Anastasia Rice December 29, 2025

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Smothered Cheesy Sour Cream Chicken

Name: Smothered Cheesy Sour Cream Chicken
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 pound boneless, skinless chicken breasts; 2 cup shredded mozzarella cheese; 1 cup sour cream; 1/2 cup grated Parmesan cheese (plus another 1/4 cup for topping); 2 tablespoon cornstarch; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup fresh chopped parsley

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There is nothing quite like the warm pull of melted cheese and a creamy tangy sauce on a cold evening, the kitchen filling with cozy, savory aromas that make everyone take notice. Smothered Cheesy Sour Cream Chicken is the kind of comfort food that feels like a hug plated up, perfect for weeknight dinners, casual gatherings, or whenever you need a reliable, homey meal. The golden cheese top, the velvety sour cream sauce, and tender baked chicken combine into a simple, satisfying dish that invites pairing with mashed potatoes, rice, or roasted vegetables.

If you enjoy creamy, smothered chicken classics, you might also like this take on greens and cheese for comfort cooking, try Smothered Chicken with Creamed Spinach for a leafy, rich side that matches the same cozy vibe.

Why This Smothered Cheesy Sour Cream Chicken Works

This recipe hits familiar flavor notes with uncomplicated technique, which is why it becomes a fast favorite. The sour cream gives the sauce a bright, tangy silkiness that cuts through the richness of melted mozzarella, while Parmesan adds a nutty, savory lift. Baking the chicken smothered in this sauce keeps it moist and infuses every bite with flavor.

Reasons to love this dish

Simple pantry-friendly ingredients that come together quickly
A creamy sauce that stays luscious even after reheating
A golden, bubbly top that looks as good as it tastes

The result is restaurant-worthy comfort without the fuss, and because the flavors are straightforward, this recipe adapts easily to different sides or weeknight schedules.

Ingredients and Key Notes

A few ingredient notes first, sour cream serves as both the creaminess and the slight tang, cornstarch helps thicken the sauce so it clings to the chicken, and a blend of mozzarella and Parmesan gives both stretch and savory depth. If you need to lighten things up, choose low-fat sour cream, or swap mozzarella for a lighter cheese with good melting qualities.

4 pound boneless, skinless chicken breasts
2 cup shredded mozzarella cheese
1 cup sour cream
1/2 cup grated Parmesan cheese (plus another 1/4 cup for topping)
2 tablespoon cornstarch
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh chopped parsley

Notes

Trim excess fat and pound very thick breasts slightly for even cooking.
The parenthetical note next to Parmesan indicates you will need an extra 1/4 cup for sprinkling on top as the recipe assembles, this keeps the surface delightfully golden.

How to Cook Smothered Cheesy Sour Cream Chicken

Preheat the oven and prep the pan. Set your oven to 375°F and grease a 9×13-inch baking dish with cooking spray, the pan should shimmer slightly with oil so the sauce does not stick.
Make the sauce. In a medium bowl, whisk the sour cream, 1/2 cup of grated Parmesan, cornstarch, oregano, garlic powder, salt, and pepper until smooth and glossy, the mixture should feel thick but spreadable.
Arrange the chicken. Place the chicken breasts in the prepared baking dish in a single layer, spacing them slightly so heat can circulate, their raw surface will glisten under the kitchen light.
Add cheese on top. Top each chicken breast with an even layer of shredded mozzarella, letting a little cheese spill over the sides for a golden edge as it bakes.
Smother with sauce. Spoon and spread the sour cream mixture over each cheese-topped breast, ensuring the tops are completely coated, the sauce will settle around the chicken and cling to the cheese.
Finish with extra Parmesan. Sprinkle the remaining 1/4 cup of Parmesan cheese across the top, this encourages a nutty, browned crust as it bakes.
Bake until bubbling and golden. Bake the dish uncovered for 45 to 60 minutes, check at 45 minutes by peeking for a golden, bubbly top and using an instant-read thermometer in the thickest part of a breast, it should read 165°F. The aroma will be rich, cheesy, and slightly herbaceous.
Rest before serving. Remove from the oven and let the chicken rest for 5 to 10 minutes, the sauce will thicken slightly and the juices will redistribute so slices stay moist.
Garnish and serve. Scatter the fresh chopped parsley over the hot, cheesy surface, the green flecks brighten the plate and add a clean herb note.

Prep ~15 min, Cook ~50 min, Total ~1 hr 5 min, Servings ~8, Kcal ~550 per serving

Plan Ahead

Preparing parts of this recipe in advance makes weeknight execution effortless. You can mix the sour cream sauce up to 24 hours ahead and keep it tightly covered in the refrigerator. If you want the dish nearly ready, assemble the chicken, cheese, and sauce in the baking dish, cover tightly, and store it in the fridge for up to 24 hours. Bring the refrigerated, assembled dish to room temperature for about 20 minutes before baking to ensure even cooking.

For parties, bake it fully and keep it warm in a low oven set to 200°F for up to an hour, then cover loosely with foil to avoid drying the top. If you need to freeze, see the next section for freezer handling tips that keep texture intact.

