This sour cream chicken uses bite-size pieces of chicken breast, a creamy Ranch sauce, and an oven-safe skillet. The chicken is browned on the stove before finishing in the oven. Use dry Ranch seasoning mix for this version, as listed in the recipe card below.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup sour cream
- 1 packet dry Ranch seasoning mix
- 1/4 cup milk
- 1 tablespoon olive oil
Check the seasoning packet label: packet sizes and salt levels vary by brand. This recipe uses Ranch seasoning, rather than dry onion soup mix. Sour cream and milk contain dairy.
How to make sour cream chicken
- Preheat the oven. Set it to 375°F (190°C). Use a skillet that is safe to put in the oven, including its handle.
- Mix the sauce. Stir the sour cream, dry Ranch seasoning, and milk together in a bowl.
- Brown the chicken. Heat the olive oil in the skillet over medium-high heat. Add the chicken cubes and cook until lightly browned on all sides. Browning alone does not mean the chicken is fully cooked.
- Add the sauce and bake. Pour the sour cream mixture over the chicken. Bake for approximately 30–35 minutes, checking for doneness with a food thermometer. Cooking time varies with the skillet, oven, and size of the chicken pieces; remove the chicken when it reaches 165°F (74°C) in the center of the thickest pieces. Do not rely on color or clear juices to judge safety.
- Serve. Serve with rice, pasta, or mashed potatoes. Fresh parsley is an optional garnish. Remember that the skillet handle will be hot.
Tips and serving ideas
Cut the chicken into similar-size pieces so it cooks more evenly. Keep the sauce ingredients and quantities the same as the printable recipe card. A side of steamed or roasted vegetables works well with the creamy sauce.
Storage and reheating
Refrigerate leftovers in shallow, covered containers within 2 hours of cooking, or within 1 hour if the surrounding temperature is above 90°F (32°C). Do not leave the dish on the counter to cool completely. Keep refrigerated leftovers for 3–4 days. Reheat to 165°F (74°C), measured with a food thermometer. See USDA guidance on leftovers.
Frequently asked questions
Does this recipe use Ranch or onion soup mix?
It uses one packet of dry Ranch seasoning mix. The ingredients and instructions above now match the recipe card.
Can I use whole chicken breasts?
This version is written for 1-inch chicken cubes. Whole breasts cook differently, so the timing here should not be applied to them.
Is this recipe gluten-free?
Check every packaged ingredient, especially the Ranch seasoning, and choose gluten-free sides if needed. The dish should not be assumed gluten-free without checking the labels.
Is light sour cream vegan?
No. Light sour cream still contains dairy, and this dish also contains chicken. It is not a vegan recipe.
Sour Cream Chicken Recipe
Ingredients
Main Ingredients
- 1.5 lbs Boneless, skinless chicken breasts Cut into 1-inch cubes
- 1 cup Sour cream
- 1 packet Dry Ranch seasoning mix
- 0.25 cup Milk
- 1 tbsp Olive oil
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a bowl, combine sour cream, Ranch seasoning, and milk.
- Heat olive oil in an oven-safe skillet over medium-high heat. Add chicken and cook until lightly browned on all sides.
- Pour sour cream mixture over the chicken. Bake in the preheated oven for approximately 30–35 minutes, checking with a food thermometer. Remove the chicken when the center of the thickest pieces reaches 165°F (74°C). Cooking time varies; do not rely on color or clear juices to judge doneness.
- Serve immediately.
