14 Delicious Chicken in Sour Cream Recipes You Must Try

Ready to transform your chicken dinners into creamy, dreamy meals that’ll have everyone asking for seconds? Our roundup of 14 Delicious Chicken in Sour Cream Recipes is here to inspire your next kitchen adventure. Whether you’re craving comfort food or a quick weeknight meal, these dishes promise rich flavors and simple steps. Dive in and discover your new favorite recipe today!

Chicken in Sour Cream with Mushrooms

Perfectly balancing richness and earthiness, this Chicken in Sour Cream with Mushrooms is a comforting yet sophisticated dish that promises to delight the palate with its creamy texture and deep flavors.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into tender strips
• 2 cups fresh cremini mushrooms, thinly sliced
• 1 cup full-fat sour cream, smooth and tangy
• 2 tbsp unsalted butter, rich and creamy
• 1 tbsp all-purpose flour, finely sifted
• 1/2 cup chicken broth, homemade or high-quality store-bought
• 1 tsp sweet paprika, vibrant and aromatic
• Salt and freshly ground black pepper, to season
• 2 tbsp fresh parsley, finely chopped for garnish

Instructions

1. In a large skillet over medium heat, melt the unsalted butter until it’s frothy and golden, about 1 minute.
2. Add the chicken strips to the skillet, seasoning them lightly with salt and freshly ground black pepper. Cook until they’re golden brown on all sides, approximately 5 minutes per side. Tip: Avoid overcrowding the skillet to ensure even browning.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the thinly sliced cremini mushrooms. Cook until they’re soft and have released their moisture, about 4 minutes.
4. Sprinkle the flour over the mushrooms, stirring constantly to combine and cook off the raw flour taste, about 1 minute.
5. Gradually pour in the chicken broth, stirring continuously to create a smooth sauce. Bring the mixture to a gentle simmer.
6. Reduce the heat to low and stir in the sour cream and sweet paprika until fully incorporated. Tip: Keep the heat low to prevent the sour cream from curdling.
7. Return the chicken to the skillet, coating it evenly with the sauce. Simmer gently for an additional 5 minutes to meld the flavors. Tip: For an extra layer of flavor, let the dish rest for 5 minutes off the heat before serving.
8. Garnish with freshly chopped parsley before serving.

Yielded with a velvety sauce that clings to each piece of chicken, this dish offers a harmonious blend of tangy and earthy notes. Serve it over a bed of buttered egg noodles or alongside roasted vegetables for a complete meal.

Garlic Chicken in Sour Cream Sauce

Perfectly balancing richness and zest, this Garlic Chicken in Sour Cream Sauce is a testament to the beauty of simple ingredients transforming into a dish of sublime comfort and elegance. The creamy sauce, infused with the pungent aroma of garlic, clings tenderly to each piece of succulent chicken, creating a harmony of flavors that’s both sophisticated and deeply satisfying.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 3 tbsp unsalted butter, rich and creamy
• 4 cloves garlic, minced to aromatic perfection
• 1 cup sour cream, smooth and tangy
• 1/2 cup chicken broth, homemade or high-quality store-bought
• 1 tbsp all-purpose flour, finely sifted
• 1 tsp paprika, sweet and vibrant
• Salt and freshly ground black pepper, to season
• 2 tbsp fresh parsley, finely chopped for a burst of color

