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This one-skillet chicken with sour cream sauce is my family’s all-time favorite! My father would make this when I was a child. When I make it now, it reminds me of home. It is a rich and creamy recipe. Serve over hot egg noodles or rice, if desired.
Ingredients
- 1 ½ tablespoons vegetable oil
- 4 skinless, boneless chicken breast halves
- 1 cup chopped onion
- 1 ½ tablespoons butter
- 2 tablespoons paprika
- ½ teaspoon salt
- 2 cups chicken stock
- 1 (8 ounce) container sour cream
- 1 teaspoon all-purpose flour
Directions
Step 1
Gather all ingredients.
Step 2
Heat oil in a large skillet over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and set aside.
Step 3
Cook onion in butter in the same skillet until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt.
Step 4
Pour chicken stock into the pan and bring to a boil.
Step 5
Reduce heat to simmer; mix sour cream with flour until smooth, then whisk into chicken stock.
Step 6
Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.
Tips
For the chicken, you can leave the breasts whole or cut them up, according to your preference.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 363 | |
| % Daily Value * | |
| Total Fat23g | 30% |
| Saturated Fat11g | 57% |
| Cholesterol105mg | 35% |
| Sodium431mg | 19% |
| Total Carbohydrate9g | 3% |
| Dietary Fiber2g | 7% |
| Total Sugars2g | |
| Protein30g | |
| Vitamin C7mg | 37% |
| Calcium96mg | 7% |
| Iron2mg | 10% |
| Potassium523mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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