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Smothered Cheesy Sour Cream Chicken

Smothered Cheesy Sour Cream Chicken is an easy chicken casserole with thick, tangy sour-cream-cheese topping that bakes up golden and bubbly. Juicy baked chicken breasts sit under a cheddar-Parmesan blanket for a caramelized crust across the top and edges.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Pat dry so seasoning sticks.
Seasonings
  • 0.5 tsp Salt Season to taste; start with a light layer.
  • 0.5 tsp pepper Use freshly ground if possible.
  • 1 tsp garlic powder Used both for chicken seasoning and in the sauce.
  • 1 tsp smoked paprika Adds warm color and gentle smokiness.
Sour cream topping
  • 1 cup sour cream Full-fat for the thickest, richest topping.
  • 0.5 cup mayonnaise Helps the topping stay creamy and bake into a crust.
  • 1 packet (1 oz) ranch seasoning mix Check label; typical mix is 1 oz.
  • 1.5 cups shredded cheddar cheese Divide between topping layers.
  • 0.5 cup Parmesan cheese Grated, for browning and flavor.
  • 1 tsp garlic powder For the sauce; whisk until smooth.
Toppings
  • 6 strips bacon Cook until crispy, then crumble.
  • 1 Fresh chives For garnish at the end.

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat oven to 375°F and grease a 9x13 baking dish so the chicken releases cleanly after baking.
  2. Season chicken breasts with salt, pepper, garlic powder, and smoked paprika, then place them in the prepared dish.
Make the sour cream mixture
  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 so every surface is covered.
Top and bake
  1. Top the chicken with shredded cheddar, Parmesan, and crumbled bacon so the surface bakes into a golden blanket.
  2. Bake for 28-32 minutes at 375°F until the topping is golden and bubbly and the internal temperature reaches 165°F; garnish with fresh chives right after baking.

Notes

For the thickest topping, use full-fat sour cream and make sure the chicken is in a single layer with the sauce covering the entire top. Refrigerate leftovers in an airtight container for up to 3 days; reheat covered in a 325°F oven until warmed through. Freeze is not recommended because the sour cream topping can break after thawing; for a lighter option, use light sour cream and light mayo (texture stays creamy but browns slightly less).