Chicken Marseilles

"Quick and easy chicken recipe."
photo by a user photo by a user
Ready In:
1hr 15mins




  • Melt butter in skillet.
  • Place chicken breasts in skillet and brown for about 15 minutes, turning occasionally.
  • Stir in 2 cups water, soup mix and dill into skillet and bring to a boil.
  • Reduce heat, cover and simmer, stirring occasionallyl for 25-30 minutes until chicken is tender.
  • Remove chicken to a plate.
  • Add sour cream to skillet and stir until creamy.
  • Place chicken over hot brown rice (prepared according to directions) and spoon sour cream sauce over chicken before serving.

Questions & Replies

Got a question? Share it with the community!


  1. Super easy! Tastes like you slaved in the kitchen for hours! Instead of water I use low salt chicken broth and a splash of white wine
  2. This makes a really yummy sauce. My only complaint was that it made very little sauce. I ended up adding an extra 1/2 cup sour cream and 1/4 cup water, just to make a little more of it. Next time, I think I'm going to just double some of the sauce ingredients and add a little chicken broth. We had enough sauce to go on the rice, but it would have been nice to have some for the chicken as well. Other than that, I have no complaints. I used chicken breast tenders, since they were on sale, and I think I would do that again. I just had to cut down the cooking time a bit. I wouldn't be opposed to having it again, since it was pretty good.
  3. This is a very tasty and simple way to make a chicken dinner that seems a little fancier than most. I have the same one on a Knorr pamphlet (mine calls it Country French Chicken Skillet) but the proportions are a bit different. So I tried your recipe and I think I like it better. I cooked just two chicken breasts, about 5 minutes per side, and used about 1 1/2 cups of the water. And I don't bother taking the chicken from the pan before adding the sour cream at the end. This one is a frequent dinner at our house.



Find More Recipes