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Breast stewed in sour cream in a frying pan

Chicken Breast Braised in Sour Cream

Made from everyday ingredients, for dinner or as a main, for the whole family! Chicken breast braised in sour cream is easy and quick to make, and it's just as good for kids as for grown-ups. The chicken comes out tender and soft, the sour cream sauce coats every piece, and Italian herbs give it a lovely aroma.

naniki

Recipe author

Breast stewed in sour cream in a frying pan

Composition / ingredients

Servings:

Chicken breasts

Onion

Carrots

0.5

Sour cream

Wheat flour

Water

Italian herbs

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 6 g

Fats 23 % 3 g

Carbohydrates 31 % 4 g

65 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 30 min

Step 1:

How do you make braised chicken breast in sour cream? Gather your ingredients. Use chilled meat if you can — it comes out juicier. If the breast is frozen, thaw it by moving it from the freezer to the bottom shelf of the refrigerator. Choose real sour cream, with no vegetable-fat additives.
Step 2:

Wash and peel the onion and carrot. Cut them into small dice. If you prefer, you can grate the carrot.
Step 3:

Rinse the chicken breast and pat it dry well. If it's bone-in, cut off the fillets and use the bones to make a broth. Cut the meat into medium slices, against the grain.
Step 4:

You can cut the breast into smaller pieces — that makes it easier to eat.
Step 5:

In a little hot vegetable oil over high heat, quickly sear the pieces of breast — just about 20 seconds per side. This "seals in" the juices, so the meat stays softer and juicier.
Step 6:

Add the onion to the meat, then the carrot, and let everything cook gently over low heat, stirring.
Step 7:

Add the flour — take the pan off the heat and sprinkle it in a thin, even layer. Lowering the temperature keeps lumps from forming; it's the simplest way to do it.
Step 8:

Add half a cup of water to the pan and stir quickly until smooth. Return the pan to the heat and bring the sauce to a boil.
Step 9:

Add the sour cream and continue to braise over low heat.
Step 10:

Season with salt, sprinkle in the Italian herb blend, and cook until done — about 10 more minutes. Serve the finished dish with a side. Enjoy!

Serve the chicken breast in sour cream with any mild side: fluffy rice, pasta, or mashed potatoes.
Note that how well you thaw the ingredients has a lot to do with the quality and flavor of the finished dish. For how to avoid mistakes and pick the best way to thaw chicken, see the guide on thawing food properly.
For all the useful tips and tricks, read the article "Cream and sour cream in a cream sauce: how to keep them from curdling."
The wrong pan can ruin even the best recipe. For all the details on choosing the perfect pan for different dishes, see the guide.