Chicken with Veggies in Sour Cream Sauce
Indulge in the comforting flavors of this creamy and hearty Chicken with Veggies in Sour Cream Sauce. Tender, perfectly seasoned chicken breasts are nestled among sautéed onions, carrots, bell peppers, and mushrooms, all simmered in a rich, tangy sour cream sauce infused with paprika for a subtle smoky kick. With a quick 20-minute prep time and a one-skillet cooking process, this recipe is perfect for busy weeknights yet elegant enough for special occasions. Serve it over fluffy rice or buttery noodles to soak up every drop of the velvety sauce. Bursting with flavor and vibrant vegetables, this dish is a satisfying, crowd-pleasing meal you'll want to make again and again.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 medium Yellow onion, diced
- 2 medium Carrots, sliced
- 2 medium Bell peppers (any color), sliced
- 1 cup Mushrooms, sliced
- 1 cup Chicken broth
- 1 cup Sour cream
- 1 tablespoon All-purpose flour
- 1 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped
- 4 cups Cooked rice or noodles (optional, for serving)
Instructions
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion, sliced carrots, bell peppers, and mushrooms for 5-7 minutes, or until the vegetables are tender.
Reduce the heat to medium and return the chicken to the skillet, nestling it among the vegetables.
In a small bowl, whisk together the chicken broth, sour cream, all-purpose flour, and paprika until smooth. Pour the mixture over the chicken and vegetables.
Cover the skillet with a lid and simmer for 15-20 minutes, stirring occasionally, until the chicken is fully cooked (internal temperature of 165°F or 74°C) and the sauce has thickened.
Garnish the dish with freshly chopped parsley before serving.
Serve hot over cooked rice or noodles, if desired.
Nutrition Facts
Calories |
801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 822 mg | 36% | |
| Total Carbohydrate | 75.6 g | 27% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 11.3 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 159 mg | 12% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 1108 mg | 24% | |
*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.
