Creamy, cheesy, and crunchy – that’s what you get when you have chicken breasts topped with a Parmesan-sour cream coating and sprinkle breadcrumbs on top. The sour cream mixture keeps the chicken from drying out while also adding a lot of flavor. The recipe calls for light sour cream but if you’re feeling indulgent, regular sour cream works just as well. We don’t recommend using fat-free however because it’s too thin and may cause the coating to slip off the chicken.
30-60 minutes
ingredients
1 pound skinless, boneless chicken breast halves
6 ounces light sour cream
1/4 cup shredded Parmesan cheese
1 clove garlic, pressed
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup dry Italian breadcrumbs
directions
Preheat oven to 350 degrees F.
Wipe the chicken dry and place the chicken in a single layer in a greased 9×13-inch baking dish.
Combine the sour cream, Parmesan cheese, garlic, paprika, salt and pepper until smooth. Spread the mixture evenly over the chicken.
Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist the crumbs lightly with olive oil or nonstick cooking spray.
Bake at 350 degrees F for 25-30 minutes or until chicken tests done and the breadcrumbs are golden brown.
