Sour Cream Chicken Breasts

3.6
(155)
Sour Cream Chicken Breasts
Servings:
4
Ready In:
40 minutes
Prep Time:
15 minutes
Cook Time:
15 minutes
Wait Time:
10 minutes
Spiciness:
0/5

Ingredients

  • 4 (5-6 ounce) boneless skinless chicken breasts
  • 1 (12.0 ounce package) sour cream
  • 1/4 (cup) grated Parmesan cheese
  • 1/3 (cup) white wine
  • 1/4 (cup) chicken broth
  • 1 (teaspoon) salt
  • 1 (teaspoon) lemon-pepper seasoning

Directions

  1. Fill a medium sized pot with water and season well with salt, then bring to a boil over high heat. Add chicken breasts and lower the temperature.
  2. Simmer chicken breasts in water until almost tender, about 15 minutes. Drain, and reserve broth.
  3. In a bowl, mix together sour cream, parmesan cheese, white wine, 1/4 cup of the reserved chicken broth, salt and lemon pepper.
  4. Once the chicken breasts are cool enough to cut, cube the chicken into one inch squares.
  5. Put everything back into the pot and and put it back onto the stove at medium heat until the sauce bubbles. Make sure it doesn't burn, lowering the temperature as needed. When sauce starts to thicken and chicken is tender, it is done!
  6. Serving suggestion: Serve over egg noodles or rice.

Comments

  • Kathleen
    Kathleen 33652

    My son (age 7) didn't care for this recipe, and the rest of the family rated it only OK.

    almost 4 years ago
  • sarah
    sarah 50701

    I think there was some missing info in the directions it was unclear

    over 3 years ago
  • sarah
    sarah 50701

    I think there was some missing info in the directions it was unclear

    over 3 years ago
  • Heather
    Heather 55108

    Easy to prepare, not a lot of flavor, and couldn't get the sauce to thicken.

    over 3 years ago
  • Heather
    Heather 54622

    Flavor was lacking. I didn't like the aftertaste - most likely the wine.?. I thought the mixture was too watery/loose. I combined with frozen veggies and added them in with everything at the end. Used a 9x13 - 350*. Crushed two sleeves of ritz and covered top of mixture. Drizzled butter over cracker topping. Let cook for about 30 min. Look for bubbling. Next time I will add some cream cheese to thicken mixture or cream of chicken soup instead of chicken broth. If I had poppy seeds, I would have added those too.

    over 3 years ago
  • Anonymous
    Anonymous 125234

    1 salt? tsp, tbsp?

    over 3 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    @Anonymous- Hi this is Chef Heather from Food on the Table. Thank you for pointing out this typo. I have corrected the amount to show 1 teaspoon. To make this a complete meal I like Heather's suggestion above to turn this into a casserole. Also I think that this chicken would be nice served over rice or a baked potato/mashed potato. Some additional spices/ingredients you could add to increase the flavor (if needed) are onion, garlic, dried or fresh parsley, dried Italian seasoning, dried ranch seasoning, or for some spice crushed red pepper flakes or cayenne powder. To thicken the sauce, let the sauce simmer for a little bit longer or make a roux by melting 2 tablespoons of butter and whisking in 1 to 2 tablespoons of flour and continue to stir constantly until a thick constancy occurs. Stir the roux into the sauce while it simmers.

    over 3 years ago
  • Catie
    Catie 133979

    quick and very tasty!

    over 3 years ago
  • Rhonda
    Rhonda 127920

    I added garlic to the sauce and it was an immediate family favorite.

    about 3 years ago
  • Anonymous
    Anonymous 157161

    corn bread

    almost 3 years ago
  • Dawn
    Dawn 38874

    Good recipe

    almost 3 years ago
  • Erica
    Erica 1065597

    After reading some reviews I decided to make a roux for the sauce to thicken it up. I also added a little more seasoning and garlic to the sauce. It was very tasty. I ended up keeping the chicken breast whole and serving it over brown rice. Family enjoyed it, I will be making this again.

