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Chicken in sour cream in a frying pan

Skillet Chicken in Sour Cream

Incredibly tasty, quick, easy, and perfect for dinner! Skillet chicken in sour cream is so simple to make it's almost surprising. You can pair it with any vegetables you like, for a new combination every time. Adults and kids both love it. Give it a try for lunch or a family dinner!

Pearl

Recipe author

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Composition / ingredients

Servings:

Chicken

1.3

Onion (large)

Carrots (large)

Vegetable oil

Broccoli (optional)

150

Sour cream

200

Salt

Green onion

Greenery

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 13 g

Fats 53 % 17 g

Carbohydrates 6 % 2 g

212 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make skillet chicken in sour cream? Gather everything on the ingredient list. If your chicken is frozen, take it out of the freezer ahead of time and leave it at room temperature until fully thawed. Pick off any leftover feathers and singe off the down if needed. Wash the bird thoroughly and pat it dry with paper towels.
Step 2:

Cut the chicken into serving pieces.
Step 3:

Heat some refined vegetable oil in a deep, high-sided skillet. Add the chicken pieces to fry. Cook over medium heat for about 10–15 minutes, until the skin is golden.
Step 4:

Then flip the chicken and fry for another 10–15 minutes, until cooked through.
Step 5:

Meanwhile, prep the rest of the ingredients. Slice the onion into half-rings or large dice. Cut the carrot into rounds or sticks, whichever you prefer.
Step 6:

Take the chicken out of the skillet. In the same oil the chicken cooked in, fry the onion and carrot until soft. Stir the vegetables now and then so they don't burn. Add a little more oil if you need to. It's especially good if you add 1 teaspoon of butter to the pan as they fry.
Step 7:

Lay the chicken pieces back on top of the cooked vegetables. Add the broccoli too, if you're using it. To keep the broccoli tender in the finished dish, blanch it ahead of time in boiling water for a minute or two. At this point, salt the contents of the skillet to taste and add your dry seasonings. I used a Provençal herb blend, garlic powder, and ground peppers.
Step 8:

Spoon the sour cream over the top. Gently stir it into the vegetables and meat. Turn the heat down to low.
Step 9:

Wash, dry, and coarsely chop the green onions. Add them to the skillet, stir once more, and let the chicken go for just two or three minutes, until the sour cream is warmed through.

You can use any vegetables you like for this dish. Along with the onion and carrot, try frying bell pepper, celery, or even zucchini cut into small pieces. Enjoy!
Wash the meat and be sure to pat it dry with a paper towel, or the extra moisture will keep it from browning and it'll steam instead.
You can swap the chicken for turkey or any other meat you like. Just keep in mind that the cooking time and calorie count of the dish will change.
Use an oil with a high smoke point for frying! Every oil is only good up to a certain temperature — its smoke point, where the oil starts to burn and forms harmful compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point; they contain lots of unfiltered organic particles that start to burn quickly. Refined oils stand up to heat better and have a higher smoke point. If you're going to cook in the oven, in a skillet, or on the grill, make sure you're using a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.