Smother this 1 rich mixture over raw chicken breasts into a glass casserole dish for a low carb dinner that’s surprisingly filling

This low carb sour cream chicken is one of those easy, comfort-food dinners that feels like a cozy Sunday meal but comes together on a busy weeknight. You simply stir together one rich mixture with sour cream, sliced mushrooms, Parmesan cheese, and garlic powder, then smother it over raw chicken breasts in a glass casserole dish. It bakes up bubbly and golden, with tender chicken and a creamy, savory sauce that’s surprisingly filling without any heavy breading or pasta. It’s the kind of simple, Midwest-style casserole that feeds a hungry family with minimal fuss and dishes.

Serve this rich, creamy chicken with something that soaks up a bit of the sauce. For a low carb plate, try steamed green beans, roasted broccoli, or a simple side salad with a tangy vinaigrette to balance the richness. Cauliflower rice or mashed cauliflower are great if you miss that ‘potatoes and gravy’ feel. If you’ve got kids or carb-lovers at the table, spoon the chicken and sauce over buttered egg noodles or white rice. A side of warm dinner rolls or garlic bread is also nice for anyone who isn’t watching carbs.

Servings: 4

4 small to medium boneless, skinless chicken breasts (about 1 1/2 to 2 pounds total)

1/2 teaspoon onion powder (optional but tasty)

Preheat your oven to 375°F (190°C). Lightly grease a glass casserole dish (about 9×13 inches) with olive oil or melted butter so the chicken doesn’t stick.

Pat the raw chicken breasts dry with paper towels and lay them in a single layer in the bottom of the greased glass casserole dish. If any pieces are very thick on one end, you can gently pound them so they cook more evenly.

In a medium mixing bowl, stir together the sour cream, sliced mushrooms, grated Parmesan cheese, garlic powder, onion powder (if using), salt, and black pepper until everything is well combined into one rich mixture.