Smothered Cheesy Sour Cream Chicken
A comforting and creamy chicken dish with melted cheese and a tangy sour cream sauce that brings the family together.
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts (about 1.5 pounds) Pound lightly for even cooking.
- 1 tablespoon olive oil Or use butter for a richer flavor.
- 1 medium onion, thinly sliced Sweet and soft once caramelized; shallots work too.
- 3 cloves garlic, minced As the garlic sizzles, the aroma fills the kitchen.
- 1 cup sour cream Use Greek yogurt instead for a lighter option.
- 1 cup shredded cheddar cheese Try Monterey Jack or a blend for a creamier melt.
- 1/2 cup shredded mozzarella Optional, for extra stretch.
- 1/2 cup chicken broth Use low sodium or homemade for better control.
- 1 teaspoon smoked paprika Or regular paprika for a milder note.
- 1 teaspoon dried thyme Fresh thyme is great if you have it.
- 1 tablespoon Dijon mustard Balances the cream’s tang (honey mustard is a sweeter swap).
- 2 tablespoons chopped fresh parsley For bright garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Season the chicken breasts generously with salt, pepper, and half the smoked paprika.
- Heat olive oil in an ovenproof skillet over medium-high heat. Sear chicken breasts 2 to 3 minutes per side until golden brown.
- Remove chicken to a plate.
- Lower the heat to medium and add onion to the skillet. Cook until soft and translucent, about 6 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in the chicken broth to deglaze the pan, scraping up browned bits. Add sour cream, Dijon mustard, remaining paprika, and thyme. Stir until smooth and warm.
- If the sauce seems too thick, add a splash more broth.
- Stir in half the cheddar and half the mozzarella until just melted into the sauce.
- Nestle the seared chicken breasts back into the skillet, spooning sauce over the top. Sprinkle the remaining cheeses evenly over each breast.
- Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the internal temperature reaches 165°F (74°C) and the cheese is bubbly and beginning to brown.
- Let the chicken rest for 5 minutes. Sprinkle with chopped parsley and serve spooning extra sauce over the top.
Notes
For dairy-free, swap sour cream for a dairy-free yogurt and use a dairy-free cheese alternative. For lower calories, use reduced-fat sour cream and modest cheese.