Soy Sauce Chicken
Succulent chicken breasts coated in a rich soy and sour cream sauce, baked to perfection; a creamy, savory dish perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Place chicken breasts in a greased casserole dish.
- Mix sour cream, soy sauce, and black pepper.
- Spread the mixture over the chicken breasts.
- Bake covered at 350°F (175°C) for 1 hour.
Tips & Substitutions
For a richer flavor, marinate the chicken in the soy sauce mixture for a few hours before baking. You can substitute Greek yogurt for sour cream if desired. If you want a bit of heat, consider adding a dash of sriracha or red pepper flakes to the sauce. This dish also works well with thighs instead of breasts for a juicier result.
Serving Suggestions
Serve the soy sauce chicken over steamed rice or quinoa to soak up the delicious sauce. It pairs beautifully with a side of stir-fried vegetables or a fresh salad. For a comforting meal, try it alongside Creamy Chicken Rice or use the chicken in a Chicken Salad(Very Good) for a quick lunch the next day.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish with a splash of water or broth, cover with foil, and heat in a 350°F oven until warmed through. This prevents the chicken from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Soy Sauce Chicken contains roughly 215 calories, with 17g protein, 25g carbohydrates, and 6g fat. It is an excellent source of protein (34% of the Daily Value), and a good source of calcium and dietary fiber. At about 215 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 skin-on chicken for this recipe?
Yes, you can use skin-on chicken, but be aware that the skin may become a bit soggy during baking. If you prefer crispy skin, consider broiling the chicken for a few minutes at the end of cooking.
Can I make this dish in advance?
Absolutely! You can prepare the dish up to the baking step, cover it, and refrigerate it for several hours or overnight. Just add a few extra minutes to the baking time if cooking straight from the fridge.
What can I use instead of sour cream?
If you don't have sour cream, you can substitute with plain yogurt, which will yield a similar tangy flavor. Alternatively, cream cheese could work if you thin it out with a bit of milk or water.
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).