Chicken Breast in Sour Cream Sauce has an amazing rich flavor with a smooth and creamy texture. You’ll feel like you’re eating a dinner made in a fine restaurant right in your own home.
Chicken Breast in Sour Cream Sauce
Chicken is pretty much a staple in this house and sometimes it’s a little hard to find different ways to cook and serve it. I can take a whole chicken, cut it up and get at least three meals out of it for my son and I.
This is one of our favorites. You can make this with chicken pieces but I’ve always used boneless chicken breast cut into chunks. The recipe makes a serving for 4 , when I make it for just the two of us I don’t cut the sauce in half, we love the extra sauce over noodles and it saves me the time of making a side dish.
The sour cream sauce is flavoured with onion, sweet red peppers, garlic, paprika and chicken broth. It has an amazing rich flavour with a smooth and creamy texture. You’ll feel like you’re eating a dinner made in a fine restaurant right in your own home. This recipe is easy to make, light on the pocket book and delivers big time with great flavour. Chicken Breast In Sour Cream Sauce, I hope it becomes as much a favorite in your house as it is in ours. Enjoy!
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Chicken Enchiladas with Homemade Red Enchilada Sauce…Skillet Tomato Chicken Breast Dinner…Mustard Chicken Marinade…Delicious Chocolate Mousse…Banana Cake with Browned Butter Glaze
Chicken Breast In Sour Cream Sauce
- 2 nice size chicken breast cut into chunks or chicken parts
- 2 Tablespoons vegetable oil
- 2 Tablespoons butter
- 1/2 a medium onion chopped
- 1 sweet red pepper chopped
- 1 Tablespoon minced jarred garlic
- 1 Teaspoon Paprika
- 1 cup chicken broth
- 1 cup sour cream
- 3 Tablespoons all purpose flour
- Salt and pepper to taste
- 1. Place the oil and butter in a large skillet over medium to low heat. Melt the butter, place chicken breast in skillet and brown on both sides, remove from skillet to a platter.
- 2. Place the chopped onion, sweet red peppers and minced garlic in the skillet and saute until onion is translucent and peppers are tender. Add paprika and blend together.
- 3. Add chicken broth to the skillet and place chicken breasts in pan to cook covered for 25 minutes or till chicken is tender. Note, using cut up chicken parts ( bone in) will increase the simmering time to about 45 minutes.
- 4. Remove chicken to a plate and keep warm. Blend the sour cream and flour together, whisk into the liquid in the skillet and cook until thickened, salt and pepper to taste. Pour over chicken. Serve.
Looking for more chicken recipes, try these from other bloggers. Herb Roasted Chicken Breast…Easy Pan Roasted Chicken Breast with Thyme
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This sounds right up my alley. Loving it.
Thank you Patty, that means a lot coming from you! I love everything you make!
What a beautiful display of a delicious entree! Love this one.
Thank you Dan, you inspire me to step out of the box with your wonderful dinners!
This sounds absolutely fantastic!! I love everything about this dish. Will be on next weeks menu 🙂
Thank you Nicole!!
This sounds and looks absolutely amazing!!!! I will definitely try this!!! Could you please tell me what the calorie count is on this dish?
The calorie counts for all the recipes are at the bottom of each recipe Consuelo. This count is 1636.
Thank you for your response. I didn’t see the calorie count for this dish and it may be because I’m looking at it from my cell phone.
Oh gotcha Consuelo. Everything looks different on a cell phone!
I made this dish this evening for my family and it was amazing! The steamed broccoli was the perfect pair for it! Thank you for the deliciousness!
Hi TM! It’s delicious isn’t it!! It’s one of my most favorite meals. Thank you for coming back to tell me you made it!
I admit I made changes to your recipe, but the versatility of this recipe is what attracted me to it. Finding out late in my day that I was having 4 family members for a casual dinner prompted me to expand the “bulk” of the recipe into a larger & veggie-rich 1-dish meal that I could serve just by adding some bread & fruit. I made the heart of the recipe as written, added leftover veggies from my fridge (canned carrot coins & cooked cabbage) & served it over simple ramen noodles. A good recipe, your fridge & your pantry can often be your best friends. 4 adults & 2 kids ate well & enjoyed their meal.
That makes my heart sing Mary!! Take a recipe and make it yours and you definitely did! Thank you for coming back to tell me,I love it!
So Glad to see this recipe, chicken is thawing for me to make this tomorrow! It brings back memories of a dish I had years ago when visiting friends in the midwest, she added a touch of sherry at the end. I loved it then and am sure I will love it tomorrow evening when I serve it. I’m wondering what everyone things of using any leftovers as the filling for a mini pot pie or a filling for a pop over?
Nancy that would be one decadent pot pie or pop over! maybe even making the dough for pate choux and putting the filling over that! If you make a pot pie or popover using the filling let me know. I’d love to hear how it went!
I made this for dinner tonight and mostly followed the recipe. I deglazed the pan with white wine after sauteing and tossed everything together before serving. It was delicious and I look forward to having ‘planned overs’ for lunch tomorrow.
Thank you Moir
Tasted great! Tasty, creamy, and comforting!
Thank you Jay
This recipe was so good!! Thank you!for sharing it’s hard to find something that all my kids like and they clean their plates it’s like a chicken stroganoff with jazz!!
Thank you Sunshine.
I love this recipe and made it for the third time last night. This time I doubled the recipe and added additional chicken broth for a lite, soupy sauce. I could eat this without the pasta it’s so delicious!!! My husband absolutely loves it too. Bunny, can this be frozen?
Thank you, Ruth
Thank you Ruth
Delicious and affordable recipe. We will be making this again. I added some mushrooms that needed to be used and served the sauce over pasta with peas. It’s just the two of us so I took your suggestion and made more sauce. We will easily get four dinners and at least one lunch so it’s a win/win recipe for us. Thank you so much!
Thank you Val
I was looking for something different to make for dinner – I tend to get in a cooking rut now and then. I figure if I get tired of cooking it I’m also getting tired of eating it. When I saw how pantry/fridge friendly this was I had to try it! I did add a couple things – I found the head of broccoli I bought and forgot about last week that was at the use it or toss it stage so i chopped that up and added it to the onion and pepper. And since I like cheese with my broccoli I also added a half cup or so of shredded cheddar. This was the best dinner I’ve made in I don’t know how long! Thankfully there’s enough left for diner tomorrow (if it lasts that long lol)
Awesome! Thank you Jane.
I loved how it turned out. Looks just like the picture. I also follow a recipe first before I rate it. I thought it was alittle bland so I added seasoned salt, more black pepper, and 2 tablespoons of steak sauce. (A1). Will make those again with the changes. Thank you.
Thank you Nancy
I make a very similar recipe and serve the creamed chicken on homemade waffles, alongside some steamed asparagus!
Loved this recipe. Very simple and full of flavor. I used a full can of chicken broth because I like my sauce a little thinner, and more salt and pepper.
It’s one of our favorites Barbara. Wasn’t the sour cream sauce a surprise?! I loved it!
Family loved it!
HELLO MARY , I’VE BEEN FOLLOWING YOU FOR AT LEAST A YEAR AND THOROUGHLY LOVE ALL YOUR RECIPES!! I FOUND YOU BY LOOKING UP THINGS TO COOK FOR 2 TO 4 SERVINGS AND SMALL DESSERTS SO I THANK YOU VERY MUCH!!