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."


9 h 25 m servings 325 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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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  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.


  • 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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  1. 18 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 ha...

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 ...

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 ...

A++ I used boneless, skinless chicken breasts, and substituted a little creole seasoning (that we ALL love here in south Louisiana) for the salt, pepper, and celery salt. I served it for compa...

This tasted really good. The chicken was very moist and flavorful. I marinated overnight & cooked next day. This is a keeper.

Delicious! My husband and I loved it. I used boneless, skinless chicken breast halves and substituted season salt for the celery salt (I didn't have any on hand). Unlike another reviewer, I r...

I seasoned boneless chicken breasts w/ a little bit of celery salt, garlic powder, black pepper & parsley flakes. I cooked the chicken in the slow cooker about 4 hrs. on high & about 1 hr. on lo...

Oooohhh! Yum! The meat was tender and tasty. I used drumsticks, but next time I will use boneless chicken.

This recipe was easy and delicious! My only complaint would be that I'm not sure I tasted the marinade flavor too much even after it was in the marinade for over 8 hours.