Mediterranean Chicken with Zucchini in Sour Cream Sauce
This dish brings together tender chicken, fresh zucchini, and juicy cherry tomatoes in a rich yet tangy sour cream sauce. Seasoned with Mediterranean herbs and spices, it’s hearty but still light enough for a balanced weeknight meal. Serve it over rice, couscous, or with warm crusty bread to soak up the sauce.
Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
2 boneless, skinless chicken breasts, cut into bite-sized strips
2 medium zucchinis, halved lengthwise and sliced into half-moons
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp dried oregano
½ tsp dried basil
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional, for heat)
½ cup sour cream
Instructions
Prep Chicken: Season chicken with half the oregano, smoked paprika, salt, black pepper, and red pepper flakes.
Sear Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until golden and nearly cooked through. Remove and set aside.
Cook Vegetables: In the same skillet, add the remaining olive oil. Sauté red onion and garlic for 2 minutes until fragrant. Add zucchini and cook 4–5 minutes until lightly browned and tender.
Add Tomatoes & Seasoning: Stir in cherry tomatoes and the remaining oregano and basil. Cook 2–3 minutes until tomatoes soften.
Make Sauce: Reduce heat to low. Return chicken to the skillet. Stir in sour cream, mixing until the sauce is creamy and coats everything. If the sauce is too thick, add a splash of water or chicken broth.
Simmer: Cook another 2–3 minutes until chicken is fully cooked and sauce is warmed through. Taste and adjust seasoning.
Serve: Plate warm, garnished with fresh herbs (parsley or basil if desired). Serve with rice, couscous, or crusty bread.
Tips & Variations
Protein Swap: Instead of chicken breasts, try boneless chicken thighs for extra juiciness. You can also use shrimp or turkey strips for variation.
Veggie Boost: Add bell peppers, mushrooms, or spinach for more color and nutrition.
Lighter Option: Substitute Greek yogurt for sour cream to make the sauce tangier and lower in fat.
Creamier Sauce: Stir in a splash of cream or a little cream cheese for a richer consistency.
Spice Level: Adjust the red pepper flakes to your heat preference, or add a pinch of cayenne for more kick.
Serving Ideas: This pairs beautifully with orzo, couscous, bulgur wheat, or even mashed potatoes.
Herb Upgrade: If you have fresh oregano or basil, use them instead of dried for brighter flavor—just double the amount.
Make it One-Pot: Cook rice or orzo directly in the skillet with extra broth, letting it absorb the sauce for a full one-pan meal.
Q&A
Q: Can I make this dish ahead of time?
A: Yes, you can prepare it in advance and store in the fridge for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the sour cream.
Q: Can I freeze it?
A: It’s not ideal to freeze because sour cream can separate when thawed. If you want a freezer-friendly version, make the chicken and veggie base, then add sour cream fresh when reheating.
Q: What can I use instead of sour cream?
A: Greek yogurt works well for a lighter option, while crème fraîche or heavy cream makes it richer.
Q: Is this dish gluten-free?
A: Yes, as long as you serve it with a gluten-free side (like rice or potatoes).
Q: How do I thicken the sauce?
A: Let it simmer a little longer to reduce, or stir in a teaspoon of cornstarch mixed with water for a creamier texture.
Nutrition Facts
(per serving, based on 2 servings)
Calories: ~380
Protein: 35g
Fat: 18g
Carbohydrates: 18g
Fiber: 4g
Sodium: 640mg
Vitamin C: 45% DV
Calcium: 12% DV
(Values will vary depending on the size of chicken breasts and type of sour cream used.)
Conclusion
Mediterranean Chicken with Zucchini in Sour Cream Sauce is a balanced dish that’s both comforting and refreshing. The zucchini and cherry tomatoes bring brightness, while the sour cream sauce adds a creamy, tangy depth that ties it all together. It’s a quick, wholesome weeknight dinner that pairs beautifully with rice, couscous, or crusty bread, making it versatile and family-friendly.