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Smothered Cheesy Sour Cream Chicken

Smothered Cheesy Sour Cream Chicken is an easy chicken casserole where baked chicken breasts are covered in a tangy sour cream mixture and crowned with cheddar and Parmesan. The topping bakes into a thick, golden-bubbly, lightly caramelized crust across every inch for rich, comfort-food flavor.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts
  • 1 salt to taste
  • 1 pepper to taste
  • 1 garlic powder to taste
  • 1 smoked paprika to taste
Sour cream mixture and cheese 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
  • 1 tsp garlic powder
  • 6 strips bacon cooked crispy and crumbled
  • 1 fresh chives for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the baking dish and chicken
  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 to taste, then place them in the prepared dish.
Make the 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 so the tops are fully coated.
Top and bake
  1. Top with shredded cheddar cheese, Parmesan cheese, and crumbled bacon so every piece has coverage.
  2. Bake for 28-32 minutes at 375°F until the topping is golden and bubbly, with an internal temperature of 165°F at the thickest part.
  3. Rest briefly and garnish with fresh chives for a bright finishing touch.

Notes

For the richest, thickest topping, spread the sour cream mixture all the way to the edges of the chicken so it bakes into a crust. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the sour cream topping can become grainy after thawing. For a lighter option, use light mayonnaise and reduced-fat cheddar (texture will be slightly less rich but still tangy).