18 Creamy Sour Cream Chicken Recipes Delicious

Craving something rich, creamy, and downright comforting? Sour cream chicken is the weeknight hero you need—transforming simple ingredients into luscious, flavor-packed meals. Whether you’re in the mood for a cozy skillet dinner, a zesty taco night, or a slow-cooked masterpiece, these 18 irresistible recipes prove sour cream is the secret to tender, juicy chicken every time. Get ready to dig in—your new favorite dish is waiting!

Sour Cream Chicken Enchiladas

These creamy, cheesy enchiladas are a crowd-pleaser—comforting enough for weeknights but special enough for weekend gatherings.

Ingredients:

• 2 cups shredded cooked chicken
• 1 (4 oz) can diced green chiles
• 1 cup sour cream
• 1 (10.5 oz) can cream of chicken soup
• 1/2 cup whole milk
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp kosher salt
• 8 (6-inch) flour tortillas
• 1 1/2 cups shredded Monterey Jack cheese, divided
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
2. In a bowl, mix chicken, green chiles, 1/2 cup sour cream, 1/2 cup Monterey Jack, 1 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp salt.
3. Divide filling among tortillas, roll tightly, and place seam-side down in the dish.
4. Whisk remaining 1/2 cup sour cream, cream of chicken soup, and milk until smooth. Pour over enchiladas.
5. Sprinkle with remaining 1 cup cheese. Bake 25 minutes until bubbly and golden.
6. Garnish with cilantro before serving.

The tangy sour cream sauce balances the richness of the cheese, making every bite irresistibly creamy without feeling heavy.

Tip: For extra flavor, swap half the Monterey Jack with pepper jack cheese.

Creamy Sour Cream Chicken Casserole

This comforting casserole is a weeknight hero—tender chicken smothered in a rich, tangy sour cream sauce with a crispy golden topping.

Ingredients:

• 2 cups cooked shredded chicken (rotisserie works great!)
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• 1/2 cup whole milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups crushed buttery crackers (like Ritz)
• 2 tbsp melted butter
• 1 tbsp chopped fresh parsley (optional)

Instructions:

1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together cream of chicken soup, sour cream, whole milk, garlic powder, onion powder, salt, and black pepper until smooth. Fold in shredded chicken.
3. Spread mixture evenly into the prepared dish. In a small bowl, toss crushed crackers with melted butter, then sprinkle over the chicken layer.
4. Bake for 25–30 minutes until bubbly and the topping is golden brown. Garnish with fresh parsley if using.

The magic here? The sour cream adds a subtle tang that balances the richness of the soup, while the buttery crackers stay irresistibly crisp even after baking.

Tip: For extra flavor, stir 1/2 cup shredded cheddar cheese into the sauce before baking!

Garlic Parmesan Sour Cream Chicken

This creamy, garlicky chicken dish is a weeknight hero—rich enough to feel indulgent but easy enough to whip up in under 30 minutes.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup sour cream
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. In a bowl, mix 1 cup sour cream, 1/2 cup Parmesan, 3 cloves minced garlic, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
2. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden.
3. Spread the sour cream mixture evenly over the chicken. Transfer the skillet to the oven and bake for 15–18 minutes, until the chicken reaches 165°F internally and the topping is bubbly.
4. Garnish with 1 tbsp fresh parsley before serving.

The magic here? The sour cream mixture transforms into a luscious, cheesy crust while keeping the chicken juicy underneath—no dry bites allowed.

Tip: For extra browning, broil for the last 1–2 minutes (watch closely!).

Sour Cream Chicken Stroganoff

This creamy, comforting twist on classic stroganoff swaps beef for tender chicken and adds a tangy sour cream finish that’ll have everyone asking for seconds.

