Sour Cream Chicken Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. If they are very thick, butterfly them or pound to an even 3/4" thickness to ensure even cooking.

Season both sides of the chicken with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp paprika. Drizzle or rub with 1 tbsp olive oil to help the seasoning adhere.

Let the seasoned chicken rest at room temperature for 10–15 minutes while you prepare the sauce and aromatics (or refrigerate up to 30 minutes).

Heat a large skillet over medium-high heat. Add 1 tsp olive oil and 1 tbsp butter. When the butter foams, add the chicken. Sear for 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). If breasts are thicker, cover and reduce heat to medium and cook additional 3–5 minutes as needed.

Remove the chicken from the skillet and transfer to a plate. Tent loosely with foil to rest while you make the sauce. Keep the pan with the fond (browned bits) — this adds flavor to the sauce.

If the pan is very dark or dry, add a tablespoon of chicken stock to deglaze and scrape up browned bits with a wooden spoon.

Reduce heat to medium. Add the finely chopped shallot and sauté 2–3 minutes in the skillet until softened and translucent. Add the 2 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so garlic does not brown.

Sprinkle 1 tbsp all-purpose flour over the aromatics and stir for 30–45 seconds to cook the raw flour taste. This will help thicken the sauce.

Slowly pour in 1/2 cup chicken stock while stirring or whisking to dissolve the flour and create a smooth base. Bring to a gentle simmer and let thicken slightly for 1–2 minutes.

Lower heat to medium-low. Remove about 1/4 cup of the hot liquid into a small bowl and let it cool 10–15 seconds, then whisk that into the 1 cup sour cream to temper it (this prevents curdling). Return the tempered sour cream mixture to the skillet and stir to combine.

Stir in 1 tsp Dijon mustard, 1 tbsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Simmer gently (do not boil) for 2–3 minutes until the sauce is thickened and glossy. Taste and adjust seasoning with a pinch more salt or lemon if desired.

Return the seared chicken and any accumulated juices back to the skillet, spooning sauce over the pieces. Simmer gently 2–3 minutes to reheat the chicken and allow flavors to meld. Ensure chicken reaches 165°F / 74°C.

Sprinkle 2 tbsp chopped fresh parsley over the chicken and sauce. If desired, squeeze an extra 1/2 tsp lemon juice for brightness.

Serve the sour cream chicken over cooked rice or egg noodles and with steamed vegetables alongside. Spoon extra sauce over the top.

Leftovers: cool to room temperature and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock or water if the sauce tightens.