Print

Sour Cream and Onion Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 10 reviews

A creamy and flavorful Sour Cream and Onion Chicken recipe that features tender chicken breasts cooked to golden perfection, then smothered in a rich sauce made from sautéed onions, garlic, chicken broth, Worcestershire sauce, and full-fat sour cream. This quick and comforting dish is perfect for a satisfying weeknight dinner and serves four.

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 so you have 4 thinner pieces. Sprinkle them evenly with garlic powder, salt, and pepper to season.
  2. Heat the skillet: Add olive oil and 1 tablespoon of butter to a skillet and warm it over medium-high heat for a few minutes until hot.
  3. Cook the chicken: Place the chicken pieces in the hot skillet and cook for 5-6 minutes per side, or until they are golden brown and reach an internal temperature of 165°F (74°C). Transfer cooked chicken to a plate and set aside.
  4. Sauté the onions: Lower the heat to medium and add the remaining tablespoon of butter along with the sliced onions. Cook, stirring occasionally, until the onions are softened and lightly browned—this should take about 10-15 minutes. Adjust heat as necessary to prevent burning and encourage 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 pan with a spoon to loosen any browned bits for extra flavor.
  7. Make the sauce: Stir in the sour cream until the sauce is smooth and heated through, being careful not to let it boil to avoid curdling the sour cream.
  8. Combine and serve: Add the cooked chicken back to the skillet, spoon the sauce over the top, and season with additional salt and pepper if needed. Garnish with fresh chopped parsley if desired and serve immediately.

Notes

  • Ensure the sour cream does not boil to prevent separation of the sauce.
  • Cuts of chicken can be varied, but cooking times may need to be adjusted accordingly.
  • Use full-fat sour cream for the creamiest texture and best flavor.
  • Fresh parsley adds a bright finish but is optional.
  • Pair this dish with rice, mashed potatoes, or steamed vegetables for a complete meal.

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