Smothered Cheesy Sour Cream Chicken
A creamy, golden chicken dish with melted cheese and tangy sour cream, perfect for comforting weeknight dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts, trimmed Use thighs for juicier results.
- 1 teaspoon salt To season simply.
- 1/2 teaspoon black pepper To season simply.
- 1 tablespoon olive oil For searing; avocado oil can be used for higher heat.
- 1 small onion, finely chopped Adds sweet depth; substitute shallot for milder flavor.
- 3 cloves garlic, minced Provides aroma and flavor.
- 1 cup sour cream Can substitute Greek yogurt for a lighter option.
- 1 cup shredded cheddar cheese Sharpness and melty goodness; mix with mozzarella for extra stretch.
- 1/2 cup grated Parmesan Adds savory, nutty flavor.
- 1 teaspoon smoked paprika Or regular paprika for color.
- 1/2 teaspoon dried thyme or Italian seasoning For herbaceous balance.
- 1/4 cup chicken broth To loosen the sauce; white wine can be used for festive touch.
- 1 tablespoon fresh parsley, chopped For garnish and color.
Instructions
Preparation
- Preheat oven to 375°F (190°C). Pat the chicken breasts dry and season with salt and pepper.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken 2 to 3 minutes per side until golden brown. Transfer to a plate.
- In the same skillet, lower heat to medium and add chopped onion. Sauté until translucent, about 4 minutes.
- Add garlic and cook for 30 seconds until fragrant.
Cooking
- Stir in sour cream, chicken broth, smoked paprika, thyme, and half the cheddar and Parmesan. Cook gently until warm and smooth.
- Nestle the browned chicken back into the skillet, spooning sauce over each piece.
- Sprinkle remaining cheeses evenly on top.
- Transfer skillet to oven and bake for 15 to 18 minutes until chicken reaches 165°F (74°C) and cheese is bubbling.
Serving
- Remove from oven, let rest for 5 minutes, and garnish with chopped parsley. Serve hot over rice, mashed potatoes, or noodles.
Notes
For a lighter option, use Greek yogurt and reduced-fat cheese. Leftovers can be stored in an airtight container for up to 3 days.