Instructions

1. In a large skillet over medium heat, melt the unsalted butter until it’s just beginning to foam, about 1 minute.
2. Add the chicken pieces to the skillet, seasoning them lightly with salt and freshly ground black pepper. Cook until the chicken is golden brown on all sides, approximately 5-7 minutes. Tip: Avoid overcrowding the skillet to ensure each piece browns beautifully.
3. Stir in the minced garlic and sweet paprika, cooking for another minute until the garlic is fragrant but not browned.
4. Sprinkle the all-purpose flour over the chicken, stirring well to coat evenly. This will help thicken the sauce later.
5. Gradually pour in the chicken broth, scraping up any browned bits from the bottom of the skillet for added flavor. Bring the mixture to a gentle simmer.
6. Reduce the heat to low and stir in the smooth sour cream until fully incorporated. Let the sauce simmer gently for 5 minutes, stirring occasionally, until it thickens slightly. Tip: Keep the heat low to prevent the sour cream from curdling.
7. Adjust the seasoning with salt and freshly ground black pepper, then sprinkle with finely chopped fresh parsley before serving. Tip: For an extra touch of elegance, serve over a bed of buttery egg noodles or fluffy mashed potatoes.

Juxtaposing the tender chicken with the velvety sour cream sauce, this dish offers a delightful contrast in textures that’s as pleasing to the palate as it is to the eye. Consider garnishing with additional parsley or a sprinkle of paprika for a dish that’s as visually stunning as it is delicious.

Herbed Chicken in Sour Cream

Flavorful and tender, this Herbed Chicken in Sour Cream is a dish that marries the simplicity of home cooking with the sophistication of gourmet flavors. Perfect for a weeknight dinner that feels anything but ordinary, it’s a testament to how a few quality ingredients can transform the mundane into the extraordinary.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), patted dry
• 1 tablespoon unsalted butter, creamy and rich
• 1 tablespoon extra virgin olive oil, fruity and robust
• 1/2 cup chicken broth, homemade or low-sodium
• 1/2 cup sour cream, full-fat and tangy
• 1 tablespoon fresh parsley, finely chopped and vibrant
• 1 tablespoon fresh dill, finely chopped and aromatic
• 1 teaspoon fresh thyme leaves, delicate and earthy
• 1/2 teaspoon garlic powder, pungent and warm
• 1/2 teaspoon onion powder, sweet and sharp
• Salt and freshly ground black pepper, to season

Instructions

1. Season the chicken breasts evenly with salt, pepper, garlic powder, and onion powder.
2. Heat the butter and olive oil in a large skillet over medium-high heat until the butter is melted and the oil shimmers.
3. Add the chicken breasts to the skillet, cooking for 5-7 minutes on each side, or until golden brown and the internal temperature reaches 165°F.
4. Remove the chicken from the skillet and set aside on a plate, loosely covered with foil to keep warm.
5. Reduce the heat to medium and pour the chicken broth into the skillet, scraping up any browned bits with a wooden spoon for extra flavor.
6. Whisk in the sour cream, parsley, dill, and thyme until the sauce is smooth and heated through, about 2-3 minutes.
7. Return the chicken to the skillet, spooning the sauce over the breasts, and simmer for an additional 2 minutes to meld the flavors.

Zesty and creamy, the herbed sour cream sauce clings to the succulent chicken, offering a delightful contrast of textures and a burst of fresh flavors. Serve over a bed of buttery egg noodles or alongside crisp green beans for a meal that’s as visually appealing as it is delicious.

Spicy Chicken in Sour Cream

This dish, a harmonious blend of heat and creaminess, promises to tantalize your taste buds with its bold flavors and velvety texture. Perfect for those who appreciate a touch of spice balanced by the soothing richness of sour cream, it’s a versatile recipe that shines at any dinner table.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp high-quality olive oil
• 1 cup full-fat sour cream, smooth and tangy
• 2 tsp smoked paprika, for a deep, smoky flavor
• 1 tsp cayenne pepper, for a fiery kick
• 3 cloves garlic, minced to release their aromatic essence
• 1/2 cup chicken broth, rich and flavorful
• Salt, to enhance the dish’s natural flavors

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the chicken pieces to the skillet, seasoning them lightly with salt. Cook until golden brown on all sides, approximately 5 minutes per side.
3. Stir in the minced garlic and smoked paprika, cooking for 1 minute until fragrant to unlock their flavors.
4. Pour in the chicken broth, scraping the bottom of the skillet to deglaze and incorporate any browned bits for added depth.
5. Reduce the heat to low and gently fold in the sour cream and cayenne pepper, ensuring the chicken is evenly coated. Simmer for 10 minutes, allowing the flavors to meld beautifully.
6. Tip: For an extra layer of flavor, let the dish rest for 5 minutes off the heat before serving. This allows the sauce to thicken slightly.
7. Tip: If the sauce is too thick, a splash of chicken broth can adjust the consistency to your liking.
8. Tip: Garnish with fresh parsley or cilantro for a pop of color and freshness before serving.

