Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on bottom, about 5 - 6 minutes.
Rotate chicken to opposite side, add continue to cook until chicken is golden brown on bottom and center registers 165 on an instant read thermometer, about 5 minutes longer. Transfer chicken to a plate, cover with foil to keep warm.
Stir in sour cream then return chicken to skillet. Sprinkle with red pepper flakes.