Chicken Breasts With Sour Cream and Jalapenos

Total Time
Prep 10 mins
Cook 20 mins

A quick and tasty dish from Sue B. Huffman, food editor at Lady's Home Journal. You can use 1-2 jalapenos to taste, or a 4-ounce can of diced green chilies.

Ingredients Nutrition


  1. Pound chicken breast to 1/4 to 1/2 inch thickness.
  2. If using fresh jalapeno, wash and pat dry; seed and remove ribs, if desired. If using canned green chilies: rinse, seed and pat dry. Chop chilies.
  3. Shred enough cheese to measure 1/4 cup.
  4. In small bowl, combine cheese with chilies, chopped cilantro and sour cream.
  5. Set aside.
  6. Preheat broiler.
  7. Line broiler tray with aluminum foil and set aside.
  8. Sprinkle both sides of chicken breasts with salt and pepper to taste.
  9. Combine butter and oil in large heavy-gauge skillet over medium-high heat.
  10. Sauté chicken breasts, 2 at a time, about 5 minutes per side, or until brown.
  11. Transfer to broiler tray.
  12. Top each chicken breast with a generous spoonful of sour-cream mixture.
  13. Broil 4 to 5 inches from heating element about 5 minutes, or until topping bubbles.
  14. Transfer to platter and serve immediately.


Most Helpful

This was quite delicious. I used a whole jalapeno pepper, and it was really good. I left mine in the oven for 7 minutes, and the sour cream topping never did get bubbly though it was heated through quite nicely. So I just removed it from the oven, and it was fine. In fact, it tasted wonderful. Thanks for sharing your recipe, lazyme.

NorthwestGal May 13, 2015

Very good! I made this with the green chilies. Served with recipe#127366, warm tortillas and diced avocado. It all complimented very well. Will make this again for sure. Made for 1-2-3 Tag.

JenniferK2 March 28, 2010

My friend and I had this for dinner with baked potatoes and whole wheat rolls and we really enjoyed it. I only used 2 chicken breast halves and used all the mixture for the top and it was excellent. I opted to use the green chilies for a milder flavor, as I have a woss for a neighbor who doesn't like anything too hot. I may try it another time with jalapenos to turn up the heat a little, but it was delicious with the chilies too! Thank you for sharing your recipe with us Lazyme! Made for The 8th Annual Photo Swap

Linda's Busy Kitchen February 27, 2010

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