Sour Cream Chicken with Potatoes, Sun Dried Tomatoes and Cheese



By Cat, Jan 2009 (Photo, right, from Wikimedia Commons)

See also: 1. Poultry & Fowl Menu;

This is a delicious one-dish-meal take on Potatoes au Gratin; it’s fairly quick and easy to prepare. Although it adds about a half-hour to the prep time, I highly recommend brining the breasts before cooking, as the brine helps the meat retain its moisture.

Sour Cream Chicken & Potatoes, Baked with Sun-Dried Tomatoes & Cheese

This recipe is adapted from one that came with a small baking pan.  The original calls for frozen Chicken Tenders, (bits of breaded breast meat intended for a deep fryer), and a box of (dehydrated) Sour Cream and Chive Potatoes.  Since I don’t use processed foods, I’ve revamped this delicious great take on Potatoes au Gratin.

My version uses fresh breast meat, brined and partially cooked before mixing with other ingredients; real potatoes and sour cream; sun dried tomatoes packed in olive oil, and locally-produced cheese. This recipe might also be delicious made with gnocchi instead of potatoes.

Serves 4 – 6.

Ingredients & Equipment:

  • 1 pound chicken breast meat (1 – 2 half-breasts), brined
  • Unrefined sea salt (only if you did not brine the chicken) and freshly ground black pepper, to taste
  • 4 medium red or small Yukon gold potatoes
  • 2 Tbsp chopped chives or the green part of scallions
  • 1 Tbsp olive oil and 1 Tbsp butter
  • ½ cup real sour cream or Crème Fraiche
  • ¼ cup homemade chicken broth
  • ¼ cup chopped sun-dried tomatoes (packed in oil, drained)
  • 1 – 2 Tbsp chopped fresh parsley
  • 1 cup shredded jack or fontina cheese
  • Equipment:
  • cast iron skillet
  • baking dish


  1. Prep: Remove bones and skin (if desired), then brine breasts for 30 minutes. Rinse, then cut into cubes. Shake in bag with 2 – 3 Tbsp flour to coat. NOTE: If you don’t brine the chicken, add some salt to the bag of flour.
  2. Meanwhile, preheat oven to 400°F.
  3. Steam unpeeled potatoes al dente (can insert toothpick ½”).  Allow to cool enough to handle, then slice and set aside.
  4. Chop sun-dried tomatoes and parsley, and set aside with potatoes.
  5. Chicken and sauce: Brown floured chicken 2 – 3 minutes in skillet, season with pepper, then turn over to brown 1 minute on other side. Add broth, cover and cook 2 more minutes. Remove meat to baking dish; scrape off browned bits into juices, then pour off to bowl.
  6. Warm butter and olive oil in skillet.  Add chives and saute 2 minutes over medium-low heat. Stir in sour cream and reserved juices, and continue to heat until warm.
  7. Bake: Transfer mixture to baking dish. Gently fold in chicken pieces, sliced potatoes, chopped sun-dried tomatoes, and parsley.
  8. Top with cheese and bake in preheated 4000 F oven until potatoes are tender and meat is warmed, 15 – 20 minutes.
  9. Serve.

Serving Suggestions

  • Braised greens such as kale or broccoli/broccolini, with garlic are a great accompaniment.
  • Serve with a salad of baby greens or spinach, chopped tomatoes, sliced avocados and a balsamic vinaigrette.


Testing 7/27/10: I steamed and sliced potatoes ’til half-done (toothpick can be inserted ¼ of the way through) while brining the chicken. Otherwise, followed recipe as written. Tested potatoes for doneness after 15 minutes – not quite, so baked 5 minutes more. Spuds still not tender, but ate it anyway because cheese was browning. Result: Delicious! but next time, I’ll steam the potatoes until al-dente, before slicing.

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