Creamy Paprika Chicken with Vegetables

1.In a large skillet, melt the butter over medium heat. Add the chopped onions and minced garlic, sautéing until the onions are translucent and fragrant, about 3-4 minutes.

2.Season the chicken breasts with salt, pepper, paprika, garlic powder, onion powder, and Italian seasoning on both sides.

3.Add the seasoned chicken breasts to the skillet and sear for about 5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

4.In the same skillet, add the diced potatoes and cook for about 5 minutes, stirring occasionally, until they start to soften.

5.Pour in the chicken broth and bring to a simmer. Add the diced tomatoes and green beans, stirring to combine.

6.Return the chicken breasts to the skillet, cover, and let simmer for about 15-20 minutes, or until the chicken is cooked through and the potatoes are tender.

7.Once cooked, remove the chicken breasts again and stir in the sour cream until well combined, creating a creamy sauce. Adjust seasoning with salt and pepper if needed.

8.Return the chicken to the skillet, spooning the creamy sauce over the top. Sprinkle shredded cheese on top and cover for a few minutes until the cheese melts.

9.Serve hot, garnished with fresh herbs if desired, alongside the creamy vegetable mixture.