Sour Cream and Onion Skillet Chicken
Arlene Cummings
Updated Apr 10, 2012
On the table in 25 minutes, our sour cream and onion skillet chicken is as mouthwatering as it is timesaving.
Sour Cream and Onion Skillet Chicken
- Prep Time 25 min
- Total 25 min
- Servings 4
- Ingredients 13
Ingredients
- 2 tablespoons olive oil
- 2 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons butter
- 1 small onion, thinly sliced
- 2 to 3 cloves garlic, finely chopped
- 1 cup sour cream
- 1/2 cup chicken broth
- 2 tablespoons cornstarch
- 3 medium green onions, sliced (3 tablespoons)
- Hot cooked rice
Instructions
-
Step1In 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken pieces with Italian seasoning, salt and pepper; add to skillet. Cook 2 to 3 minutes, stirring frequently, until golden. Add butter, onion and garlic. Cook about 5 minutes, stirring occasionally, until onion is tender.
-
Step2In small bowl, mix sour cream, broth and cornstarch until smooth. Pour over chicken mixture. Reduce heat to low. Cook about 5 minutes longer, stirring occasionally, until chicken is no longer pink in center and sauce is thickened. Stir in half of the green onions.
-
Step3Serve chicken and sauce over rice. Sprinkle with remaining green onions.
Nutrition
530
Calories
32g
Total Fat
53g
Protein
9g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 530
- Calories from Fat
- 280
- Total Fat
- 32g
- 49%
- Saturated Fat
- 13g
- 67%
- Trans Fat
- 1/2g
- Cholesterol
- 185mg
- 62%
- Sodium
- 610mg
- 26%
- Potassium
- 580mg
- 17%
- Total Carbohydrate
- 9g
- 3%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 3g
- Protein
- 53g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 4%
- 4%
- Calcium
- 15%
- 15%
- Iron
- 20%
- 20%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 7 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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