The Spicy Chicken in Sour Cream emerges with a luscious, creamy sauce that clings to each piece of tender chicken, offering a perfect balance of heat and coolness. Serve it over a bed of fluffy jasmine rice or alongside crisp, steamed vegetables for a meal that’s as visually appealing as it is delicious.

Chicken in Sour Cream and Dill

Yield to the comforting embrace of ‘Chicken in Sour Cream and Dill,’ a dish that marries the tender succulence of chicken with the creamy tang of sour cream, all brightened by the fresh, aromatic lift of dill. This recipe is a testament to the beauty of simple ingredients coming together to create something truly extraordinary.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, patted dry
• 2 tbsp unsalted butter, rich and creamy
• 1 cup sour cream, full-fat and luxuriously smooth
• 2 tbsp fresh dill, finely chopped and fragrant
• 1 tsp garlic powder, aromatic and finely ground
• 1/2 tsp kosher salt, coarse and flaky
• 1/4 tsp freshly ground black pepper, bold and pungent
• 1/2 cup chicken broth, homemade or high-quality store-bought

Instructions

1. In a large skillet over medium heat, melt the unsalted butter until it’s frothy and just beginning to turn golden, about 2 minutes.
2. Add the patted dry chicken breasts to the skillet, seasoning them evenly with kosher salt and freshly ground black pepper. Sear for 5-6 minutes on each side, or until deeply golden and nearly cooked through.
3. Reduce the heat to low and carefully pour in the chicken broth, scraping up any browned bits from the bottom of the pan to incorporate their rich flavor.
4. Stir in the sour cream and garlic powder, ensuring the chicken is well-coated in the creamy mixture. Simmer gently for 3-4 minutes, allowing the flavors to meld.
5. Remove the skillet from heat and sprinkle the fresh dill over the chicken, giving the dish its signature herbal brightness.
6. Let the chicken rest in the sauce for 2 minutes before serving to allow the flavors to deepen further.

Delight in the velvety texture of the sauce clinging to each piece of chicken, with the dill offering a refreshing contrast to the richness. Serve over a bed of buttery egg noodles or alongside crisp, steamed green beans for a meal that’s as visually appealing as it is delicious.

Creamy Paprika Chicken in Sour Cream

Masterfully blending the warmth of paprika with the luxurious creaminess of sour cream, this dish transforms simple ingredients into a symphony of flavors that dance on the palate. Perfect for a cozy dinner, it promises to delight with every bite.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, patted dry
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp sweet paprika
• 1 tsp smoked paprika
• 1 cup chicken broth, low-sodium
• 1/2 cup full-fat sour cream
• 1 tbsp all-purpose flour
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Add the chicken thighs, seasoning with sea salt and black pepper, and sear until golden brown, about 4 minutes per side. Remove and set aside.
3. In the same skillet, add the thinly sliced onion and sauté until translucent, about 3 minutes, scraping up any browned bits for extra flavor.
4. Stir in the minced garlic, sweet paprika, and smoked paprika, cooking until fragrant, about 30 seconds.
5. Whisk together the chicken broth and flour until smooth, then pour into the skillet, bringing to a simmer.
6. Return the chicken to the skillet, reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is tender.
7. Remove the skillet from heat and stir in the sour cream until fully incorporated and the sauce is creamy.
8. Let the dish rest for 5 minutes before serving to allow the flavors to meld beautifully.

