Introduction
Sour Cream Chicken with Herbs is the creamy, comforting dish that’ll become your weeknight hero. Perfectly tender boneless chicken breasts smothered in a tangy, herb-infused sour cream sauce—it’s the kind of meal that feels gourmet but comes together in under 40 minutes. As someone who’s always balancing busy schedules with a love for wholesome cooking, I adore how this recipe bridges the gap between fancy and fuss-free. It’s also a standout in my collection of Boneless Skinless Chicken Breast Recipes, proving that lean chicken doesn’t have to mean dry or boring.
Nutritional Benefits
Packed with protein and enriched with gut-friendly probiotics from sour cream, this dish delivers flavor without compromise. Here’s a nutritional snapshot per serving (serves 4):
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Protein | 35g |
| Carbohydrates | 6g |
| Fat | 16g |
| Fiber | 1g |
Ingredients & Substitutions
The magic of this Sour Cream Chicken with Herbs lies in its simplicity. Here’s your roadmap to customizing it:
| Ingredient | Role | Possible Substitutions |
|---|---|---|
| Boneless chicken breasts | Protein base | Chicken thighs, turkey cutlets |
| Sour cream | Creamy sauce base | Greek yogurt, crème fraîche |
| Fresh dill & parsley | Bright herbal notes | 1 tsp dried herbs per 1 tbsp fresh |
| Garlic | Aromatic depth | 1/4 tsp garlic powder per clove |
| Chicken broth | Deglazing & moisture | Vegetable broth, white wine |
Equipment Needed
– Large oven-safe skillet
– Whisk (for silky sauce)
– Meat thermometer (to nail doneness)
– Cutting board & sharp knife
Step-by-Step Instructions
This Sour Cream Chicken with Herbs works like a dream for Boneless Skinless Chicken Breast Recipes because it locks in moisture. Follow these steps for perfection:
1. Prep & Sear: Pat 4 chicken breasts dry, season with salt/pepper. Heat 1 tbsp oil in a skillet over medium-high. Sear chicken 4–5 minutes per side until golden. Set aside.
2. Sauté Aromatics: Add 3 minced garlic cloves and 1 diced onion to the skillet. Cook until fragrant (2 minutes).
3. Deglaze: Pour in ½ cup chicken broth, scraping up flavor bits.
4. Make the Sauce: Reduce heat to low. Whisk in 1 cup sour cream, 2 tbsp fresh dill, 1 tbsp parsley, and 1 tsp paprika until smooth.
5. Bake: Return chicken to the skillet, coating it in sauce. Bake at 375°F (190°C) for 15–20 minutes, until chicken hits 165°F (74°C).
Pro Tip: For extra tang, stir 1 tbsp lemon zest into the sauce before baking.
Troubleshooting & Pro Tips
– Sauce Too Thin? Simmer uncovered for 5 minutes post-baking.
– Dry Chicken? Brine breasts in saltwater for 30 minutes before cooking.
– Herb Swaps: Try tarragon or chives for a French-inspired twist.
Storage & Make-Ahead Tips
– Fridge: Store in an airtight container for up to 3 days.
– Freeze: Portion cooled chicken and sauce into freezer bags for 2 months.
– Reheating: Warm in a 325°F (163°C) oven with a splash of broth to revive creaminess.
Conclusion
Whether you’re craving cozy comfort or need a dinner that impresses without stress, this Sour Cream Chicken with Herbs delivers. It’s a testament to how Boneless Skinless Chicken Breast Recipes can be both healthy and indulgent. Pair it with roasted veggies or buttered noodles, and you’ve got a meal that’ll earn permanent rotation in your kitchen.
For another fuss-free favorite, try these Simple Chicken Recipes to keep dinner exciting all week!
FAQ
1. Can I use frozen chicken breasts?
Yes! Thaw completely and pat dry to avoid watery sauce.
2. Is Greek yogurt a good sour cream substitute?
Absolutely—opt for full-fat yogurt to prevent curdling.
3. How can I make this dish dairy-free?
Swap sour cream for cashew cream or coconut yogurt.
4. Can I cook this in an air fryer?
Yes! Sear chicken first, then air-fry at 375°F (190°C) for 10 minutes, adding sauce halfway.
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