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Skillet Chicken and New Potatoes in Sour Cream

A wonderful idea for a family dinner — cook it for the people you love! This chicken and potato dish in sour cream is budget-friendly and simple, and you cook the main and its side all at once. A sauce built on sour cream and chicken broth keeps the chicken juicy, while the stewed vegetables round out the meat perfectly.

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Potatoes with fillets in sour cream
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 52 % 13 g
Fats 24 % 6 g
Carbohydrates 24 % 6 g
119 kcal
GI: 40 / 60 / 0
  • Rinse the chicken well and pat it dry with a paper towel. Salt it, rubbing the salt into all sides.
  • Prep all your vegetables. Scrub the new potatoes thoroughly and halve them without peeling. You can use regular potatoes instead, but then it's better to peel them.
  • Rinse the cherry tomatoes and pat them dry on a towel. Cut them in half.
  • Peel the garlic, rinse it, crush it with the flat side of a large chef's knife, and chop it finely.
  • Rinse the spinach under running water, drain it in a colander, then chop.
  • Heat the vegetable oil in a large skillet and add the chicken. Over medium heat, fry it 3–4 minutes per side until golden. Transfer the chicken to a plate.
  • Into the same skillet, add the chopped garlic, then the dried oregano and basil. Warm the spices, then add the chopped potatoes, the rinsed fresh spinach, and the cherry tomatoes. Season with salt and ground black pepper. Fry the vegetables for 5 minutes.
  • Add the sour cream and stir everything together well.
  • In a separate bowl, whisk the chicken broth (beef or vegetable broth works too) with the corn starch until smooth and lump-free. Pour it into the skillet and stir.
  • Return the browned chicken to the skillet and bring everything to a boil over medium heat. Cover, lower the heat, and simmer the meat and vegetables about 20 minutes, until the new potatoes are tender.
  • Once it's done, take the skillet off the heat. Sprinkle the potatoes with grated Parmesan and fresh chopped parsley (or other herbs) and serve.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream with 25 % fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Spinach - 22  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Parmesan cheese 45% fat content - 389  kcal/100g
  • Oregano dry - 306  kcal/100g
  • Cherry tomatoes - 15  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Corn starch - 329  kcal/100g
  • Chicken broth - 19  kcal/100g
  • New potatoes - 61  kcal/100g

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