Best Chicken Ever

Best Chicken Ever

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"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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servings 431 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 431 kcal
  • 22%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 27.7 g
  • 55%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 504 Ratings

Most helpful positive review

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 refri...

Most helpful critical review

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.

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 refri...

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 Hidde...

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 smoot...

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, Pe...

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 ...

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 (incl...

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 a...

Excellent, NO modification necessary. In other words, THIS recipe, as it's written, is delicious. I didn't change anything. If I had, I wouldn't be reviewing THIS recipe, because had I chang...

This was delicious! Very quick and easy to make. The chicken was real moist on the inside and nice & crunchy on the outside. I made one change by adding dry onion soup mix to the sour cream. ...

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