There’s something so comforting about a dish that practically makes itself—and this Smothered Sour Cream Chicken is exactly that kind of recipe. It’s rich, creamy, and packed with flavor, yet surprisingly simple to pull together. If you’ve ever found yourself staring at a pack of chicken breasts wondering how to make them exciting again, this one’s for you.
This recipe has become one of my family’s weeknight staples—mostly because it checks every box: minimal prep, full of flavor, and even my pickiest eater doesn’t leave the table hungry. The creamy sour cream sauce locks in moisture, while mozzarella and Parmesan create that irresistible golden topping you’ll be scraping the pan for.
It’s not fancy, but it feels special—like the kind of meal you’d make when you want dinner to feel a little more like a hug.
Table of Contents
Why You’ll Love This Smothered Sour Cream Chicken
- It’s comfort food made simple—no complicated steps or ingredients.
- The sauce keeps the chicken juicy and tender (no dry bites here).
- You can prep it ahead of time and just pop it in the oven.
- It pairs beautifully with rice, mashed potatoes, or even roasted veggies.
- Leftovers (if you have any) reheat like a dream.
What Does Smothered Sour Cream Chicken Taste Like?
Imagine juicy chicken blanketed in a creamy, tangy sauce that’s balanced with melted mozzarella and the nutty richness of Parmesan. The oregano and basil add just enough herbal depth to make it taste like something from a cozy Italian café. Every bite is indulgent but not heavy—just pure comfort on a plate.
When it’s baking, the kitchen smells absolutely heavenly—like you’ve been simmering something fancy for hours (even though you’ll only spend about ten minutes on prep).
Ingredients You’ll Need for Smothered Sour Cream Chicken
When it comes to Smothered Sour Cream Chicken, the secret is in the balance — creamy, cheesy, herby, and just the right touch of seasoning to make each bite melt in your mouth. You don’t need anything fancy or hard to find; just a few simple staples that come together like magic in the oven.
Let’s break down what makes this comforting chicken recipe so special:
4 Boneless, Skinless Chicken Breasts
The heart of this recipe. Boneless, skinless chicken breasts work beautifully here because they soak up all that rich sour cream sauce and stay wonderfully tender. Try to choose medium-sized pieces for even cooking.
If you love chicken-based dinners that stay moist and flavorful, you might also enjoy my Creamy Chicken Cordon Bleu or Crock Pot Chicken and Gravy Recipe.
1 Cup Sour Cream
This is what gives Smothered Sour Cream Chicken its luscious texture and signature tang. Full-fat sour cream is best here — it keeps the sauce thick and creamy without curdling in the oven. You can use light sour cream if you prefer, but the flavor and consistency won’t be quite as rich.
4 Slices Mozzarella Cheese
Think of this as the cozy blanket for your chicken. Mozzarella melts into a gooey, golden layer that complements the sour cream sauce perfectly. If you’re a cheese lover (and who isn’t?), try pairing this with another cheesy favorite like Baked Cream Cheese Chicken.
¾ Cup Grated Parmesan Cheese (Divided)
You’ll use Parmesan twice — once in the sauce for that nutty, savory base, and again on top for a bubbly, golden finish. Always use freshly grated Parmesan, not the powdered kind, for the best flavor and texture. That final sprinkle before baking creates the irresistible crust that makes this dish unforgettable.
1 Tablespoon Cornstarch
This humble ingredient quietly does the heavy lifting — it helps thicken the sauce so it clings to the chicken instead of pooling in the pan. Cornstarch also gives the sauce a glossy, restaurant-style finish. For a gluten-free version, make sure to choose a certified gluten-free cornstarch.
1 Teaspoon Dried Oregano & 1 Teaspoon Dried Basil
These two herbs are the aromatic backbone of the dish. Together, they add warmth and depth that perfectly complement the creaminess. Oregano brings a slightly earthy, peppery note, while basil adds a touch of sweetness and brightness. They turn this simple dinner into something that tastes like it came from a cozy Italian kitchen.
1 Teaspoon Garlic Powder
Because every good chicken recipe needs a little garlic magic. Garlic powder adds that familiar savory note without overpowering the other flavors. If you’re a garlic lover, you can add a small clove of fresh minced garlic to the sauce for extra punch.
½ Teaspoon Each of Salt and Freshly Ground Black Pepper
Seasoning may sound simple, but it’s everything. Salt enhances all the creamy, cheesy notes, and black pepper gives a gentle heat that ties it together. Don’t skip the fresh grind — it makes a noticeable difference.
Chopped Fresh Parsley (for Garnish)
A pop of green at the end makes your Smothered Sour Cream Chicken look as good as it tastes. Parsley adds freshness and a subtle brightness that balances the richness of the sauce. You could also use chives or thyme if that’s what you have on hand.
