Smothered cheesy sour cream chicken is an easy baked chicken dinner: chicken breasts are topped with a slice of mozzarella, covered with a sauce of sour cream, Parmesan, garlic powder and oregano, then sprinkled with more Parmesan and baked until golden and bubbly. The sauce keeps the chicken moist while it bakes. It takes 10 minutes of prep and serves 4.
How to make it: Arrange the chicken in a greased 9×13 dish and lay a slice of mozzarella on each breast. Stir the sour cream with 1/2 cup of the Parmesan, the cornstarch, oregano, garlic powder, salt and pepper, spread it over the chicken and finish with the rest of the Parmesan. Bake at 375°F for about 60 minutes, until the chicken reaches 165°F.
Why You’ll Love It
- 10 minutes of hands-on time: layer, spread and bake.
- Juicy chicken: the sour cream sauce covers the chicken and keeps it from drying out.
- Two cheeses: melted mozzarella under a golden Parmesan crust.
- Pantry seasonings: garlic powder and dried oregano are all it needs.
Ingredient Notes
Chicken breasts: 4 boneless, skinless breasts. Choose pieces of a similar size so they finish together.
Sour cream: 1 cup. Full-fat sour cream makes the creamiest sauce and is least likely to turn watery.
Parmesan: 3/4 cup grated, divided: 1/2 cup in the sauce and the rest on top for a golden crust.
Mozzarella: 4 slices, one for each breast, for a melty layer under the sauce.
Cornstarch: 1 tablespoon. It helps the sour cream hold together in the oven instead of separating.
Seasonings: 1 teaspoon each of dried oregano and garlic powder, plus salt and black pepper.
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Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup sour cream
- 3/4 cup grated Parmesan cheese, divided
- 4 slices mozzarella cheese
- 1 tbsp cornstarch
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and black pepper, to taste
How to Make Smothered Cheesy Sour Cream Chicken
1. Heat the oven. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
2. Arrange the chicken. Place the chicken breasts in the prepared baking dish, arranging them in a single layer to ensure even cooking.
3. Make the sauce. In a mixing bowl, combine 1 cup sour cream, 1/2 cup Parmesan cheese, 1 tablespoon cornstarch, 1 teaspoon oregano, 1 teaspoon garlic powder, and salt and pepper to taste. Stir until smooth and well-blended.
4. Add the mozzarella. Place one slice of mozzarella cheese on top of each chicken breast for a melty layer during baking.
5. Smother. Spread the sour cream mixture evenly over each chicken breast, then sprinkle the remaining Parmesan cheese on top.
6. Bake. Bake in the preheated oven for about 60 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), and the cheese is golden and bubbly.
7. Rest. Allow the dish to stand for a few minutes before serving to let flavors meld. Enjoy this creamy, cheesy chicken!
Why Is It Called Smothered Chicken?
“Smothered” means the chicken is completely covered in a sauce or gravy while it cooks. In Southern cooking that’s often an onion gravy on the stovetop. Here the chicken is smothered in a thick sour cream and Parmesan sauce and baked, so the sauce bubbles around the meat, keeps it moist, and browns on top.
Tips for Juicy Sour Cream Chicken
- Even out the thickness. If one end of a breast is much thicker, pound it flatter so it cooks evenly.
- Cover the chicken completely. The sauce acts as a lid that holds in moisture.
- Use full-fat sour cream. Light versions can turn thin and watery in the oven.
- Check early. Thinner breasts may reach 165°F before the full hour, so start checking ahead.
- Broil for color. If the top is pale when the chicken is done, broil a minute or two and watch it closely.
- Let it stand. A short rest lets the sauce thicken around the chicken.
Variations
- Cheddar: use shredded cheddar in place of the mozzarella slices.
- Herbs: add dried basil with the oregano, or Italian seasoning in place of both.
- Bacon: scatter crumbled cooked bacon over the top before serving.
- Chicken thighs: boneless, skinless thighs stay extra juicy; bake to 165°F.
- Greek yogurt: swap half the sour cream for plain Greek yogurt for extra tang.
Storage & Reheating
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat covered in the oven or microwave until the chicken reaches 165°F. The sauce may separate slightly when reheated; stir it before serving.
What to Serve With It
Spoon the sauce over rice, mashed potatoes or buttered noodles, and add steamed vegetables or a green salad.
More creamy chicken bakes: cheesy sour cream chicken casserole, baked cream cheese chicken, cheesy baked chicken and peppers and smothered chicken with creamed spinach, bacon and mushrooms. For a skillet dinner, try Caesar chicken with asparagus or melt-in-your-mouth chicken breasts.
Frequently Asked Questions
How long do you bake sour cream chicken?
About 60 minutes at 375°F, until the chicken reads 165°F in the thickest part.
Why add cornstarch to the sour cream?
It stabilizes the sauce, so the sour cream stays creamy instead of separating in the oven.
Can I use shredded mozzarella?
Yes. Sprinkle it over each breast instead of using slices.
Can I make it ahead?
Assemble it, cover and refrigerate for up to a day, then bake. Add a few minutes if it goes in cold.
Can I use light sour cream?
It works, but the sauce will be thinner and may separate more.
Can I use chicken tenders?
Yes. Tenders cook much faster, so start checking the temperature early.
How long do leftovers keep?
3 to 4 days in the refrigerator.
Final Notes
Cover the chicken completely with the sauce, bake until it reaches 165°F and let it stand before serving. If you try it with cheddar or bacon, tell me in the comments how it turned out.
Smothered Cheesy Sour Cream Chicken
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Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup sour cream for creamy flavor
- 3/4 cup grated Parmesan cheese divided
- 4 slices mozzarella cheese for melty texture
- 1 tbsp cornstarch for thickening
- 1 tsp dried oregano for a hint of herb flavor
- 1 tsp garlic powder for added flavor
- to taste Salt and black pepper
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- Place the chicken breasts in the prepared baking dish, arranging them in a single layer to ensure even cooking.
- In a mixing bowl, combine 1 cup sour cream, 1/2 cup Parmesan cheese, 1 tablespoon cornstarch, 1 teaspoon oregano, 1 teaspoon garlic powder, and salt and pepper to taste. Stir until smooth and well-blended.
- Place one slice of mozzarella cheese on top of each chicken breast for a melty layer during baking.
- Spread the sour cream mixture evenly over each chicken breast, then sprinkle the remaining Parmesan cheese on top.
- Bake in the preheated oven for about 60 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), and the cheese is golden and bubbly.
- Allow the dish to stand for a few minutes before serving to let flavors meld. Enjoy this creamy, cheesy chicken!
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
