Description
Potato Chip Chicken is a crispy, flavorful baked chicken dish featuring thinly sliced chicken breasts coated with a creamy, seasoned sour cream mixture and topped with crushed potato chips for a crunchy crust. This easy recipe offers a satisfying combination of tender meat and savory crunch, perfect for weeknight dinners.
Ingredients
Scale
Chicken and Coating
- 1½ pounds thinly sliced chicken breasts
- 1 cup full-fat sour cream
- 1 teaspoon dried parsley
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- 1 (8-ounce) bag potato chips, roughly crushed
- 1 stick butter, melted
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly spray a 12-inch oven-safe skillet or a 9×13-inch casserole dish with non-stick cooking spray and set aside.
- Prepare Chicken: Lay the thinly sliced chicken breasts on a large plate and poke holes throughout the pieces with a fork to help the chicken absorb the seasonings and retain tenderness during baking.
- Mix Seasoning Sauce: In a medium mixing bowl, combine the full-fat sour cream with dried parsley, smoked paprika, black pepper, garlic powder, onion powder, and salt, mixing well to create a flavorful coating.
- Layer Crushed Chips: Spread half of the roughly crushed potato chips evenly along the bottom of your prepared skillet or baking dish, creating the first crunchy layer.
- Coat Chicken First Side: Spoon half of the sour cream seasoning mixture onto the chicken and use a basting brush to coat the chicken evenly on that side.
- Assemble Chicken in Pan: Place the coated chicken into the baking dish on top of the crushed potato chips, sour cream coated side down to ensure maximum flavor contact.
- Coat Chicken Second Side and Add Topping: Spoon the remaining sour cream mixture onto the top of the chicken breasts and brush evenly, then sprinkle the remaining crushed potato chips over the top for an added crunchy crust.
- Add Butter: Melt the stick of butter in the microwave and then drizzle the melted butter evenly over the top of the potato chip crust before baking.
- Bake: Place the baking dish in the oven and bake for 25-30 minutes until the internal temperature of the chicken reaches 160°F (71°C) using a digital meat thermometer. Remove from the oven and allow to rest for a few minutes before serving.
Notes
- This recipe is best served immediately for optimal texture and flavor.
- Cool leftovers at room temperature for 20-30 minutes before placing in an airtight container.
- Store leftovers in the refrigerator for up to 3-4 days.
- Freezing leftovers is not recommended due to potential texture changes in the potato chip crust.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 480
- Sugar: 2 g
- Sodium: 560 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
