- Easy
- Budget Friendly
Ingredients
- 1 cup reduced-fat sour cream
- 2 tablespoons minced chives
- 2 tablespoons lemon juice
- 2 teaspoons celery salt
- 2 teaspoons paprika
- 2 teaspoons Worcestershire sauce
- 1 small garlic clove, minced
- 1-1/4 cups seasoned bread crumbs
- 1 broiler/fryer chicken (2 to 3 pounds), cut up and skin removed
- 2 tablespoons reduced-fat butter, melted
Preparation
Step 1
Preheat oven to 350°. In a shallow bowl, combine first seven ingredients. Place bread crumbs in a separate shallow bowl. Coat chicken with sour cream mixture, then coat with bread crumbs.
Step 2
Arrange chicken on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, 30 minutes. Drizzle with butter; bake 15-20 minutes or until juices run clear.
Sour Cream Chicken Tips
Can you use plain Greek yogurt instead of sour cream?
Yes! For each cup of sour cream needed, substitute an equal amount of Greek yogurt. (See five common replacements for sour cream in recipes.) It will give you the extra creamy results you crave as well as the bit of tang you’re looking for, too. In this recipe, both of these ingredients will help tenderize the chicken and add moisture back into the chicken as it bakes.
Can you use other cuts of chicken to make Sour Cream Chicken?
This recipe calls for a whole chicken, but if your family prefers dark or light chicken, you can buy pieces of whatever you like instead. You can also use a package of chicken breasts or tenders. Just be sure to adjust your cooking time and use a digital thermometer to tell when your chicken is baked through.
1 each: 365 calories, 15g fat (6g saturated fat), 97mg cholesterol, 899mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 32g protein.