Whether you’re whipping up a quick weeknight dinner or planning a cozy weekend feast, sour cream chicken recipes are your secret weapon for delicious, comforting meals. From creamy casseroles to zesty skillet dishes, we’ve rounded up 18 mouthwatering ways to transform simple ingredients into extraordinary dishes. Dive into our list and discover your next favorite recipe that’s sure to impress at any table!
Creamy Sour Cream Chicken Enchiladas
This comforting dish combines tender chicken, creamy sour cream, and melted cheese wrapped in soft tortillas, all smothered in a rich, flavorful sauce. Perfect for a cozy family dinner or entertaining guests, these enchiladas are sure to impress with their delicious layers of flavor.
Ingredients
- For the filling:
- 2 cups shredded cooked chicken
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced onions
- 1 tbsp olive oil
- For the sauce:
- 1 can (10 oz) green enchilada sauce
- 1/2 cup sour cream
- For assembling:
- 8 flour tortillas (8-inch)
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped cilantro
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the enchiladas.
- In a skillet over medium heat, warm 1 tbsp olive oil and sauté 1/2 cup diced onions until translucent, about 3 minutes. Tip: Sautéing onions releases their sweetness, enhancing the filling’s flavor.
- In a large bowl, combine the sautéed onions, 2 cups shredded chicken, 1 cup sour cream, and 1 cup shredded Monterey Jack cheese. Mix well to ensure the filling is evenly distributed.
- Warm the 8 flour tortillas in the microwave for 20 seconds to make them pliable for rolling.
- Divide the chicken mixture evenly among the tortillas, rolling each tightly and placing them seam-side down in a greased 9×13 inch baking dish. Tip: Packing the enchiladas snugly in the dish prevents them from unrolling during baking.
- In a small bowl, whisk together the 10 oz can of green enchilada sauce and 1/2 cup sour cream until smooth. Pour this sauce evenly over the rolled tortillas.
- Sprinkle 1 cup shredded Monterey Jack cheese over the top of the enchiladas.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2 minutes of baking.
- Garnish with 1/4 cup chopped cilantro before serving.
Velvety smooth sour cream mellows the tangy enchilada sauce, while the melted cheese adds a gooey texture that’s irresistible. Serve these enchiladas with a side of refried beans and a crisp salad for a complete meal that’s bursting with flavor.
Sour Cream Chicken Stroganoff
Gathering around the table for a comforting meal is one of life’s simple pleasures, and this Sour Cream Chicken Stroganoff is no exception. Perfect for beginners, this dish combines tender chicken with a rich, creamy sauce, all served over a bed of egg noodles for a satisfying dinner.
Ingredients
- For the chicken:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 1 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup chicken broth
- 1 tbsp all-purpose flour
- 1/2 cup sour cream
- 1 tbsp Dijon mustard
- 1/2 tsp paprika
- For serving:
- 8 oz egg noodles, cooked according to package instructions
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, salt, and pepper. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, melt butter over medium heat. Add onion and garlic, sautéing until soft, about 2 minutes. Tip: Stir frequently to prevent burning.
- Add mushrooms to the skillet and cook until they release their juices and become tender, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
- Sprinkle flour over the mushroom mixture, stirring to combine. Gradually add chicken broth, stirring constantly to avoid lumps.
- Return the cooked chicken to the skillet. Stir in sour cream, Dijon mustard, and paprika. Simmer on low heat for 5 minutes, allowing the flavors to meld. Tip: Avoid boiling to prevent the sour cream from curdling.
- Serve the stroganoff over cooked egg noodles, garnished with fresh parsley.
Here’s how this dish comes together: the creamy sauce clings to the tender chicken and noodles, offering a perfect balance of tangy and savory flavors. For a twist, try serving it over mashed potatoes or with a side of steamed green beans.
Baked Sour Cream Chicken Breasts
When you’re looking for a dish that’s both comforting and easy to prepare, baked sour cream chicken breasts are a perfect choice. This recipe guides you through creating a tender, flavorful meal that’s sure to impress.
