Sour Cream Chicken Breasts
Elevate your weeknight dinners with this creamy and flavorful Sour Cream Chicken Breasts recipe! Tender, juicy chicken breasts are seasoned with a blend of paprika, garlic, and onion powders, lightly floured, and pan-seared to golden perfection. The magic happens in a rich and velvety sauce made with sour cream, Parmesan, and chicken broth, bringing a luscious, tangy depth to every bite. This one-skillet recipe is oven-baked to lock in the flavors, creating a fuss-free meal that's ready in just 45 minutes. Perfectly comforting and easy to make, it's a versatile dish that pairs beautifully with mashed potatoes, rice, or roasted vegetables. Garnish with fresh parsley for a burst of color and freshness, and watch it become a family favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1 cup sour cream
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Pat the chicken breasts dry with paper towels. Season both sides of each breast with salt, black pepper, garlic powder, onion powder, and paprika.
Lightly coat the chicken breasts with the all-purpose flour on both sides, shaking off any excess flour.
In a large oven-safe skillet, heat the butter and olive oil over medium heat until the butter is melted and sizzling.
Add the chicken breasts to the skillet and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, pour in the chicken broth, scraping up any browned bits on the bottom of the pan. Reduce the heat to low and let the broth simmer for 2-3 minutes.
Stir in the sour cream and Parmesan cheese, whisking until smooth and well combined. Let the sauce cook for another 2-3 minutes, stirring occasionally.
Return the chicken breasts to the skillet, spooning some of the sauce over the top of each piece.
Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Garnish with fresh parsley, if desired, and serve warm with your choice of sides.
Nutrition Facts
Calories |
2360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.6 g | 171% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 849 mg | 283% | |
| Sodium | 4955 mg | 215% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 16.2 g | ||
| Protein | 261.8 g | 524% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1322 mg | 102% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2143 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
