Sour Cream Marinated Chicken II Recipe -
Sour Cream Marinated Chicken II Recipe
  • READY IN 9+ hrs

Sour Cream Marinated Chicken II

Recipe by  

"Bone-in chicken breasts marinated in a seasoned sour cream mixture, then breaded and baked. This recipe is surprisingly easy and tasty for people of all ages."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 10 mins

    9 hrs 25 mins


  1. To Marinate: In a large nonporous glass dish or bowl, combine the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper and garlic; mix well. Add chicken breasts and coat well with sour cream marinade. Cover dish or bowl and refrigerate to marinate for at least 8 hours, or overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place bread crumbs in a shallow dish or bowl. Remove chicken from marinade and discard marinade. Dredge chicken in bread crumbs to coat well and place in 2 lightly greased 9x13 inch baking dishes. In a small saucepan or skillet, melt butter and spoon evenly over chicken.
  4. Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until chicken is cooked through and fork-tender and juices run clear.
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  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2004

I used a slight altered version of this recipe...did not use the celery salt or black pepper and used Pepperidge Farm herb seasoned breadcrumbs. This was awesome and all of my three children had third helpings of this chicken. I will be making this on a regular basis.

Most Helpful Critical Review
Mar 11, 2006

For me, this was just ok, and my husband pushed it away after a couple of bites and wouldn't eat any more. The flavor isn't very good. Also, the crumbs on the underneath side of the chicken get all soggy and unappetizing, I'd suggest just topping the chicken with crumbs and leaving the bottoms uncoated.


18 Ratings

Jan 03, 2004

I made a few minor modifications to the recipe. First, I used fat free sour cream in the marinade. I left out the butter completely, instead I sprayed the chicken with cooking spray so it would get crunchy. This tasted really good. The chicken was very moist and flavorful. This recipe will stay in my recipe box.

Mar 05, 2006

A++ I used boneless, skinless chicken breasts, and substituted a little creole seasoning (that we ALL love here in south Louisiana) for the salt, pepper, and celery salt. I served it for company and they loved it! A definite keeper!

May 05, 2004

This tasted really good. The chicken was very moist and flavorful. I marinated overnight & cooked next day. This is a keeper.

Jan 14, 2004

Delicious! My husband and I loved it. I used boneless, skinless chicken breast halves and substituted season salt for the celery salt (I didn't have any on hand). Unlike another reviewer, I really think that spooning the melted butter over top should NOT be skipped. It made the breading soft and delicious. I recommend this recipe.

Mar 17, 2009

I seasoned boneless chicken breasts w/ a little bit of celery salt, garlic powder, black pepper & parsley flakes. I cooked the chicken in the slow cooker about 4 hrs. on high & about 1 hr. on low. Afterward, I poured the sour cream marinade over the chicken & set the slow cooker to the serve setting. I did not bread & bake it afterward. You must like sour cream to enjoy this recipe.

Jan 07, 2006

Oooohhh! Yum! The meat was tender and tasty. I used drumsticks, but next time I will use boneless chicken.


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  • Calories
  • 325 kcal
  • 16%
  • Carbohydrates
  • 14.2 g
  • 5%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 30.8 g
  • 62%
  • Sodium
  • 607 mg
  • 24%

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

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