Best Chicken Ever Recipe -
Best Chicken Ever Recipe

Best Chicken Ever

Recipe by  

"Make this simple dish, with a sour cream/cornflake coated twist on the usual breaded chicken, then sit back an receive the compliments!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
  3. Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 18, 2007

A few tips: The cornflakes should be finely crushed, and measure 2 cups AFTER being crushed. (This is close to 6 cups before crushing.) Also, if you put the sour cream on the chicken and refrigerate for at least an hour, the sour cream will stick to the chicken when you add the cornflakes and bake them. You will NOT need 2 cups sour cream! More like 3/4 cup. I added 1/2 pack Ranch dressing seasoning to sour cream. I also seasoned the cornflakes generously with garlic salt, onion salt and seasoned salt. My chicken breasts were large and cooked in 50 minutes. Longer than that, they probably would have been dry. I also left off the margarine and didn't need it. With these few tweaks, this was a delicious way to prepare chicken! My husband says this is his new favorite chicken dish!

Most Helpful Critical Review
Aug 12, 2010

This was okay, but I have had better chicken. I'd eat it again, but wouldn't go through too much trouble to actually make it.

Mar 11, 2006

My husband, the pickiest eater ever, loved this. I made some changes. I had no corn flakes so I used the new extra crunchy bread crumbs by Progresso. I mixed in about a half of a packet of Hidden Valley Ranch dressing mix to which I added some garlic powder and pepper. The last few minutes I put the chicken under the broiler to make sure it was crunchy on the outdide. It was tasty, moist and tender and best of all very simple to prepare.

Sep 15, 2005

This is a wonderful recipe! I make it quite often, as it is easy. I've found to avoid some of the mess, just place the chicken in the baking dish. Then spoon some sour cream over it and smooth it over. Then sprinkle the crumbs over (I use italian style bread crumbs w/some spices added by me!) and pat down. Flip them and repeat. If you use one hand for your utensil and one for the patting, you can avoid contamination. The chicken is always tender and very flavorful!

Nov 27, 2007

Excellent Dish. I made my own modifications. For those who complained about not being very flavorful, this is what i did. I seasoned my thick chicken breasts real well first with Garlic salt, Pepper, Italian seasonings.(Generous amounts) then in a large zip lock bag, i added half sour cream, half ranch dressing, tossed the Chicken in there and marinated overnite. It really brings out the flavor, then i used the shake and bake hot and spicy mix, added my own seasonings to that because i love spicy, So added more Italian seasonings, a little garlic powder, Parmesan cheese, drizzled with butter. I put foil at the bottom of my baking dish, made a difference in the cleanup and browning of the chicken, I agree with someone, 60 min is way too long for this dish, i baked it at 400 for 35 minutes.Let me tell you, it was soo moist and tender, i literally used my fork to cut the chicken, never used a knife. And talk about Flavor. Its worth the extra step of marinating it overnite. Thank you for this recipe.

Feb 08, 2008

I put the chicken in some sour cream for about a half hour or less before coating it with the corn flake crumbs. I also put ranch seasoning in the sour cream and used a little salt, pepper, and garlic salt in the crumbs. A good way to crush the corn flakes is to put them in a ziploc bag and run a rolling pin over it!

Apr 09, 2005

Wow! I'd give this recipe more than 5 stars if I could. I'm a vegetarian, so I've not tasted this myself, but my 2 1/2 year-old son who has never eaten more than a few bites of any chicken (including nuggets dipped in ketchup) devoured a 1/2 breast! He started eating before we even said the blessing! My husband also really liked it, so it will become one of my staple recipes. I love it because it is easy (I don't have a lot of experience cooking meat so it has to be easy) and it uses ingredients I always have in the house. I followed the suggestion to put dry onion soup mix in the sour cream. I used half of a package for 1 cup of sour cream. I only had 3 chicken breasts (they were large) so I used 1 c. sour cream and had plenty left over. I used 2 cups of cornflakes and had to crush up more. Because I used the soup mix in the sour cream I only added a very little amount of pepper and garlic powder to the cornflakes. The chicken was VERY tender! It was incredibly simple and a big hit with the family. Thanks!

Jun 17, 2003

I made this last night and it was so fantastic I'm going to make it regularly. The measurements seemed a little off, so I played that by ear. I just used enough sour cream to coat each piece and I think I used a lot more corn flakes than was called for. I seasoned with garlic powder and added about a 1/4th of a cup of parmesan cheese. For those who say it's too bland, be sure you use enough sour cream.


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  • Calories
  • 431 kcal
  • 22%
  • Carbohydrates
  • 11.6 g
  • 4%
  • Cholesterol
  • 131 mg
  • 44%
  • Fat
  • 30.5 g
  • 47%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 27.7 g
  • 55%
  • Sodium
  • 248 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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