Cheryl's Healthy Light Sour Cream Chicken
Discover the perfect balance of comfort and health with Cheryl's Healthy Light Sour Cream Chicken! This easy, flavorful dish features tender, golden-browned chicken breasts simmered in a luscious, low-fat sour cream and garlic-infused sauce, with a bright touch of lemon and fragrant dried parsley. Ready in just 35 minutes, this wholesome recipe offers a guilt-free indulgence with clean ingredients like low-sodium chicken broth and olive oil. Perfect for busy weeknights, it can be served over baby spinach, brown rice, or quinoa for a complete, nutritious meal. Whether you're seeking a light dinner or a protein-packed option, this creamy chicken recipe will become a family favorite.
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 cup low-fat sour cream
- 0.5 cup low-sodium chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon dried parsley
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups baby spinach (optional, for serving)
- 2 cups cooked brown rice or quinoa (optional, for serving)
Directions
Step 1
Place the chicken breasts on a clean cutting board and gently pound them with a meat mallet to an even thickness of about 1 inch. This ensures even cooking.
Step 2
Season both sides of the chicken with salt, black pepper, and paprika.
Step 3
Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 5-6 minutes per side until golden brown and fully cooked (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.
Step 4
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant, stirring constantly to avoid burning.
Step 5
Reduce the heat to low. Add the low-sodium chicken broth, scraping the bottom of the skillet to deglaze and incorporate any browned bits for extra flavor.
Step 6
Stir in the low-fat sour cream and lemon juice. Whisk until the sauce is smooth and creamy. Add dried parsley and adjust seasoning with a pinch more salt and black pepper, if needed.
Step 7
Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Cover the skillet and let the chicken simmer for 5 minutes to absorb the flavors.
Step 8
If serving with baby spinach, add it to the skillet during the last 2 minutes of simmering to let it wilt slightly.
Step 9
Serve the chicken hot, topped with the creamy sauce, alongside cooked brown rice or quinoa if desired.
Nutrition Facts
| Serving size | (1600.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2166.2 |
| Total Fat 70.4g | 0% |
| Saturated Fat 21.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 655.6mg | 0% |
| Sodium 1978.4mg | 0% |
| Total Carbohydrate 118.1g | 0% |
| Dietary Fiber 11.1g | 0% |
| Total Sugars 9.0g | |
| Protein 244.6g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 623.8mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 3308.9mg | 0% |
Source of Calories