Sour Cream and Onion Chicken
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Sour Cream and Onion Chicken

Sour Cream and Onion Chicken

with Roasted Veggies and Creamy Pan Sauce

Giving tonight's dinner the favourite 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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time7 minutes


serving amount

310 g

Chicken Breast Tenders

¾ cup

Basmati Rice

1 unit(s)


113 g

Onion, sliced

56 g

Carrot, julienned

1 unit(s)

Sour Cream

(Contains Milk)

2 unit(s)

Chicken Broth Concentrate

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

¼ tsp


0.13 tsp


0.06 tsp


3 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp



Nutrition Values

Calories800 kcal
Fat34 g
Saturated Fat15 g
Carbohydrate76 g
Sugar7 g
Dietary Fiber4 g
Protein48 g
Cholesterol180 mg
Sodium1410 mg
Trans Fat1 g
Potassium1050 mg
Calcium125 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Non-Stick Pan
Shallow Dish


Cook rice
  • 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.
Prep and roast zucchini
  • 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.
Cook chicken
  • 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.

Start sauce
  • 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.
Finish sauce and chicken
  • 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.

Finish and serve.
  • Fluff rice with a fork.
  • Divide rice and veggies between plates.
  • Top rice with chicken, then spoon over any remaining sauce from the pan.