    over 2 years ago
  • Aaron
    Aaron 1397495

    Had thickening issues, will try the Roux idea next time. Otherwise really enjoyed the recipe. It does taste better over rice :-) Looking forward to trying more recipes!

    over 2 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Hi Aaron! Yes a roux, would certainly help thicken this sauce or you could even make a slurry by string 1 teaspoon of cornstarch into a 2-3 tablespoons water and then mixing it into the sauce. For more information about roux check out these previous discussions: http://www.foodonthetable.com/discussions/471-does-a-roux-always-start-with-butter-and-flour AND http://www.foodonthetable.com/discussions/850-gluten-free-roux-question

    over 2 years ago
  • Aaron
    Aaron 1397495

    Thanks for that. Followed the Roux recipe above and it helped thicken it up. Also added some Neufchatel cheese for an extra taste. Served with cheesy California mixed veggies and mashed potatoes.

    over 2 years ago
  • Iman
    Iman 1337410

    I envision this recipe as the chicken version of beef stroganoff! Definitely adding in garlic, parsley, salt, pepper, ground mustard, a bit of sugar. Will add this to my meal plan and see what happens! :)

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    @Iman, let us know how you like it!

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    @Aaron, you're welcome. I'm glad you liked it!

    over 2 years ago
  • Anonymous
    Anonymous 1711262

    Where's the calorie info for the meals

    almost 2 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    @Anonymous- While a select number of our recipes contain nutritional data, this is not something we currently offer for all recipes on the site. However, if you do a quick internet search you will find a number of websites that provide nutritional data calculators that will allow you to plug in recipes or ingredients and will calculate the nutritional information for you. This data will vary slightly depending on the brands you are using or the calculating software.

    almost 2 years ago
  • Robin
    Robin 2067553

    Is there a way to prepare this without the wine?

    about 1 year ago
  • Blanche
    Blanche 1607539

    The wine in most recipes can be replaced with stock or broth. The alcohol in the wine evaporates with cooking so only the taste remains.

    about 1 year ago
  • Robin
    Robin 2067553

    Thank you! I will try that when I make it this weekend!

    about 1 year ago
  • Anonymous
    Anonymous 2071848

    Really good & with the leftover chicken I used it for chicken pot pie.

    about 1 year ago
  • Robin
    Robin 2067553

    The sauce could be a bit thicker, maybe it was just the way I prepared it. Very flavorful. I used Tony Chachere's instead of lemon pepper seasoning, we prefer a warm southern flavor in my house.

    about 1 year ago
  • Anonymous
    Anonymous 2112075

    baked tilapia

    about 1 year ago
  • Anonymous
    Anonymous 728421

    Another family favorite. I omitted the white cooking wine and the kids liked it.

    about 1 year ago
  • Blanche
    Blanche 1607539

    NOTE about the wine, you can usually substitute chicken broth or stock. But do not use the so called cooking wine, Graham Kerr the "galloping gourmet" once said "if you can't drink don'f cook with it" If you have left over wine from a party fill ice cube trays and freeze it, when frozen remove to freezer bags marked with type of wine, when you need wine for recipe just take out a couple of frozen wine cubes and pop them in the pot.

    about 1 year ago
  • Anonymous
    Anonymous 1670951

    vegan gluten fee

    11 months ago
  • Anonymous
    Anonymous 2236382

    So, this is recipe is bland without seasoning the sour cream mixture. I used onion powder, parsley, garlic powder and a pinch of season salt. Also, said forget the white wine and used a can of chicken broth( if your putting it over noodles add the whole can if not use less. Turned our awesome!! My 8 and 3 year old boys loved it!

    8 months ago
  • Anonymous
    Anonymous 2198383

    Delish

    7 months ago
  • 698813

    Easy! I served it over rice

    5 months ago
  • Anonymous
    Anonymous 2514152

    My husband & I liked it, but I would not have thought to serve it to a child!

    2 months ago
  • Anonymous
    Anonymous 2583918

    didn't try

    8 days ago