This recipe takes juicy chicken thighs and smothers them in a creamy sour cream marinade infused with fresh chives and spices. It's a perfect weeknight meal— guaranteed to please the whole family.
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The Secret Weapon for Juicy Chicken
Sour cream contains lactic acid, produced by bacteria during fermentation. This acid has a tenderizing effect on meat by breaking down the muscle fibers. Here's the science behind it:
- Muscle fibers: Chicken meat primarily comprises protein strands called muscle fibers.
- Lactic acid: When lactic acid comes into contact with the muscle fibers, it weakens the bonds between the protein strands.
- Tenderizing effect: With these bonds weakened, the muscle fibers become looser and easier to chew, resulting in tender chicken.
Remember, full-fat sour cream tends to be slightly more effective for tenderizing due to the fat coating the chicken and preventing it from drying out during cooking.
Ingredients You'll Need
- Chicken: Use boneless, skinless chicken for quick cooking time.
- Sour cream: This will help tenderize the meat.
- Herbs and Spices: Onion powder, fresh chives, garlic cloves, and dried oregano.
- Acid: Lemon juice or rice vinegar.
- Olive oil: To cook the chicken and help make it golden brown.
See the recipe card for quantities.
How to Make Sour Cream Baked Chicken
- Step 1: Combine the sour cream, olive oil, lemon juice (or vinegar), chives, onion powder, oregano, salt, and pepper.
- Step 2: The result should be a thick and creamy sauce.
- Step 3: Add the chicken to the marinade. Marinate for a minimum of 60 minutes.
- Step 4: Bake at 400 °F ( 205°C) for 35-40 minutes or until the chicken's internal temperature reaches 165°F (74°C) when pierced with a cooking thermometer.
When this chicken comes out of the oven, let it cool slightly for a few minutes before serving. You wouldn't want a dollop of sour cream to run off the chicken.
Substitutions & Variations
Here are a few suggestions to make this sour cream-baked chicken better.
- Jalapeño - add diced Jalapeño with the marinade for added heat.
- Herbs - although sour cream and chives seem like the natural fit, feel free to swap the chives for fresh dill, parsley, or rosemary.
- Yogurt - use full-fat yogurt in place of sour cream.
Craving another flavorful twist on baked chicken? Try my Baked Chicken with Tahini, featuring a creamy, nutty tahini sauce.
How to know if Chicken's Cooked?
The internal temperature of the chicken should reach 165°F when measured with a meat thermometer. Additionally, the juices should run clear when pierced with a fork.
Is it Safe to Marinate Chicken Overnight?
Yes, it is safe to marinate chicken overnight as long as it is always kept refrigerated. Marinating chicken for an extended period allows the flavors to penetrate the meat more deeply, resulting in a more flavorful dish.
Serving Suggestions
Serve each piece of chicken with a dollop of sour cream and fresh chopped chives. Also, We devoured the sour cream chicken with roasted green beans and potatoes!
It would also be delicious with oven-baked maple balsamic broccoli (the original version is grilled, but you can ditch the grill!), a simple arugula salad, and a warm bowl of avgolemono soup for a complete meal.
How to Store
- Cool completely: Let the chicken cool completely to room temperature before storing.
- Store in an airtight container: Transfer the chicken to an airtight container.
- Refrigerate: Place the container in the refrigerator. Baked chicken will stay fresh for up to 3 days.
More crave-worthy chicken recipes
- Grilled Za'atar Chicken Thighs
- Donna's Honey Mustard Chicken Tenders
- Lemon Garlic Chicken Bites with Zucchini and Dill
Sour Cream Marinated Chicken
- Total Time: 40 minutes
- Yield: 4 Servings 1x
Description
This recipe takes juicy chicken thighs and smothers them in a creamy, dreamy marinade infused with tangy sour cream and fresh chives. It's a perfect weeknight meal that's guaranteed to please the whole family.
Ingredients
- 1-2 pounds boneless, skinless chicken thighs
- ½ cup sour cream
- 2 tablespoons thinly sliced chives
- 3 cloves garlic, minced
- 3 tablespoons lemon juice (or rice vinegar)
- 3 tablespoons olive oil
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 + ½ teaspoons sea salt
- ¼ teaspoon black pepper
Instructions
- Using a whisk, mix the sour cream, chives, garlic, lemon juice (or vinegar), olive oil, onion powder, oregano, salt, and pepper in a large mixing bowl.
- Place the chicken thighs in the bowl, and toss to coat each piece fully in the marinade.
- Place in the fridge to marinate for 60 minutes or up to 12 hours.
- When ready to bake, preheat the oven to 400°F ( 205°C).
- Line a baking sheet with parchment paper and place the chicken thighs 1 inch apart.
- Bake at 400 °F ( 205°C) for 35-40 minutes or until the chicken's internal temperature reaches 165°F (74°C) when pierced with a cooking thermometer.
- Serve with a dollop of sour cream and fresh chopped chives.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
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