Birds and Bunnies

Sour Cream and Chive Chicken

There are so many similar chicken cutlet recipes from every part of the world and everyone has their favorite.  My family loves Chicken Milanese.  And of course, there is schnitzel, katsu, and so on.  A true cutlet is made with chicken breast and typically pounded thin.  Because I prefer to use boneless, skinless thighs and not pound them thin, I chose not to call this a cutlet, but it certainly falls in the “cutlet” category.  Of course, you can use chicken breasts if you prefer.

Since Chicken Milanese is such a favorite of my family’s, you might ask why I would even consider other similar recipes.  It’s not that I am trying to replace Milanese, I simply enjoy experimenting.  I’m not always successful, but this recipe is a keeper.  Milanese, for example, uses the traditional 3-stage method of coating – flour, egg, breadcrumbs. I usually add fresh herbs and garlic to the breadcrumbs (one more thing to do).  This recipe uses fewer, simple ingredients.  The marinade not only delivers flavor, but the lactic acid in the sour cream keeps the chicken juicy.  Packed with tangy, chive flavor, and a golden brown, crispy, coating, this Sour Cream and Chive Chicken has the perfect balance of flavor and texture. 

Sour Cream and Chive Chicken

A sour cream and chive marinade delivers flavor and keeps the chicken juicy inside. A golden brown, crispy panko crust creates the perfect balance of texture and flavor.
Author Rosalie D’Amico


  • 4 boneless, skinless chicken thighs
  • Salt and pepper
  • Oil for frying

Sour Cream Mixture

  • ½ cup sour cream (or Greek yogurt)
  • 2 tablespoons thinly sliced fresh chives or 1 tablespoon dried chives
  • 1 teaspoon onion powder

Panko Mixture

  • ½ cup panko
  • ½ cup breadcrumbs
  • 2 tablespoons grated Parmigiano cheese
  • 1 teaspoon onion powder


  • Heat the oven to 350°. Pat the chicken dry and season with salt and pepper.
  • Combine sour cream, chives, and onion powder. Add the chicken and turn to coat. Allow to marinate for at least 30 minutes. (Chicken can sit in the marinade for up to 8 hours, refrigerated. Bring to room temperature before cooking.)
  • Combine panko, breadcrumbs, Parmigiano, and onion powder. Leave the sour cream on the chicken and dredge each piece in the panko mixture, pressing the panko onto both sides of the chicken.
  • Heat about ⅛” of olive oil in a large skillet over medium high heat. When oil is hot, sauté the chicken until nicely browned.
  • Transfer browned chicken to a baking pan and into a 350° oven to finish cooking. You can use the same skillet if it is ovenproof. This should take about 10-15 minutes, depending on how big your chicken pieces are.


Chives are perishable and sometimes difficult to find year-round. You can slice and freeze them when they are fresh to preserve them. I always keep freeze-dried chives on hand as well. They work nicely in the sour cream and chive marinade for this recipe.