Janet'S Chicken Breasts In Sour Cream
Juicy chicken breasts are marinated in sour cream with seasonings, shaped, coated, and baked to tender perfection, ideal for comforting family dinners or special occasions.
Ingredients
Instructions
- Marinate chicken breasts in sour cream mixed with Worcestershire sauce, celery salt, and lemon juice for 6 hours or overnight.
- Shape the marinated chicken breasts like veal birds and roll in the herb seasoned dressing mix.
- Let sit for an hour in the refrigerator to hold the shape.
- Drizzle melted butter over the shaped chicken breasts.
- Bake in a 350°F oven for 1 hour, basting once during cooking.
- Serve hot, optionally freeze at the ready-to-bake stage for later use.
Tips & Substitutions
For added flavor, consider using fresh herbs like thyme or rosemary in the marinade. If you don't have Worcestershire sauce, soy sauce can be a good substitute, though it may alter the taste slightly. You can also use Greek yogurt instead of sour cream for a tangy alternative. Ensure the chicken is marinated long enough for the flavors to penetrate.
Serving Suggestions
These chicken breasts are delicious served with a side of roasted vegetables or a fresh garden salad. They pair beautifully with rice or mashed potatoes, making it a hearty meal. For a complete dinner, consider serving with a light dressing like in Heart Association'S Chicken Salad Casserole.
Storage & Reheating
Leftover chicken breasts can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F until warmed through, about 15-20 minutes. If frozen, allow to thaw overnight in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Janet'S Chicken Breasts In Sour Cream contains roughly 148 calories, with 6g protein, 27g carbohydrates, and 2g fat. It is a good source of calcium (17% of the Daily Value), potassium (15% of the Daily Value), and vitamin A (14% of the Daily Value). Note that it is relatively high in sodium, at 497mg per serving (22% of the Daily Value).
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 boneless, skinless chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used instead of breasts. They tend to stay juicier during cooking, but adjust the cooking time to ensure they are fully cooked, typically requiring a few extra minutes.
Is it necessary to refrigerate the chicken after shaping it?
Yes, refrigerating the shaped chicken for an hour helps it maintain its form during baking. This step ensures the herb seasoned dressing adheres better and results in a more aesthetically pleasing dish.
Can I prepare this dish ahead of time and freeze it?
Absolutely! You can prepare the chicken up to the baking stage, freeze it, and then bake it directly from the freezer. Just add extra baking time, checking for doneness to ensure it reaches 165°F.
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).