Storing and Reheating

Refrigerate leftovers in an airtight container for 3 to 4 days. To freeze, wrap the cooled dish tightly in plastic wrap and then foil, or transfer individual portions to freezer-safe containers, freeze for up to 3 months. Label with the date so you use older batches first.

To reheat gently, thaw overnight in the refrigerator if frozen, then warm in a 350°F oven for 15 to 25 minutes covered with foil to prevent the cheese from burning, uncover the last few minutes to revive the golden top. For single portions, reheat in a microwave at medium power in short bursts, stirring or shifting the sauce between intervals, this guards against rubbery texture. A good freshness cue is the sauce appearance, it should be glossy and slightly thickened after reheating, not watery or separated.

Perfect Pairings

Creamy mashed potatoes for spooning the sauce over, a classic match
Steamed green beans tossed with lemon zest for a bright contrast
Garlic roasted broccoli that offers a crunchy, charred counterpoint
Buttered white or brown rice to soak up the extra sauce
A simple mixed green salad with a tangy vinaigrette to cut richness

If you like saucy, baked chicken with a savory finish, you may also enjoy a different classic chicken bake, try Alice Springs chicken recipe for another comforting, cheesy option that uses familiar flavors in a new way.

Make It Your Own

Add vegetables Right into the pan add sliced mushrooms or thinly sliced bell peppers before baking, they will release flavor and soak up the sauce.
Use herb variations Swap the dried oregano for Italian seasoning or add 1 teaspoon of fresh thyme for an aromatic lift, fresh herbs layered on at the end brighten the whole dish.
Make it lighter Use low-fat sour cream and part-skim mozzarella if you want reduced fat without surrendering creaminess, the cornstarch still gives good body.
Add a smoky note Stir in 1 cup of diced cooked turkey bacon for color and smoky flavor, this keeps the dish lighter than pork bacon while adding crisp contrast.
Try a breadcrumb topping Mix 1/2 cup panko with 1 tablespoon olive oil and a sprinkle of Parmesan, add over the top for extra crunch the last 10 minutes of baking.
Vegetarian-style swap Substitute thick slices of roasted eggplant or large portobello caps for the chicken to turn this into a hearty vegetarian main that loves the cheesy sauce.
Spicy version Add 1/2 teaspoon red pepper flakes or a dash of cayenne to the sauce for a slow-building heat that plays well with the tangy sour cream.
Make it a skillet start Sear the chicken breasts for 2 minutes per side in a hot skillet before arranging them in the dish for extra color and flavor depth.

Every variation keeps the spirit of the recipe while letting you tune texture and intensity to your preferences, and none introduces pork or alcohol.

Pro Tips for Best Results

Use an instant-read thermometer Insert into the thickest part of the breast, aim for 165°F for safe, juicy chicken.
Even thickness Pound uneven breasts to uniform thickness for consistent cooking, this prevents thin edges from drying out while the center finishes.
Give cheese room The mozzarella should cover each breast but avoid massive piles, moderate cheese melts into the sauce and browns nicely.
Rest after baking Let the dish rest 5 to 10 minutes after the oven, the sauce firms slightly and is easier to plate.
Avoid watery sauce If the sour cream seems separated, whisk it with cornstarch thoroughly before spooning over chicken, cornstarch is the key to a clingy, glossy sauce.
Space chicken properly Leave a little gap between pieces, overcrowding traps steam and prevents good browning on the cheese.

Frequently Asked Questions

What kind of chicken breasts work best for this recipe?

Choose boneless, skinless chicken breasts of even size. If some breasts are much larger, halve them horizontally or pound them to even thickness so everything cooks uniformly.

Can I use Greek yogurt instead of sour cream?

Yes you can substitute full-fat Greek yogurt for sour cream for a tangier, higher-protein sauce. Use the same quantity, and whisk with the cornstarch to maintain thickness.

How long will leftovers keep in the fridge?

Store leftovers in an airtight container for 3 to 4 days. Reheat gently in the oven at 350°F until warmed through to preserve texture and flavor.

Can I freeze the assembled dish before baking?

Yes, assemble the dish, cover tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding 10 to 15 minutes to the cooking time if still cold in the center.

My sauce looks watery after baking, how do I fix it?

If the sauce separates, return the dish to a low oven uncovered for 5 to 10 minutes to reduce excess moisture, or spoon the sauce into a small saucepan and simmer briefly while whisking to re-emulsify. Adding a small slurry of cornstarch and water and simmering will thicken it up quickly.

Is there a low-carb option for this recipe?

This recipe is already relatively low in carbs, but to make it lower you can skip any added serving starch, and pair it with a non-starchy vegetable side like roasted Brussels sprouts.

Final Thoughts

Smothered Cheesy Sour Cream Chicken delivers on comfort and simplicity, a cozy baked dish that rewards a little time in the oven with plenty of flavor at the table. The creamy sour cream sauce, melted mozzarella, and bright parsley combine to make an inviting main course you will want to return to again and again. Try it on a weeknight to lift dinner into something special, and don’t hesitate to adapt the recipe to your pantry and tastes, this is the kind of dish that welcomes personal tweaks and warms the whole house while it cooks.