Chicken Breasts With Sour Cream and Jalapenos

READY IN: 30mins
Recipe by lazyme

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.

Top Review by NorthwestGal

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.

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.

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