There are about a million and one ways to cook a chicken breast, but this method is one that should make a frequent appearance in everyone’s rotation. Here, basic boneless skinless chicken is baked in a velvety, creamy sauce that keeps the meat incredibly moist and also happens to give it a ton of flavor.
This takes about an hour in the oven, but that doesn’t mean it’s in any way complicated to make. On the contrary, it takes all of two minutes of work to get it in the oven, and then you just get to set your timer, walk away, and return to a seriously delicious meal.
The sauce that the chicken simmers in is a simple mixture of sour cream, Parmesan, oregano, basil, garlic powder, and a touch of cornstarch to ensure a nice texture. It may be simple to make, but it doesn’t taste simple. It’s creamy, cheesy, and a little bit herby and it’s the perfect way to liven up some chicken.
Before heading into the oven, the chicken also gets topped with some slices of mozzarella, just for good measure. (Because more cheese is always a good thing, am I right?) It’s a recipe that takes a basic and turns it into something breathtaking. It’s a comforting dish, creamy and bubbly with a touch of garlic and just the right level of cheesiness. Seriously yummy!
Smothered Sour Cream Chicken
15m prep time
1h cook time
- 4 chicken breasts
- 4 slices mozzarella cheese
- 1 cup sour cream
- 3/4 cup Parmesan cheese, freshly grated and divided
- 1 tablespoon cornstarch
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Parsley, chopped, for garnish
- Preheat oven to 375°F and grease a 9x13-inch baking dish with nonstick spray.
- In a small bowl, whisk together sour cream, 1/2 cup of the Parmesan, salt, pepper, oregano, basil, garlic powder, and cornstarch.
- Arrange chicken breasts in baking dish, top each with a slice of mozzarella, and coat with the sour cream mixture.
- Sprinkle remaining Parmesan over the top and bake until chicken is cooked through and sauce is bubbly, about 1 hour.
Recipe adapted from A Dish of Daily Life