Creamy Smothered Sour Cream Chicken with Cheddar Cheese (Easy Family Dinner)

If you’re looking for a reliable, crowd‑pleasing chicken recipe, this Creamy Smothered Sour Cream Chicken with Cheddar Cheese checks every box. The seasoned chicken sears for flavor, then bakes under a rich blanket of sour cream, cheddar, and Parmesan that melts into a savory, tangy sauce. The result? Juicy chicken with a cheesy crust that feels like comfort food—without hours in the kitchen.

This dish is perfect for busy weeknights, low‑stress entertaining, and picky eaters. Serve it with mashed potatoes, roasted veggies, or a crisp salad for a complete meal. Plus, the leftovers reheat beautifully for next‑day lunches.

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Calories: ~420 kcal per serving (estimate)

Why This Sour Cream Chicken Recipe Works

• Sour cream = instant creaminess and tang: Sour cream lends body and a gentle tang that balances the richness of cheddar and Parmesan. The dairy’s fat also helps keep chicken moist while baking.
• Two cheeses, two jobs: Cheddar brings melty, sharp flavor; Parmesan adds savory depth and golden browning on top.
• Quick sear, then bake: A brief stovetop sear builds a flavorful crust and jump‑starts cooking so the oven time stays short and the chicken stays juicy.
• Pantry‑friendly seasoning: Garlic powder, onion powder, paprika, salt, and pepper provide reliable flavor with zero fuss. Add cayenne or smoked paprika for customizable heat and smokiness.
• Foolproof doneness guide: A meat thermometer takes out the guesswork—pull at 165°F (74°C) for safe, succulent chicken.

Pro tip: Use a baking dish that comfortably fits the chicken in a single layer so the sauce blankets each piece and browns evenly.

Ingredients for Sour Cream Chicken

• 4 boneless, skinless chicken breasts
• 1 cup sour cream (learn more about sour cream nutrition and uses: <a href=”https://www.healthline.com/nutrition/sour-cream” target=”_blank”>Healthline: Sour Cream Nutrition</a>)
• 1 cup shredded cheddar cheese (prefer sharp for bolder flavor)
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Optional add‑ins:

• Pinch of cayenne or smoked paprika
• 1 teaspoon Dijon mustard (for extra tang)
• 1 teaspoon lemon zest (for brightness)
• 1/4 teaspoon dried thyme or Italian seasoning

Step‑by‑Step: How to Make Creamy Sour Cream Chicken

1. Preheat the oven

• Preheat to 375°F (190°C). Lightly grease a baking dish with 1 tablespoon of olive oil.

2. Season and sear

• Pat chicken dry. Season both sides with garlic powder, onion powder, paprika, salt, and pepper.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium heat.
• Sear chicken 2–3 minutes per side until lightly golden (it will finish in the oven). Transfer to the prepared baking dish.

3. Make the creamy cheese topping

• In a bowl, combine sour cream, shredded cheddar, Parmesan, and any optional spices (Dijon, lemon zest, cayenne). Mix until uniform.

4. Assemble and bake

• Spread the sour cream–cheese mixture evenly over each chicken breast.
• Bake 25–30 minutes, or until the chicken reaches 165°F (74°C) at the thickest part and the topping is golden and bubbling. For food‑safe doneness details, see <a href=”https://www.foodsafety.gov/food-safety-charts/safe-minimum-cooking-temperature” target=”_blank”>FoodSafety.gov: Safe Minimum Cooking Temperatures</a>.

5. Rest, garnish, and serve

• Rest 5 minutes for juices to settle. Sprinkle with chopped parsley and serve warm.

Pro Tips for the Best Sour Cream Chicken

• Boost the flavor: Add 1 teaspoon Dijon mustard to the topping for subtle tang or a pinch of cayenne/smoked paprika for heat and smokiness.
• Keep it juicy: Don’t overbake—start checking at 22–23 minutes if your breasts are small. Pull right at 165°F.
• Encourage browning: If the top isn’t golden by 25 minutes, broil 1–2 minutes, watching closely.
• Prevent sticking: Lightly oil the dish and avoid over‑crowding.
• Make it saucier: Stir 2–3 tablespoons milk or chicken broth into the sour cream mixture for a looser sauce.