Ingredients

• 1 lb boneless, skinless chicken thighs, sliced into thin strips
• 8 oz wide egg noodles
• 2 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup chicken broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup sour cream
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Cook egg noodles according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink. Transfer to a plate.
3. In the same skillet, add onion and mushrooms. Cook for 5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
4. Sprinkle flour over the veggies and stir to coat. Pour in chicken broth, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and black pepper. Simmer for 3–4 minutes until slightly thickened.
5. Reduce heat to low. Return chicken to the skillet, then stir in sour cream until fully incorporated. Warm through (1–2 minutes)—avoid boiling to prevent curdling.
6. Toss the sauce with cooked noodles. Garnish with parsley and serve immediately.

The sour cream adds a velvety richness that balances the smoky paprika and earthy mushrooms—no one will miss the beef!

Tip: For extra depth, deglaze the skillet with 1/4 cup dry white wine before adding the broth.

Spicy Sour Cream Chicken Tacos

These tacos pack a creamy, tangy punch with just the right amount of heat—perfect for taco night with a twist!

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch strips
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup sour cream
• 1 tbsp hot sauce (like Cholula)
• 8 small corn tortillas, warmed
• 1/4 cup chopped fresh cilantro
• 1/2 cup shredded purple cabbage
• Lime wedges, for serving

Instructions:

1. In a large bowl, toss chicken with olive oil, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Heat a skillet over medium-high. Cook chicken for 5–6 minutes per side until browned and cooked through.
3. In a small bowl, mix 1/2 cup sour cream and 1 tbsp hot sauce. Spread a spoonful onto each tortilla.
4. Divide chicken among tortillas, then top with shredded cabbage, cilantro, and a squeeze of lime.

The smoky-spiced chicken paired with the cool, tangy cream creates a crave-worthy balance—no one will guess how simple it is!

Tip: For extra heat, drizzle extra hot sauce or add sliced jalapeños.

Sour Cream Chicken and Rice Bake

This creamy, comforting bake is weeknight magic—tender chicken, fluffy rice, and a tangy sour cream sauce all come together with minimal fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup long-grain white rice, rinsed
• 1 (10.5 oz) can condensed cream of chicken soup
• 1 cup sour cream
• 1 cup chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken and cook until lightly browned, about 5 minutes (it won’t be fully cooked).
2. In a 9×13-inch baking dish, whisk together 1 cup sour cream, 1 can cream of chicken soup, 1 cup chicken broth, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp thyme, 1/2 tsp salt, and 1/2 tsp black pepper until smooth.
3. Stir in 1 cup rinsed rice and the browned chicken (with any juices). Spread evenly, then cover tightly with foil.
4. Bake for 45 minutes. Uncover, sprinkle with 1/2 cup cheddar cheese, and bake 5 more minutes until bubbly and rice is tender.
5. Let stand 5 minutes, then garnish with 2 tbsp parsley before serving.

The sour cream keeps the chicken ultra-moist while the rice soaks up all the savory goodness—no dry bites here!

Tip: For a crispy top, broil for 1–2 minutes after adding the cheese (watch closely!).

Herbed Sour Cream Chicken Skillet

This creamy, one-pan wonder is packed with tender chicken and fresh herbs—perfect for a weeknight dinner that feels a little fancy.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1/2 cup sour cream
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5–6 minutes per side until golden brown.
2. Sprinkle the chicken with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Pour in 1/2 cup chicken broth, scraping up any browned bits.
3. Reduce heat to low, cover, and simmer for 15 minutes until the chicken is cooked through (165°F internal temp).
4. Remove the skillet from heat and stir in 1/2 cup sour cream until the sauce is smooth and creamy. Garnish with 2 tbsp chopped fresh parsley before serving.

The tangy sour cream sauce clings to every bite of chicken, while the herbs add a cozy, aromatic depth—no flour or heavy cream needed!

Tip: For extra richness, swap half the broth for dry white wine.

Sour Cream Chicken Alfredo Pasta

This creamy, tangy twist on classic Alfredo pasta is a weeknight hero—rich enough to feel indulgent but easy enough to whip up in 30 minutes flat.

