Baked Sour Cream Chicken

Some nights, everyone expects dinner but you genuinely cannot face a complicated recipe—or the mountain of washing-up that usually comes with it.

This Baked Sour Cream Chicken is made for those nights.

Chicken breasts are quickly browned with bacon and garlic, covered in a rich sauce made from sour cream and condensed cream of chicken soup, then baked until tender. Frozen peas go in near the end, giving you a creamy, comforting family dinner without needing a long ingredient list.

It only takes around 10 minutes to prepare, and once it is in the oven, most of the work is done.

Serve it with mashed potato, rice, pasta or crusty bread to make the most of all that creamy bacon sauce.

Everything You Need to Know About Baked Sour Cream Chicken

• Why This Recipe Works for Busy Families
• What You’ll Need
  • Chicken Breast Fillets
  • Bacon
  • Sour Cream
  • Condensed Cream of Chicken Soup
  • Frozen Peas
• Baked Sour Cream Chicken Recipe
• How to Stop Chicken Breasts from Drying Out
• What to Serve With Baked Sour Cream Chicken
• Easy Ways to Change the Recipe
• Can Baked Sour Cream Chicken Be Prepared Ahead?
• Can Baked Sour Cream Chicken Be Frozen?
• How to Store and Reheat Leftovers
• More Creamy Chicken Dinners
• How Would You Make This Baked Sour Cream Chicken?

Why This Recipe Works for Busy Families

There are no complicated cooking techniques or difficult-to-find ingredients involved.

The bacon and garlic build the flavour, while the sour cream and condensed soup create a thick sauce without requiring you to make one from scratch. The peas add some colour and vegetables without creating more preparation work.

It is particularly useful because:

• Preparation takes approximately 10 minutes.
• Most of the cooking happens in the oven.
• It uses familiar supermarket ingredients.
• The sauce works with several affordable side dishes.
• Extra vegetables can easily be added.
• It feeds four people without requiring multiple separate components.

What You’ll Need

Chicken Breast Fillets

Try to choose chicken breasts that are reasonably similar in size. Very thick chicken breasts may take longer to cook, while smaller ones can dry out if left in the oven for the full cooking time.

If one end is considerably thicker, gently flatten it so the chicken cooks more evenly.

Bacon

Roughly chopped bacon adds a salty, savoury flavour to the sauce. You can use shortcut bacon or regular rashers, depending on what you already have.

Sour Cream

Full-fat sour cream produces the thickest, creamiest sauce. Light sour cream can be used, although the sauce may be slightly thinner and more likely to separate.

Condensed Cream of Chicken Soup

A 420-gram can of condensed cream of chicken soup forms the main base of the sauce.

If you would rather avoid canned soup, you can make our homemade Cream of Chicken Soup.

Frozen Peas

There is no need to thaw the peas first. Adding them during the final 10 minutes gives them enough time to heat through without becoming overly soft.

Baked Sour Cream Chicken Recipe

Serves: 4
Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
Course: Main
Cuisine: Australian
Difficulty: Easy

Ingredients

• 4 skinless chicken breast fillets
• 1 tablespoon olive oil
• 200 grams bacon rashers, roughly chopped
• 1 tablespoon crushed garlic
• 1 cup sour cream
• 1 × 420-gram can condensed cream of chicken soup
• 1 cup frozen peas
• Chopped fresh parsley, optional

Method

1. Preheat the oven to 180°C conventional or 160°C fan-forced.
2. Heat the olive oil in a large frying pan over medium-high heat.
3. Add the chopped bacon and cook for approximately two minutes.
4. Add the garlic and cook for another 30 seconds, stirring so it does not burn.
5. Add the chicken breasts and brown them on both sides. The chicken does not need to be cooked through at this stage.
6. Transfer the chicken, bacon, garlic and any pan juices to a large ovenproof baking dish.
7. Combine the sour cream and condensed cream of chicken soup in a bowl.
8. Pour the sauce evenly over the chicken and bacon.
9. Bake for approximately 30 minutes.
10. Add the frozen peas around the chicken, gently stirring them into the sauce.
11. Return the dish to the oven for another 10 minutes, or until the chicken is completely cooked.
12. Allow the chicken to rest for five minutes before serving. Garnish with chopped parsley if desired.

How to Stop Chicken Breasts from Drying Out

The cooking time will depend on the size and thickness of your chicken breasts.

To keep them tender:

• Choose similarly sized chicken breasts.
• Flatten extremely thick sections before cooking.
• Brown the outside without cooking the centres through.
• Begin checking smaller chicken breasts before the full 40 minutes.
• Allow the chicken to rest briefly before slicing.
• Use a digital meat thermometer instead of guessing.

