Print

Creamy Sour Cream Chicken Over Egg Noodles

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender chicken breast in a velvety sour cream sauce with red bell peppers and onion, served over buttery egg noodles. A clean, comforting dish with elegant simplicity.

Ingredients

Scale
  • 4 boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 red bell pepper, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup sour cream (full-fat recommended)
  • 1 tablespoon flour (for thickening)
  • 12 oz egg noodles (cooked and drained)

Instructions

  1. In a large skillet, heat olive oil over medium-high heat.
  2. Add chicken pieces, season with salt, pepper, and paprika. Sear until golden on all sides and cooked through. Remove and set aside.
  3. In the same skillet, add diced red bell pepper, onion, and garlic. Sauté for 4–5 minutes until soft and fragrant.
  4. Sprinkle flour over vegetables and stir to coat evenly.
  5. Slowly add chicken broth, stirring constantly to avoid lumps. Simmer for 2–3 minutes until slightly thickened.
  6. Lower heat and stir in sour cream until the sauce becomes smooth and velvety.
  7. Return chicken to the skillet and simmer gently for 5 minutes to allow flavors to blend.
  8. Serve hot over freshly cooked egg noodles. Keep plating clean and sauce centered.

Notes

  • Use full-fat sour cream for a richer sauce.
  • Don’t boil the sauce after adding sour cream to prevent curdling.
  • Season chicken well for deep flavor throughout.
  • Cook egg noodles just until tender for best texture.
  • For thicker sauce, add a bit more flour or simmer longer.

Nutrition

Find it online: https://yumfoodusa.com/creamy-sour-cream-chicken-over-egg-noodles/