Creamy Onion Chicken with Broccoli Rice and Roasted Zucchini

This creamy onion chicken recipe brings together tender chicken cutlets with a luscious sour cream and caramelized onion sauce. The savory sauce, infused with garlic and butter, perfectly coats each piece of chicken. Served alongside fluffy broccoli rice and roasted zucchini, this meal is both comforting and satisfying.

Inspired by the classic flavors of your favorite chip, this dish is a delightful twist on a weeknight dinner. The caramelized onions add a touch of sweetness, while the sour cream creates a velvety texture that pairs beautifully with the chicken and vegetables. It’s a complete meal that’s sure to become a family favorite.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

6 ounce Broccoli RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Bring a small pot of salted water to a boil for the rice.
2. Peel and finely dice the onion. Trim the ends of the zucchini and cut it into 1/2-inch thick half-moons.
3. Add the jasmine rice to the boiling water and cook according to package directions, about 15 minutes. Drain if needed and set aside.
4. While the rice cooks, place the zucchini on a baking sheet, drizzle with oil and season with salt and pepper. Roast for 15-20 minutes until tender and lightly browned.
5. In a medium skillet over medium heat, melt 1 tablespoon of butter. Add the diced onion and cook, stirring occasionally, until softened and caramelized, about 8-10 minutes.
6. Reduce heat to low. Stir in the sour cream, garlic powder and chicken stock concentrates until well combined. Keep warm.
7. Season the chicken cutlets with salt and pepper on both sides. In a separate skillet over medium-high heat, add a drizzle of oil. Cook the chicken for 3-4 minutes per side until golden and cooked through (internal temperature 165°F).
8. In the same pot used for rice, combine the cooked rice with the broccoli rice. Heat over medium, stirring, until warmed through, about 2-3 minutes. Season with salt and pepper.
9. To serve, divide the broccoli rice and roasted zucchini between plates. Top with chicken cutlets and spoon the sour cream onion sauce over the chicken.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to an even thickness for even cooking and adjust cook time as needed.

Can I make this dish dairy-free?

You can substitute the sour cream with a dairy-free alternative like coconut cream or a plant-based sour cream and use vegan butter or oil.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.