Ingredients
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- For the sour cream mixture:
- 1 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- For the topping:
- 1/2 cup crushed Ritz crackers
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
- Season the chicken breasts evenly with salt and black pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown, then transfer to the prepared baking dish.
- In a medium bowl, mix together sour cream, Parmesan cheese, garlic powder, onion powder, and paprika until well combined.
- Spread the sour cream mixture evenly over the top of each chicken breast.
- In a small bowl, combine crushed Ritz crackers and melted butter. Sprinkle this mixture over the sour cream-covered chicken breasts.
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the topping is golden and crispy.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Key to this dish’s appeal is the creamy sour cream layer that keeps the chicken moist, while the buttery cracker topping adds a delightful crunch. Serve it alongside roasted vegetables or over a bed of rice for a complete meal that’s as satisfying as it is simple to make.
Sour Cream Chicken and Mushroom Casserole
Creating a comforting and creamy casserole is easier than you think, especially when you start with this sour cream chicken and mushroom recipe. Carefully layering flavors and textures, this dish is perfect for a cozy family dinner.
Ingredients
- For the chicken:
- 2 cups cooked chicken, shredded
- For the mushrooms:
- 1 cup mushrooms, sliced
- 1 tbsp olive oil
- For the sauce:
- 1 cup sour cream
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup chicken broth
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the topping:
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a skillet over medium heat, heat 1 tbsp olive oil and sauté 1 cup sliced mushrooms until they’re golden brown, about 5 minutes. Tip: Don’t overcrowd the pan to get a nice sear on the mushrooms.
- In a large bowl, combine 2 cups shredded chicken, sautéed mushrooms, 1 cup sour cream, 1 can cream of mushroom soup, 1/2 cup chicken broth, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well to ensure all ingredients are evenly distributed.
- Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly.
- Sprinkle 1 cup shredded cheddar cheese and 1/2 cup breadcrumbs over the top for a crispy, cheesy crust. Tip: For extra crunch, toast the breadcrumbs lightly before sprinkling.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden and the casserole is bubbly around the edges. Tip: Let it sit for 5 minutes before serving to allow the sauce to thicken slightly.
Delightfully creamy with a satisfying crunch from the topping, this casserole pairs wonderfully with a crisp green salad or steamed vegetables for a balanced meal. The mushrooms add an earthy depth that complements the tangy sour cream perfectly.
Slow Cooker Sour Cream Chicken
Preparing a comforting meal doesn’t have to be complicated, especially when you have a slow cooker to do most of the work. This Slow Cooker Sour Cream Chicken is a creamy, flavorful dish that’s perfect for busy weeknights or lazy weekends.
Ingredients
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- For the sauce:
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown. Tip: Searing locks in flavors and adds texture.
- Transfer the seared chicken breasts to the slow cooker.
- In a medium bowl, whisk together sour cream, cream of chicken soup, chicken broth, garlic powder, and onion powder until smooth.
- Pour the sauce mixture over the chicken in the slow cooker, ensuring the chicken is fully covered.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Avoid opening the lid frequently to maintain consistent temperature.
- Once cooking time is complete, check the chicken’s internal temperature reaches 165°F for safety. Tip: Use a meat thermometer for accuracy.
Velvety and rich, this Slow Cooker Sour Cream Chicken pairs wonderfully with steamed vegetables or over a bed of fluffy rice for a complete meal. The creamy sauce clings to the tender chicken, making every bite a delight.
Sour Cream Chicken Tacos
Ever find yourself craving something creamy, tangy, and utterly satisfying for dinner? These Sour Cream Chicken Tacos are here to answer that call, combining tender chicken with a rich, flavorful sauce that’s surprisingly simple to make.
Ingredients
- For the chicken:
- 1 lb boneless, skinless chicken breasts, cut into strips
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 1 cup sour cream
- 1/4 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- For serving:
- 8 small flour tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add chicken strips to the skillet, seasoning with salt and pepper. Cook for 5-7 minutes, turning once, until golden brown and cooked through.
