Description
A comforting weeknight dinner featuring crispy chicken edges, velvety sour cream sauce, and rice that absorbs all the savory flavors.
Ingredients
Scale
- 2 cups cooked rice
- 2–3 chicken breasts (boneless, skinless)
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup shredded cheese (Gruyère or Swiss)
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Pat chicken dry and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat until shimmering. Sear chicken for 4–5 minutes per side until golden with crisp edges; remove and rest.
- Reduce heat to medium, add a touch more oil, and caramelize sliced onions until soft and brown (8–10 minutes). Add garlic and thyme for the last minute.
- Pour in chicken broth, scrape browned bits, and simmer for 2 minutes until reduced slightly.
- Stir in sour cream off heat to avoid splitting.
- Return chicken to the pan, spoon sauce and onions over, sprinkle cheese, cover for 2–3 minutes until cheese is melted.
- Serve over warm cooked rice, spooning extra sauce over.
Notes
Do not overcrowd the pan for searing chicken. Use room-temperature sour cream and stir off the heat to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing, Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 75mg