Sour Cream Chicken

This one was on the same page of the Jan/Feb 2010 issue of Simple and Delicious as the Mexican spoon bread.  Hubby immediately wanted to try it.  I used 4 skinless chicken thighs instead of the cut up broiler/fryer, mainly because that’s what I had on hand.  According to S and D, this makes 4 servings at 365 calories and 15 grams of fat, but I am inclined to think that what I made was less, as half the breadcrumbs went in the garbage and so did half the sour cream mixture.  The end results was unique and tangy, though a bit more Worchestershire sauce than I prefer.  Definitely something different.


  • 1 cup reduced fat sour cream
  • 2 tbsp minced chives
  • 2 tbsp lemon juice
  • 2 tsp celery salt
  • 2 tsp paprika
  • 2 tsp Worchestershire sauce
  • 1 small clove of garlic, minced
  • 1 1/4 cups seasoned breadcrumbs
  • 2-3 pounds chicken
  • 2 tablespoons reduced fat butter, melted


  1. In a shallow bowl, combine the first seven ingredients.
  2. Put breadcrumbs in a separate shallow bowl.
  3. Coat chicken with sour cream mixture, then coat with breadcrumbs.
  4. Arrange chicken on a rack in a foil lined baking pan. (I neglected to notice this instruction and cooked mine on a cookie sheet coated with cooking spray.
  5. Bake, uncovered at 350 degrees for 30 minutes.
  6. Drizzle with butter.
  7. Bake for an additional 15-20 minutes longer or until juices run clear.

Printable version.

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