Anastasia Rice December 29, 2025

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Easy Sour Cream Chicken

Name: Easy Sour Cream Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 pieces boneless, skinless chicken breasts; 1 cup sour cream; 1 can cream of chicken soup; 1 cup shredded cheese; 1 tablespoon garlic powder; 1 tablespoon onion powder; Salt to taste; Black pepper to taste; Paprika to taste

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There is a particular comfort that fills the kitchen when a simple, creamy sauce bubbles in the oven and the house begins to smell like garlic and warm cheese, that soft, savory smell that makes everyone gather at the table. Easy Sour Cream Chicken is one of those homey recipes, it is forgiving, quiet but satisfying, and perfect for weeknights or a cozy Sunday dinner when you want something effortless but comforting. If you enjoy playful takes on chicken, you might also be curious about a lighter, whimsical recipe like chicken ice cream that shows how adventurous home cooking can be.

Why This Easy Sour Cream Chicken Works

This recipe hits a few reliable notes that make it a weeknight winner, creamy sauce, tender chicken, and a golden cheesy top. The sour cream brings tang and silkiness, the cream of chicken soup adds body and depth, and the seasonings keep everything warm and familiar. Together they create a dish that stays moist, slices easily, and pairs well with so many sides.

Comforting and family friendly
Ready with pantry staples
Tender chicken that stays juicy

Easy Sour Cream Chicken shines because it is both simple and flexible, it takes minimal hands on time and rewards you with a dish that looks and tastes like you spent a lot longer in the kitchen.

Ingredients and Key Notes

A few pantry-friendly ingredients do most of the work here, the sour cream keeps the chicken moist and adds a fresh tang, while the cream of chicken soup builds a velvety base that browns beautifully under cheese.

4 pieces boneless, skinless chicken breasts
1 cup sour cream
1 can cream of chicken soup
1 cup shredded cheese
1 tablespoon garlic powder
1 tablespoon onion powder
to taste salt
to taste black pepper
to taste paprika

Notes, feel free to use a mild cheddar, Monterey Jack, or a blend for the shredded cheese, the exact salt level will depend on how salty your cheese and soup are, and paprika adds color and a gentle smoky aroma.

How to Cook Easy Sour Cream Chicken

Preheat the oven to 375°F, set a rack in the center so the top of the casserole browns evenly.
In a mixing bowl, combine sour cream, cream of chicken soup, garlic powder, onion powder, salt, and pepper, whisk until smooth and glossy so the sauce will cling to the chicken. You should smell the garlic and onion immediately as they bloom into the creamy base.
Place the chicken breasts in a greased baking dish, space them evenly so hot air circulates and the edges crisp a little. The chicken should sit snugly but not stacked, each piece should have a little room.
Pour the creamy mixture generously over the chicken and ensure they are well coated, spoon the sauce over the top so it settles into the sides and under any thinner parts, this keeps the meat juicy. You will see the sauce thicken slightly as it touches the hot dish.
Sprinkle shredded cheese evenly on top, press it lightly so it adheres, the cheese will melt into a bubbly golden crust, you can add a dusting of paprika now for color.
Bake in the preheated oven for about 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F, the sauce should be bubbling and the cheese lightly browned, and the kitchen will fill with a warm, savory aroma.
Once done, let the dish rest for 5 minutes before serving, the juices will settle and the sauce will thicken slightly, making it easier to plate with sides.

Prep ~ 10 minutes, Cook ~ 25 to 30 minutes, Total ~ 35 to 45 minutes, Servings ~ 4, Kcal ~ 420 per serving (estimate)

Make-Ahead and Prep Tips

You can do a lot of the work a day ahead to make dinner practically effortless. Mix the sour cream sauce and seasonings, then coat the chicken and store everything covered in the baking dish in the refrigerator. If you prepare this ahead, bring the dish to room temperature for 15 minutes before baking so the casserole cooks evenly from the inside out.

For longer prep, assemble in a disposable pan and wrap tightly for easy transport to a potluck. If you plan to finish it later, add the shredded cheese during the last 10 minutes of baking so it stays fresh and melty. Label and date the dish in the refrigerator, it will keep well for up to 24 hours before baking.

How to Store Leftovers

Refrigerate leftovers in an airtight container within two hours of cooking. They will keep in the fridge for 3 to 4 days, use within that window for best texture and flavor. If you want to freeze a portion, place individual servings in freezer-safe containers or wrap tightly with plastic followed by foil, freeze for up to 2 months.

To reheat gently, thaw overnight in the fridge if frozen, then bake at 350°F until warmed through, covering with foil to prevent the top from over-browning. For quicker reheating, warm servings in a microwave on medium power in 30 second bursts, stirring or rotating the chicken pieces for even heat. A freshness cue is the sauce texture, fresh leftovers should smell savory and creamy, if you notice any sour or off odors discard immediately.

What Goes Well with Easy Sour Cream Chicken

Steamed green beans with lemon zest
Fluffy mashed potatoes or a simple buttered rice
Roasted asparagus or a sheet pan of seasonal vegetables
A crisp green salad with a light vinaigrette
Garlic bread or warm dinner rolls for sopping up the sauce

These sides balance the rich, creamy chicken, add brightness or texture, and turn the meal into a full, satisfying dinner.

