Chicken in Sour Cream Sauce

Chicken in Sour Cream Sauce made with a rich, creamy tomato-sour cream sauce is sure to be a family favorite. Quick and easy to make yet packs full flavor, it’s perfect for busy weeknights!

Looking for a dish that’s quick and easy to make yet packs big, bold flavors? This chicken in sour cream sauce, my friends, is done in less than 30 minutes but tastes like you slaved all day in the kitchen!

Chicken pieces are first generously seasoned with paprika, briefly pan-fried for a beautiful sear, and then simmered in tomatoes, broth, and sour cream for a rich, creamy sauce that’s absolutely dreamy over rice or noodles.

Give this chicken in sour cream sauce a try for dinner tonight. Hearty, delicious, and paired with mashed potatoes or your favorite sides, it’s a guaranteed family favorite!

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Chicken in Sour Cream Sauce

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This simple chicken dish is made with a rich, creamy tomato-sour cream sauce, tender chicken and peppers. Quick and easy to make yet packs full flavor, it's perfect for busy weeknights!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Entree

Cuisine: American

Keyword: Chicken in Sour Cream Sauce

Servings: 8 Servings

Calories: 337kcal

Author: Lalaine

Ingredients

• 4 pounds chicken, cut into serving parts4 pounds chicken, cut into serving parts
• 1/2 teaspoon paprika1/2 teaspoon paprika
• salt and pepper to tastesalt and pepper to taste
• 2 tablespoons vegetable oil2 tablespoons vegetable oil
• 1 onion, peeled and chopped1 onion, peeled and chopped
• 1 can (14.5 ounces) whole tomatoes, drained and juice reserved1 can (14.5 ounces) whole tomatoes, drained and juice reserved
• 1 cup chicken broth1 cup chicken broth
• 1 tablespoon flour1 tablespoon flour
• 1/2 cup sour cream1/2 cup sour cream
• 1/2 green bell pepper, seeded, cored and cubed1/2 green bell pepper, seeded, cored and cubed
• 1/2 red bell pepper, seeded, cored and cubed1/2 red bell pepper, seeded, cored and cubed

Instructions

• Season chicken with paprika and salt and pepper to taste.
  Season chicken with paprika and salt and pepper to taste.
• In a wide skillet over medium heat, heat oil. Add chicken and cook for about 4 to 5 minutes on each side or until lightly browned. Remove from heat and drain on paper towels. 
  In a wide skillet over medium heat, heat oil. Add chicken and cook for about 4 to 5 minutes on each side or until lightly browned. Remove from heat and drain on paper towels. 
• In the skillet, remove excess oil except for about 1 tablespoon. Add onions and cook until softened.
  In the skillet, remove excess oil except for about 1 tablespoon. Add onions and cook until softened.
• Add tomatoes, mashing with the back of a spoon.
  Add tomatoes, mashing with the back of a spoon.
• In a small bowl, combine chicken broth, reserved tomato juice, and flour. Stir until well blended. Add to skillet, whisking to prevent lumps. Bring to a boil.
  In a small bowl, combine chicken broth, reserved tomato juice, and flour. Stir until well blended. Add to skillet, whisking to prevent lumps. Bring to a boil.
• Add chicken. Lower heat, cover, and cook for about 8 to 10 minutes until cooked through.  Season with salt and pepper to taste.
  Add chicken. Lower heat, cover, and cook for about 8 to 10 minutes until cooked through.  Season with salt and pepper to taste.
• Add sour cream and stir to combine. Add bell peppers.
  Add sour cream and stir to combine. Add bell peppers.
• Continue to cook on low for about 1 to 2 minutes or until sauce is thickened and bell peppers are tender yet crisp. Serve hot.
  Continue to cook on low for about 1 to 2 minutes or until sauce is thickened and bell peppers are tender yet crisp. Serve hot.

Nutrition

Calories: 337kcal | Carbohydrates: 5g | Protein: 23g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 96mg | Sodium: 277mg | Potassium: 414mg | Fiber: 1g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 25.6mg | Calcium: 50mg | Iron: 1.8mg

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