Recipe by CHRIS BOYER
"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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fresh lemon juice
ground black pepper
bone-in chicken breast halves, skinless
1 3/4 cups
dry bread crumbs
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.
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.
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.
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!
This tasted really good. The chicken was very moist and flavorful. I marinated overnight & cooked next day. This is a keeper.
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.
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.
Oooohhh! Yum! The meat was tender and tasty. I used drumsticks, but next time I will use boneless chicken.
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Marinated Chicken II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 140
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