- While the chicken cooks, whisk together sour cream, chicken broth, garlic powder, onion powder, and cumin in a bowl until smooth.
- Reduce heat to low and pour the sour cream mixture over the cooked chicken. Stir gently to coat the chicken evenly, heating for 2-3 minutes until the sauce is warm but not boiling.
- Warm the tortillas according to package instructions, about 30 seconds per side in a dry skillet.
- Assemble tacos by placing a portion of the chicken mixture on each tortilla, then topping with shredded lettuce, diced tomatoes, and chopped cilantro.
These tacos boast a delightful contrast of textures, from the creamy sauce to the crisp lettuce and tender chicken. Try serving them with a side of lime wedges for an extra zesty kick.
Sour Cream Chicken Paprikash
Now, let’s dive into creating a comforting and flavorful dish that’s perfect for any weeknight dinner. Sour Cream Chicken Paprikash combines tender chicken with a rich, creamy sauce, seasoned with sweet paprika for a dish that’s both hearty and satisfying.
Ingredients
- For the chicken:
- 2 lbs chicken thighs, boneless and skinless
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp sweet paprika
- 1 cup chicken broth
- 1 cup sour cream
- 1 tbsp all-purpose flour
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, then add to the skillet. Cook for 5-6 minutes per side, until golden brown. Remove chicken and set aside.
- In the same skillet, add the sliced onion. Cook over medium heat for 5 minutes, until softened. Add garlic and cook for 1 minute more, until fragrant.
- Stir in sweet paprika and cook for 30 seconds to release its flavors. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the skillet.
- Return chicken to the skillet. Reduce heat to low, cover, and simmer for 20 minutes, until chicken is cooked through.
- In a small bowl, mix sour cream with flour until smooth. Stir into the skillet, cooking for 2-3 minutes until the sauce thickens. Avoid boiling to prevent curdling.
Velvety and rich, this Sour Cream Chicken Paprikash boasts a creamy texture with a deep, paprika-infused flavor. Serve it over egg noodles or with a side of steamed vegetables for a complete meal.
Grilled Sour Cream Chicken Skewers
Kickstart your summer grilling with these succulent Grilled Sour Cream Chicken Skewers, a dish that combines the tangy richness of sour cream with the smoky char of the grill. Perfect for beginners, this recipe guides you through each step to ensure juicy, flavorful skewers every time.
Ingredients
- For the marinade:
- 1 cup sour cream
- 2 tbsp lemon juice
- 1 tbsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- For the skewers:
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1 large bell pepper, cut into 1-inch pieces
- 1 large red onion, cut into 1-inch pieces
Instructions
- In a large bowl, whisk together sour cream, lemon juice, garlic powder, salt, and black pepper until smooth.
- Add chicken cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Preheat your grill to medium-high heat (375°F to 400°F) and lightly oil the grates to prevent sticking.
- Thread marinated chicken, bell pepper, and red onion pieces onto skewers, alternating between ingredients.
- Grill skewers for 6-8 minutes on each side, or until chicken reaches an internal temperature of 165°F and vegetables are slightly charred.
- Let skewers rest for 5 minutes before serving to allow juices to redistribute.
Marvel at the creamy texture and zesty flavor of these skewers, perfect when served over a bed of fluffy rice or alongside a crisp summer salad. The sour cream marinade not only tenderizes the chicken but also imparts a delightful tang that complements the smoky grill marks beautifully.
Sour Cream Chicken Alfredo Pasta
Kickstart your culinary journey with this comforting Sour Cream Chicken Alfredo Pasta, a dish that combines creamy textures with rich flavors, perfect for a cozy dinner. Let’s guide you through each step to ensure a delicious outcome.
