This recipe will be a huge hit with the family. It is very easy to cook and creates no mess at all. Even if you use chicken breast you will have a moist and tasty chicken with plenty of sauce to dip into. Try this recipe which will become a staple meal.
How to brine chicken breasts?
It is absolutely very easy to brine chicken breasts. Once you try, you will not be able to have chicken breasts without brining them.
All you have to do is to put the chicken breasts into a bowl and cover with them with lukewarm water and a teaspoon of salt. Keep it at room temperature for about 15 minutes. When time is up drain the water and pat dry the chicken breasts with kitchen towels; you are ready to move on with the recipe.
Brining will make the chicken breast soak the salt and the water making it much softer and juicier.
What cut of chicken breast to use?
Any cut you want to have them in will be perfectly correct. You can even serve the chicken breasts as a whole. However, if they are thick, consider pounding to make them flat, so they will cook faster. As seen in the pictures I have cut each chicken breast to three or four. You can cut them into smaller pieces too.
Steps for this recipe
This is a very easy one.
- Chop an onion and several garlic cloves.
- Sauté the onion until translucent.
- Add the garlic cloves and cook for another minute.
- Cut the chicken breast after you brine and drop the pieces onto the onions.
- Add the spices; salt, pepper, Chinese five-spice, thyme, red pepper flakes, vegetable seasoning, cornflour (not starch), paprika and curry powder. Mix well to combine.
- Cook until the chicken pieces change color on all sides.
- Add water to barely cover the bottom of the pot.
- Cook for about 20-30 minutes until there are no red spots in the chicken, it cuts easily and the internal temperature reaches 74° Celsius (164°F).
- Add 2-3 tablespoons of sour cream.
- Bring to boil again. Taste and adjust spices to your own likes.
- Serve while still warm. Enjoy!
What to serve with chicken?
Some carb will make the dish more filling. I chose bulgur with lentils this time. Plus a salad will refreshen the whole me up. I would suggest a purslane salad. You might have some purslane in your garden.
If you liked this recipe you might want to check my Chicken Schnitzel recipe next time, which is again prepared with chicken breasts.
One Pot Chicken with Sour Cream Recipe
Ingredients
- 4 chicken breasts
- 1 onion
- 3 garlic cloves
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Chinese 5 spice
- 1 teaspoon curry optional
- ½ teaspoon red pepper flakes
- ½ teaspoon paprika
- ½ teaspoon thyme
- 1 teaspoon vegetable seasoning
- 1 tablespoon whit wine vinegar
- 1 tablespoon cornmeal (corn flour)
- 2 tablespoons sour cream
Instructions
Brine
- Place the chicken breasts into a pot and cover with lukewarm water and a teaspoon of salt.
- Let chicken rest in this salty water for 15 minutes. Then drain and chop to cubes in the size you prefer either bite-size or larger.
Chicken with sour cream
- Chop an onion and 3 garlic cloves.
- Add 2 tablespoons of olive oil to a pot and heat slightly over medium heat.
- Add in the onions and saute until translucent. Then add the chopped garlic cloves and cook for another minute.
- Add the cubed chicken to the pot. Add all the spices and mix to coat the chicken. Cook the chicken over medium-high heat until the chicken cubes change colour on all sides.
- Also, add a tablespoon of cornmeal (corn flour not starch), a tablespoon of white wine vinegar or similar and water just enough to cover the bottom of the pot.
- Cook with lid covered until the internal temperature of the chicken reaches 74° Celsius (165°F).
- Add 2 tablespoons of sour cream and mix to dissolve. If the sauce is too thin, cook for 5 more minutes without the lid.
- Serve warm.
Notes
Interested in more recipes? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Curious about what tools I have used? Check my shop page.