Sour Cream Marinated Chicken II14 Reviews
- Prep: 15 min
- Cook: 1 hr 10 min
- Ready In: 9 hr 25 min
“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.” - by CHRIS BOYER
Original recipe yields 12 servings
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Amount Per Serving (12 total)
- 325 cal
- 15.5 g
- 14.2 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"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 thir..." See mored 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 cr..." See moreunchy. 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 so..." See moreggy and unappetizing, I'd suggest just topping the chicken with crumbs and leaving the bottoms uncoated."
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