With its velvety sauce and tender chicken, this dish is a testament to the magic of simple ingredients. Serve it over a bed of fluffy mashed potatoes or alongside buttery noodles for a meal that’s as comforting as it is elegant.

Chicken in Sour Cream with Bacon

On a bustling evening, nothing comforts the soul quite like the creamy, savory embrace of Chicken in Sour Cream with Bacon, a dish that marries the rustic charm of bacon with the velvety richness of sour cream.

Ingredients

• 4 boneless, skinless chicken breasts, patted dry
• 6 slices of thick-cut bacon, chopped into 1/2-inch pieces
• 1 cup of full-fat sour cream, smooth and tangy
• 1/2 cup of chicken broth, rich and flavorful
• 2 tbsp of unsalted butter, creamy and golden
• 1 tbsp of all-purpose flour, finely sifted
• 1 tsp of smoked paprika, deeply aromatic
• 1/2 tsp of garlic powder, finely ground
• Salt and freshly ground black pepper, to season

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate, leaving the drippings in the skillet.
2. Season the chicken breasts with salt, pepper, and smoked paprika. In the same skillet, sear the chicken in bacon drippings over medium-high heat for 4-5 minutes per side, until golden. Remove and set aside.
3. Reduce heat to medium. Melt butter in the skillet, then whisk in flour to create a roux, cooking for 1 minute until golden.
4. Gradually whisk in chicken broth, scraping up any browned bits. Simmer for 2 minutes until slightly thickened.
5. Stir in sour cream and garlic powder until smooth. Return chicken to the skillet, coating in the sauce. Simmer on low for 10 minutes, until chicken is cooked through.
6. Sprinkle with reserved bacon and serve hot. Tip: For an extra layer of flavor, garnish with fresh thyme or parsley.

Your kitchen will be filled with the irresistible aroma of smoky bacon and creamy sauce as this dish comes together. The chicken remains tender and juicy, perfectly complemented by the rich, velvety sauce. Serve it over a bed of buttery egg noodles or alongside crisp green beans for a meal that feels both indulgent and comforting.

Lemon Chicken in Sour Cream Sauce

Savory and succulent, this Lemon Chicken in Sour Cream Sauce is a delightful dance of tangy and creamy flavors, perfect for elevating a weeknight dinner to something truly special.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), patted dry
• 1/2 cup all-purpose flour, finely sifted
• 1 tsp kosher salt, freshly ground
• 1/2 tsp black pepper, freshly cracked
• 2 tbsp unsalted butter, rich and creamy
• 2 tbsp extra virgin olive oil, fruity and robust
• 1 cup chicken broth, homemade or low-sodium
• 1/2 cup sour cream, full-fat and tangy
• 2 tbsp fresh lemon juice, brightly acidic
• 1 tsp lemon zest, finely grated
• 2 tbsp fresh parsley, finely chopped for garnish

Instructions

1. In a shallow dish, combine the sifted flour, kosher salt, and cracked black pepper. Dredge each chicken breast in the mixture, shaking off any excess.
2. Heat the butter and olive oil in a large skillet over medium-high heat until the butter is frothy but not browned, about 2 minutes.
3. Add the chicken breasts to the skillet. Cook until golden brown on one side, about 4 minutes, then flip and cook the other side until equally golden, about 4 more minutes. Remove chicken and set aside on a plate.
4. Reduce heat to medium. Pour the chicken broth into the skillet, scraping up any browned bits with a wooden spoon. Simmer until the broth is reduced by half, about 3 minutes.
5. Whisk in the sour cream, lemon juice, and lemon zest until the sauce is smooth and creamy. Return the chicken to the skillet, spooning the sauce over the top.
6. Cover and simmer on low heat until the chicken is cooked through and reaches an internal temperature of 165°F, about 5 minutes.
7. Sprinkle with freshly chopped parsley before serving.

