Chicken Breasts Supreme
Chicken breasts marinated overnight in seasoned sour cream, then coated in panko and baked until the crust is deep golden. The long soak in acidic dairy is what keeps lean breast meat juicy through a slow bake.
- Prep15 min
- Cook50 min
- Total9 h 5 min
- Serves4
AI-generated illustration
Contains:dairyfishglutenmeat
Ingredients
Method
- Whisk the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic, and black pepper together in a bowl until smooth and evenly pink from the paprika.
- Turn the chicken breast halves in the mixture until thickly coated on all sides, cover, and refrigerate at least 8 hours or overnight. The acid and dairy slacken the muscle fibers so the meat stays tender.
- Heat the oven to 350 degrees F (180 degrees C). Lift each piece out and let the excess drip back into the bowl, then press it into the panko breadcrumbs so the crumbs stick in a thick, even layer.
- Arrange the coated pieces in a baking dish with space between them so they roast rather than steam, and drizzle the melted butter evenly over the crumbs.
- Bake uncovered 45 to 50 minutes, until the crust is deep golden and crisp and the thickest part of the meat registers 165 degrees F (74 degrees C), the safe temperature for poultry.
- Rest 5 minutes before serving and scatter the parsley over the top.
Notes
- Do not rinse the marinade off; the clinging layer is what glues the crumbs on and browns into the crust.
