Best Chicken Breasts In Sour Cream Gravy Recipes

SOUR CREAM CHICKEN

Steps:

• Whisk together sour cream, mayonnaise, lemon juice, Worcestershire sauce, salt, paprika, garlic powder and pepper. Add the chicken to the sour cream mixture and toss to coat. Cover and marinate in the refrigerator for at least 1 hour (or overnight).
• Preheat oven to 375°F. Spray a large baking dish or rimmed baking sheet with cooking spray (about 9 x 13-inches or any other size dish that comfortably holds your chicken).
• Remove the chicken from the sour cream mixture and place in the prepared baking dish. Discard marinade.
• In a small bowl, combine cracker crumbs and melted butter. Press buttered cracker crumbs on top of each chicken breast. Sprinkle with Parmesan.
• Bake, uncovered, for 35-45 minutes or until chicken reaches an internal temperature of 165°F. Garnish with fresh herbs and serve.

PAPRIKA CHICKEN WITH SOUR CREAM GRAVY

Steps:

• Heat the oven to 400 F. Lightly oil a large baking dish and set it aside.
• Heat the olive oil in a large skillet or sauté pan.
• Sprinkle the chicken breasts on both sides with kosher salt and freshly ground black pepper.
• Brown the chicken breasts in the hot oil.
• Spread the sliced onions across the bottom of the prepared baking dish. Arrange the chicken on top of the onions and sprinkle the breasts evenly with the paprika.
• Pour the broth over the chicken.
• Bake it for 45 to 55 minutes or until the chicken breasts register at least 165 F on an instant-read thermometer.
• Transfer the chicken to a plate and cover it loosely with foil to keep it warm.
• Skim the fat from the juices remaining in the baking dish, then strain the liquid or put it through a gravy separator.
• Put the strained juices in a saucepan (or use the baking dish if it is safe for the stovetop). Bring the liquids to a boil over medium-high heat. Turn the heat down to low and simmer for 3 to 4 minutes to reduce the liquid and concentrate the flavors.
• Whisk in the sour cream and flour mixture and heat, whisking constantly, until smooth and thickened. Do not let it boil.
• Serve the gravy with the chicken. If you prefer skinless meat, simply pull the skin off and discard it before you top the breast with gravy.

PAPRIKA CHICKEN WITH SOUR CREAM GRAVY

Steps:

• In a ziploc baggie, combine flour and seasonings.
• Add chicken and shake to coat.
• Melt butter in a large skillet.
• Brown chicken in butter, about 4 minutes per side.
• Add soup and onions to skillet.
• Cover and cook over low heat for 10 minutes or until internal juices of chicken run clear.
• Stir in sour cream.
• Serve with mashed potatoes or rice.

CHICKEN BREASTS IN SOUR CREAM GRAVY

Steps:

• Place chicken in 9x13 pan. Season each piece and top with butter pats. Bake at 350 degrees for 35 minutes.
• Remove chicken from pan.
• Pour drippings into a small mixing bowl and add soup and sour cream, stirring well.
• Replace chicken in pan and pour gravy mixture over it. Bake for 20 minutes.
• Top with onion rings and bake for 5 more minutes.
• Serve with wild rice.
• Note: If you like more gravy, like we do, double the butter, soup, and sour cream.

SOUR CREAM CHICKEN

Steps:

• Preheat oven to 350°. In a shallow bowl, combine first seven ingredients. Place bread crumbs in a separate shallow bowl. Coat chicken with sour cream mixture, then coat with bread crumbs., Arrange chicken on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, 30 minutes. Drizzle with butter; bake 15-20 minutes or until juices run clear.