Best 4 Dreamy Sour Cream And Chive Chicken Recipes

SOUR CREAM AND CHIVE STUFFED CHICKEN

Steps:

• Pre-heat oven to 350 degrees.
• Mix together the bread crumbs and potato flakes and place on plate.
• Wash and trim the chicken, then slice each breast open from the side so it sits open like a butterfly.
• Spread cream cheese on the inside of each breast and sprinkle chives on.
• Close the breast, then dip in milk, then dip in breading.
• Spray a baking rack with non-stick spray, then place the breasts on the rack (baking in a casserole dish will give you a moist bottom).
• Place the rack on top of a cookie sheet or foil to catch anything that might fall through.
• Sprinkle with fresh cracked pepper.
• Bake at 350 degrees for 30-35 minutes or until chicken is white on the inside.

DREAMY SOUR CREAM AND CHIVE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir bread crumbs, salt, 1/4 teaspoon black pepper, onion powder, and paprika together in a shallow bowl. Pour melted butter into a separate bowl.
• Dip each chicken piece into melted butter, press into bread crumb mixture to coat, shaking off any excess. Place coated chicken pieces and onion in a 9x13-inch baking dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chick to a plate and pour any pan drippings into a saucepan.
• Place saucepan with pan drippings over medium-high heat and stir in flour. Add sour cream and black pepper; cook and stir until heated through, 1 to 2 minutes. Stir in chives and enough milk to reach desired consistency. Top chicken and onions with sour cream mixture.

DREAMY SOUR CREAM AND CHIVE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir bread crumbs, salt, 1/4 teaspoon black pepper, onion powder, and paprika together in a shallow bowl. Pour melted butter into a separate bowl.
• Dip each chicken piece into melted butter, press into bread crumb mixture to coat, shaking off any excess. Place coated chicken pieces and onion in a 9x13-inch baking dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chick to a plate and pour any pan drippings into a saucepan.
• Place saucepan with pan drippings over medium-high heat and stir in flour. Add sour cream and black pepper; cook and stir until heated through, 1 to 2 minutes. Stir in chives and enough milk to reach desired consistency. Top chicken and onions with sour cream mixture.

CRISPY SOUR CREAM AND ONION CHICKEN

Steps:

• Pat chicken dry, and season both sides with salt and pepper.
• In a medium bowl, stir together the sour cream, chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.)
• In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.
• Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, and place on a large plate or a sheet pan.
• Line a plate with paper towels. Heat 1/8-inch canola oil in a large skillet over medium-high. Drop a piece of panko in: If it sizzles, the oil's ready. Add a chicken cutlet (or two, if they can fit comfortably), and cook until golden brown, 3 to 5 minutes per side. Transfer to the paper towel-lined plate and sprinkle with salt. Repeat with remaining chicken, adding and heating more oil as needed, and removing excess panko from the pan with a slotted spoon.
• Serve chicken with more chives and lemon wedges for squeezing.