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Sour Cream and Onion Chicken Recipe

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4.1 from 4 reviews

This Sour Cream and Onion Chicken recipe features tender pan-seared chicken breasts smothered in a creamy, savory sauce made with sautéed onions, garlic, and tangy sour cream. A simple yet flavorful dish perfect for a quick weeknight dinner.

Ingredients

Chicken

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

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 make 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 and heat over medium-high heat until warm.
  3. Cook the chicken: Place the chicken pieces in the hot skillet and cook for about 5-6 minutes per side until golden brown and fully cooked to an internal temperature of 165°F. Remove chicken and set aside on a plate.
  4. Sauté the onions: Reduce heat to medium and add the remaining tablespoon of butter and sliced onions. Cook, stirring occasionally, until onions are softened and lightly browned, about 10-15 minutes. Adjust heat as needed to avoid burning.
  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 loosen any browned bits.
  7. Create the sauce: Stir in the sour cream until smooth and heat gently for a couple of minutes. Avoid boiling to prevent curdling.
  8. Combine and serve: Return the cooked chicken to the skillet, spoon sauce over the top, adjust seasoning with salt and pepper to taste, and sprinkle with chopped parsley if desired. Serve immediately.

Notes

  • Ensure chicken is cooked to an internal temperature of 165°F for safety.
  • Slice onions uniformly for even caramelization.
  • Do not boil the sauce once sour cream is added, as it may curdle.
  • Use full-fat sour cream for a richer, creamier sauce.
  • This dish pairs well with steamed vegetables, rice, or mashed potatoes.

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