Food Standards Australia New Zealand recommends cooking poultry to an internal temperature of at least 75°C. Insert the thermometer into the thickest part of the chicken without touching the baking dish. Food Standards Australia New Zealand

This is also the most natural place to add an affiliate link for a reliable digital meat thermometer.

What to Serve With Baked Sour Cream Chicken

This recipe produces plenty of creamy sauce, so serve it with something that will soak it up.

Good options include:

• Creamy mashed potato
• Steamed white rice
• Buttered noodles
• Pasta
• Roasted baby potatoes
• Crusty bread
• Steamed broccoli
• Green beans
• A simple garden salad

For a filling winter dinner, mashed potato and steamed green vegetables are probably the easiest combination.

Easy Ways to Change the Recipe

Add Mushrooms

Cook sliced mushrooms with the bacon before adding the chicken. Mushrooms work particularly well with the sour cream sauce and can help bulk out the meal.

Add Dijon Mustard

Stir one tablespoon of Dijon mustard through the sour cream mixture for a slightly sharper flavour.

Use Chicken Thighs

Boneless, skinless chicken thighs can be used instead of chicken breasts. They are generally more forgiving and less likely to dry out, although cooking time will vary depending on their size.

Always check that the centre has reached at least 75°C.

Add More Vegetables

Try adding:

• Sliced zucchini
• Baby spinach
• Broccoli florets
• Sliced capsicum
• Green beans
• Leeks

Add quick-cooking vegetables during the final portion of the cooking time so they do not become too soft.

Add Cheese

Sprinkle grated tasty cheese over the sauce during the final 10 minutes for a richer chicken bake with a golden topping.

Turn It Into a Pasta Bake

Slice the cooked chicken and stir it, along with the bacon, peas and sauce, through cooked pasta.

Transfer everything to a baking dish, sprinkle with grated cheese and bake until bubbling and golden.

Can Baked Sour Cream Chicken Be Prepared Ahead?

You can chop the bacon and mix the sour cream sauce earlier in the day, then keep everything covered in the refrigerator.

For the best result, brown the chicken and assemble the dish shortly before baking.

Can Baked Sour Cream Chicken Be Frozen?

Freezing is not recommended because sour cream-based sauces can separate and become grainy after thawing and reheating.

The flavour may still be acceptable, but the sauce will not have the same smooth and creamy consistency.

How to Store and Reheat Leftovers

Transfer leftovers to a covered container and refrigerate them promptly.

Reheat only the amount you intend to eat, either in the microwave or in a covered ovenproof dish. The chicken and sauce should be steaming hot throughout before serving.

If the sauce becomes too thick in the refrigerator, stir through a small splash of milk before reheating.

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Baked Sour Cream Chicken

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: DinnerCuisine: AustralianDifficulty: Easy

Tender chicken breasts baked with bacon, peas and garlic in a rich sour cream sauce.

Servings

Adjust servings

+

–

4

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

380

kcal

Total time

50

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 4 number Chicken breast fillets-skin removed

• 1 cup Sour cream

• 1 tbsp Olive oil

• 200 gram Bacon Rashers-Chopped Roughly

• 1 tbsp Garlic-crushed

• 1 number Can cream of chicken soup

• 1 cup Peas-frozen

Directions

• Preheat oven to 180 degrees.
• Heat a frypan and add the olive oil, bacon and garlic and cook for two minutes before adding the chicken breasts.
• Brown the chicken breasts until lovely and golden on both sides (don’t cook through) and pour the bacon and chicken into a baking tray.
• Mix together the sour cream and cream of chicken soup and pour over the top.
• Bake for 40 minutes.  Add the peas 10 minutes before end of cooking time and serve immediately.
• Recipe Hints and Tips:
• Baked Sour Cream Chicken is not suitable for freezing.
• Bok Chow or any leafy greens can be added.
• You can also stir a few dollops of sour cream through at the end and garnish with chopped parsley.

Equipment

• 
  Wolstead Calibre 3pc Prep Knife Setview here
• 
  Wiltshire Diamond 12 Piece Dinner Set Whiteview here
• 
  Bessemer Black Dutch Oven 32cmView here

Notes

• Baked Sour Cream Chicken is not suitable for freezing.
• Bok Chow or any leafy greens can be added.
• You can also stir a few dollops of sour cream through at the end and garnish with chopped parsley.

More Creamy Chicken Dinners

If your family enjoys rich and comforting chicken recipes, try:

• Slow Cooker Chicken Parisienne
• Creamy Chicken and Leek Casserole
• Creamy Chicken Carbonara
• Chicken Casserole with a Cheesy Damper Top
• Easy One-Pan Creamy Chicken Marsala

How Would You Make This Baked Sour Cream Chicken?

Would you keep it simple with bacon and peas, or add mushrooms, mustard, extra vegetables or a cheesy topping?

Tell us what you added—and what you served with it—in the comments below.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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