Description
Tender chicken breasts baked in a creamy, cheesy sour cream sauce and topped with a buttery cracker crust. This comforting dish is rich, satisfying, and perfect for an easy family dinner.
Ingredients
4 boneless skinless chicken breasts
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 can cream of chicken soup
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
Salt to taste
Black pepper to taste
1 cup crushed buttery crackers
2 tablespoons melted butter
1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Season the chicken breasts with salt, black pepper, garlic powder, onion powder, and paprika.
- In a mixing bowl, combine sour cream, cream of chicken soup, cheddar cheese, and Parmesan cheese until smooth.
- Place the chicken breasts in the prepared baking dish and spread the cheese mixture evenly over the top.
- In a separate bowl, mix the crushed crackers with melted butter until coated.
- Sprinkle the cracker mixture evenly over the chicken.
- Bake uncovered for 35 to 40 minutes, until the chicken is fully cooked and the topping is golden brown.
- Let rest for 5 minutes, then garnish with chopped parsley if desired before serving.
Notes
Substitute chicken breasts with boneless chicken thighs for a juicier result.
Try mozzarella or Monterey Jack cheese for a flavor variation.
Add a pinch of cayenne or Italian seasoning for extra flavor.
For added texture, use panko breadcrumbs instead of crackers.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
Reheat in the oven to maintain a crisp topping.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 135 mg
