Sour Cream & Onion Chicken w/ Potatoes & Broccoli (30-40 min)

Name: Sour Cream & Onion Chicken w/ Potatoes & Broccoli (30-40 min)
Ingredients: 1 lemon for zest, juice, and serving; 1/2 tbsp chives for dip and garnish; 2 tbsp sour cream; 2 tbsp mayonnaise; 1/2 tbsp ranch seasoning; 12 oz boneless, skinless chicken breast; 1/4 cup Panko Breadcrumbs; 1/2 lb or 8 oz broccoli; 4 small to medium Yukon gold potatoes; Oil your choice of; Kosher salt season to taste; Black pepper season to taste; 1 Rimmed baking sheet; 1 microplane or grater; 1 meat mallet or heavy pan or skillet; Cast iron skillet or other large, heavy skillet

6 steps

Everyone loves a good dip, especially if it's sour cream and onion. We take it one step further and turn our quick, homemade version into dinner. This tasty plate features juicy boneless chicken breasts coated in the oniony sauce and panko, then fried to crisp, golden perfection. We serve it up with roasted potatoes and broccoli for a well-balanced plate, and with more dip on the side, for well, dipping!

Updated at: Thu, 17 Aug 2023 11:27:20 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories685.3 kcal (34%)

Total Fat25.1 g (36%)

Carbs68.1 g (26%)

Sugars7.2 g (8%)

Protein48.1 g (96%)

Sodium764.4 mg (38%)

Fiber10.6 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

Step 1

Preheat oven to 450°F with a rack in the upper third. Scrub potatoes, then cut into ½-inch thick wedges. Trim stem ends from broccoli, then cut crowns into 1-inch florets. In a medium bowl, toss broccoli with 1 tablespoon oil.

Step 2

On a rimmed baking sheet, toss potatoes with 1 tablespoon oil and season generously with salt and pepper. Spread to an even layer on one half of the baking sheet. Roast on upper oven rack until lightly browned, about 15 minutes. Add broccoli to empty half of baking sheet. Continue to roast until broccoli is tender and potatoes are browned and crisp, about 10 minutes more.

Step 3

Meanwhile, finely grate all of the lemon zest into a medium bowl. Cut lemon into wedges. Thinly slice chives. To the medium bowl with lemon zest, add all of the sour cream, mayonnaise, ranch powder, and 1 tablespoon of the chives; stir to combine. Season to taste with salt and pepper. Reserve 3 tablespoons sauce in a small bowl for step 6.

Step 4

Place chicken between 2 sheets of plastic; use a meat mallet (or heavy skillet) to pound to an even ¼-inch thickness. Season all over with salt and pepper. Add chicken to medium bowl with remaining sauce and turn to coat. Transfer panko to a plate and season with salt and pepper. Working one at a time, press chicken into panko, pressing to help breading adhere.

Step 5

Heat ¼-inch oil in a large heavy skillet (preferably cast-iron) over medium-high until shimmering (oil should sizzle vigorously when a pinch of panko is added). Add chicken and cook, turning once, until golden, crisp, and cooked through, about 3 minutes per side. Transfer to a paper towel-lined plate and sprinkle with salt.

Step 6

Serve chicken with potatoes and broccoli alongside. Serve reserved sauce on the side for dipping and lemon wedges and remaining chives for sprinkling over top. Enjoy!

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