Ingredients:

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts, sliced into thin strips
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup sour cream
• 1 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook the fettuccine according to package directions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook for 5–6 minutes until no longer pink, stirring occasionally. Transfer to a plate.
3. In the same skillet, sauté garlic for 30 seconds until fragrant. Reduce heat to medium and pour in heavy cream, sour cream, Parmesan, salt, black pepper, and red pepper flakes (if using). Stir constantly for 3–4 minutes until the sauce thickens slightly.
4. Return chicken and pasta to the skillet, tossing until fully coated in sauce. Garnish with parsley and serve immediately.

The sour cream adds a subtle tang that cuts through the richness of the Alfredo sauce, making every bite perfectly balanced. Tip: For extra silkiness, reserve 1/4 cup of pasta water to loosen the sauce if needed.

Cheesy Sour Cream Chicken Bake

This comforting bake is a weeknight hero—creamy, cheesy, and packed with flavor without any fuss.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 (10.5 oz) can cream of chicken soup
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a bowl, mix sour cream, cream of chicken soup, garlic powder, onion powder, paprika, salt, and black pepper until smooth.
3. Arrange chicken in the baking dish and spread the sour cream mixture evenly over the top.
4. Sprinkle shredded cheddar cheese over the sauce.
5. Bake for 30–35 minutes, until chicken reaches 165°F internally and the top is bubbly and golden.
6. Garnish with fresh parsley before serving.

The tangy sour cream balances the richness of the cheese, while the paprika adds just a hint of smoky warmth—perfect for spooning over mashed potatoes or rice.

Tip: For extra browning, broil for 1–2 minutes at the end (watch closely!).

Sour Cream Chicken Pot Pie

This creamy, tangy twist on classic chicken pot pie is comfort food at its coziest—rich sour cream adds a velvety depth to every bite.

• 1 store-bought or homemade pie crust (for a 9-inch pie dish)
• 2 cups cooked shredded chicken
• 1 cup frozen peas and carrots mix
• 1/2 cup diced yellow onion
• 3 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 1 1/2 cups chicken broth
• 3/4 cup sour cream
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

1. Preheat oven to 375°F. Roll out the pie crust and line a 9-inch pie dish, trimming excess edges.
2. In a skillet over medium heat, melt the 3 tbsp unsalted butter. Add the 1/2 cup diced yellow onion and cook for 3 minutes until soft.
3. Whisk in the 1/3 cup all-purpose flour, then slowly pour in the 1 1/2 cups chicken broth, stirring until thickened (about 5 minutes).
4. Remove from heat and stir in the 3/4 cup sour cream, 1/2 tsp garlic powder, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Fold in the shredded chicken and 1 cup frozen peas and carrots mix. Pour filling into the pie crust and cover with a second crust or lattice. Brush with the beaten egg.
6. Bake for 35–40 minutes until the crust is golden and filling is bubbly. Let cool 10 minutes before serving.

The sour cream transforms the filling into something luxuriously smooth—no one will guess it’s just a humble pantry staple!

Tip: For extra flakiness, chill the pie crust for 20 minutes before baking.

Lemon Dill Sour Cream Chicken

This creamy, tangy chicken dish comes together in one pan for a fuss-free dinner that feels a little fancy—perfect for weeknights when you want something comforting but fresh.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• 1 cup sour cream
• 2 tbsp fresh lemon juice
• 1 tbsp chopped fresh dill (or 1 tsp dried dill)
• 1 tsp lemon zest

Instructions:

1. Preheat oven to 375°F. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat.
2. Season chicken breasts evenly with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and ½ tsp black pepper. Sear for 3–4 minutes per side until golden.
3. In a bowl, whisk together 1 cup sour cream, 2 tbsp lemon juice, 1 tbsp dill, and 1 tsp lemon zest. Pour over chicken, spreading evenly.
4. Transfer skillet to the oven and bake for 20 minutes, or until chicken reaches 165°F internally and the sauce is bubbly.

The sour cream sauce magically stays velvety without curdling, while the lemon and dill cut through the richness for a bright finish. Serve over rice or buttered noodles to soak up every drop!

Tip: For extra flavor, scrape up the browned bits from the skillet when adding the sauce—they’ll melt right into the creamy base.

