.
Top with a thick layer of the bread crumb mixture.
Then top with cubed butter.
Place the baking dish on the middle rack of the oven and bake until the chicken is cooked through and the bread crumbs are nicely browned, about 50-60 minutes.
Serve Sour Cream Chicken immediately.
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Used this recipe several times. Delicious. Great for a dinner party.