Heat olive oil over medium heat in a large skillet. Add chicken and season with salt and pepper. Cook until browned on all sides and cooked through. Remove chicken and set aside.
Add onion to the skillet and cook until softened, about 3 minutes. Stir in the garlic and cook for another minute.
Return the chicken to the skillet. Add sour cream, chicken broth, thyme, and Dijon mustard. Stir and bring to a simmer.
Reduce heat to low and cook for a further 5 minutes, or until the sauce has thickened slightly. Season with additional salt and pepper, as needed.
Serve hot over cooked pasta, rice, or mashed potatoes. Garnish with fresh parsley, if desired.
Ingredients
Directions
Heat olive oil over medium heat in a large skillet. Add chicken and season with salt and pepper. Cook until browned on all sides and cooked through. Remove chicken and set aside.
Add onion to the skillet and cook until softened, about 3 minutes. Stir in the garlic and cook for another minute.
Return the chicken to the skillet. Add sour cream, chicken broth, thyme, and Dijon mustard. Stir and bring to a simmer.
Reduce heat to low and cook for a further 5 minutes, or until the sauce has thickened slightly. Season with additional salt and pepper, as needed.
Serve hot over cooked pasta, rice, or mashed potatoes. Garnish with fresh parsley, if desired.
Tips
- Use rotisserie chicken for even faster prep.
- Add sauteed vegetables like mushrooms, spinach, or bell peppers for extra flavor and nutrients.
- A squeeze of lemon juice brightens the sauce.
- Substitute Greek yogurt for some of the sour cream for a lighter option.
Conclusion
This chicken in sour cream sauce recipe delivers cozy, satisfying flavors with minimal effort. The tangy cream sauce, subtly flavored with Dijon and dill, is the perfect complement to the tender chicken. It’s a great base for customization – throw in sautéed mushrooms, spinach, or a splash of white wine for variations. While delicious fresh, be aware the sauce might separate slightly when reheating. Gently warm leftovers over low heat and stir often to prevent this. Overall, this dish is a quick, delicious, and adaptable weeknight dinner winner.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are a great substitute. They tend to be more flavorful and stay juicy due to their higher fat content. Adjust cooking time slightly, ensuring they’re cooked through.
My sauce is too thin, how can I thicken it?
A few options:
Simmer longer: Reduce heat and simmer gently to allow excess liquid to evaporate.
Cornstarch slurry: Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then whisk into the sauce. Simmer until thickened.
Flour: Gradually whisk in 1-2 tablespoons of flour until desired thickness is reached.
Can I make this dish ahead of time?
You can prepare the sauce and chicken ahead of time. Store them separately in the refrigerator. Gently reheat the sauce, add the cooked chicken, and serve. However, extended storage may affect sauce texture.
What are good side dishes for this chicken?
This pairs well with:
Starchy: Pasta, rice, mashed potatoes, crusty bread
Vegetables: Roasted broccoli, green beans, steamed asparagus
Salad: A simple green salad provides a fresh counterpoint
Is there a dairy-free alternative to sour cream?
Yes! Try:
Cashew cream: Soak cashews, then blend with water and a little lemon juice.
Plain Greek Yogurt: Offers similar tanginess and creaminess.
Dairy-free sour cream substitutes: Found in the refrigerated section of well-stocked supermarkets.
