Go Back

Smothered Cheesy Sour Cream Chicken

Smothered cheesy sour cream chicken bakes chicken breasts under a thick sour cream, cheddar, and Parmesan blanket until golden and bubbly. The result is tangy, rich, and caramelized around every edge for an easy chicken casserole comfort-food meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts
salt
  • 0.25 tsp salt to taste
black pepper
  • 0.25 tsp pepper to taste
garlic powder
  • 1 tsp garlic powder divided
smoked paprika
  • 0.5 tsp smoked paprika to taste
sour cream
  • 1 cup sour cream
mayonnaise
  • 0.5 cup mayonnaise
ranch seasoning mix
  • 1 packet (1 oz) ranch seasoning mix
shredded cheddar cheese
  • 1.5 cup shredded cheddar cheese divided
Parmesan cheese
  • 0.5 cup Parmesan cheese grated
bacon
  • 6 strips bacon cooked crispy and crumbled
fresh chives
  • 1 tbsp fresh chives for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika, then place them in the prepared baking dish.
Make the cheesy sour cream topping
  1. Whisk together sour cream, mayonnaise, ranch seasoning mix, and garlic powder until smooth.
  2. Spread the sour cream mixture generously over each chicken breast.
Assemble and bake
  1. Top with shredded cheddar cheese, Parmesan cheese, and crumbled bacon.
  2. Bake at 375°F for 28-32 minutes, until the topping is golden and bubbly and the internal temperature reaches 165°F.
  3. Garnish with fresh chives and serve while hot.

Notes

For the best golden-bubbly top, bake until the edges are actively bubbling and the center registers 165°F. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat in the oven at 350°F until warmed through. Freezing is not recommended due to texture changes in the sour-cream topping. For a lighter swap, use light sour cream and light mayonnaise without changing the bake time.