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Serving plate with a thinly sliced baked chicken breast that's been coated in seasoned sour cream and crushed potato chips.
5 from 3 votes

Potato Chip Chicken Recipe

This Potato Chip Chicken Recipe features thinly sliced baked chicken breasts smothered in a tangy sour cream mixture and a crunchy potato chip coating. It's a quick and easy weeknight dinner and guaranteed family favorite!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 515kcal
Chef: Jessica Randhawa

Ingredients

  • 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 the oven to 375 degrees Fahrenheit. Lightly spray a 12-inch oven-safe skillet or 9×13-inch casserole dish with non-stick cooking spray. Set aside.
  • Lay the chicken on a large plate and poke holes in it with a fork (this allows the chicken to absorb the seasonings and stay tender). 
    Fork piercing four thinly sliced chicken breasts.
  • In a medium mixing bowl, combine the sour cream, dried parsley, paprika, pepper, garlic powder, onion powder, and salt.
    Medium mixing bowl filled with sour cream, dried parsley, smoked parsley, black pepper, garlic powder, onion powder, and salt.
  • Layer half the crushed potato chips in your prepared skillet or baking dish. 
    Large cast iron skillet filled with a thin layer of crushed potato chips.
  • Spoon half of the sour cream mixture over the chicken and brush with a basting brush to coat evenly.
    A dollop of seasoned sour cream mixture on four uncooked thinly sliced chicken breasts.
  • Transfer the chicken to the baking dish, placing them on the potato chips, sour cream side down. 
    Large cast iron skillet filled with a bottom layer of crushed potato chips topped with thinly sliced raw chicken breasts.
  • Spoon the remaining sour cream on the chicken and brush to coat evenly. Sprinkle with the remaining potato chips.
    Large cast iron skillet filled with crushed potato chips topped with thinly sliced raw chicken breasts smothered in s seasoned mixture of sour cream.
  • Melt the butter in the microwave, then drizzle over the chicken.
  • Transfer to the oven and bake for 25-30 minutes, or until the internal temperature of the chicken registers 160 degrees Fahrenheit as measured by a digital meat thermometer. Remove from the oven and allow it to rest for a few minutes before serving.
    Large cast iron skillet filled with oven baked potato chip chicken.

Notes

  • This recipe is best served immediately. Cool leftovers at room temperature for about 20-30 minutes before transferring to an airtight container. Store in the fridge for up to 3-4 days. Freezing is not recommended.

Nutrition

Calories: 515kcal | Carbohydrates: 4g | Protein: 38g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 544mg | Potassium: 728mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 1240IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 1mg
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