Poppy Seed Chicken With Crunchy Topping

When I first read this recipe, I thought poppy seeds sounded out of place. I’d only eaten them in muffins or quick bread before. Not anymore! Poppy seed chicken is a perfect combination of creamy and crunchy, and the seeds are a perfect complement to the rest of the dish.

Preheat the oven to 350 and grease an 8 X 8 baking dish.

Cut into bite-sized pieces and cook in a skillet until slightly browned, setting aside when done:

1 1/2 lbs. boneless, skinless chicken breast

In a separate pot, melt

1/4 c. butter

Whisk into the butter:

1/4 c. flour

Add slowly to the butter/flour and whisk to avoid lumps:

3/4 c. chicken broth

3/4 c. milk

Season and continue stirring until the sauce thickens:

1/4 t. each of salt, garlic powder, onion powder, and parsley

1/8 t. pepper

Remove the sauce from the heat and whisk into the sauce:

1 c. sour cream

1 T. poppy seeds

Stir the chicken and sauce together and add to the baking dish. Top:

1/2 sleeve round, buttery crackers, crushed (like Ritz)

Bake at 350 for 30 minutes.

Serve the poppy seed chicken over rice or pasta. I cook my rice in the Instant Pot: 3 c. rice, 4 1/2 c. water, high pressure for 5 minutes, and quick release.

poppy seed chicken

Poppy Seed Chicken With Crunchy Topping

Poppy seed chicken is a perfect combination of creamy and crunchy.
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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine American
Servings 6

Equipment

  • 8×8 baking dish

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breast bite-sized pieces
  • 1/4 cup butter 1/2 stick
  • 1/4 cup flour
  • 3/4 cup chicken broth
  • 3/4 cup milk whole
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon parsley
  • 1/8 teaspoon black pepper
  • 1 cup sour cream
  • 1 tablespoon poppy seeds
  • 1/2 sleeve Ritz crackers or other buttery crackers

Instructions
 

  • Preheat the oven to 350 and grease an 8×8 baking dish.
  • Cook the chicken in skillet until lightly browned. Set aside.
    1 1/2 pounds boneless skinless chicken breast
  • In a saucepan, melt the butter and whisk in the flour.
    1/4 cup butter, 1/4 cup flour
  • Whisk in the broth and milk slowly the avoid lumps.
    3/4 cup chicken broth, 3/4 cup milk
  • Season the sauce and continue stirring until it thickens, then remove it from the heat.
    1/4 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon parsley, 1/8 teaspoon black pepper
  • Whisk the sour cream and poppy seeds into the sauce. Stir in the chicken and add to the baking dish.
    1 cup sour cream, 1 tablespoon poppy seeds
  • Top with cracker crumbs and bake at 350 for 30 minutes. Serve over rice or pasta.
    1/2 sleeve Ritz crackers
Keyword chicken
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