Sour Cream Chicken
Submitted by dpierot
Paprika-buttered chicken baked with broccoli and peach halves, topped with a sour cream and Parmesan sauce, then broiled golden with poppy seeds. A retro one-pan dinner ready in an hour.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
1 hrsStraight out of a 1960s dinner party, and honestly? It still holds up.
Chicken breasts get coated in a garlicky paprika butter, baked until juicy, then surrounded by bright broccoli and sweet peach halves. The whole spread gets blanketed in a quick sour cream and mayo sauce, hit with poppy seeds and grated Parmesan, then run under the broiler until bubbly and golden.
The sweet peaches against the savory, tangy cream sauce is the kind of pairing that sounds odd but tastes completely right.
Kitchen Tips
- Cover the chicken with foil partway through baking to keep it from drying out. The broiler at the end adds all the color you need.
- Drain the broccoli well before arranging it around the chicken. Excess water will thin out the sour cream topping.
- Use canned peach halves, drained. Fresh peaches release too much juice during broiling.
- Watch the broiler closely. The Parmesan and sour cream go from golden to burnt in about 30 seconds.
Ingredients
Directions
Season chicken with salt and pepper.
In small skillet, melt butter; add onion and garlic and sauté for a few minutes.
Add paprika. Dip chicken in this mixture and coat well.
Put in shallow baking dish . Bake in 375℉ (190℃). preheated oven for 20 min.
Cover with foil and bake 10 more minutes.
Arrange drained hot broccoli around chicken.
Put in peaches. Mix sour cream and mayonnaise and spoon over all.
Sprinkle with poppy seeds and Parmesan cheese.
Broil low in broiler for 6 to 8 min.
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