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Smothered Cheesy Sour Cream Chicken

A comforting dish featuring tender chicken breasts smothered in a creamy sour cream and cheese sauce, perfect for weeknight dinners or festive occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1 1/2 to 2 pounds) Use thighs for a juicier, more forgiving option.
  • to taste Salt and black pepper
  • 1 teaspoon paprika (smoked paprika if you want a deeper note)
  • 2 tablespoons olive oil or butter
  • 1 small onion, finely chopped Swap for shallot for a milder, sweeter flavor.
  • 3 cloves garlic, minced
  • 1 cup chicken broth (low-sodium if preferred)
  • 1 cup sour cream (full-fat gives the creamiest texture; Greek yogurt works as a healthier option)
  • 1 cup shredded cheddar cheese Or a mix of cheddar and Monterey Jack for more melt.
  • 1 teaspoon Dijon mustard Optional, for brightness.
  • 1 tablespoon flour or cornstarch For a thicker gravy.
  • 2 tablespoons fresh parsley, chopped For garnish.
  • to taste A squeeze of lemon Optional for brightness.
  • to taste A pinch of cayenne Optional for heat.

Method
 

Preparation
  1. Pat the chicken breasts dry and season both sides generously with salt, pepper, and paprika. Let them sit for a minute so the seasoning can settle.
  2. Heat the olive oil or butter in a large skillet over medium-high heat until shimmering.
  3. Add the chicken and brown for 3–4 minutes per side until golden.
  4. Remove the chicken and set aside on a plate.
  5. Lower heat to medium and add the chopped onion to the same skillet. Sauté until translucent, about 4–5 minutes.
  6. Add the minced garlic and cook for 30 seconds until fragrant.
  7. Stir in the flour or cornstarch and cook for a minute. Slowly pour in the chicken broth while whisking to avoid lumps.
  8. Whisk in the sour cream and Dijon mustard until silky.
Cooking
  1. Return the chicken to the skillet, spooning some sauce over each piece.
  2. Sprinkle shredded cheddar on top, cover the skillet, and reduce the heat to low.
  3. Let it steam for 6–8 minutes until the chicken reaches an internal temperature of 165°F.
  4. Garnish with chopped parsley and a squeeze of lemon if using. Serve immediately.

Notes

For a healthier option, use Greek yogurt instead of sour cream. For a more festive dish, add crumbled bacon or sun-dried tomatoes.