Inn Chicken

This old bed-and-breakfast style chicken breast recipe gets its tenderness from an overnight sour cream marinade. The acidity in the sour cream, lemon juice, and Tabasco slowly tenderizes the chicken while infusing it with garlic and a gentle heat that builds flavor from the inside out.

After the overnight soak, each breast gets rolled in breadcrumbs that cling to the sour cream coating, then drizzled with a generous half cup of melted butter before baking. That butter soaks into the breadcrumbs during the hour-long bake, turning the coating crispy and golden while the chicken stays juicy underneath.

The sour cream marinade is what prevents the classic problem with baked boneless chicken: drying out. It acts as a moisture barrier during the long bake, keeping the meat tender even after a full hour in the oven.

Kitchen Tips

• Don’t skip the overnight marinade. A quick 30-minute soak won’t penetrate the chicken enough to make a difference
• Use coarse, dry breadcrumbs for the crunchiest coating. Fine crumbs pack too tightly and turn gummy
• Pat the chicken lightly before rolling in crumbs so the coating adheres evenly
• Check the chicken at 45 minutes. Thinner breasts may finish faster than the full hour

Variations

• Use Greek yogurt instead of sour cream for a tangier, lighter marinade
• Add a teaspoon of smoked paprika instead of regular for deeper color and flavor
• Mix Parmesan cheese into the breadcrumbs for a cheesy, savory crust