Aromatic and velvety, the sauce clings to the tender chicken, offering a perfect balance of citrus and cream. Serve over a bed of steamed jasmine rice or alongside roasted asparagus for a complete meal that’s as beautiful as it is delicious.

Chicken in Sour Cream with Tarragon

Just imagine the creamy, herb-infused delight that is Chicken in Sour Cream with Tarragon, a dish that marries the tender succulence of chicken with the tangy richness of sour cream and the aromatic freshness of tarragon.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, patted dry
• 2 tbsp unsalted butter, creamy and golden
• 1 cup sour cream, thick and tangy
• 1 tbsp fresh tarragon leaves, finely chopped
• 1/2 cup chicken broth, rich and flavorful
• 1 tsp Dijon mustard, smooth and sharp
• 1/2 tsp kosher salt, finely ground
• 1/4 tsp freshly ground black pepper, aromatic and bold

Instructions

1. In a large skillet over medium heat, melt the unsalted butter until it’s frothy and golden, about 2 minutes.
2. Add the boneless, skinless chicken breasts to the skillet, seasoning them with kosher salt and freshly ground black pepper. Cook for 5-7 minutes on each side, or until golden brown and cooked through. Tip: Ensure the chicken is at room temperature before cooking for even doneness.
3. Remove the chicken from the skillet and set aside on a warm plate. Cover loosely with foil to keep warm.
4. In the same skillet, whisk together the sour cream, fresh tarragon leaves, chicken broth, and Dijon mustard over low heat until the sauce is smooth and begins to simmer, about 3 minutes. Tip: Stir constantly to prevent the sour cream from curdling.
5. Return the chicken to the skillet, spooning the sauce over the pieces. Simmer gently for an additional 2 minutes to allow the flavors to meld. Tip: For a thicker sauce, let it reduce for an extra minute.
6. Remove from heat and let stand for 2 minutes before serving.

Rich in flavor and velvety in texture, this dish boasts a harmonious blend of tangy and herbal notes. Serve it over a bed of buttery egg noodles or alongside crisp green beans for a meal that’s as visually appealing as it is delicious.

Chicken in Sour Cream and Mustard Sauce

Glistening under the gentle warmth of the kitchen light, this Chicken in Sour Cream and Mustard Sauce promises a symphony of flavors, where the tangy zest of mustard meets the creamy embrace of sour cream, all enveloping tender, succulent chicken.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, patted dry
• 2 tbsp unsalted butter, rich and creamy
• 1 tbsp all-purpose flour, finely sifted
• 1 cup chicken broth, homemade or low-sodium
• 1/2 cup sour cream, full-fat for richness
• 2 tbsp Dijon mustard, smooth and tangy
• 1 tsp fresh thyme leaves, aromatic and slightly woody
• Salt and freshly ground black pepper, to season

Instructions

1. Season the chicken breasts generously with salt and pepper on both sides.
2. In a large skillet over medium heat, melt the butter until it foams slightly, then add the chicken. Sear for 5-6 minutes on each side until golden brown. Remove and set aside.
3. Reduce heat to low, sprinkle the flour into the skillet, and whisk continuously for 1 minute to create a roux.
4. Gradually pour in the chicken broth, whisking constantly to avoid lumps, and simmer for 2 minutes until the sauce thickens.
5. Stir in the sour cream, Dijon mustard, and thyme, blending until the sauce is smooth and homogenous.
6. Return the chicken to the skillet, spooning the sauce over it, and simmer gently for 10 minutes, ensuring the chicken is cooked through to an internal temperature of 165°F.
7. Let the dish rest off the heat for 5 minutes before serving to allow the flavors to meld beautifully.

Now, the Chicken in Sour Cream and Mustard Sauce is ready to delight. Nestled in its velvety sauce, the chicken is irresistibly tender, with a sauce that’s luxuriously creamy yet bright with mustard’s sharpness. Serve it over a bed of buttery egg noodles or alongside crisp green beans for a meal that’s as visually appealing as it is delicious.

