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Skillet Sour Cream Chicken


15 minute Sour Cream Skillet Chicken


I started this blog with the idea that I’d blog my dinner, which turned into cooking for the blog which turned into freelance work and somewhere around starting an LLC and registering trademarks I realized that I rarely or never blogged my dinner.

I did an interview recently and the interviewer asked for links to my "go to week night meal," and I was more than embarrassed to say that I’d never really blogged it. This is just one version of my 15 minute chicken that seems to make it into regular rotation.

I always use boneless skinless chicken thighs, the flavor is worlds above the chicken breast and it is almost impossible to dry out. I love to cook them in a cast iron skillet because of the awesome crust it gives the chicken. The sour cream version was a big hit, so I’m sure it will make it into my busy weeknight menu again.

15 minute Sour Cream Skillet Chicken


Beer Brined Scallops over Smokey Corn Puree and Stout Molasses Sauce


    For the Scallops:
  • 12 ounces pale ale
  • 2 tbs salt
  • 1 cup water
  • ¼ cup lemon juice
  • 12 jumbo scallops
  • 2 tbs unsalted butter
  • 2 tbs olive oil
  • For the Corn Puree
  • 4 ears of corn
  • 5 tbs butter
  • ¼ tsp salt
  • ½ tsp black pepper
  • 1/4 tsp smoked paprika
  • 1 cup cream (or half and half)
  • For the Sauce
  • 1 cup stout
  • 1 tbs molasses (don't use Blackstrap)
  • 3 tbs balsamic
  • 1 tbs soy


  1. In a large bowl stir together the pale ale, salt, water and lemon juice.
  2. Add the scallops, cover and refrigerate for 1 hour.
  3. While the scallops brine, make the puree. Cut the kernels off the corn cob, set aside.
  4. In a saucepan over medium high heat, melt the butter. Add the kernels, salt, pepper, smoked paprika and cream. Allow to simmer until corn has softened, about 8 minutes. Add to a blender or food process and process until smooth, about 5 minutes. Pass through a fine mesh strainer or chinois (this will remove any fibers and give you a really creamy puree).
  5. Make the sauce: Add the stout, molasses, balsamic and soy to a sauce pan over high heat. Bring to a boil, reduce heat to maintain a strong simmer, cooking until reduced and slightly thickened, about 10 minutes (should easily coat a spoon). Sauce can be made three days ahead of time and stored in the fridge, but with thicken as it cools. Heat slightly to thin.
  6. Remove the scallops from fridge and place on top of a stack of 4-5 paper towels. Add another layer of paper towels and allow to drain and dry for 15 minutes. Sprinkle with pepper on both sides.
  7. Add the butter and olive oil to a pan over high heat. Allow the butter to melt and get very hot, nearly smoking.
  8. Add the scallops, flat side down, and allow to cook until a dark golden brown crust forms on the bottom, about 2 minutes. Flip and cook until seared on the opposite side. Remove from pan when a slight hint of translucent pink still remains at the center, don’t over cook.

15 minute Sour Cream Skillet Chicken

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Erin @ The Spiffy Cookie August 21, 2013 um 6:51 am

Yummm I wonder if this could be made with greek yogurt and still be as good. I might have to try!


Anna @ Crunchy Creamy Sweet August 21, 2013 um 7:02 am

I used to make sour cream chicken in slow cooker. It was a family favorite! How fun to make it in a skillet! So much faster! Thanks, Jackie!


Cathy Pollak ~ Noble Pig August 21, 2013 um 8:26 am

I just two giant packages of chicken thighs at Costco so this is going on the menu for next week!


cassie August 21, 2013 um 12:53 pm

I love the sound of this one! Isn’t it funny that some of our favorite and simplest meals never make the blog? I think you have inspired me to change that!


Des August 21, 2013 um 4:08 pm

So easy! And I love that you use boneless skinless thighs. Those are my go to. The boneless skinless breasts just don’t have the right flavor for me. Love this!


Nicole @ Young, Broke and Hungry August 21, 2013 um 4:29 pm

Now this is what I call dinner!


ashley – Baker by Nature August 21, 2013 um 5:56 pm

This looks so damn good, Jackie!


Julie @ Table for Two August 21, 2013 um 6:55 pm

This looks so wonderful! Love that you used chicken thighs!!


Anna (Hidden Ponies) August 21, 2013 um 10:05 pm

I am all about blogging my dinner…I rarely cook anything "for the blog" that I wasn’t planning to make anyway, and I LOVE getting tried and true dinner ideas from trusted sources like you! I’ll definitely be trying this one 🙂


Gerry @ Foodness Gracious August 22, 2013 um 6:35 am

I remember I used to blog my dinner…long time ago and the family wouldn’t be able to eat until I had taken a (1) picture. Times change lol! Love this chicken 🙂


Haley August 22, 2013 um 6:48 am



Bree (Skinny Mommy) August 22, 2013 um 8:12 am

Looks so easy and delicious-Thanks for sharing!


lindsay August 22, 2013 um 10:34 am

We eat a lot of chicken in our house so I’m always looking for a new chicken recipes. This one sounds delicious. I’ll be making it very soon. Thanks for sharing.


RavieNomNoms August 22, 2013 um 6:15 pm

My mom used to make something like this when I was younger. So amazing! This looks great!


Chung-Ah | Damn Delicious August 22, 2013 um 10:15 pm

I’m so glad that this recipe made it to the blog! And that sour creamy-mustard sauce looks amazing. I could slather that on anything and everything!


Tieghan August 25, 2013 um 3:34 pm

Haha! I started my blog thinking the same thing and of course I now cook for the blog! It’s never what do I want for dinner, it’s what have I not done and what sounds fun and different. Now that I think about, I have never posted my go to pasta and chicken dishes that I make at least once a week!

So glad I get to see this awesome chicken. it looks perfect and I think everyone, the picky brothers included would eat this. YES!


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Missy September 28, 2013 um 4:21 pm

I’ll definitely make this again, with a little less mustard as I’m not much of a fan. Otherwise vey good and quick. Thanks for sharing.


Kelly October 17, 2013 um 5:43 pm

This was delicious, easy, and looked just like the picture. The vinegar and Dijon mustard addition was a good kick of flavor. I loved using my cast iron skillet.


Chowringhee May 13, 2015 um 4:20 am

Good recipe with nice presentation.Delicious and wonderful looking very nice and yummy..


RaucousRed January 7, 2017 um 6:21 pm

I made it – loved it! Didn’t have honey, used sugar. Didn’t have fresh basil, used dried sweet basil… added grated lemon zest…wow, we loved this quick and super tasty meal! Wanted to serve with a sprinkle of parsley or cilantro on top, but didn’t have any. Ended up chopping some nice & fresh celery leaves instead – it worked nicely! Served on angel hair with an arugula, kale, tomato, avocado and chick pea salad with balsamic dressing. So good!


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