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Smothered Cheesy Sour Cream Chicken

Smothered cheesy sour cream chicken is baked until the sour cream, cheddar, and Parmesan form a thick, golden-bubbling crust over tender chicken breasts. This sour cream chicken bake is tangy and rich, with bacon bits and chives scattered on top for a comforting finish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 635
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts
  • Salt Use to taste.
  • pepper Use to taste.
  • garlic powder Use to taste (in addition to the measured garlic powder below if needed).
  • smoked paprika Use to taste.
Sour cream topping
  • 1 cup sour cream
  • 0.5 cup mayonnaise
  • 1 packet (1 oz) ranch seasoning mix
  • 1 tsp garlic powder
Cheese and bacon topping
  • 1.5 cup shredded cheddar cheese Divided.
  • 0.5 cup Parmesan cheese Grated.
  • 6 strips bacon Cooked crispy and crumbled.
  • Fresh chives For garnish.

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika, then place them in the prepared baking dish.
Make the sour cream mixture
  1. Whisk the sour cream, mayonnaise, ranch seasoning mix, and 1 teaspoon garlic powder until smooth.
  2. Spread the sour cream mixture generously over each chicken breast so it covers the surface.
Add toppings and bake
  1. Top the chicken with the shredded cheddar (set aside if needed), Parmesan, and crumbled bacon.
  2. Bake for 28-32 minutes at 375°F until the topping is golden and bubbly and the internal temperature reaches 165°F, then garnish with fresh chives.

Notes

For the best caramelized top, make sure the chicken is fully covered by the sour cream mixture before adding cheeses; if the pan looks dry, don’t add extra liquid—let the topping melt and brown. Refrigerate leftovers in an airtight container up to 4 days; freeze baked chicken up to 2 months. To reduce richness while keeping the tang, swap half the mayonnaise for plain Greek yogurt.