Sour Cream and Dill Chicken
Indulge in the creamy, herbaceous goodness of Sour Cream and Dill Chicken, a dish that balances comfort and elegance in every bite. Tender, golden-seared chicken breasts are simmered in a luscious sauce made with tangy sour cream, zesty lemon juice, and aromatic fresh dill, creating a flavor profile that's both rich and refreshing. This 35-minute recipe is perfect for busy weeknights but sophisticated enough for dinner guests. A hint of garlic and a splash of chicken broth deepen the flavors, while a touch of paprika adds a pop of color. Serve this savory delight over fluffy rice, creamy mashed potatoes, or alongside steamed vegetables for a complete meal that’s sure to impress. Perfectly simple yet irresistibly satisfying, this recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 3 cloves Garlic (minced)
- 1 cup Chicken broth
- 1 cup Sour cream
- 2 tablespoons Fresh dill (chopped)
- 1 tablespoon Lemon juice
- 0.5 teaspoon Paprika (optional, for garnish)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Dredge the chicken lightly in the all-purpose flour, shaking off any excess.
Heat the olive oil and butter in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for about 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the minced garlic to the skillet. Sauté for 1-2 minutes until fragrant, taking care not to burn the garlic.
Pour in the chicken broth and stir to deglaze the skillet, scraping the browned bits from the bottom of the pan.
Reduce the heat to low, then whisk in the sour cream and fresh dill until a smooth sauce forms.
Add the lemon juice and stir to combine. Taste and adjust seasoning with additional salt and pepper, if needed.
Return the chicken breasts to the skillet, spooning the sauce over the top. Cover and simmer for 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Garnish with a sprinkle of paprika for added color, if desired, and serve warm. Pair with rice, mashed potatoes, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
2163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 3735 mg | 162% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 16.7 g | ||
| Protein | 229.3 g | 459% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 430 mg | 33% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2095 mg | 45% | |
*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.
