Smothered Cheesy Sour Cream Chicken
I first made this smothered, cheesy sour cream chicken on a rainy weeknight when I wanted something comforting but not fussy. Tender chicken breasts baked under a blanket of sour cream, Parmesan and melty mozzarella creates a sauce that’s creamy without being heavy. It’s the kind of dish that disappears fast—great for busy families, potlucks, or a cozy dinner when you want one-pan ease and big flavor.
What makes this recipe special
This recipe turns ordinary chicken breasts into a silky, cheesy main with very little hands-on time. The sour cream adds tang and body while cornstarch helps the topping thicken into a clingy sauce. Parmesan gives a salty, nutty backbone; mozzarella melts into an irresistible, gooey layer. It’s a reliable, crowd-pleasing bake that tolerates simple swaps and reheats well.
“Creamy, comforting, and quick enough for a weeknight—my kids asked for seconds and I didn’t mind at all.” — a home-cook review
How this recipe comes together
Quick process overview so you know what to expect:
- Preheat and prep a baking dish.
- Arrange seasoned chicken breasts in a single layer.
- Whisk sour cream, half the Parmesan, cornstarch and seasonings into a smooth topping.
- Place a slice of mozzarella on each breast, spread the sour cream mix over top, and finish with remaining Parmesan.
- Bake until the chicken reaches 165°F (74°C) and the cheese is bubbly and golden.
- Rest briefly, then serve with sides that soak up the sauce.
This overview helps you pace the work: about 10–15 minutes active prep and roughly 55–60 minutes in the oven depending on breast thickness.
What you’ll need
- 4 boneless, skinless chicken breasts (about 1½–2 lbs total). If breasts are very thick, you can butterfly or pound them to even thickness.
- 1 cup sour cream — full-fat for best creaminess; Greek yogurt can be used for a tangier, firmer result.
- 3/4 cup grated Parmesan cheese, divided (use real Parmigiano-Reggiano if you can).
- 4 slices mozzarella cheese — low-moisture for less watery topping, or fresh mozzarella torn into pieces for a creamier melt.
- 1 tbsp cornstarch — helps thicken the sour cream mixture into a clingy sauce.
- 1 tsp dried oregano — or 1 tbsp chopped fresh oregano/basil.
- 1 tsp garlic powder — or 2 cloves fresh garlic, minced.
- Salt and freshly ground black pepper, to taste.
Substitutions and notes: swap chicken breasts for boneless thighs (see Variations). For a lighter version, use light sour cream or plain Greek yogurt and reduce cheese slightly.
How to prepare it
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Pat chicken breasts dry and season both sides with salt and black pepper. Arrange them in a single layer in the prepared dish.
- In a medium bowl, whisk together 1 cup sour cream, 1/2 cup grated Parmesan, 1 tablespoon cornstarch, 1 teaspoon dried oregano, 1 teaspoon garlic powder, and salt and pepper to taste. Mix until smooth and lump-free.
- Place one slice of mozzarella on top of each chicken breast. This gives you a melty cheese layer under the sauce.
- Spoon and spread the sour cream mixture evenly over each breast so they’re well-covered. Sprinkle the remaining 1/4 cup Parmesan over the top.
- Bake uncovered for about 55–60 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). The top should be golden and bubbly.
- Let the dish rest 5 minutes before serving so the sauce sets slightly and is easier to plate.
Safety note: always confirm chicken reaches 165°F (74°C) in the thickest part. If using an oven that runs hot, check at 45–50 minutes.
What to serve it with
- Mashed potatoes or garlic mashed cauliflower to soak up the sauce.
- Steamed green beans, roasted broccoli, or a crisp mixed salad to cut the richness.
- Buttered egg noodles or rice pilaf for an easy, family-friendly pairing.
- For wine: a unoaked Chardonnay or a light Pinot Noir balances the creaminess.
Plating tip: spoon some of the pan juices over the sliced chicken and garnish with chopped fresh parsley or basil for color.
