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Serving: Serve with steamed rice, egg noodles, or mashed potatoes. A side of steamed vegetables complements this dish well.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat on the stovetop or microwave, adding a splash of broth if sauce thickens too much.
Variations:
Add mushrooms for an earthy flavor.
Use Greek yogurt instead of sour cream for a tangier, lighter sauce.
Include a squeeze of lemon juice for brightness.
FAQ:
Q: Can I use chicken thighs instead of breasts?
A: Yes, boneless skinless thighs work well and remain juicy.
Q: Is it okay to freeze this dish?
A: Yes, freeze in a suitable container for up to 2 months. Thaw overnight before reheating.
Q: Can I make this in a slow cooker?
A: Yes, brown chicken first, then add all ingredients to slow cooker and cook on low for 4-6 hours.
Sour Cream Chicken is a creamy, satisfying meal that’s easy to prepare and sure to please. Ready to try it tonight?
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