Chicken Breast In Sour Cream
Creamy and savory, this Chicken Breast in Sour Cream combines tender chicken with a rich mushroom and orange juice sauce, creating a comforting dish perfect for family dinners or special occasions. Its smooth, tangy flavor profile appeals to those who enjoy hearty, flavorful meals.
Ingredients
Instructions
- Arrange chicken breasts in a shallow baking dish and cover with drained sliced mushrooms.
- In a small bowl, combine condensed cream of mushroom soup, orange juice, and sour cream; mix well.
- Pour the sauce mixture over the chicken breasts until completely covered.
- Bake in a preheated 350°F (175°C) oven for 1 1/2 hours.
Tips & Substitutions
For a richer flavor, consider adding garlic or onion powder to the sauce mix. If you don't have orange juice, apple juice or even chicken broth can be used as a substitute. To save time, you can use pre-cooked chicken or rotisserie chicken. If you're looking for a lower-fat option, Greek yogurt can replace sour cream without sacrificing creaminess.
Serving Suggestions
Serve this dish with a side of steamed vegetables or a fresh salad for a balanced meal. It pairs beautifully with rice or mashed potatoes to soak up the delicious sauce. For a fun twist, consider serving it alongside broccoli-chicken cups for a delightful combination of flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, place the chicken in a baking dish and cover it with foil to retain moisture, then warm it in the oven at 350°F (175°C) until heated through. You can also microwave individual portions for convenience.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breast In Sour Cream contains roughly 214 calories, with 15g protein, 25g carbohydrates, and 6g fat. It is an excellent source of vitamin D (40% of the Daily Value), protein (31% of the Daily Value), and vitamin C (21% of the Daily Value), and a good source of calcium and vitamin A. At about 214 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely before cooking. This ensures even cooking and helps the sauce adhere better. If you're in a hurry, you can use the defrost setting on your microwave or leave them in the refrigerator overnight.
What can I substitute for the cream of mushroom soup?
If you don't have cream of mushroom soup, you can use homemade cream sauce or a can of cream of chicken soup as a substitute. You can also make a simple mixture of heavy cream with sautéed mushrooms and seasonings for a fresh alternative.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). You can use a meat thermometer to check this. Additionally, the juices should run clear when the chicken is pierced with a fork, and the meat should no longer be pink inside.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).