Ingredients
- For the pasta:
- 8 oz fettuccine pasta
- 4 cups water
- 1 tbsp salt
- For the chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/4 tsp salt
Instructions
- Bring 4 cups of water to a boil in a large pot, add 1 tbsp salt, and cook the fettuccine according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, heat 1 tbsp olive oil in a skillet over medium-high heat. Season the chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper, then cook for 5-7 minutes per side until golden and cooked through. Let rest for 5 minutes before slicing.
- In the same skillet, reduce heat to medium and add 1 cup heavy cream, 1/2 cup sour cream, 1/2 cup grated Parmesan, 1/2 tsp garlic powder, and 1/4 tsp salt. Stir continuously until the sauce thickens slightly, about 3-4 minutes.
- Add the cooked pasta and sliced chicken to the sauce, tossing gently to coat everything evenly. Cook for an additional 2 minutes to heat through.
- Serve immediately, garnished with extra Parmesan if desired. Tip: For a smoother sauce, ensure the sour cream is at room temperature before adding. Tip: Letting the chicken rest before slicing keeps it juicy. Tip: Reserve a cup of pasta water to adjust sauce consistency if needed.
Absolutely delightful, this dish offers a velvety sauce clinging to each strand of pasta, with tender chicken adding a satisfying bite. Try serving it with a side of garlic bread to soak up every last drop of the creamy Alfredo sauce.
Sour Cream Chicken Pot Pie
Back to basics with this comforting Sour Cream Chicken Pot Pie, a dish that combines creamy textures with hearty flavors, perfect for any home cook looking to impress. By following these detailed steps, you’ll create a pie that’s both delicious and visually appealing.
Ingredients
- For the filling:
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 cup frozen mixed vegetables
- 1/2 cup chicken broth
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup cold butter, cubed
- 1/4 cup ice water
- 1/4 tsp salt
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large skillet, melt 1 tbsp butter over medium heat. Tip: Ensure the butter doesn’t brown to avoid altering the flavor.
- Whisk in 1 tbsp flour until smooth, cooking for 1 minute to remove the raw flour taste.
- Gradually add 1/2 cup chicken broth, stirring constantly until the mixture thickens.
- Mix in 1 cup sour cream, 2 cups chicken, and 1 cup frozen vegetables. Season with 1/2 tsp salt and 1/4 tsp pepper. Tip: Thawing the vegetables beforehand can reduce cooking time.
- Simmer the filling for 5 minutes, then remove from heat.
- For the crust, combine 1 1/2 cups flour and 1/4 tsp salt in a bowl. Cut in 1/2 cup cold butter until the mixture resembles coarse crumbs.
- Add 1/4 cup ice water, 1 tbsp at a time, mixing until the dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
- Roll out the dough on a floured surface to fit your pie dish, then pour in the filling.
- Cover with the top crust, seal the edges, and cut slits to vent.
- Bake for 35-40 minutes, or until the crust is golden brown. Tip: Place a baking sheet underneath to catch any spills.
After baking, the Sour Cream Chicken Pot Pie emerges with a flaky crust and a creamy, savory filling that’s irresistibly comforting. Serve it alongside a crisp green salad for a balanced meal that highlights the pie’s rich flavors.
Sour Cream Chicken Quesadillas
Very few dishes strike the perfect balance between creamy, tangy, and cheesy quite like these Sour Cream Chicken Quesadillas. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.
Ingredients
- For the filling:
- 2 cups cooked chicken, shredded
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/4 cup diced green chilies
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- Salt to taste
- For assembling:
- 4 large flour tortillas
- 2 tbsp butter, melted
Instructions
- In a large bowl, combine the shredded chicken, sour cream, cheddar cheese, diced green chilies, ground cumin, garlic powder, and salt. Mix well until all ingredients are evenly distributed.
- Heat a large skillet over medium heat (350°F) and brush one side of a tortilla with melted butter.
- Place the tortilla butter-side down in the skillet. Spread half of the chicken mixture evenly over one half of the tortilla.
- Fold the tortilla over the filling, pressing gently. Cook for 3-4 minutes until the bottom is golden brown and crispy.
