Name: Smothered Cheesy Sour Cream Chicken
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 4 pieces boneless, skinless chicken breasts; 1 cup sour cream (for creamy flavor); 3/4 cup grated Parmesan cheese (divided); 1 tbsp cornstarch (for thickening); 1 tsp dried oregano (for a hint of herb flavor); 1 tsp garlic powder (for added flavor); to taste Salt and black pepper; 4 slices mozzarella cheese (for melty texture)

This Smothered Cheesy Sour Cream Chicken delivers rich, creamy flavor and a golden, bubbly top in every bite. The sauce is tangy from sour cream, nutty from Parmesan, and deeply savory with garlic and oregano, while the mozzarella melts into a stretchy, melty layer. The chicken stays tender and juicy because it bakes covered in the creamy mixture, making this an easy one-dish meal for busy nights. It’s simple to prep and forgiving in the oven, so even beginners get great results. Serve it over rice or buttered noodles for a quick weeknight dinner or slice it for a cozy brunch plate. If you love similar creamy bakes, check this best chicken fajita casserole for another take.

Why You’ll Love This Smothered Cheesy Sour Cream Chicken

Rich, tangy sour cream sauce balanced by nutty Parmesan and mellow mozzarella.
Melts and browns on top for a comforting, family-friendly finish.
One-dish bake: assemble, bake, and serve — low hands-on time.
Reliable texture: the sauce keeps chicken moist for up to an hour of baking.
Flexible side pairings — works with rice, pasta, potatoes, or greens.
Uses pantry-friendly seasonings (oregano and garlic powder) for fast prep.
Easy to double or halve while keeping the same method and timing.

What Is Smothered Cheesy Sour Cream Chicken?

Smothered Cheesy Sour Cream Chicken is a baked chicken dish where boneless, skinless breasts sit under a creamy sour-cream-based sauce, get topped with mozzarella slices, and finish under a shower of Parmesan. The flavor is tangy, garlicky, and gently herby with oregano; the texture pairs tender chicken with a silky, slightly thickened sauce and a cheesy golden top. It’s classic comfort food with a homey vibe — perfect for weeknight dinners, casual family meals, or a simple weekend brunch. The cooking method is straightforward oven baking in a single 9×13-inch dish, so cleanup is easy and the dish feels indulgent without fuss.

Ingredients for Smothered Cheesy Sour Cream Chicken

For the Base

4 boneless, skinless chicken breasts

For the Sauce

1 cup sour cream (for creamy flavor)
3/4 cup grated Parmesan cheese (divided)
1 tbsp cornstarch (for thickening)
1 tsp dried oregano (for a hint of herb flavor)
1 tsp garlic powder (for added flavor)
Salt and black pepper, to taste

For the Topping

4 slices mozzarella cheese (for melty texture)

Ingredient Notes (Substitutions, Healthy Swaps)

Sour cream: Use light sour cream for fewer calories, or use plain Greek yogurt as a tangy, higher-protein swap. Texture will be slightly thicker with Greek yogurt.
Parmesan: Pecorino Romano can replace Parmesan for a sharper bite, but it may add more salt. Keep the divided amount the same.
Mozzarella: Fresh mozzarella slices are softer and more moist; low-moisture slices give a stretchier melt and less extra liquid.
Cornstarch: Arrowroot can be used 1:1 for thickening; if you skip it, the sauce will be looser after baking.
Herbs and spices: If you don’t have oregano, 1 tsp Italian seasoning or 1/2 tsp dried basil + 1/2 tsp thyme works fine.
Salt and pepper: Adjust to taste; cheeses add salt, so season the sauce conservatively at first.

Step-by-Step Instructions

Step 1 – Preheat and prepare the dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier. Arrange the chicken breasts in a single layer so they cook evenly.

Visual cue: The dish should show the chicken spaced slightly apart, not crowded.

Step 2 – Make the creamy sauce
In a mixing bowl, combine 1 cup sour cream, 1/2 cup of the grated Parmesan, 1 tablespoon cornstarch, 1 teaspoon dried oregano, 1 teaspoon garlic powder, and salt and black pepper to taste. Stir until smooth and well blended.

Visual cue: The cornstarch will dissolve and the mixture should be thick but spoonable.

Step 3 – Add mozzarella and cover with sauce
Place one slice of mozzarella on top of each chicken breast. Spread the sour cream mixture evenly over each chicken breast so they are well coated, then sprinkle the remaining 1/4 cup Parmesan cheese on top.

Pro cue: The mozzarella under the sauce helps catch heat and melt evenly while the Parmesan on top browns nicely.

Step 4 – Bake
Bake in the preheated oven for about 60 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is golden and bubbly.

Pro cue: Start checking internal temperature around 50–55 minutes if breasts are thin; larger breasts may need the full hour.

Step 5 – Rest and serve
Allow the dish to stand for a few minutes before serving to let flavors meld and the sauce settle. Serve hot over rice, noodles, or with roasted vegetables.

Visual cue: The sauce will slightly thicken as it rests and the top will settle into a glossy, cheesy finish.

