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!
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.
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