Sour Cream and Onion Chicken Breasts
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Basmati Rice
1 unit(s)
Zucchini
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 traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 tsp
Garlic Salt
(May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Chicken Breasts
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Oil*
0.06 tsp
Salt*
¼ tsp
Sugar*
3 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- 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.
If you've opted to get chicken breasts, cut into 1-inch wide strips, then prepare and cook them in the same way the recipe instructs you to prepare and cook the chicken tenders.