Sour Cream Chicken and Mushroom Soup

This cozy, velvety soup is the ultimate comfort food—rich with tender chicken, earthy mushrooms, and a tangy sour cream finish that makes every spoonful irresistible.

Ingredients:

• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup sour cream
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, melt 2 tbsp unsalted butter over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
2. Add sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until they release their juices and turn golden.
3. Add chicken pieces and cook for 4–5 minutes, until no longer pink. Pour in 3 cups chicken broth, then stir in 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 15 minutes.
4. Remove from heat and whisk in 1/2 cup sour cream until smooth. Garnish with chopped parsley before serving.

The sour cream adds a subtle tang that balances the richness of the broth, while the mushrooms lend an earthy depth—perfect for chilly nights when you crave something hearty yet effortless.

Tip: For extra creaminess, stir in an additional 2 tbsp sour cream just before serving.

Creamy Sour Cream Chicken Curry

This comforting curry balances rich sour cream with warm spices for a dish that’s cozy enough for weeknights but impressive enough for guests.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup chicken broth
• 1/2 cup full-fat sour cream
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes until lightly browned. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add garlic and ginger; cook 1 minute until fragrant.
3. Stir in curry powder, cumin, paprika, salt, and black pepper. Cook 30 seconds to toast the spices.
4. Pour in diced tomatoes and chicken broth, scraping up any browned bits. Return chicken to the skillet. Simmer uncovered for 15 minutes, stirring occasionally.
5. Reduce heat to low. Stir in sour cream until fully blended. Warm through (2–3 minutes)—do not boil. Garnish with cilantro.

The magic here is the sour cream: it adds tangy richness without overpowering the spices. Serve over steamed rice to soak up every drop of that velvety sauce.

Tip: For extra depth, toast whole cumin seeds with the spices and remove them before serving.

Sour Cream Chicken Quesadillas

These creamy, cheesy quesadillas are a weeknight hero—packed with tender chicken and a tangy sour cream kick that’ll have everyone reaching for seconds.

Ingredients

• 2 cups shredded cooked chicken
• 1/2 cup sour cream
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 4 medium flour tortillas
• 1 tbsp olive oil (for cooking)

Instructions

1. In a bowl, mix the shredded chicken, sour cream, garlic powder, cumin, salt, and black pepper until evenly coated.
2. Heat a large skillet over medium heat and brush lightly with olive oil. Place one tortilla in the skillet and sprinkle half with 1/4 cup Monterey Jack and 2 tbsp cheddar cheese.
3. Spread half the chicken mixture over the cheese, then top with another 1/4 cup Monterey Jack and 2 tbsp cheddar. Fold the tortilla in half and press gently with a spatula.
4. Cook for 3–4 minutes per side, flipping once, until golden and crisp. Repeat with remaining tortillas and filling.

The sour cream keeps the chicken juicy while the double cheese blend melts into gooey perfection—no dry quesadillas here!

Tip: Let the quesadillas rest for 1–2 minutes before slicing; the filling sets slightly for cleaner cuts.

Sour Cream Chicken and Dumplings

This cozy, creamy twist on classic chicken and dumplings gets its rich flavor from tangy sour cream and tender herb-flecked dumplings.

Ingredients:

• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 carrots, sliced into rounds
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 6 cups chicken broth
• 1.5 lbs boneless, skinless chicken thighs
• 1 cup sour cream
• 1/4 cup chopped fresh parsley
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper

For the dumplings:

• 1.5 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup whole milk
• 2 tbsp chopped fresh dill

Instructions:

1. In a large pot, melt butter over medium heat. Add onion, carrots, and celery; cook 5 minutes until softened. Stir in garlic and thyme; cook 1 minute until fragrant.
2. Pour in chicken broth and add chicken thighs. Bring to a simmer, cover, and cook 15 minutes until chicken is tender. Remove chicken, shred with forks, and return to pot.
3. Whisk sour cream into the broth until smooth. Stir in parsley, 1 tsp salt, and 1/2 tsp pepper. Reduce heat to low.
4. For dumplings: In a bowl, whisk flour, baking powder, and 1/2 tsp salt. Stir in milk and dill until just combined (batter will be thick). Drop tablespoon-sized scoops into the simmering broth.
5. Cover and cook 15 minutes (do not stir—steam will fluff the dumplings). Serve hot.

