Lemon-Herb Chicken with Sour Cream Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts baked with lemon and herbs, served with a creamy, tangy sour cream sauce for a perfectly balanced main course. This american-inspired chicken ready in about 40 minutes blends Boneless skinless chicken breasts, Fresh lemon juice, Fresh thyme into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Pat 1.5 lbs boneless skinless chicken breasts dry, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Place in a baking dish.
  2. Step 2: In a small bowl, whisk 2 tbsp fresh lemon juice, 1 tsp fresh thyme, 1/2 tsp fresh rosemary, 2 tbsp olive oil, and 2 minced garlic cloves. Pour evenly over chicken in the dish.
  3. Step 3: Bake at 400°F for 25-30 minutes until internal temperature reaches 165°F and edges are golden brown.
  4. Step 4: While chicken bakes, mix 1/2 cup sour cream, 1 tbsp fresh dill, and 1/8 tsp salt in a small bowl until smooth.
  5. Step 5: Let chicken rest 5 minutes, then drizzle with sour cream sauce and serve immediately.

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Frequently asked questions

How long does Lemon-Herb Chicken with Sour Cream Sauce take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Lemon-Herb Chicken with Sour Cream Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Lemon-Herb Chicken with Sour Cream Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Herb Chicken with Sour Cream Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon-Herb Chicken with Sour Cream Sauce?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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