I made this with another reviews suggestion of adding onion soup to the sour cream! It was GREAT! I also made a mixture of crushed cornflakes, ritz crackers, and a little bit of italian bread crumbs. It was good but I will make it with only cornflakes next time as I think that may be the reason it had some soggy parts. Otherwise, tasted GREAT and the meat was SOOOO juicy and tender! My husband now calls it my "heavenly chicken" lol

The name of this recipe says it all! I made it last night and it was soooo delicious! In the body of the recipe, it didn't mention the Italian seasoning, so I forgot to add it. Once I realized I had forgotten, I just sprinkled it over the top of all the chicken after it was in the oven. LOL! Fantastic!!!

This was pretty good. Everyone else really liked it but I thought it was lacking flavor. I will definitely make this again but add more spices next time!

Moist, easy and delicious!!

I tried this recipe a few different ways, with ranch seasoning mixing in the cornflakes, with italian seasoning mixed witht he cornflakes and with garlic salt mixed with the cornflakes. Changing the recipes a little didn't make it much better. I apologize to the creator but it is not the best chicken ever. Reasons: no matter how many variations you make with seasoning the sour cream makes the chicken taste bland and gives the chicken a weird creamy look. No matter what baking dish and amount of cornflakes used the juice from the chicken and the melting sour cream makes the cornflakes get soggy and impossible to stick to the chicken. and again, it just turns out so bland.

The name says it all. My wife has made this twice and both times it has been great.

This was pretty good. For the cornflakes part, I would use crackers and cornflakes. Thanks for the recipe.

Really good! The sour cream offers a great tang and letting it sit in the sour cream prior really helped. Love the corn flakes as a breading...they provide a great flavor. Thanks!

I made this when my family came over to my new home for the first time, so I really wanted to make a good impression. No worries! They loved it! I took someone's suggestion and added ranch mix to the sour cream for a little extra flavor and it was awesome. To play devil's advocate, the meat was ever so slighty drier than I'd like, so next time I'll cook it at a slightly lower temp.

We thought this was good and easy, but it's a stretch to say "best ever".

This recipe was good; I'll make it again with some minor spice adjustments. I marinated the chicken breasts in buttermilk ranch dressing for about an hour. I used corn flakes and rice flakes and added some garlic powder, onion powder, fresh ground pepper, Creole seasoning, and red pepper flakes. I crushed this all up and dipped the chicken into it and placed them on a parchment covered cookie sheet. Since I only cooked two boneless chicken breasts I kept them in the oven for about 30 minutes. They were rather juicy, but the coating just wasn't my cup of tea. My boyfriend liked it and was looking for more. Next time I make this I think I will adjust my spices, I think that is where I went wrong. Other than that, it was good and I'll probably make this again.

This truly was a great recipe! I used low fat sour cream and half a packet of chili seasoning mix and put the chicken breasts in it to marinate in the refrigerator. I didn't have corn flakes so I used a combination of coating mixture that consisted of crushed items: town house crackers, panko, Italian seasoned bread crumbs, and chow mein noodles. I drizzled olive oil on the baking sheet, but did not drizzle butter on top. Halfway through as others suggested, I turned the chicken over. The better the cut of chicken breast that is used, the better they come out. I had two different kinds and they looked completely different. The ones that were butterflied and could lay out flat did well. The ones that didn't and that I didn't butterfly myself, didn't look as good, but still came out good. For looks, I would choose the butterflied breast. They were moist, but you couldn't guess that sour cream was used at all. Definitely a keeper!

came out pretty good, a little bland will add more seasoning next time.

This recipe is very good; my husband loved it. I will try it using a different seasoning to give it a little twist.

Really good! Breading really kept chicken very moist. Easy and yummy! A hit with my house!!

Loved this recipe, great chicken.

REALLY IMPRESSED...SO EASY BUT SO GOOD...MY HUSBAND SAID IT REALLY IS THE BEST CHICKEN HE HAS EVER HAD!

This was very good and easy to make. My whole family liked it.

Great recipe. I used some of the suggestions listed here. Added the onion soup to the mixture, and put the chicken in the fridge after putting the sour cream on it. That seemed to help a lot. I also had it in the oven for less time than suggested. I think it depends on the thickness/size of the chicken breats you use. Mine would have been dried out had I kept it in for as long as suggested.

This is wonderful!! The chicken was moist not dry. I did substitute and add my own ingredients. I used fat free sour cream and added 1 /2 cup of Progresso Italian bread crumbs to 3 individual Kellogs corn flake boxes. Instead of drizzling butter, I coated the bottom of the pan with extra virgin olive oil. Yum!!!