- Carefully flip the quesadilla and cook the other side for another 3-4 minutes until golden and the cheese is melted.
- Remove from the skillet and let it rest for a minute before cutting into wedges. Repeat with the remaining tortillas and filling.
- Tip: For extra crispiness, press down lightly on the quesadilla with a spatula while cooking.
- Tip: If the skillet is too hot, the tortilla may burn before the cheese melts. Adjust the heat as needed.
- Tip: Letting the quesadilla rest before cutting helps the cheese set, making it easier to slice.
Unbelievably creamy with a slight kick from the green chilies, these quesadillas are a crowd-pleaser. Serve them with a side of guacamole or a fresh salsa for an extra layer of flavor.
Sour Cream Chicken Salad Sandwiches
Just when you think chicken salad can’t get any better, this sour cream chicken salad sandwich recipe comes along to prove you wrong. It’s creamy, tangy, and packed with flavor, making it the perfect lunch or light dinner option.
Ingredients
- For the chicken salad:
- 2 cups cooked chicken, shredded
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- For assembling:
- 4 slices whole wheat bread
- 4 lettuce leaves
- 1 tomato, sliced
Instructions
- In a large mixing bowl, combine the shredded chicken, sour cream, mayonnaise, lemon juice, salt, and black pepper. Mix well until all ingredients are evenly distributed.
- Add the chopped celery and red onion to the chicken mixture. Stir gently to incorporate without crushing the vegetables.
- Toast the whole wheat bread slices lightly for about 2 minutes or until golden brown, to add a crunchy texture to your sandwich.
- Place a lettuce leaf on each of two bread slices, then evenly distribute the chicken salad mixture on top.
- Add tomato slices on top of the chicken salad, then cover with the remaining bread slices.
- Cut each sandwich in half diagonally for easy serving and enjoy immediately.
Great for picnics or a quick lunch, these sandwiches offer a delightful crunch from the vegetables and a creamy, tangy flavor from the sour cream dressing. Serve with a side of sweet potato fries or a crisp green salad for a complete meal.
Sour Cream Chicken and Rice Bake
Zesty and comforting, this Sour Cream Chicken and Rice Bake is a one-dish wonder that combines tender chicken, creamy rice, and a tangy sour cream sauce for a meal that’s as easy to make as it is delicious. Perfect for beginners, this recipe walks you through each step to ensure a flawless bake every time.
Ingredients
- For the chicken and rice:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup long-grain white rice
- 2 cups chicken broth
- For the sauce:
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1 tbsp dried onion flakes
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For topping:
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In the prepared baking dish, combine the chicken pieces, rice, and chicken broth, spreading evenly.
- Cover the dish tightly with aluminum foil and bake for 45 minutes, or until the rice is tender and the chicken is cooked through. Tip: Check the rice at 35 minutes to avoid overcooking.
- While the chicken and rice bake, mix the sour cream, cream of chicken soup, dried onion flakes, garlic powder, salt, and pepper in a medium bowl until well combined.
- Remove the baking dish from the oven and carefully uncover. Pour the sour cream mixture over the chicken and rice, spreading evenly.
- Sprinkle the shredded cheddar cheese evenly over the top. Tip: For a golden crust, broil for the last 2-3 minutes of baking.
- Return the dish to the oven, uncovered, and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped fresh parsley before serving. Tip: Let the dish stand for 5 minutes before serving to allow the sauce to thicken slightly.
A harmonious blend of creamy, tangy, and cheesy flavors, this bake is best served straight from the oven with a side of steamed vegetables or a crisp green salad for a complete meal.
Sour Cream Chicken Fajitas
Understanding how to make Sour Cream Chicken Fajitas can transform your weeknight dinners into a flavorful feast. This dish combines tender chicken, vibrant vegetables, and a creamy sour cream sauce, all wrapped in warm tortillas for a meal that’s both satisfying and easy to prepare.