Make It Your Own

Add fresh herbs, fold in chopped parsley, chives, or dill to the sauce for brightness, stir them in after baking for a lively finish.
Spice it up with a pinch of cayenne or a teaspoon of smoked paprika if you like a deeper, warmer flavor, sprinkle lightly so it complements without overwhelming.
Make it mushroom-forward by folding in sautéed mushrooms before baking, the mushrooms add an earthy note and extra body to the sauce.
Add a bit of tangy mustard, a teaspoon of Dijon blended into the sauce gives a subtle tang that pairs well with sour cream.
Swap toppings, use a blend of Italian cheeses or pepper jack for a little zip, the melting behavior will change slightly but the result is still luscious.
For a lighter crunch, crumble cooked turkey bacon over the top after baking, swap in turkey bacon for a lighter, leaner touch that still gives savory crispness.
Turn it into a casserole, slice the chicken and layer it over cooked pasta or egg noodles, then pour the sauce over and bake, serving it family style.
Add vegetables directly to the dish, nestle in broccoli florets or thinly sliced bell peppers to make it a one-pan meal, just watch overall cook time so veggies stay tender-crisp.

All of these variations keep the spirit of Easy Sour Cream Chicken intact while letting you tailor the dish to your pantry and preferences.

Pro Tips for Best Results

Use a meat thermometer to check for 165°F in the thickest part of the chicken for safe and reliable doneness.
Pat chicken dry before coating with sauce so the seasoning adheres and the sauce clings rather than slides off.
Give each chicken breast a little space in the dish, this helps the edges caramelize and the sauce bubble evenly.
Let the finished dish rest 5 minutes after baking, the sauce will thicken and the juices redistribute for cleaner slices.
If one breast is much thicker than the others, gently pound it to an even thickness for uniform cooking.
If you prefer extra browning, switch the oven to broil for the last 1 to 2 minutes, watch carefully to avoid burning.

Your Questions, Answered

How long will this chicken stay moist in the oven
Keep an eye on internal temperature, once the chicken hits 165°F it is done, overbaking dries it out. The sauce helps it stay juicy, so pull it as soon as the thermometer reads 165°F, the meat will be tender and easy to slice.
Can I use chicken thighs instead of breasts
Yes, boneless, skinless thighs work well and stay very juicy, reduce the cooking time slightly if they are small, and check for 165°F internal temperature for doneness.
Is sour cream necessary, can I use Greek yogurt
You can substitute plain Greek yogurt for sour cream for a tangier, higher protein option, use the same amount but mix gently and keep the oven temperature as directed so the yogurt does not separate.
Can I make this dairy free
To make a dairy free version, choose a dairy free sour cream alternative and a non-dairy shredded cheese, results will be slightly different in flavor but still creamy, check product labels for heat stability.
What is the best way to thicken the sauce if it is too thin after baking
If the sauce seems thin after baking, let the dish rest uncovered for a few minutes to allow some evaporation, or transfer a bit of the hot sauce to a small saucepan and simmer gently to thicken, then spoon back over the chicken.
Can I prepare this in a slow cooker instead of the oven
Yes, cook on low for 3 to 4 hours until the chicken reaches 165°F, keep the shredded cheese off until the last 10 minutes to prevent it from congealing in the crock, the sauce will be thicker because of longer low heat.

Final Thoughts

Easy Sour Cream Chicken is one of those recipes that feels like dinner at home, it is creamy, forgiving, and endlessly adaptable, making it perfect for busy weeks or relaxed family meals. The combination of sour cream, cream of chicken soup, and cheese creates a sauce that keeps the chicken tender and satisfying, while simple seasonings let the comfort shine through. Give it a try this week, invite some simple sides, and enjoy how a few humble ingredients come together to make a dish everyone returns to. And if you want another creamy pasta-style idea to pair with this kind of comfort food, try the creamy chicken sausage orzo for a lovely sided dish that complements the meal.

Easy Sour Cream Chicken

Author: anastasia-rice
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A simple, creamy, and comforting chicken dish featuring a velvety sour cream and cream of chicken sauce, perfect for weeknights or cozy dinners.

Ingredients

Scale

4 pieces boneless, skinless chicken breasts
1 cup sour cream
1 can cream of chicken soup
1 cup shredded cheese
1 tablespoon garlic powder
1 tablespoon onion powder
Salt to taste
Black pepper to taste
Paprika to taste

Instructions

Preheat the oven to 375°F and set a rack in the center.
In a mixing bowl, combine sour cream, cream of chicken soup, garlic powder, onion powder, salt, and pepper; whisk until smooth.
Place the chicken breasts in a greased baking dish, ensuring they are spaced evenly.
Pour the creamy mixture generously over the chicken to coat well.
Sprinkle shredded cheese on top and press lightly.
Bake for 25 to 30 minutes or until the chicken reaches an internal temperature of 165°F.
Let the dish rest for 5 minutes before serving.