Why You’ll Love This Chicken Sourdough Cobbler Recipe
You’ll love this Chicken Sourdough Cobbler recipe because it combines comfort food with a unique twist.
Picture tender chicken and savory vegetables nestled beneath a crispy, golden sourdough topping. The flavors blend beautifully, creating a dish that feels both familiar and exciting.
I’ve enjoyed making this for family gatherings and cozy nights in. It’s simple to prepare, and the aroma that fills your kitchen is irresistible!
Plus, it’s a great way to use leftover chicken and bread. Trust me, once you try it, you’ll keep coming back for more. It’s the perfect dish for any occasion!
Ingredients of Chicken Sourdough Cobbler
When it comes to comfort food, this Chicken Sourdough Cobbler hits all the right notes. It’s hearty, satisfying, and has that delightful crunch from the sourdough topping that makes each bite feel special.
Plus, you really can’t go wrong with a dish that pulls together ingredients you might already have in your pantry and fridge. So, if you’re ready to whip up something delicious, let’s check out what you need for this mouthwatering recipe.
Ingredients for Chicken Sourdough Cobbler:
- Olive oil flavored cooking spray
- 1 teaspoon garlic powder
- 4 cups sourdough bread cubes
- 1/3 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 2 medium sweet onions, sliced
- 1 medium potato, cooked and cubed (a leftover baked potato works perfectly)
- 1 (8-ounce) package fresh mushrooms, sliced
- 1 cup fat-free chicken broth (or 1 cup white wine, if you’re feeling fancy)
- 1 (10 3/4 ounce) can of 98% fat-free cream of mushroom soup
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon kosher salt
- 2 cooked chicken breasts, cubed
Now, let’s talk about some fun ingredient swaps or considerations. If you’re not a fan of mushrooms, feel free to leave them out or swap them for another veggie like bell peppers or zucchini.
And if you don’t have sourdough on hand, any crusty bread would do the trick—though, let’s be real, sourdough is just a little more magical, isn’t it?
Oh, and don’t stress if you don’t have fresh parsley; dried herbs can fill in just fine, but fresh really does brighten things up.
How to Make Chicken Sourdough Cobbler
Let’s get cooking! First, grab your olive oil flavored cooking spray—trust me, it makes life easier—and spray it generously in a large skillet. Now, sprinkle in 1 teaspoon of garlic powder for that aromatic kick we all love. Toss in your 2 medium sweet onions, sliced thin. Sauté them over medium-high heat for about 15 minutes until they turn a lovely golden brown. Don’t rush this part; those caramelized onions are the heart of this dish.
Once they’re looking irresistible, add in 1 (8-ounce) package of sliced fresh mushrooms and your cubed, cooked potato. If you’re using leftovers like a smart cook, give yourself a pat on the back—everyone loves a nifty kitchen hack. Stir and sauté everything together for another 5 minutes, letting those flavors mingle beautifully.
Now comes the magic part! Stir in 1 cup of fat-free chicken broth—though, if you’re in the mood for a little adventure, white wine works too. Then, pour in that comforting 1 (10 3/4 ounce) can of 98% fat-free cream of mushroom soup. It’s like a cozy blanket for your ingredients.
Season with 1/2 teaspoon of freshly cracked black pepper, 1/2 teaspoon of rubbed sage, and 1/2 teaspoon of kosher salt, stirring constantly until everything is bubbly and hot. At this point, you might want to taste a little to make sure it’s delicious—just a tiny spoonful, though; we don’t want to ruin the surprise!
Now, take your beautifully sautéed mixture and spoon it into a lightly greased 9-inch square baking dish.
For the topping, mix together your 4 cups of sourdough bread cubes, 1/3 cup of grated Parmesan cheese, and 2 tablespoons of chopped fresh parsley in a bowl. Toss it all together with a little of that olive oil cooking spray for flavor and crunch. Spread this mixture evenly on top of your chicken and veggie goodness in the baking dish.
Pop it into the oven at 400°F for about 15 minutes. Keep an eye on it because nobody wants burnt bread crumbs on their dinner. Once it’s golden brown and smelling divine, let it cool for 10-15 minutes. This waiting game is tough, but trust me, it’s worth it. You want to serve this dish warm, allowing the flavors to settle and the cobbler to hold its shape.
Now, grab a spoon and dig in—you’re going to love this comforting meal.
Chicken Sourdough Cobbler Substitutions & Variations
While the classic Chicken Sourdough Cobbler is undeniably delicious, there are plenty of ways to customize this dish to suit your taste or dietary needs.
For a vegetarian option, I’ve swapped chicken for chickpeas or hearty veggies like zucchini. If you want a creamier texture, try adding a splash of heavy cream or a dairy-free alternative.
I’ve also replaced sourdough with cornbread for a Southern twist. Feel free to experiment with herbs—thyme or rosemary can add a lovely flavor.
And if you’re looking for a kick, toss in some diced jalapeños or a sprinkle of red pepper flakes!
Additional Tips & Notes
To guarantee your Chicken Sourdough Cobbler turns out perfectly, I recommend prepping all your ingredients in advance. This makes the cooking process smoother and less stressful.
Don’t skip letting the dish sit for 10-15 minutes after baking; it helps the flavors meld beautifully. Keep an eye on the bread topping while it bakes to prevent burning—nobody wants a charred crust!
If you like a bit of spice, consider adding some crushed red pepper flakes for a kick. Finally, feel free to experiment with additional veggies like spinach or bell peppers to enhance the dish’s flavor and nutrition. Enjoy!