Ingredients
- For the chicken and vegetables:
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 1 tbsp olive oil
- 1 bell pepper, sliced
- 1 onion, sliced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt to taste
- For the sour cream sauce:
- 1/2 cup sour cream
- 1 tbsp lime juice
- 1/4 tsp garlic powder
- For serving:
- 8 flour tortillas
- Fresh cilantro, chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add the chicken strips to the skillet, seasoning with cumin, chili powder, and salt. Cook until the chicken is no longer pink, about 5-7 minutes, stirring occasionally.
- Tip: Don’t overcrowd the skillet to ensure the chicken cooks evenly and gets a nice sear.
- Add the sliced bell pepper and onion to the skillet. Cook until the vegetables are tender but still crisp, about 4-5 minutes.
- Tip: Stir the vegetables occasionally to prevent them from burning and to cook them evenly.
- While the chicken and vegetables are cooking, prepare the sour cream sauce by mixing sour cream, lime juice, and garlic powder in a small bowl until smooth.
- Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they’re soft and pliable.
- Tip: Keep the tortillas warm by wrapping them in a clean kitchen towel until ready to serve.
- To serve, spread a tablespoon of the sour cream sauce on each tortilla, then top with the chicken and vegetable mixture. Garnish with fresh cilantro.
Kick your meal up a notch by serving these fajitas with a side of spicy salsa or a refreshing avocado salad. The creamy sour cream sauce perfectly balances the smoky spices of the chicken, while the crisp vegetables add a delightful crunch. Enjoy the vibrant flavors and textures wrapped in each warm tortilla for a truly satisfying dining experience.
Sour Cream Chicken Dumplings
Today we’re diving into the comforting world of Sour Cream Chicken Dumplings, a dish that combines tender chicken with fluffy dumplings in a rich, creamy sauce. This recipe is perfect for those chilly evenings when you crave something hearty yet straightforward to make.
Ingredients
- For the chicken:
- 2 cups cooked chicken, shredded
- 1 tbsp olive oil
- For the dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup sour cream
- 1/2 cup milk
- For the sauce:
- 2 cups chicken broth
- 1 cup sour cream
- 1 tbsp butter
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the shredded chicken and sauté for 2-3 minutes until lightly browned.
- In a mixing bowl, combine flour, baking powder, and salt for the dumplings. Stir in sour cream and milk until a sticky dough forms.
- Drop tablespoon-sized portions of the dumpling dough into the pot with the chicken. Cover and simmer for 10 minutes.
- While the dumplings cook, prepare the sauce by melting butter in a saucepan. Add chicken broth, sour cream, and garlic powder, whisking until smooth. Season with salt and pepper.
- Pour the sauce over the cooked dumplings and chicken, gently stirring to combine. Simmer for an additional 5 minutes to thicken the sauce.
- Serve hot, garnished with fresh herbs if desired. The dumplings should be light and fluffy, with the chicken tender and the sauce creamy and flavorful.
Great for a cozy dinner, these Sour Cream Chicken Dumplings offer a delightful contrast of textures and a rich, comforting flavor. Try serving them over a bed of steamed vegetables for an extra nutritious twist.
Sour Cream Chicken Nachos
Just when you thought nachos couldn’t get any better, along comes this Sour Cream Chicken Nachos recipe to prove you wrong. Perfect for game day or a cozy night in, this dish combines crispy tortilla chips, tender chicken, and a creamy, tangy sour cream sauce for a crowd-pleasing snack.
Ingredients
- For the chicken:
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- For the nachos:
- 1 bag (10 oz) tortilla chips
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1/4 cup sliced black olives
Instructions
- Preheat your oven to 375°F (190°C) to get it ready for baking the nachos.
- Heat the olive oil in a skillet over medium heat. Add the chicken breasts, seasoning them with chili powder, garlic powder, and salt. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Tip: Let the chicken rest for 5 minutes before slicing to keep it juicy.
- Slice the cooked chicken into thin strips.
