Chicken Breasts With Sour Cream
Juicy chicken breasts coated in a flavorful spice mixture and lightly dredged in flour, then pan-fried until golden. Topped with chopped green onions and served with a rich, creamy sour cream sauce infused with chicken stock. Perfect for a comforting weeknight dinner or special occasion.
Ingredients
- 1/4 tsp. cayenne pepper ⓘ
- 1/4 tsp. black pepper ⓘ
- 1/4 tsp. white pepper ⓘ
- 1/4 tsp. paprika ⓘ
- 1/2 tsp. basil ⓘ
- 1/2 tsp. garlic powder ⓘ
- 1/4 tsp. dry mustard ⓘ
- 4 boneless, skinless chicken breasts ⓘ
- 2 Tbsp. butter ⓘ
- 2 green onions ⓘ
- 1 1/2 c. chicken stock ⓘ
- 1 Tbsp. cornstarch ⓘ
- 3 Tbsp. cold water
- 2 Tbsp. sour cream ⓘ
- flour ⓘ
- salt ⓘ
Instructions
- Mix cayenne pepper, black pepper, white pepper, paprika, basil, garlic powder, and dry mustard together.
- Dust chicken breasts in the spice mixture and dredge with flour.
- Heat butter in a skillet over medium heat.
- Add chicken breasts and cook for 3 minutes on one side.
- Season with salt, turn chicken over, and cook for another 3 minutes.
- Add chopped green onions to the pan and cook for 1 minute.
- Pour in heated chicken stock and cook for 6 minutes over low heat.
- Serve with a dollop of sour cream.
Tips & Substitutions
For an extra flavor boost, marinate the chicken breasts in the spice mixture for at least 30 minutes before cooking. If you prefer a milder dish, reduce the cayenne pepper or omit it entirely. You can swap the sour cream for Greek yogurt for a healthier alternative, and consider adding some fresh herbs like parsley or thyme for added freshness.
Serving Suggestions
This dish pairs beautifully with steamed vegetables or a fresh green salad. For a heartier meal, serve it over rice or alongside mashed potatoes. A side of roasted carrots or a crusty bread would complement the flavors well. Consider browsing more American recipes to find additional sides that match this creamy chicken dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the chicken in a skillet over low heat, adding a splash of chicken stock to prevent it from drying out. Cover with a lid to retain moisture while warming through.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breasts With Sour Cream contains roughly 649 calories, with 15g protein, 125g carbohydrates, and 10g fat. It is an excellent source of iron (50% of the Daily Value), vitamin A (40% of the Daily Value), and protein (29% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 507mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be a great substitute as they tend to be juicier and more flavorful. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through compared to breasts.
What can I use instead of chicken stock?
If you don't have chicken stock, vegetable broth works well as a substitute. You can also use water with a bit of bouillon or seasoning for added flavor. Just keep in mind that the taste may vary slightly.
How can I make this dish spicier?
To add more heat, increase the cayenne pepper or incorporate diced jalapeños into the dish. You could also serve it with a hot sauce on the side for those who enjoy an extra kick!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).