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Sour Cream and Onion Chicken Recipe

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★★★★★

4.1 from 59 reviews

This Sour Cream and Onion Chicken recipe is a delicious and creamy skillet dish that combines tender chicken breasts with a rich, savory sauce made from sour cream, sautéed onions, garlic, and a hint of Worcestershire sauce. Perfect for a quick 30-minute meal, this comforting dish is ideal for weeknight dinners and pairs wonderfully with rice, potatoes, or steamed vegetables.

Ingredients

Scale

Chicken

  • 2 boneless skinless chicken breasts
  • 1/2 teaspoon garlic powder
  • Salt & pepper (to taste)
  • 1 tablespoon olive oil
  • 2 tablespoons butter (divided)

Onion Sauce

  • 1 medium onion (sliced)
  • 1 clove garlic (minced)
  • 1/2 cup chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 cup sour cream (full-fat)
  • Fresh chopped parsley (optional, to taste)

Instructions

  1. Prepare the chicken: Cut the chicken breasts in half lengthwise to create 4 thinner pieces. Season both sides with garlic powder, salt, and pepper.
  2. Heat the skillet: Add olive oil and 1 tablespoon of butter to a skillet. Heat over medium-high heat until hot, about a few minutes.
  3. Cook the chicken: Place the chicken pieces in the hot skillet and cook for about 5 to 6 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer the cooked chicken to a plate and set aside.
  4. Sauté onions: Reduce heat to medium and add the remaining tablespoon of butter and sliced onions to the same skillet. Cook, stirring occasionally, until onions are softened and lightly browned, about 10 to 15 minutes. Adjust heat as needed to avoid burning and allow slow caramelization.
  5. Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
  6. Deglaze the pan: Pour in the chicken broth and Worcestershire sauce, scraping the bottom of the skillet to lift any browned bits for extra flavor.
  7. Make the sauce: Stir in the sour cream until the sauce is smooth. Heat gently for a couple of minutes, ensuring the sauce does not boil to prevent curdling.
  8. Combine and serve: Return the chicken to the skillet, spooning sauce over the pieces. Season with additional salt and pepper if desired. Garnish with freshly chopped parsley and serve immediately.

Notes

  • Ensure chicken is cooked to an internal temperature of 165°F for safety.
  • Do not let the sour cream sauce boil as it can curdle; heat gently instead.
  • Use full-fat sour cream for a creamier texture.
  • Serve with rice, mashed potatoes, or steamed vegetables for a complete meal.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Sour cream chicken, creamy chicken recipe, onion chicken skillet, easy dinner recipe, quick chicken dinner

Find it online: https://epicrecipebox.com/sour-cream-and-onion-chicken-recipe/