Sour Cream Marinated Chicken II

Sour Cream Marinated Chicken II


"Bone-in chicken breasts marinated in a seasoned sour cream mixture, then breaded and baked. This recipe is surprisingly easy and tasty for people of all ages."

Ingredients 9 h 25 m {{adjustedServings}} servings 325 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 30.8 g
  • 62%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 607 mg
  • 24%

Based on a 2,000 calorie diet

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  • Prep

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  1. To Marinate: In a large nonporous glass dish or bowl, combine the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper and garlic; mix well. Add chicken breasts and coat well with sour cream marinade. Cover dish or bowl and refrigerate to marinate for at least 8 hours, or overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place bread crumbs in a shallow dish or bowl. Remove chicken from marinade and discard marinade. Dredge chicken in bread crumbs to coat well and place in 2 lightly greased 9x13 inch baking dishes. In a small saucepan or skillet, melt butter and spoon evenly over chicken.
  4. Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until chicken is cooked through and fork-tender and juices run clear.
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  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews 15

  1. 17 Ratings


I used a slight altered version of this recipe...did not use the celery salt or black pepper and used Pepperidge Farm herb seasoned breadcrumbs. This was awesome and all of my three children had third helpings of this chicken. I will be making this on a regular basis.


I made a few minor modifications to the recipe. First, I used fat free sour cream in the marinade. I left out the butter completely, instead I sprayed the chicken with cooking spray so it would get crunchy. This tasted really good. The chicken was very moist and flavorful. This recipe will stay in my recipe box.


For me, this was just ok, and my husband pushed it away after a couple of bites and wouldn't eat any more. The flavor isn't very good. Also, the crumbs on the underneath side of the chicken get all soggy and unappetizing, I'd suggest just topping the chicken with crumbs and leaving the bottoms uncoated.