Pro Tips for Success

Use an instant-read thermometer to hit 165°F (74°C) for safe, juicy chicken.
Pat chicken dry with paper towels before baking so the sauce clings better.
If breasts are uneven, pound thicker parts lightly so pieces cook evenly.
Spread sauce to the edges to keep the chicken covered and moist during baking.
Avoid over-salting before baking — cheeses add a lot of sodium.
Let the casserole rest 5–10 minutes to finish thickening the sauce for cleaner serving.
If the top browns too fast, tent loosely with foil for the last 10–15 minutes.

Flavor Variations

(Each variation is optional and keeps the base recipe intact.)

Sun-dried Tomato & Basil: Fold 1/4 cup chopped sun-dried tomatoes and 1/2 tsp dried basil into the sauce.
Mushroom and Onion: Sauté 1 cup sliced mushrooms and 1 small sliced onion until soft; place under the mozzarella before spreading sauce.
Lemon Herb Brightness: Add 1 tsp lemon zest and 1/2 tsp fresh chopped parsley into the sauce for a lighter, fresher note.
Spicy Kick: Mix 1/4–1/2 tsp red pepper flakes into the sauce or top with a drizzle of hot sauce when serving.
Bacon-Free “Smoky” Swap (optional): Stir 1/2 tsp smoked paprika into the sauce for a subtle smoky flavor without pork.

Serving Suggestions

Serve over steamed white rice or brown rice to soak up the creamy sauce.
Toss hot egg noodles with butter and place the chicken on top for a classic plate.
Pair with roasted potatoes or mashed potatoes for a hearty meal.
Balance the richness with a simple green salad dressed in lemon vinaigrette.
Add sautéed green beans or steamed broccoli for color and texture contrast.
For a family-style meal, place the dish in the center of the table with slices of crusty bread to mop up sauce.

Make-Ahead, Storage & Reheating

Make-ahead: Assemble the dish up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time when cooking from cold.
Storage: Store leftover portions in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Reheat single servings in the microwave on medium power for 1–2 minutes, stirring or rotating halfway through. For best texture, reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through; cover loosely with foil to prevent excessive browning.
Texture changes: The sauce will firm up when chilled; gentle reheating restores creaminess but may not fully return to the freshly baked silky texture.

Storage and Freezing Instructions

Freezing full dish: You can freeze this casserole, but cheeses and sour cream can change texture after thawing. If freezing, assemble but do not bake, then wrap tightly with foil and freeze for up to 2 months. Thaw in the refrigerator overnight before baking; add 10–20 minutes to the bake time.
Freezing cooked leftovers: Cooked portions can be frozen, but expect slight graininess in the sauce after thawing. Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently in the oven.
If you prefer best texture, avoid long-term freezing and use refrigerated leftovers within 3–4 days.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
~330 kcal | ~50 g | ~3 g | ~15 g | ~0 g | ~700 mg

Estimates vary by brands and portions.

FAQ About Smothered Cheesy Sour Cream Chicken

Q: Why is the sauce runny after baking?
A: If the sauce is runny, it may need more thickening time. Next time use the cornstarch and ensure you mix it well into the sour cream. Let the dish rest 5–10 minutes to thicken after baking.

Q: How can I tell when the chicken is done without a thermometer?
A: Cut into the thickest part — juices should run clear and the meat should be opaque. A thermometer is more reliable (165°F / 74°C).

Q: Can I use chicken thighs instead of breasts?
A: Yes. Bone-in or boneless thighs will work; adjust bake time. Bone-in thighs may take longer to reach the correct temp.

Q: Can I make this dairy-free?
A: This recipe relies on sour cream and cheeses, so dairy-free swaps (like vegan sour cream and dairy-free cheeses) can work but will change flavor and texture.

Q: My top browned too fast — what should I do?
A: Tent the dish loosely with foil and continue baking until the chicken reaches 165°F.

Q: Is it safe to bake the dish for 60 minutes? That seems long.
A: The 60-minute time gives tender results with a thick sauce and melted cheese. Thinner breasts may need less time, so check internal temperature early.

TastyInspo Notes

Finish with a pinch of fresh parsley or chopped chives for color and a mild fresh note.
Spoon a little hot sauce at the table for guests who like heat.
Add a squeeze of lemon over the plated chicken to cut through richness.
For an elegant touch, serve on a bed of herbed buttered pasta and top with extra grated Parmesan.
Use a shallow serving dish so you can see the golden top — visual appeal matters.

Troubleshooting

Bland flavor: Add extra salt and a small squeeze of lemon to brighten the sauce. Taste before serving.
Overcooked, dry chicken: Check earlier with a thermometer; shorten bake time or start with slightly higher-fat cuts.
Watery sauce: Be sure to dissolve cornstarch into sour cream; rest the dish after baking. If still watery, spoon off excess liquid and simmer briefly on the stove to reduce.
Cheese didn’t brown: Place under the broiler for 1–2 minutes, watching closely to avoid burning.
Uneven cooking: Pound thicker parts of breasts to an even thickness before baking.
Too salty: Use less added salt next time and rely on cheeses for salt. Balance with a squeeze of lemon or a simple green side.

Final Thoughts

This Smothered Cheesy Sour Cream Chicken is an easy, forgiving dish that brings creamy comfort to your table with simple pantry ingredients. It’s a great weeknight go-to that feels special without extra work — bake, rest, and serve with your favorite sides for a satisfying meal. For the original recipe inspiration and more background, see Smothered Cheesy Sour Cream Chicken – A Dish of Daily Life.