Chicken in Sour Cream with Peppers

Elevating the humble chicken to new heights, this dish combines tender, juicy poultry with the tangy richness of sour cream and the sweet, vibrant crunch of bell peppers, creating a symphony of flavors that dance on the palate.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup full-fat sour cream, creamy and tangy
• 2 large bell peppers (1 red, 1 yellow), thinly sliced for a pop of color
• 2 tbsp unsalted butter, rich and golden
• 1 tbsp all-purpose flour, finely sifted
• 1 tsp paprika, sweet and smoky
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1/2 cup chicken broth, homemade or low-sodium for depth of flavor

Instructions

1. In a large skillet over medium heat, melt the unsalted butter until it’s frothy and golden, about 1 minute.
2. Add the bite-sized chicken pieces to the skillet, seasoning them with salt, black pepper, and paprika. Cook until the chicken is lightly browned on all sides, approximately 5 minutes, stirring occasionally for even cooking.
3. Sprinkle the all-purpose flour over the chicken, stirring well to coat each piece evenly. This will help thicken the sauce later.
4. Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits, which add incredible flavor to the dish.
5. Add the thinly sliced bell peppers to the skillet, stirring to combine with the chicken. Cover and simmer for 10 minutes, or until the peppers are just tender but still vibrant.
6. Reduce the heat to low and stir in the full-fat sour cream until fully incorporated. Heat through for 2 minutes, being careful not to boil, to maintain the sauce’s creamy texture.
7. Remove from heat and let stand for 2 minutes to allow the flavors to meld beautifully.

Marvel at the creamy, velvety sauce clinging to each piece of chicken, with the peppers adding a delightful crunch and sweetness. Serve over a bed of fluffy jasmine rice or alongside buttery egg noodles for a comforting meal that’s as visually appealing as it is delicious.

Chicken in Sour Cream and White Wine Sauce

Zesty yet comforting, this Chicken in Sour Cream and White Wine Sauce marries the tangy depth of sour cream with the aromatic elegance of white wine, creating a dish that’s as sophisticated as it is satisfying. Perfect for a dinner that demands a touch of luxury without sacrificing the warmth of home cooking.

Ingredients

• 4 boneless, skinless chicken breasts, patted dry
• 1 cup dry white wine, preferably a crisp Chardonnay
• 1 cup full-fat sour cream, room temperature
• 2 tbsp unsalted butter, rich and creamy
• 1 tbsp all-purpose flour, finely sifted
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced to a paste
• 1 tsp fresh thyme leaves, lightly crushed
• Salt and freshly ground black pepper, to season

Instructions

1. Season the chicken breasts generously with salt and pepper on both sides.
2. In a large skillet over medium heat, melt the butter until it foams, then add the chicken. Sear until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same skillet, add the diced onion and sauté until translucent, about 3 minutes. Tip: Deglaze the pan with a splash of white wine to lift the flavorful browned bits.
4. Add the minced garlic and thyme, stirring for 30 seconds until fragrant.
5. Sprinkle the flour over the onions and garlic, stirring to combine and cook out the raw flour taste, about 1 minute.
6. Gradually whisk in the white wine, ensuring no lumps remain, and bring to a simmer. Let the sauce reduce slightly, about 3 minutes.
7. Lower the heat and stir in the sour cream until fully incorporated. Tip: Ensure the sour cream is at room temperature to prevent curdling.
8. Return the chicken to the skillet, spooning the sauce over the top. Cover and simmer on low heat for 15 minutes, or until the chicken is cooked through. Tip: Avoid boiling the sauce to maintain its velvety texture.
9. Adjust seasoning with salt and pepper if needed before serving.

Creamy and luscious, the sauce clings to the tender chicken, offering a perfect balance of tang and richness. Serve over a bed of buttered egg noodles or alongside roasted asparagus for a meal that delights the senses.