Serving Tip:
This dish is pure comfort when served over a bed of fluffy white rice or alongside roasted veggies. I often pair it with a simple side from my Chicken Broccoli Rice Casserole or Creamy Smothered Chicken and Rice Recipe. Both soak up the creamy sauce beautifully and make dinner feel complete.
How to Make Smothered Sour Cream Chicken
If you’ve ever wanted a dinner that looks fancy but requires almost no effort, Smothered Sour Cream Chicken is your new go-to. It’s one of those recipes that tastes like you spent hours in the kitchen, but really, you’ll have it oven-ready before your preheat timer even beeps.
Here’s exactly how to make it — from prep to golden, bubbling perfection.
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C).
While that warms up, take a moment to prepare your workspace — it makes the process smoother. I like to gather all my ingredients before I start (it’s my mom-of-three version of a “mise en place”).
This step might feel basic, but consistent oven temperature is key to perfectly baked Smothered Sour Cream Chicken. Too low, and your sauce won’t caramelize; too high, and you risk drying out the chicken before the cheese gets bubbly.
Step 2: Prepare the Baking Dish
Lightly coat a 9×13-inch baking dish with cooking spray or a thin layer of olive oil. This prevents sticking and makes cleanup a breeze later.
A glass or ceramic baking dish works best because it distributes heat evenly, giving that creamy sauce the perfect consistency.
If you’ve made my Chicken Dressing Casserole or Chicken Stuffing Casserole, you’ll notice a similar method here — both dishes rely on even, gentle baking for that melt-in-your-mouth texture.
Step 3: Mix the Sour Cream Sauce
In a medium-sized bowl, combine:
- 1 cup sour cream
- ½ cup grated Parmesan (not powdered)
- 1 tablespoon cornstarch
- 1 teaspoon each of dried oregano, dried basil, and garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Whisk until smooth and creamy.
This is the soul of your Smothered Sour Cream Chicken. The cornstarch thickens the sauce slightly, helping it cling beautifully to each piece of chicken instead of sliding off.
You can also add a pinch of crushed red pepper flakes if you want a subtle kick — I sometimes do this when I’m serving it with something mild like rice or roasted vegetables.
Step 4: Arrange the Chicken
Lay four boneless, skinless chicken breasts in your prepared baking dish.
If your chicken pieces are on the larger side, slice them horizontally to create thinner, more even portions — this helps them cook faster and more evenly.
This is also a good time to season both sides lightly with salt and pepper. It might seem unnecessary since the sauce is flavorful, but it ensures that the chicken itself tastes delicious even under all that creamy goodness.
Step 5: Add the Mozzarella
Place one slice of mozzarella over each chicken breast.
This step is where the Smothered part of Smothered Sour Cream Chicken really begins. Mozzarella melts beautifully and creates that stretchy, gooey layer everyone loves.
For extra richness, you could add a sprinkle of shredded mozzarella around the edges — it creates those irresistible golden-brown crispy bits that everyone fights over at the table.
If you’re a cheese fan (like I am), you’ll probably also love my Crack Chicken Stuffed Baked Potatoes — it has that same cheesy comfort factor baked right in.
Step 6: Smother with the Sour Cream Mixture
Now comes the fun part. Pour your prepared sour cream sauce evenly over the chicken and mozzarella. Use the back of a spoon or spatula to spread it gently so every piece is generously coated.
Make sure you get some of that sauce around the sides of each chicken breast — that’s what keeps it moist as it bakes. Don’t worry if the sauce looks a little thick; it will thin slightly as it cooks and soak right into the chicken, creating that luscious, savory coating that defines Smothered Sour Cream Chicken.
Step 7: Top with Parmesan
Sprinkle ¼ cup of grated Parmesan evenly over the top.
This final layer turns golden and crispy in the oven, adding a little salty crunch that contrasts beautifully with the creamy sauce below. It’s the same finishing touch I use in my Creamy Garlic Mushroom Spinach Chicken — just enough cheese to make it irresistible without being heavy.
Step 8: Bake Until Golden and Bubbly
Slide the dish into your preheated oven and bake uncovered for 45 minutes to 1 hour, depending on the thickness of your chicken.
You’ll know it’s ready when the sauce is bubbling around the edges, the top is golden brown, and the chicken reaches an internal temperature of 165°F.
Pro tip: If you like a slightly deeper golden top, you can broil it for the last 2–3 minutes — just keep a close eye so it doesn’t burn.
While it bakes, your kitchen will fill with the most comforting, savory aroma. My kids call it “the cozy dinner smell,” and they’re right — it smells like home.
