Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup chopped fresh parsley (optional)
For a twist, you can substitute Greek yogurt for sour cream if you’re looking for a lighter option. If cheddar isn’t your favorite, feel free to experiment with mozzarella or Monterey Jack for a different cheesy experience.
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, combine the sour cream, garlic powder, onion powder, paprika, salt, and pepper. Mix well to create a creamy marinade.
- Place the chicken breasts in a large baking dish. Drizzle olive oil over the chicken, ensuring each piece is coated.
- Spread the sour cream mixture evenly over each chicken breast, then top with shredded cheddar cheese.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and golden brown.
- If desired, sprinkle fresh parsley over the top before serving for a pop of color and freshness.
As you cook, remember my abuela’s wisdom: Let your senses guide you. Listen to the sizzle of the chicken, watch for the cheese to reach that perfect bubbly state, and follow the enticing aroma to know when it’s ready.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International