Sour Cream Chicken
Indulge in the comforting flavors of homemade Sour Cream Chicken—a one-pan dish that combines tender, golden-seared chicken breasts with a luscious, creamy sauce infused with garlic, onion, and a hint of paprika. This recipe starts with perfectly seasoned chicken, pan-fried to perfection, then simmered in a rich sour cream and chicken broth sauce thickened with a simple roux for added depth. Fresh parsley adds a vibrant finish, making this hearty dish as visually appealing as it is delicious. Ready in just 45 minutes, it’s an ideal weeknight dinner that pairs beautifully with mashed potatoes, rice, or steamed veggies. Elevate your meal rotation with this creamy chicken favorite that’s as easy to prepare as it is satisfying!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 cup Chicken broth
- 1 cup Sour cream
- 1 tablespoon All-purpose flour
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken breasts with salt, black pepper, garlic powder, and paprika on both sides.
Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set it aside.
In the same skillet, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute.
Add the flour to the skillet and stir constantly for 1 minute until fully incorporated to create a roux.
Slowly pour in the chicken broth, stirring continuously to avoid lumps. Simmer for 2-3 minutes until the sauce slightly thickens.
Reduce the heat to low and stir in the sour cream until smooth and creamy. Be careful not to let the mixture boil.
Return the cooked chicken breasts to the skillet, spooning the sauce over the top to coat. Cover and simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Sprinkle fresh parsley over the chicken before serving.
Serve the sour cream chicken with your choice of sides, such as mashed potatoes, rice, or steamed vegetables. Enjoy!
Nutrition Facts
Calories |
2191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 769 mg | 256% | |
| Sodium | 3602 mg | 157% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 21.1 g | ||
| Protein | 230.8 g | 462% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 488 mg | 38% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2374 mg | 51% | |
*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.
