This Cheesy Sour Cream Chicken is an easy one-pot chicken dinner finished with a creamy, cheesy sour cream sauce.
If you enjoy this Cheesy Sour Cream Chicken, try a comforting Chicken and Dumplings recipe next time—you’ll love it for cozy, family dinners.
Last weekend my husband and I took our first kid-free weekend since becoming parents. I had an event at the Culinary Institute of America in New York, so we went to the city a day early to explore. New York always feels a bit magical to me—even though I’m not one for crowds, the energy and variety of the city are irresistible. One day there was far too short, but it was a wonderful quick getaway.
Coming home from a trip often leaves me needing a mini-recharge: laundry to tackle and kids excited to have us back. For the next few days I’m keeping things simple in the kitchen. This Cheesy Sour Cream Chicken is exactly the kind of meal I turn to—quick, comforting, and uncomplicated. It’s rich, cheesy, and comes together in one pot, so cleanup is easy and dinner is on the table fast.
This recipe is ideal for busy weeknights or when you want something comforting without a lot of effort. Serve it over rice and garnish with fresh basil if you like. The sauce is velvety from sour cream and cheddar, and green chiles add a gentle, pleasant heat.
More easy chicken dinners:
Mustard Chicken with Buttered Noodles
Butter Chicken (Chicken Tikka Masala)
Poppy Seed Chicken
Chicken Divan
Chicken Lettuce Wraps
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Cheesy Sour Cream Chicken
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Ingredients
- 1 (8-10 oz) chicken breast
- 1 cube chicken bouillon
- 1 yellow onion quartered
- 2 garlic cloves crushed
- 6 tablespoons flour
- 1 1/2 cups grated cheddar cheese
- 1 (4 oz) can chopped green chiles
- 8 oz sour cream
- Prepared rice for serving
- Shredded basil for serving (optional)
Instructions
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Place the chicken in a pot and cover with 3 cups of water. Add the bouillon cube, quartered onion, and crushed garlic. Cover and bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 10–15 minutes. Remove the chicken and shred or cube it.
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Discard the onion and garlic from the broth. Whisk the flour into the broth until smooth, then cook until the mixture thickens. Stir in the grated cheddar until melted. Add the shredded chicken and chopped green chiles. Remove from heat and fold in the sour cream until smooth and combined.
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Serve the chicken over prepared rice and garnish with shredded basil, if desired.