The sour cream adds a velvety richness to the broth, while the dill-speckled dumplings soak up all that herby goodness. Tip: For extra flavor, swap half the broth for dry white wine.

Baked Sour Cream Chicken Thighs

These Baked Sour Cream Chicken Thighs are juicy, tangy, and packed with flavor—a weeknight winner that comes together with minimal fuss.

• 6 bone-in, skin-on chicken thighs
• 1 cup sour cream
• 2 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

1. Preheat oven to 375°F. Pat chicken thighs dry with paper towels and arrange in a single layer in a baking dish.
2. In a bowl, whisk together 1 cup sour cream, 2 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper until smooth.
3. Spread the sour cream mixture evenly over the chicken, coating both sides. Bake for 35–40 minutes, until the chicken reaches 165°F internally and the top is golden and slightly bubbly.
4. Sprinkle with 2 tbsp chopped fresh parsley before serving.

The sour cream marinade keeps the chicken incredibly tender while creating a rich, caramelized crust—no brining required!

Tip: For extra crispiness, broil for 2–3 minutes at the end (watch closely to avoid burning).

Sour Cream Chicken Fajitas

These creamy, zesty fajitas are a crowd-pleaser—tender chicken and peppers get a tangy upgrade with a rich sour cream marinade.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 small yellow onion, thinly sliced
• 1/2 cup sour cream
• 2 tbsp lime juice
• 2 tbsp olive oil, divided
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 8 small flour tortillas, warmed
• Fresh cilantro, for garnish

Instructions:

1. In a bowl, whisk together 1/2 cup sour cream, 2 tbsp lime juice, 1 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder, and 1/2 tsp salt. Add chicken strips and toss to coat. Let marinate for 15 minutes.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken (reserving excess marinade) and cook for 5–6 minutes until no longer pink. Transfer to a plate.
3. Add remaining 1 tbsp olive oil to the skillet. Sauté bell peppers and onion for 5 minutes until softened. Stir in reserved marinade and cook for 1 minute.
4. Return chicken to the skillet, tossing to combine. Cook for 2 more minutes until heated through.
5. Serve in warm tortillas, topped with fresh cilantro.

The sour cream marinade keeps the chicken incredibly juicy while adding a subtle tang—no dry fajitas here!

Tip: For extra flavor, char the tortillas lightly over a gas flame before serving.

Sour Cream Chicken and Broccoli Casserole

This creamy, comforting casserole is a weeknight hero—tender chicken, crisp-tender broccoli, and a tangy sour cream sauce that comes together in no time.

Ingredients:

• 2 cups cooked shredded chicken (rotisserie works great!)
• 3 cups fresh broccoli florets
• 1 cup sour cream
• 1 (10.5 oz) can cream of chicken soup
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup crushed buttery crackers (like Ritz)

Instructions:

1. Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a large bowl, whisk together sour cream, cream of chicken soup, Parmesan cheese, garlic powder, onion powder, salt, and black pepper until smooth.
3. Fold in shredded chicken and broccoli florets until evenly coated, then spread mixture into the prepared dish.
4. Sprinkle cheddar cheese evenly over the top, followed by crushed crackers.
5. Bake for 25–30 minutes until bubbly around the edges and the topping is golden.

The magic here? The tangy sour cream cuts through the richness, keeping every bite bright and balanced—no one will guess it’s so simple!

Tip: For extra crunch, toast the cracker crumbs with 1 tbsp melted butter before sprinkling.

Conclusion

With 18 irresistibly creamy sour cream chicken recipes, there’s something here for every home cook to love! Whether you’re craving comfort food or a quick weeknight meal, these dishes deliver big flavor. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these delicious recipes too. Happy cooking!