71 Ratings
  • 5 star values: 29
  • 4 star values: 20
  • 3 star values: 14
  • 2 star values: 6
  • 1 star values: 2

Easy baked chicken with sour cream and potatoes - NO leftovers! Serve with crusty Italian bread.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium casserole dish.

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  • Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender but firm. Cool, and partially mash together with 3/4 cup Parmesan cheese and 1/2 cup sour cream. Set aside.

  • Place sun-dried tomatoes, butter, spinach, garlic, and remaining 1/4 cup Parmesan cheese in a blender or food processor, and blend until almost smooth.

  • Heat the olive oil in a skillet over medium heat, and cook the onion and green bell pepper until tender. Reserve remaining oil in skillet, and spread onion and pepper over the bottom of the casserole dish. Top with the potato mixture.

  • Mix the sun-dried tomato mixture into the skillet with the remaining oil. Place chicken in skillet, and cook 4 minutes on each side over medium heat, until browned and juices run clear. Arrange chicken and sun-dried tomato mixture over the potato mixture in the casserole dish, and top with remaining 1 cup sour cream.

  • Bake 15 minutes in the preheated oven, until lightly browned.

Nutrition Facts

482 calories; 27.3 g total fat; 103 mg cholesterol; 370 mg sodium. 28.7 g carbohydrates; 30.8 g protein; Full Nutrition


Reviews (57)

Read All Reviews

Most helpful positive review

Rating: 5 stars
11/14/2004
I used frozen spinach instead of fresh and thin cut chicken breasts instead of regular because that's what I had on hand. I didnt think it was very quick and I had my doubts about it while I was making it but it turned out WONDERFUL! I will definately make this again and again and again. Read More
(14)

Most helpful critical review

Rating: 1 stars
12/15/2011
I did not care for this. Read More
(1)
71 Ratings
  • 5 star values: 29
  • 4 star values: 20
  • 3 star values: 14
  • 2 star values: 6
  • 1 star values: 2
Rating: 4 stars
11/17/2004
The name of this recipe doesn't do it justice as there are SO many wonderful flavours in this dish! I will be making this again but next time I will use less sour cream on top of the chicken... I found it a little too much (and I LOVE sour cream!). The potatoes were the best I've ever tasted and I may keep them separate from the rest of the dish next time. Also I will use my food processor for the sun-dried tomato/spinach mixture as it would not come together in the blender even after adding a little olive oil to help emulsify it. But a very tasty chicken dish for sure! Read More
(19)
Rating: 5 stars
11/14/2004
I used frozen spinach instead of fresh and thin cut chicken breasts instead of regular because that's what I had on hand. I didnt think it was very quick and I had my doubts about it while I was making it but it turned out WONDERFUL! I will definately make this again and again and again. Read More
(14)
Rating: 5 stars
05/19/2005
Delicious & versatile! I can't even explain how much I loved this! I used a Vidalia onion instead of red no green peppers 2 cloves garlic frozen spinach salt and freshly ground black pepper and fat-free sour cream (couldn't even tell the difference!!!). I added about a tbsp. of butter to the potato mix as well. Next time I will leave the parmesan out of the spinach mix because it stuck all over the bottom of my non-stick pan when I sauteed it with the chicken. You could make this vegetarian substituing your favorite veggie for the chicken. Read More
(14)
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Rating: 3 stars
01/26/2006
My husband and I were looking for a quick tasty meal. Although not quick this dish was very good! The recipe suggests 15 minutes prep time but it took us more like 30 minutes. Instead of chicken tenderloins we used two large boneless chicken breasts cut into strips. The pesto mix was incredible and it would probably be great on its own tossed with some pasta. Overall tasty but prep time long. Would be best cooked for a weekend meal when you have more time. Read More
(9)
Rating: 5 stars
11/13/2004
this was quick and yummy - I added extra spinich when i baked it just because i love spinich. thanks for a great new recipe for my family Read More
(6)
Rating: 4 stars
05/14/2007
I'm a single girl and a picky eater so I just used the pesto mixture with the chicken and the recipe was great! Pesto mixture for me included some garlic spinach sun dried tomato a little sour cream a little parmesean cheese and a dash of lemon. Stuffed the chicken breast with it and fried it in a pan. Fantastic! Read More
(6)
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Rating: 4 stars
11/20/2005
Excellent recipe. I had no bell peppers and had only frozen spinach but the flavor was excellent and easy to prepare. Rather skimpy serving for 6 though. It needed bread(I made a lightly herbed quick bread)as well as vegetables to round out the meal. I will make it again. Read More
(6)
Rating: 5 stars
05/30/2006
Very tasty. I used bok choy in the pesto mixture instead of spinach. I would probably bump up the garlic next time I made it. Read More
(5)
Rating: 4 stars
11/16/2006
Lots of prep and clean up does not fit my definition of easy and I wouldn't bother with this again on a week night. On the upside I liked all the fresh ingredients. I did double the potatoes but could have quadrupled as their really wasn't alot of potatoes for the amount of meat. I do not own a food processor and did have problems with the spinach and sundried tomatoes in the blender. I will have to find another way to make this mixture as ideally I would have added alot more spinach and a couple more tomatoes. My husband thought this recipe was fantastic. Read More
(4)