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Chicken in sour cream sauce with garlic

Chicken in Sour Cream Garlic Sauce

Juicy, tender, appetizing, savory, and absolutely delicious! Chicken in sour cream garlic sauce is a great recipe for a simple, quick dinner. The mellow sour cream sauce plays beautifully against the sharp bite of garlic. You end up with wonderfully fragrant chicken and plenty of thick, tasty sauce.

Snezhana

Recipe author

Composition / ingredients

Servings:

Chicken fillet

300

Onion

Garlic

Sour cream

150

Butter

Water

Wheat flour

Vegetable oil

Paprika

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 38 % 11 g

Fats 45 % 13 g

Carbohydrates 17 % 5 g

176 kcal

GI: 75 / 0 / 25

Cooking method

Cooking time: 40 min

Step 1:

How do you make chicken in sour cream garlic sauce? Gather your ingredients. You can use boneless chicken breast or a whole bird cut into pieces — I'm using breast. If the chicken was frozen, thaw it first. Rinse it, pat it dry with a paper towel, and cut it into small pieces.
Step 2:

Peel the onion and cut it into small dice. I used red onion, but a regular yellow onion works too.
Step 3:

Heat the vegetable oil in a skillet. Add the onion and chicken pieces and cook them together over medium heat until the chicken turns white and the onion is translucent, about 5 minutes.
Step 4:

Peel the garlic cloves and press them through a garlic press or grate them on a fine grater.
Step 5:

In another skillet or a heavy-bottomed saucepan, melt a pat of butter over low heat.
Step 6:

Add the flour and stir quickly so it doesn't form lumps. Add the pressed garlic and the sour cream, then pour in a little water. Stir it all together fast. Bring the sauce to a simmer over low heat, stirring now and then with a spatula.
Step 7:

Pour the sauce into the skillet with the chicken and onion. Season to taste with salt and ground black pepper, and add paprika for a pleasant flavor and a nice color. Add any other spices you like. Stir and let the dish simmer over low heat, stirring occasionally so the sauce doesn't scorch on the bottom.
Step 8:

The sauce should reduce a bit and thicken. If you like, stir in some grated hard cheese to make the gravy thicker and even more aromatic. Turn off the heat and let the chicken rest in the creamy garlic sauce, covered, for 10 minutes. Serve with or without a side dish, sprinkled with chopped fresh herbs.
Step 9:

Chicken in sour cream garlic sauce pairs well with almost any side dish, and you can also serve it on its own with fresh vegetables and herbs. Enjoy!

Keep in mind that properly thawing your ingredients has a lot to do with the quality and flavor of the finished dish. For tips on avoiding mistakes and choosing the best way to thaw chicken, see our article on properly thawing food.
For secrets, tricks, and all the most useful tips, read our article: "Cream and sour cream in a cream sauce: how to keep them from curdling."
Use an oil with a high smoke point for frying. Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point, since they're full of unfiltered particles that burn quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, reach for an oil with a high smoke point — the most common choices are refined sunflower, olive, and grapeseed oil.