Bone-in chicken breasts marinated in a seasoned sour cream mixture, then breaded and baked. This recipe is surprisingly easy and tasty for people of all ages.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • To Marinate: In a large nonporous glass dish or bowl, combine the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper and garlic; mix well. Add chicken breasts and coat well with sour cream marinade. Cover dish or bowl and refrigerate to marinate for at least 8 hours, or overnight.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Place bread crumbs in a shallow dish or bowl. Remove chicken from marinade and discard marinade. Dredge chicken in bread crumbs to coat well and place in 2 lightly greased 9x13 inch baking dishes. In a small saucepan or skillet, melt butter and spoon evenly over chicken.

  • Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until chicken is cooked through and fork-tender and juices run clear.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

325 calories; 15.5 g total fat; 99 mg cholesterol; 607 mg sodium. 14.2 g carbohydrates; 30.8 g protein; Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/05/2004
I used a slight altered version of this recipe...did not use the celery salt or black pepper and used Pepperidge Farm herb seasoned breadcrumbs. This was awesome and all of my three children had third helpings of this chicken. I will be making this on a regular basis. Read More
(18)

Most helpful critical review

Rating: 2 stars
03/12/2006
For me this was just ok and my husband pushed it away after a couple of bites and wouldn't eat any more. The flavor isn't very good. Also the crumbs on the underneath side of the chicken get all soggy and unappetizing I'd suggest just topping the chicken with crumbs and leaving the bottoms uncoated. Read More
(12)
24 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/05/2004
I used a slight altered version of this recipe...did not use the celery salt or black pepper and used Pepperidge Farm herb seasoned breadcrumbs. This was awesome and all of my three children had third helpings of this chicken. I will be making this on a regular basis. Read More
(18)
Rating: 5 stars
01/05/2004
I used a slight altered version of this recipe...did not use the celery salt or black pepper and used Pepperidge Farm herb seasoned breadcrumbs. This was awesome and all of my three children had third helpings of this chicken. I will be making this on a regular basis. Read More
(18)
Rating: 4 stars
01/03/2004
I made a few minor modifications to the recipe. First I used fat free sour cream in the marinade. I left out the butter completely instead I sprayed the chicken with cooking spray so it would get crunchy. This tasted really good. The chicken was very moist and flavorful. This recipe will stay in my recipe box. Read More
(13)
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Rating: 2 stars
03/11/2006
For me this was just ok and my husband pushed it away after a couple of bites and wouldn't eat any more. The flavor isn't very good. Also the crumbs on the underneath side of the chicken get all soggy and unappetizing I'd suggest just topping the chicken with crumbs and leaving the bottoms uncoated. Read More
(12)
Rating: 5 stars
03/05/2006
A I used boneless skinless chicken breasts and substituted a little creole seasoning (that we ALL love here in south Louisiana) for the salt pepper and celery salt. I served it for company and they loved it! A definite keeper! Read More
(10)
Rating: 5 stars
01/14/2004
Delicious! My husband and I loved it. I used boneless skinless chicken breast halves and substituted season salt for the celery salt (I didn't have any on hand). Unlike another reviewer I really think that spooning the melted butter over top should NOT be skipped. It made the breading soft and delicious. I recommend this recipe. Read More
(8)
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Rating: 5 stars
05/05/2004
This tasted really good. The chicken was very moist and flavorful. I marinated overnight & cooked next day. This is a keeper. Read More
(6)
Rating: 4 stars
01/07/2006
Oooohhh! Yum! The meat was tender and tasty. I used drumsticks but next time I will use boneless chicken. Read More
(4)
Rating: 5 stars
01/05/2004
This recipe was easy and delicious! My only complaint would be that I'm not sure I tasted the marinade flavor too much even after it was in the marinade for over 8 hours. Read More
(4)
Rating: 4 stars
03/17/2009
I seasoned boneless chicken breasts w/ a little bit of celery salt garlic powder black pepper & parsley flakes. I cooked the chicken in the slow cooker about 4 hrs. on high & about 1 hr. on low. Afterward I poured the sour cream marinade over the chicken & set the slow cooker to the serve setting. I did not bread & bake it afterward. You must like sour cream to enjoy this recipe. Read More
(3)