Sour Cream and Onion Chicken
with Roasted Veggies and Creamy Pan Sauce- Milk
- Wheat
Tonight's dinner is getting the sour cream and onion chips treatment. All the tangy onion yumminess without any of the deep frying, this meal comes together in a flavourful flash!
Ingredients
340 g
Chicken Breast Tenders
¾ cup
Basmati Rice
1 unit
Zucchini
113 g
Onion, sliced
56 g
Carrot, julienned
3 tbsp
Sour Cream
(Contains: Milk)
2 unit
Chicken Broth Concentrate
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat)
1 tsp
Garlic Salt
Not included in your delivery
¼ tsp
Sugar*
0.06 tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, add 1 1/3 cups (2 2/3 cups) water to a medium pot.Cover and bring to a boil over high heat. Preheat the oven to 475˚F.Wash and dry all produce. Once boiling, add rice, carrots, half the stock concentrate, half the garlic salt and 1 tbsp (2 tbsp) butter, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.
Meanwhile, quarter zucchini lengthwise. Cut into 1/2-inch quarter-moons.Add zucchini, half the onions and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with remaining garlic salt and pepper, then toss to combine.Roast in the bottom of the oven, stirring halfway through, until golden and tender-crisp, 12-14 min.While veggies roast, chop remaining onions into 1/4-inch pieces.
Meanwhile, heat a large non-stick pan over medium-high heat.While the pan heats, pat chicken dry with paper towels. Add chicken and half the Cream Sauce Spice Blend to a shallow dish. Season with pepper, then toss to coat.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 2-3 min per side. (NOTE: It’s okay if chicken doesn't cook all the way through at this step.) Transfer to a plate.
Reheat the same pan over medium-low.When hot, add 2 tbsp (4 tbsp) butter and remaining onions. Season with salt and pepper. Cook, stirring often until onions are golden, 1-2 min.
Sprinkle over remaining Cream Sauce Spice Blend. Stir to coat. Add remaining broth concentrate, chicken along with any juices from the plate, 3/4 cup (1 1/2 cups) water and 1/4 tsp (1/2 tsp) sugar. Bring to a simmer. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 3-4 min.** Remove from heat. Slide chicken to one side of the pan. Stir sour cream into sauce on the other side of the pan until smooth. Combine chicken with sauce. Flip to coat.
Fluff rice with a fork.Divide rice and veggies between plates.Top rice with chicken, then spoon over any remaining sauce from the pan.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the tangy, creamy sauce, though some found it bland and wished for more seasoning or herbs to boost flavor.
- Ease of prep: Quick and simple to make, though some noted the cooking times were off, especially for the chicken and rice.
- Suggestions: Consider thickening the sauce with flour or cornstarch; reduce oven temperature to avoid burning vegetables.
- Leftovers: Several mentioned the dish keeps well, with some preferring to make extra sauce for leftovers.
- Portions: While many found portions generous, some wished for more vegetables or sauce relative to the rice.
