This Smothered Cheesy Sour Cream Chicken is a creamy, cheesy, oven-baked dish that brings pure comfort to the dinner table. I like how the chicken stays juicy under a rich sour cream sauce, while melted mozzarella and Parmesan create a golden, bubbly top. With simple pantry staples and minimal prep, it’s perfect for a no-fuss, family-friendly dinner.
Why You’ll Love This Recipe
I love how this dish checks all the boxes: easy to prepare, incredibly flavorful, and totally satisfying. The sour cream sauce not only keeps the chicken moist, but also adds a creamy tang that balances perfectly with the melted cheese. It’s one of those recipes I can pull together quickly, pop in the oven, and serve to both kids and adults without any complaints. And cleanup is a breeze—just one dish!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1 cup sour cream
¾ cup grated Parmesan cheese, divided
4 slices mozzarella cheese
1 tablespoon cornstarch
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and black pepper, to taste
Directions
I start by preheating the oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish.
I arrange the chicken breasts in a single layer inside the dish.
In a bowl, I mix the sour cream, ½ cup of the Parmesan, cornstarch, oregano, garlic powder, salt, and pepper until smooth.
I place a slice of mozzarella over each chicken breast.
Then I spread the sour cream mixture evenly over the chicken and sprinkle the remaining Parmesan on top.
I bake for 60 minutes, or until the chicken is cooked through (165°F internal temperature) and the cheese is golden and bubbly.
I let the dish rest for a few minutes before serving so all the flavors can come together.
Spicy Kick: I like to add crushed red pepper flakes or diced jalapeños for some heat.
Add Veggies: Sometimes I stir chopped spinach or mushrooms into the sauce before baking.
Cheese Swap: I’ve tried provolone and Swiss instead of mozzarella for different flavors.
Herbaceous Touch: A sprinkle of fresh parsley or basil after baking brightens up the dish.
Low Carb: I serve it with cauliflower rice or roasted zucchini when I want a keto-friendly option.
Storage/Reheating
Storage: I keep leftovers in an airtight container in the fridge for up to 3 days. Reheating: I reheat it in a 350°F oven until hot, or microwave single portions in 30-second intervals. I avoid over-microwaving to keep the texture right.
FAQs
How do I know when the chicken is fully cooked?
I always check with a meat thermometer—165°F (74°C) in the thickest part means it’s done.
Can I use chicken thighs instead of breasts?
Absolutely. I’ve used boneless, skinless thighs and they turn out even more juicy and flavorful.
Can I make this dish ahead of time?
Yes, I often assemble it earlier in the day and refrigerate. If I’m baking it straight from the fridge, I add 5–10 extra minutes to the cook time.
Is it necessary to use cornstarch?
Cornstarch helps thicken the sauce, but I’ve left it out before. The sauce is just a little looser but still delicious.
What sides go well with this dish?
I usually serve it with steamed veggies, rice, mashed potatoes, or a crisp green salad.
Conclusion
Smothered Cheesy Sour Cream Chicken is one of those recipes I keep coming back to—rich, comforting, and effortlessly satisfying. It’s a no-fail option for weeknight dinners or casual entertaining, and I love how simple ingredients can create such incredible flavor.
This Smothered Cheesy Sour Cream Chicken is a creamy, oven-baked dish featuring juicy chicken breasts under a rich sour cream sauce, topped with melted mozzarella and Parmesan for a golden, bubbly finish.
Total Time:1 hour 10 minutes
Yield:4 servings
Ingredients
4 boneless, skinless chicken breasts
1 cup sour cream
¾ cup grated Parmesan cheese, divided
4 slices mozzarella cheese
1 tablespoon cornstarch
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and black pepper, to taste
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Arrange chicken breasts in a single layer in the dish.
In a bowl, mix sour cream, ½ cup Parmesan, cornstarch, oregano, garlic powder, salt, and pepper until smooth.
Place a slice of mozzarella cheese over each chicken breast.
Spread the sour cream mixture evenly over the chicken and sprinkle with remaining Parmesan.
Bake for 60 minutes, or until chicken reaches an internal temperature of 165°F and cheese is golden and bubbly.
Let rest for a few minutes before serving.
Notes
Use a meat thermometer to ensure chicken reaches 165°F.
For extra flavor, add chopped fresh herbs after baking.
Can be assembled ahead and stored in fridge before baking.
Swap in chicken thighs for a juicier variation.
Great served with rice, mashed potatoes, or steamed vegetables.
