I create a cozy, comforting chicken bake with tender, juicy chicken breasts smothered in a creamy sour cream sauce and topped with gooey mozzarella—baked until bubbly and golden. I love how it’s simple yet indulgent, and it’s perfect for any dinner that needs a bit of warmth and ease.
Why I’ll Love This Recipe
I adore this dish because it’s effortless yet deeply satisfying—I simply layer chicken, cheese, and a creamy sauce, bake it, and the oven does all the work. The sauce keeps the chicken moist and flavorful, and I can easily double the recipe for a crowd or keep it low-key for a weeknight meal.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather:
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Chicken breasts of similar size and thickness
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Sour cream (I often opt for full-fat, but low-fat or Greek yogurt works too)
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Parmesan cheese (half mixed in the sauce, half sprinkled on top)
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Mozzarella cheese (a generous layer over each chicken breast)
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Seasonings: garlic powder, oregano, salt, pepper; cornstarch or flour to thicken the sauce (optional)
directions
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I preheat my oven to 375 °F (190 °C) and lightly grease a baking dish.
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I lay the chicken breasts in a single layer, making sure they’re evenly spaced. If any are thick, I gently pound or butterfly them for even cooking.
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I whisk together sour cream, half the Parmesan, garlic powder, oregano, salt, pepper, and cornstarch or flour until smooth.
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I place a slice or handful of mozzarella on each chicken breast.
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I spread the creamy sauce over and around the chicken, then sprinkle the remaining Parmesan evenly on top.
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I bake for about 25–35 minutes (or up to 1 hour if using a thicker version), until the internal temperature of the chicken reaches 165 °F and the top is bubbly and golden.
Servings and timing
This recipe makes about 4 servings. Prep takes roughly 10 minutes, and baking takes between 25 and 35 minutes (sometimes up to one hour for thicker pieces) for a total of about 40 to 70 minutes.
Variations
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I sometimes swap Greek yogurt for sour cream for a tangier flavor and extra protein.
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To change up the flavor, I might add jalapeños for a spicy twist or serve the chicken over rice or pasta.
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I also mix in different herbs—like basil or Italian seasoning—or top with fresh mozzarella for a richer melt.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days—then I reheat gently in the oven or microwave until just warmed through, so it stays moist.
I don’t usually freeze it, since sour cream can separate in the freezer, but if I do, I freeze portions tightly wrapped for up to 2 months and thaw overnight before reheating slowly.
FAQs
What if my chicken breasts are very thick?
I usually butterfly or gently pound them to even thickness—it helps everything cook evenly and stay juicy.
Can I assemble this ahead of time?
Yes—I assemble it, cover it tightly, and refrigerate for up to 24 hours. When I bake it straight from the fridge, I add 3 to 5 extra minutes to the cooking time.
What is the safe internal temperature for cooked chicken?
I make sure the chicken reaches 165 °F (74 °C) using a meat thermometer to know it’s safe.
Can I use Greek yogurt instead of sour cream?
Absolutely—I often use it for a slightly tangier sauce and more protein. It works beautifully.
How long does this dish keep in the fridge?
I store it in an airtight container for up to 3 days. It reheats well, and I avoid recooking it to keep it from drying out.
Conclusion
I find this Smothered Cheesy Sour Cream Chicken to be one of those magical dinners—effortless to prep, full of creamy comfort, and endlessly satisfying. Whether I make it for a busy weekday or double it for guests, it never disappoints.
Smothered Cheesy Sour Cream Chicken
- Prep Time: 10 minutes
- Cook Time: 25–35 minutes
- Total Time: 40–70 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
Tender chicken breasts baked in a creamy sour cream sauce, topped with mozzarella and Parmesan for a bubbly, golden, and comforting dinner.
Ingredients
- 4 medium chicken breasts (similar size and thickness)
- 1 cup sour cream (full-fat preferred, low-fat or Greek yogurt optional)
- ½ cup grated Parmesan cheese (divided)
- 1 cup shredded mozzarella cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp cornstarch or all-purpose flour (optional, for thickening)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Arrange chicken breasts in a single layer. If thick, pound or butterfly for even cooking.
- In a bowl, whisk sour cream, half the Parmesan, garlic powder, oregano, salt, pepper, and cornstarch/flour (if using) until smooth.
- Top each chicken breast with mozzarella cheese.
- Spoon creamy sauce over and around chicken, then sprinkle with remaining Parmesan.
- Bake 25–35 minutes (up to 1 hour for thicker chicken) until internal temperature reaches 165°F (74°C) and top is bubbly and golden.
Notes
- Butterfly or pound chicken for faster, even cooking.
- Greek yogurt can replace sour cream for a tangier flavor.
- Best eaten fresh—sour cream sauce may separate if frozen.
- Reheat gently to keep chicken moist.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 110mg
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