- Arrange the tortilla chips in a single layer on a large baking sheet. Sprinkle half of the shredded cheddar cheese over the chips.
- Distribute the chicken strips evenly over the cheese-covered chips, then top with the remaining cheese.
- Bake in the preheated oven for 5-7 minutes, or until the cheese is fully melted and bubbly. Tip: Watch closely to prevent the chips from burning.
- Remove the nachos from the oven. Drizzle with sour cream, then sprinkle with chopped green onions and sliced black olives. Tip: For extra flavor, warm the sour cream slightly before drizzling.
Best enjoyed fresh out of the oven, these Sour Cream Chicken Nachos offer a delightful contrast of textures—crispy chips, tender chicken, and creamy sauce. Serve with extra sour cream on the side for dipping, or add a dash of hot sauce for those who like it spicy.
Sour Cream Chicken Stuffed Peppers
Unleash the flavors of comfort with this easy-to-follow Sour Cream Chicken Stuffed Peppers recipe, perfect for a cozy dinner that promises to delight your taste buds with every bite.
Ingredients
- For the filling:
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup green onions, chopped
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the peppers:
- 4 large bell peppers, tops cut off and seeds removed
- 1 tbsp olive oil
- 1/2 cup water
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the peppers.
- In a large bowl, mix the shredded chicken, sour cream, cheddar cheese, green onions, garlic powder, salt, and black pepper until well combined. Tip: For extra flavor, let the filling sit for 10 minutes before stuffing the peppers.
- Brush the outside of each bell pepper with olive oil to help them soften and brown in the oven.
- Fill each pepper with the chicken mixture, packing it down lightly to fit as much filling as possible.
- Place the stuffed peppers in a baking dish and pour 1/2 cup of water around them to create steam during baking, which helps cook the peppers evenly.
- Bake in the preheated oven for 35-40 minutes, or until the peppers are tender and the filling is bubbly. Tip: Check the peppers at the 30-minute mark to prevent over-browning.
- Let the peppers rest for 5 minutes before serving to allow the filling to set. Tip: Garnish with additional green onions or sour cream for an extra touch of flavor.
Enjoy the creamy texture and rich flavor of these Sour Cream Chicken Stuffed Peppers, which pair wonderfully with a side of rice or a fresh salad for a complete meal.
Sour Cream Chicken and Dumpling Soup
When the weather turns chilly, nothing beats the comfort of a warm bowl of Sour Cream Chicken and Dumpling Soup. This dish combines tender chicken, fluffy dumplings, and a creamy broth for a meal that feels like a hug in a bowl.
Ingredients
- For the soup:
- 2 cups chicken broth
- 1 cup water
- 1 lb boneless, skinless chicken breasts, cubed
- 1/2 cup sour cream
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the dumplings:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1 tbsp butter, melted
Instructions
- Heat olive oil in a large pot over medium heat. Add cubed chicken, salt, and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
- Pour in chicken broth and water. Bring to a boil, then reduce heat to a simmer. Tip: Skim off any foam that rises to the top for a clearer broth.
- In a bowl, mix flour, baking powder, and salt for the dumplings. Stir in milk and melted butter until just combined. Tip: Do not overmix to keep the dumplings light.
- Drop tablespoon-sized dollops of the dumpling batter into the simmering soup. Cover and cook for 15 minutes without lifting the lid. Tip: The steam cooks the dumplings, so resist the urge to peek.
- Remove from heat and stir in sour cream until fully incorporated.
Offering a delightful contrast between the creamy soup and the fluffy dumplings, this dish is perfect with a sprinkle of fresh herbs or a side of crusty bread for dipping.
Conclusion
Ready to elevate your chicken game? This roundup of 18 sour cream chicken recipes offers something for every taste and occasion, from cozy weeknight dinners to festive gatherings. We hope you find a new favorite to whip up in your kitchen! Don’t forget to share which recipe you loved most in the comments and pin this article to your Pinterest board for easy access later. Happy cooking!
