4-6 boneless, skinless chicken breasts or chicken thighs
2 Tablespoons light olive oil
1 1/2 cups light sour cream or plain yogurt
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon paprika
1 1/2 cups crushed ritz crackers (1 sleeve) or seasoned breadcrumbs
2 Tablespoons melted butter
Preheat the oven to 350'F. Line a rimmed cookie sheet with foil and spread the olive oil over the foil.
In a medium bowl or zip style bag, stir together the sour cream, salt, onion powder, and paprika. Add the chicken to this mixture and turn the chicken so that all sides are fully coated.
Place the crushed crackers or breadcrumbs in a large bowl and dredge each piece of chicken in the crumbs so that all sides are coated.
Place the coated chicken on the prepared pan, drizzle the top of each piece with melted butter.
Bake at 350'F for about 45 minutes or until the chicken reaches an internal temperature of 165'F.
Moist, heavenly chicken. That is what you get with this baked chicken breast recipe. The sour cream/yogurt and cracker crumb coating helps to keep the moisture in. I have a teenager who never wants to eat chicken for dinner, but this is one chicken dish he will eat!
You have quite a few options when making this recipe. You can use boneless chicken breasts, but I often use boneless chicken thighs as well. I have used both yogurt as well as sour cream, and both work fine. You can even use a combo of both if you want.
To crush the crackers. I usually put them in a large zip style bag, seal it, and then crush them with a rolling pin. If you are going to use breadcrumbs, panko breadcrumbs will give you a better result if you have those in the house.
I hope you enjoy as much as the people who have commented below. If you make this, please come back and add your comments!
Over 10,000 subscribers receive my e-newsletter each week!
Would you like to be notified when new dinner menus are posted? I send out a weekly newsletter that also includes bonus recipes and cooking tips. Just fill in the box below and you will be put on the list to receive the next issue which you will receive via e-mail by Monday of each week.
This is one of my most popular recipes and has been pinned many times. If you want to remember to make this at a later date, make sure to "pin" it to one of your Pinterest boards