chicken sour cream recipe
The Best chicken sour cream recipe
I love this recipe because it’s simple enough to pull together in under an hour, yet it feels like a real meal. It’s not just a side dish—it’s a main that’s light enough to pair with other things but hearty enough to stand alone. My husband and I always end up eating leftovers for breakfast or lunch, which is a win in my book. Plus, it’s got a nice balance of protein and healthy fats from the sour cream, which makes it a good option if you’re looking for something satisfying without feeling too heavy. It’s also a great way to use up extra chicken, whether it’s from a roast or just leftovers from another meal.
Creamy Garlic Chicken with Fluffy Cornbread
A comforting dish featuring tender chicken simmered in a rich garlic-tomato sauce, served with a lightly sweetened cornbread that soaks up every flavorful drop. This recipe is a must-try for any occasion.
🥘Ingredients
- 6 boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 tbsp olive oil
- 1 tsp dried thyme
- ½ tsp black pepper
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 tbsp butter
- Salt to taste
- 2 cups all-purpose flour
- 1 cup cornmeal
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- ½ cup melted butter
- 1 large egg
👨🍳Directions
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1
Preheat oven to 375°F. Season chicken breasts with thyme, black pepper, and a pinch of salt. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5–6 minutes per side until golden and cooked through (165°F internal temp). Remove and set aside. -
2
In the same skillet, sauté garlic in butter for 30 seconds until fragrant. Pour in tomato sauce and chicken broth, simmer for 10 minutes. Stir in heavy cream and reduce heat to low. Simmer uncovered for 15 minutes until slightly thickened. -
3
Preheat oven to 375°F. In a bowl, whisk flour, cornmeal, baking powder, and salt. Add buttermilk, melted butter, and egg; mix until just combined. Pour batter into a greased loaf pan and bake for 25–30 minutes until golden and a toothpick comes out clean. -
4
Slice cornbread and serve warm with chicken and sauce. Garnish with fresh parsley if desired.
🔧Equipment
- Mixing bowls
- Skillet
- Oven
- Loaf pan
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Garlic Chicken with Fluffy Cornbread Works
❓ Frequently Asked Questions About Creamy Garlic Chicken with Fluffy Cornbread
1. What is the best way to ensure the chicken stays moist in this sour cream sauce?
Use a small amount of water or chicken broth to deglaze the pan after cooking the chicken. This helps absorb excess fat and keeps the sauce tender. Avoid overcrowding the pan, and cook the chicken to an internal temperature of 165°F (74°C) before adding the sauce.
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2. Can I substitute sour cream with another ingredient, and if so, what?
For a lighter option, use Greek yogurt mixed with a bit of milk or cream cheese blended into the sauce. For a richer texture, try mascarpone or whipped cream. Keep in mind that the flavor and consistency may vary slightly.
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3. How long should I simmer the sauce before serving?
Simmer the sauce for about 3–5 minutes until it thickens slightly and coats the back of a spoon. Stir occasionally to prevent sticking. If you prefer a thinner sauce, reduce the simmering time.
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4. Is this recipe suitable for meal prep, and how should I store it?
Yes, you can prep the chicken and sauce separately and reheat before combining. Store cooked chicken in the fridge for up to 4 days or freeze for up to 3 months. Reheat the sauce gently over low heat until steaming, adding a splash of water if needed to prevent drying.
