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By Candace Brook

Recipe: Baked Sour Cream Chicken

Recipe: Baked Sour Cream Chicken

Hello! I am back from a very hectic and jam packed mini holiday. We had a great time catching up with family and seeing the sights of Sydney…and now Easter is upon us…Wasn’t it just Christmas? 2017 seems to be flying by!

Today we have another dinner recipe. Baked sour cream chicken…you’ll love this! This one is super simple and super tasty. This is a great option when you ‘Don’t really feel like cooking’

The chicken comes out super moist and tender, the creaminess of the cream of chicken soup and sour cream together create a unique taste and the bacon…well that makes it even better! You can opt to not put in the peas. I usually serve with rice.

Baked Sour Cream Chicken

  • Servings: Approx 4-6
  • Difficulty: Easy
  • Print


4 chicken breasts or 10 tenderloins
1 tbsp olive oil
200gm bacon rashers, chopped roughly
250gm sour cream
1 tbsp minced garlic
1 can cream of chicken soup
1 cup frozen peas


  1. Heat frypan and add the olive oil, bacon and garlic. Cook for 2 mins before adding the chicken
  2. Brown the chicken until lovely and golden on both sides – DO NOT COOK THROUGH
  3. Pour the chicken and bacon into aluminium foil lined baking tray
  4. Mix together the sour cream and cream of chicken soup and pour over the top of the chicken – Be sure to coat all chicken in the mixture
  5. Bake in the oven at 180 degrees for 40 mins
  6. Add the peas 10 mins before the end of cooking time and serve immediately

Serve with rice, pasta or mash potatoes.  If using breast, you can chop up into smaller bite size pieces.  This is a ‘even better the next day’ recipe, but NOT suitable for freezing. Any leafy greens can be added. (When peas are added)

Original recipe and photo from Stay At Home Mum


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