Recipe 20.4: Sour Cream Chicken with Roasted Brussels Sprouts

January 10, 2011 in Chicken, The Weekly Menus and Recipes

I made brussels sprouts for the first time ever this winter and, to my honest surprise…I liked them! This cooking method is really delicious; I know you probably won’t believe me, but they are like candy. Crisp and caramelized on the outside, soft and almost buttery on the inside. They make a great side dish. If however, brussels sprouts just aren’t your thing, you could go with a side of roasted potatoes or roasted green beans instead. This chicken recipe is owed to my mom, a great cook. Everytime she would make this chicken my sister and I would be so excited…it’s like chicken fingers, but better! :)


1 lb. boneless, skinless chicken breasts

1 1/2 cups sour cream, reduced-fat

2 tbs. fresh lemon juice

5 garlic cloves, roughly chopped

1 sleeve Ritz crackers (or you could use breadcrumbs)

1/4 cup butter

1 lb. brussels sprouts

2 tbs. olive oil

1 tbs. kosher salt


Combine first four ingredients in a large plastic ziploc baggie. Smush everything around well, to mix. Place bag on plate in fridge and allow to marinate, 3-5 hours.

When you are ready to eat, remove from fridge. Heat oven to 350 degrees. Spray a large glass baking dish with non-stick spray, then set aside. Mash up the sleeve of crackers using a food processor, heavy skillet, or meat mallet, then lay in a shallow bowl. Pull chicken out of bag, one at a time, sliding off any excess coating, then dredge in the cracker crumbs. Lay chicken in a single layer in the baking dish. Continue to coat all chicken breasts. Melt the butter, then drizzle over the chicken breasts. Place on middle rack in oven and bake for 40 minutes, until chicken is cooked through.

While chicken is in the oven, wash and trim brussels sprouts. I like to slice off a bit of the stem end – not enough for the sprout to fall apart, but enough so that I don’t feel like I’m eating an entire stem. Then, quarter the sprouts. Lay on a baking sheet, then drizzle with olive oil and salt. Use a spatula to toss. Place on rack above the chicken and allow to roast while chicken cooks. When chicken is done, check brussels sprouts for desired doneness. You want some browning and caramelization; if you don’t have it yet, then transfer brussels sprouts to lower rack and continue to cook while chicken rests. Once ready, plate sprouts alongside chicken.

Recipe 20.4: Sour Cream Chicken with Roasted Brussels Sprouts


    1. Chris says:

      I haven’t made this recipe yet (just discovered your site) but have to agree with you about brussel sprouts. I grew up with them and they were usually steamed. I love them roasted or chopped up and sauteed on the stove with a little bacon or panchetta. I look forward to trying your recipe above. Thanks!

    2. [...] Brussels Sprouts (recipe for Roasted Brussels Sprouts here and here) [...]

    3. [...] out of these than I’ve done here. They’d be super tasty with some of my Mom’s sour cream chicken and a side of roasted brussels sprouts. Or perhaps with a deliciously tangy Mediterranean salad if you wanted to keep things easy and [...]

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Recipe 20.4: Sour Cream Chicken with Roasted Brussels Sprouts

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