Creamy Kohlrabi Carrot Chicken Skillet (Print Version)
# Ingredients:
→ Main ingredients
01 -
14 oz (400g) boneless, skinless chicken breast
02 -
3 medium carrots
03 -
2 kohlrabi bulbs
04 -
1 yellow onion
05 -
2 garlic cloves
→ For the creamy sauce
06 -
3/4 cup (200g) sour cream
07 -
1 1/2 cups (350ml) vegetable broth
08 -
1-2 teaspoons cornstarch
09 -
2-3 tablespoons olive oil or vegetable oil
10 -
1 handful fresh parsley, chopped
11 -
Salt and freshly ground black pepper, to taste
12 -
Sweet paprika powder
# Instructions:
01 -
Cut the chicken breast into bite-sized pieces. Peel and slice the carrots into rounds. Peel the kohlrabi and cut into 1/2-inch cubes. Finely dice the onion and mince the garlic.
02 -
Heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken pieces and sear until golden brown on all sides, about 3-4 minutes. Season with salt, pepper, and a sprinkle of paprika. Transfer to a plate and set aside.
03 -
In the same pan, add a little more oil if needed. Sauté the diced onion until translucent, about 2 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Add the carrots and kohlrabi, stirring to coat in the oil. Pour in the vegetable broth, bring to a simmer, then cover and cook for 10-15 minutes until the vegetables are just tender but still have some bite.
04 -
Stir in the sour cream and season with salt, pepper, and paprika to taste. In a small bowl, mix the cornstarch with 1-2 tablespoons of cold water to make a slurry. Add the chicken back to the pan along with the cornstarch mixture. Simmer gently for 2-3 minutes until the sauce thickens slightly and the chicken is heated through. Sprinkle with freshly chopped parsley before serving.
# Notes:
01 -
This dish pairs perfectly with steamed basmati rice.
02 -
It's a well-balanced meal with protein and plenty of vegetables.