Step 9: Garnish and Serve
Once baked, let the Smothered Sour Cream Chicken rest for 5 minutes before serving. This allows the sauce to thicken slightly and cling perfectly to the chicken.
Top with freshly chopped parsley for a pop of color and a touch of freshness.
Serve it over fluffy rice, creamy mashed potatoes, or even pasta. I love pairing it with a side like Creamy Cajun Chicken Stuffed Shells or a simple green salad for a balanced, family-friendly meal.
Bonus Tip: Make It Ahead
If you’re planning for a busy night, assemble everything (through Step 7), cover, and refrigerate for up to 24 hours before baking. When you’re ready, just pop it in the oven — no fuss, no stress.
That’s one of my favorite things about this Smothered Sour Cream Chicken recipe: it’s elegant enough for guests, but simple enough for weeknights.
Tips and Tricks for Perfect Smothered Sour Cream Chicken
- Use full-fat sour cream for the creamiest sauce—it gives the dish that rich texture you’re after.
- Don’t skip the cornstarch. It helps thicken the sauce just enough to cling beautifully to the chicken.
- If your chicken breasts are large, slice them in half lengthwise for even cooking.
- Want a little kick? Add a pinch of crushed red pepper flakes or smoked paprika to the sauce.
- For a gluten-free version, make sure your cornstarch is certified gluten-free (everything else already is!).
One time, I made this dish for a friend who “wasn’t into creamy sauces.” Let’s just say she took home the leftovers and asked for the recipe the next day. It’s that good.
How to Store Smothered Sour Cream Chicken
- In the fridge: Store leftovers in an airtight container for up to 3 days.
- To reheat: Warm in a covered dish at 350°F until heated through, or microwave on medium power for 2-3 minutes.
- Freezing tip: You can freeze it (baked or unbaked) for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Thighs stay extra juicy and are a great choice for this dish.
Can I make this ahead of time?
Yes! Assemble everything, cover, and refrigerate up to 24 hours before baking.
What should I serve it with?
Rice, mashed potatoes, or even garlic bread make the perfect pairing. For something lighter, try steamed broccoli or a green salad.
Can I add vegetables to the dish?
Definitely. Sliced mushrooms or spinach work beautifully layered under the sauce.
Serving Suggestion
Serve this creamy chicken over fluffy white rice, and let the sauce drizzle over the top—it’s the kind of simple pleasure that makes any weeknight feel a little special. If you love this recipe, you might also enjoy Creamy Cajun Chicken Stuffed Shells or Chicken Broccoli Rice Casserole.
Conclusion
This Smothered Sour Cream Chicken is one of those rare recipes that feels both easy and indulgent—comforting enough for a cozy night in, yet impressive enough to serve guests. Every bite delivers creamy, cheesy, savory goodness that tastes like it came from a favorite restaurant, not your own oven.
So go ahead—smother those chicken breasts in love (and sour cream). You deserve a dinner that feels this good.
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Smothered Sour Cream Chicken – Creamy, Cheesy, and Easy Comfort Food
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Delicious Smothered Sour Cream Chicken is a rich, comforting meal featuring tender chicken breasts topped with a creamy sour cream sauce, melted mozzarella, and Parmesan. It’s packed with flavor from basil, oregano, and garlic—perfect for a cozy dinner any night of the week.
Ingredients
- 4 boneless skinless chicken breasts
- 4 slices mozzarella cheese
- 1 cup sour cream
- 1/2 cup grated Parmesan cheese (not powdered)
- 1 tablespoon cornstarch
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup grated Parmesan cheese (not powdered)
- Chopped parsley, for garnish
Instructions
1. Preheat your oven to 375°F.
2. Coat a 9×13 inch baking dish with cooking spray.
3. In a bowl, mix together the sour cream, 1/2 cup grated Parmesan, salt, pepper, oregano, basil, garlic powder, and cornstarch until well combined.
4. Place the chicken breasts in the prepared baking dish.
5. Top each chicken breast with a slice of mozzarella cheese.
6. Spoon the sour cream mixture evenly over the chicken.
7. Sprinkle the remaining 1/4 cup of grated Parmesan cheese on top.
8. Bake uncovered for 45 minutes to 1 hour, until the chicken is cooked through and the top is golden and bubbly.
9. Remove from oven, garnish with chopped parsley, and serve over rice if desired.
Notes
To make this recipe gluten-free, use certified gluten-free cornstarch and ensure all other ingredients are not cross-contaminated.
Serve this chicken over rice, mashed potatoes, or even steamed vegetables for a complete meal.
Leftovers reheat beautifully and stay moist thanks to the sour cream sauce.
