Chicken with Dried Cherries and Sour Cream
Elevate your weeknight dinners with this elegant yet easy-to-make Chicken with Dried Cherries and Sour Cream. Tender, golden-seared chicken breasts are nestled in a luxurious, creamy sauce infused with sweet, tangy dried cherries, aromatic garlic, and onions. The dried cherries plump up in simmering chicken broth, creating a rich interplay of flavors that’s both comforting and sophisticated. A generous swirl of sour cream transforms the broth into a velvety sauce, while fresh parsley adds a burst of color and freshness. Perfect for serving over mashed potatoes, rice, or crusty bread, this dish strikes the perfect balance between simplicity and indulgence. Ready in just 45 minutes, it’s an irresistible meal you’ll want to add to your regular rotation.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 cup dried cherries
- 1.5 cups chicken broth
- 1 cup sour cream
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Dredge the chicken breasts in all-purpose flour, shaking off the excess.
Heat a large skillet over medium heat and add the butter and olive oil.
Once the butter is melted and sizzling, add the chicken breasts to the skillet. Cook on each side for about 3-4 minutes, or until golden brown. Remove the chicken and set aside on a plate.
In the same skillet, add the chopped onion and cook for 3 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the dried cherries and chicken broth. Bring the mixture to a simmer and cook for 5 minutes to allow the cherries to plump up and the flavors to meld.
Lower the heat to medium-low and stir in the sour cream until fully incorporated, creating a creamy sauce. Do not let the sauce boil.
Return the chicken breasts to the skillet, spooning the sauce over them. Cover the skillet with a lid and cook for another 10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Sprinkle the dish with chopped parsley for a fresh finish.
Serve the chicken hot with its sauce, pairing it with mashed potatoes, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 769 mg | 256% | |
| Sodium | 3046 mg | 132% | |
| Total Carbohydrate | 161.4 g | 59% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 59.4 g | ||
| Protein | 238.1 g | 476% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 520 mg | 40% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2291 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
