Chicken with Sour Cream and Tomatoes
Indulge in the comforting and flavorful blend of this Chicken with Sour Cream and Tomatoes recipe, a perfect one-pan meal for busy weeknights. Tender, golden-seared chicken breasts are nestled in a rich and creamy tomato-based sauce, enhanced with aromatic garlic, sautéed onions, and a touch of smoked paprika for a delightful depth of flavor. A swirl of tangy sour cream adds velvety smoothness to the vibrant tomato sauce, creating a harmonious balance of tastes that pairs beautifully with rice, pasta, or crusty bread. With simple ingredients and a total cook time of just 45 minutes, this family-friendly dish is as easy to prepare as it is satisfying to enjoy. Serve it with a sprinkle of fresh parsley for a pop of color and freshness! Perfect keywords for this recipe include "creamy chicken recipe," "easy skillet chicken," "one-pan dinner," and "chicken in tomato sour cream sauce."
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 14 ounces diced tomatoes (canned)
- 0.5 cup chicken broth
- 0.75 cup sour cream
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken breasts on both sides with salt, black pepper, and smoked paprika.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and sear for 3-4 minutes per side, or until golden brown. Remove from the skillet and set aside (the chicken will finish cooking later).
In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for an additional 30 seconds until fragrant.
Pour in the canned diced tomatoes and chicken broth, stirring to combine. Bring the mixture to a simmer.
Return the chicken breasts to the skillet, nestling them into the tomato sauce. Cover the skillet with a lid and simmer gently for 15-20 minutes, or until the chicken is cooked through (internal temperature should read 165°F/74°C).
Remove the skillet from the heat and let it cool slightly for 2-3 minutes. Stir the sour cream into the tomato sauce until smooth and well combined.
Garnish with freshly chopped parsley, if desired, and serve hot over rice, pasta, or with crusty bread.
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 897 mg | 39% | |
| Total Carbohydrate | 12.0 g | 4% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 7.4 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 754 mg | 16% | |
*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.