Chicken in Sour Cream with Spinach

Nothing embodies comfort and sophistication quite like a creamy, herb-infused chicken dish, especially when paired with the vibrant freshness of spinach. Our Chicken in Sour Cream with Spinach is a testament to the beauty of simple ingredients coming together to create something truly extraordinary.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, patted dry
• 2 tbsp unsalted butter, rich and creamy
• 1 cup fresh spinach leaves, tender and loosely packed
• 1/2 cup sour cream, full-fat and tangy
• 1/4 cup chicken broth, homemade or high-quality store-bought
• 1 tsp garlic powder, finely ground
• 1/2 tsp salt, kosher
• 1/4 tsp black pepper, freshly cracked
• 1 tbsp fresh dill, finely chopped

Instructions

1. In a large skillet over medium heat, melt the unsalted butter until it’s frothy and fragrant, about 1 minute.
2. Add the boneless, skinless chicken breasts to the skillet, ensuring they’re not overcrowded, and sear until golden brown, approximately 4-5 minutes per side. Tip: For an even sear, resist the urge to move the chicken around too much.
3. Reduce the heat to low and sprinkle the chicken with garlic powder, salt, and freshly cracked black pepper, flipping once to coat both sides.
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet for added flavor, then simmer covered for 10 minutes.
5. Uncover the skillet and stir in the full-fat sour cream and fresh dill until the sauce is smooth and creamy. Tip: To prevent curdling, temper the sour cream by adding a spoonful of the hot broth to it before mixing it into the skillet.
6. Add the tender spinach leaves, stirring gently until they’re just wilted, about 1-2 minutes. Tip: Overcooking the spinach will cause it to lose its vibrant color and texture.
7. Remove from heat and let the dish rest for 2 minutes before serving to allow the flavors to meld beautifully.

Outstanding in both flavor and presentation, this dish offers a delightful contrast between the creamy, herbaceous sauce and the tender, juicy chicken. Serve it over a bed of fluffy mashed potatoes or alongside crusty artisan bread to soak up every last drop of the luxurious sauce.

Chicken in Sour Cream and Parmesan

Perfectly balancing richness and tang, this Chicken in Sour Cream and Parmesan dish is a testament to the beauty of simple ingredients coming together to create something truly extraordinary. With its creamy sauce and golden, cheesy crust, it’s a comforting yet sophisticated meal that’s sure to impress.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), patted dry
• 1 cup full-fat sour cream, smooth and creamy
• 1/2 cup freshly grated Parmesan cheese, sharp and nutty
• 1 tbsp unsalted butter, rich and velvety
• 1 tbsp extra virgin olive oil, fruity and robust
• 1 tsp garlic powder, aromatic and pungent
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper, bold and spicy
• 1/4 tsp paprika, sweet and smoky

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a small bowl, combine the sour cream, Parmesan cheese, garlic powder, sea salt, black pepper, and paprika until smooth. Tip: Letting the mixture sit for 5 minutes allows the flavors to meld beautifully.
3. Heat the butter and olive oil in a large oven-safe skillet over medium-high heat until the butter is fully melted and begins to foam.
4. Add the chicken breasts to the skillet, seasoning them lightly with a pinch of salt and pepper. Sear for 3-4 minutes on each side until golden brown. Tip: Avoid overcrowding the skillet to ensure each piece gets a perfect sear.
5. Remove the skillet from heat and evenly spread the sour cream mixture over each chicken breast.
6. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the topping is bubbly and lightly golden. Tip: For an extra crispy top, broil for the last 2 minutes of cooking.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Delightfully creamy with a hint of sharpness from the Parmesan, this dish pairs wonderfully with steamed asparagus or a crisp green salad. The tender chicken, enveloped in its luxurious sauce, offers a melt-in-your-mouth experience that’s both comforting and elegantly satisfying.

Conclusion

Kitchen adventures await with these 14 mouthwatering chicken in sour cream recipes! Whether you’re craving comfort food or something new, this roundup has something for every home cook. Don’t just take our word for it—try them out, leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!