Variations

• Ranch Sour Cream Chicken: Replace the dry seasonings with 1 tablespoon ranch seasoning; use Monterey Jack + cheddar.
• Green Chile Cheddar: Fold in 1/4–1/2 cup mild diced green chiles for a Southwest twist.
• Bacon‑Cheddar: Top with 2–3 tablespoons crumbled cooked bacon before baking.
• Mushroom & Onion: Sauté 1 cup sliced mushrooms and 1/2 cup onions; spread under the chicken before adding the topping.
• Crispy Topping: Mix 1/3 cup panko with 1 tablespoon melted butter and sprinkle over the sour cream layer for crunch.

What to Serve with Creamy Sour Cream Chicken

Balanced, family‑friendly sides that pair perfectly with cheesy, tangy chicken:

• Creamy Mashed Potatoes or Garlic Butter Rice (soak up the sauce)
• Roasted Vegetables (broccoli, green beans, carrots, or Brussels sprouts)
• Simple Side Salad with lemon vinaigrette
• Buttered Egg Noodles or Orzo
• Steamed asparagus with a squeeze of lemon

Storage, Reheating, and Food Safety

Refrigerate: Cool leftovers promptly. Store in an airtight container 3–4 days. Reference:
FoodSafety.gov Cold Storage Chart.
Reheat: Cover and warm in a 300°F oven or in the microwave at 60–70% power until hot (avoid boiling the sauce). If the sauce tightens, stir in a splash of milk.
Freeze: For best texture, freeze up to 2–3 months. Dairy sauces can separate slightly after thawing; stir well when reheating.
Reheating safety: Always reheat leftovers to 165°F (74°C). Learn more fromUSDA FSIS: Leftovers and Food Safety.

Frequently Asked Questions

Q1: Can I use Greek yogurt instead of sour cream?

Yes—use full‑fat Greek yogurt for the best richness. It’s tangier and a bit thicker; if needed, whisk in 1–2 tablespoons milk or broth to loosen.

Q2: Will this work with chicken thighs?

Absolutely. Use boneless, skinless thighs and bake to 175–185°F for tender results (thighs are forgiving). Start checking around 25 minutes.

Q3: How do I prevent a curdled or grainy sauce?

Use full‑fat sour cream, don’t overbake, and avoid boiling. If broiling for color, keep it brief.

Q4: What kind of cheddar melts best?

Sharp or medium cheddar melts smoothly and adds bold flavor. Hand‑grate for the best texture. For cheese melt science, seeSerious Eats.

Q5: Can I make it ahead?

Assemble up to 24 hours in advance and refrigerate. Bake straight from the fridge, adding 5–7 minutes. Always check for 165°F at the thickest part.

Q6: Is sour cream healthy?

In moderation, it can fit into a balanced diet. For an evidence‑based overview, read Healthline : Sour Cream Nutrition and compare labels to choose options that fit your goals.

Q7: How do I know my chicken is safely cooked?

Use a food thermometer and ensure 165°F (74°C) in the thickest part. See FoodSafety.gov for guidelines.

Conclusion

This Creamy Sour Cream Chicken with Cheddar Cheese is everything you want in a weeknight dinner: quick to prep, hands‑off to cook, and irresistibly comforting. The tang of sour cream, richness of cheddar and Parmesan, and gentle spices come together to smother juicy chicken in a golden, bubbly blanket. Pair it with simple sides for a complete meal the whole family will love—and stash any leftovers for an easy lunch tomorrow.
Craving more cozy dinners? Browse our Comfort Food Dinner Ideas or keep the chicken streak going with Creamy Garlic Parmesan Chicken and Baked Honey Mustard Chicken.