Skip to main content

dinner

Skillet Sour Cream Chicken

21.08.2013 22 Comments

 

15 minute Sour Cream Skillet Chicken

 

I started this blog with the idea that I’d blog my dinner, which turned into cooking for the blog which turned into freelance work and somewhere around starting an LLC and registering trademarks I realized that I rarely or never blogged my dinner.

I did an interview recently and the interviewer asked for links to my "go to week night meal," and I was more than embarrassed to say that I’d never really blogged it. This is just one version of my 15 minute chicken that seems to make it into regular rotation.

I always use boneless skinless chicken thighs, the flavor is worlds above the chicken breast and it is almost impossible to dry out. I love to cook them in a cast iron skillet because of the awesome crust it gives the chicken. The sour cream version was a big hit, so I’m sure it will make it into my busy weeknight menu again.

15 minute Sour Cream Skillet Chicken

Skillet Sour Cream Chicken

Total Time: 15 minutes

Yield: 4 servings

Ingredients

  • 4 boneless skinless chicken thighs
  • salt and pepper
  • 1 tbs olive oil
  • 2 tbs minced basil (about 3 large leaves)
  • 2 tbs Dijon mustard
  • ½ cup sour cream
  • 1 tbs lemon juice (about ½ medium sized lemo)
  • 1 tsp honey
  • 1 tbs vinegar (apple cider or rice wine)
  • rice, pasta, potatoes or quinoa for serving

Instructions

  1. sprinkle the chicken thighs on all sides with salt and pepper.
  2. Heat olive oil in a cast iron skillet until hot and almost smoking.
  3. Add the chicken thighs and sear on both sides until browned.
  4. Whisk together the remaining ingredients, pour over chicken. Lower heat to medium-low, cover loosely and allow to gently simmer until chicken is cooked through, about 8 minutes.
  5. Serve with sauce over starch of choice.

15 minute Sour Cream Skillet Chicken

How To: Roll Cut and Stuff Pork Loin

This isn’t a recipe. Not really. It’s how to actually cut this sucker so you can stuff food inside of it.

What you’ll need:

1.5 lb pork loin

Sharp knife

Kitchen twine

Whatever you are going to stuff your pork with

Bread crumbs

Baking dish

Preheat oven to 375.

Place your pork loin on a cutting surface. This is a basic diagram of where you will be cutting.

Start cutting closest to the cutting board, about 1/4 to 1/2 inch above the bottom of the loin

Don’t cut through, stop with about 1/2 inch to go. Then open the loin like a book that you are about 3/4 of the way through, with more pages on the left than the right.

Make your final cut, bisecting the thicker side of the loin.

Open the final flap.

I like to trim off the uneven front and back, making it cleaner and easy to stuff

Stuff your pork with your stuffing.

Then fill your open pork loin with your desired filling, leaving about 1/2 inch on all sides.

My filling is just a simple olive oil, garlic, spinach, gorgonzola and bread crumbs. 

Starting at the side closest to you, roll the pork tightly. 

Once that is rolled, cut about 2 feet of kitchen twine. 

Tie one end of the twine tightly around one end of the loin. 

Place the long end of the twine about two inches down the top, center of the loin. Securing the two inch line in place with your thumb, bring the rest of the twine underneath the loin.

Bring the kitchen twine back underneath the twine elbow you just created and pull tightly.

Continue this process two of three more times down the length of the loin until you reach the end. Secure tightly at the far end.

Roll the loin in bread crumbs and bake at for 30-40 minutes of until the internal temp is about 160. You still want a slight hint of pink in the center of the loin.

30 votes, average: 4.80 out of 530 votes, average: 4.80 out of 530 votes, average: 4.80 out of 530 votes, average: 4.80 out of 530 votes, average: 4.80 out of 5 (30 votes, average: 4.80 out of 5)
You need to be a registered member to rate this.Loading...