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Smothered Cheesy Sour Cream Chicken

Smothered Cheesy Sour Cream Chicken is a sour cream chicken bake with baked chicken breasts under a thick, golden-bubbling cheddar-Parmesan blanket. Expect tangy, rich flavor and a caramelized crust across every inch while the chicken bakes to juicy perfection.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts
  • 0.25 tsp salt
  • 0.25 tsp pepper
  • 1 tsp garlic powder divided; use some for seasoning and some in the sauce
  • 0.5 tsp smoked paprika
Sour cream topping
  • 1 cup sour cream
  • 0.5 cup mayonnaise
  • 1 packet (1 oz) ranch seasoning mix
  • 1.5 cup shredded cheddar cheese divided
  • 0.5 cup Parmesan cheese, grated
  • 6 strips bacon cooked crispy and crumbled
  • 0.5 tsp garlic powder use for the sauce as well (divided total)
  • 1 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 dish.
Make the sauce and assemble
  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.
  3. Top with the shredded cheddar, grated Parmesan, and crumbled bacon.
Bake and finish
  1. Bake for 28-32 minutes at 375°F until the topping is golden and bubbly and the chicken reaches an internal temperature of 165°F, with a visible caramelized crust at the edges.
  2. Let the chicken rest briefly, then garnish with fresh chives before serving.

Notes

For the best golden-bubbling blanket, make sure the sauce fully covers each breast and that the bacon is crisp before crumbling. Refrigerate leftovers in an airtight container for up to 3 days; freeze only if needed for up to 2 months, thaw in the fridge overnight and reheat covered. For a lighter option, swap mayonnaise for light mayonnaise (texture stays creamy with only a small flavor shift).