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Chicken fillet in sour cream sauce in a frying pan

Chicken Breast in Sour Cream Sauce (Skillet)

Simple, quick, family-friendly, and perfect for dinner! Chicken breast in sour cream sauce is the dish to reach for when you need to get a tasty meal on the table fast. White meat usually turns out dry, but in this recipe it comes out juicy and tender, and the creamy sauce pairs beautifully with any side.

Snezhana

Recipe author

Chicken fillet in sour cream sauce in a frying pan

Composition / ingredients

Servings:

Chicken breast

300

Onion

Sour cream (15%)

200

Water

0.5

Wheat flour

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 10 g

Fats 43 % 10 g

Carbohydrates 13 % 3 g

145 kcal

GI: 75 / 0 / 25

Cooking method

Cooking time: 30 min

Step 1:

How do you make chicken breast in sour cream sauce in a skillet? Start by gathering your ingredients. Any fat content of sour cream works; mine is 15%. Beyond the pepper, feel free to add whatever seasonings you like. Buy the chicken breast fresh (chilled) rather than frozen if you can, since repeated freezing and thawing strips away much of the nutrition. Rinse it well, pat it dry, and cut it into small pieces.
Step 2:

Peel the onion and slice it into half-rings.
Step 3:

Pour the vegetable oil into a skillet and heat it over low heat. Add the onion and cook until translucent, about 5 minutes, stirring now and then. Add the prepared chicken to the onion. First turn the heat up to high and, stirring constantly, sear the meat until it changes color. Then lower the heat to medium and cook the chicken and onion, stirring with a spatula, for about 5 minutes more.
Step 4:

Meanwhile, make the sour cream sauce; a blender is the fastest, easiest way to do it. Put the sour cream in the blender jar. Add salt and ground black pepper. Add the wheat flour and pour in the cold water. For even more flavor, you can use chicken or vegetable broth in place of the water. Blend with an immersion blender until smooth. If you don't have a blender, whisk the sauce together with a fork instead.
Step 5:

Once the chicken has taken on a little color, pour the sour cream sauce into the skillet. Stir quickly with a spatula so the sauce doesn't stick to the bottom of the pan.
Step 6:

Immediately lower the heat to its lowest setting and simmer the chicken in the sauce for about 5 minutes, stirring occasionally. The key is to keep the sauce from boiling hard, or the sour cream may curdle and break into flakes. Turn off the heat and the dish is done. Serve the chicken in sour cream sauce with any side you like; mashed potatoes, buckwheat, or rice all work great. Enjoy!

You can swap the chicken for turkey or any other meat you prefer. Just keep in mind that the cooking time and the calorie count of the dish will change.
To keep the sour cream from curdling or separating as it simmers, first stir it together with a spoonful of flour in a small bowl, then add it to the pan. You can also use cream of any fat content in place of sour cream. Remember that the richer the sour cream or cream, the higher the calorie count of the finished dish.
To keep your eyes from stinging while you slice the onion, rinse both the onion and the knife under cold water. Your cutting board won't hold onto the oniony smell if you rub it with a piece of lemon before you start.