How to store & freeze
- Refrigerator: Cool leftovers to room temperature, then store in an airtight container for up to 3–4 days.
- Freezer: Place cooled chicken and sauce in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a 350°F (175°C) oven covered with foil for 15–20 minutes until heated through, or microwave single portions in 30-second bursts until hot. If sauce becomes thin after freezing, whisk in a teaspoon of cornstarch dissolved in cold water and simmer briefly on the stovetop to thicken.
Food-safety reminder: don’t leave cooked chicken out at room temperature for more than 2 hours (1 hour above 90°F/32°C).
Pro chef tips
- Even thickness: pound thicker breasts to an even 3/4–1 inch so everything cooks uniformly.
- Prevent watery sauce: use low-moisture mozzarella or blot fresh mozzarella with paper towels.
- Flavor boost: add 1 tsp Dijon mustard to the sour cream mix for subtle tang and depth.
- Crisp edges: broil for 1–2 minutes at the end if you want browned cheese, watching closely to avoid burning.
- Make-ahead: combine the sour cream mix and keep refrigerated; assemble and bake when ready to serve.
Creative twists
- Mexican twist: stir 1 tsp chili powder and 1/2 tsp cumin into the sour cream; top with pepper jack and fresh cilantro.
- Low-carb: serve over cauliflower mash and use Greek yogurt instead of sour cream.
- Gluten-free: the recipe is naturally gluten-free if your cornstarch and seasonings are certified GF.
- Chicken thighs: swap in bone-in or boneless thighs — reduce baking time slightly for boneless, increase if bone-in.
- Stovetop option: sear breasts in a skillet, then finish in a covered pan with the sauce on low until cooked through (about 20–25 minutes).
Your questions answered
Q: Can I shorten the baking time?
A: If breasts are thin or pounded to even thickness, they may finish in 30–40 minutes. Always rely on an instant-read thermometer: 165°F (74°C) is the safe target.
Q: What can I use instead of sour cream?
A: Full-fat Greek yogurt works well (slightly tangier and thicker). For non-dairy, try a cultured cashew cream, but the flavor and texture will change.
Q: Can I make this ahead and freeze?
A: Yes. Bake or assemble and freeze before baking. If freezing raw assembled chicken, thaw fully in the fridge and add 5–10 minutes to baking time. Cooked leftovers freeze and reheat well.
Q: Is cornstarch necessary?
A: It helps the sour cream mixture thicken and cling to the chicken. If you omit it, the topping may be looser; you can reduce sour cream slightly or simmer pan juices to thicken after baking.
Q: Can I use fresh herbs?
A: Absolutely. Swap the dried oregano for 1 tablespoon chopped fresh oregano or basil for a brighter flavor. Add fresh herbs after baking to preserve their vibrancy.
Conclusion
If you like creamy, comforting casseroles that require minimal fuss, this smothered cheesy sour cream chicken is a dependable weeknight winner. For another trusted version and step-by-step photos, check out Smothered Cheesy Sour Cream Chicken – A Dish of Daily Life. For extra tips and family-tested variations, see Smothered Cheesy Sour Cream Chicken · Easy Family Recipes.
Enjoy the melty cheese and tangy sauce — it’s simple cooking that tastes like a special meal.
Smothered Cheesy Sour Cream Chicken
Ingredients
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Pat chicken breasts dry and season both sides with salt and black pepper. Arrange them in a single layer in the prepared dish.
- In a medium bowl, whisk together sour cream, 1/2 cup grated Parmesan, cornstarch, oregano, garlic powder, and salt and pepper to taste until smooth.
- Place one slice of mozzarella on top of each chicken breast.
- Spoon and spread the sour cream mixture evenly over each breast.
- Sprinkle the remaining Parmesan over the top.
- Bake uncovered for about 55-60 minutes or until the chicken reaches 165°F (74°C).
- Let the dish rest for 5 minutes before serving.
