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Sour Cream and Onion Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 142 reviews
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

Sour Cream and Onion Chicken is a creamy, flavorful skillet dish featuring tender chicken breasts cooked to golden perfection and smothered in a rich sour cream and onion sauce made with sautéed onions, garlic, chicken broth, and a touch of Worcestershire sauce. Perfect for a cozy weeknight dinner, this recipe combines savory and tangy flavors with a luscious, velvety sauce.

Ingredients

Scale

Chicken

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

Sauce

  • 1 tablespoon butter (remaining)
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1/2 cup chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 cup full-fat sour cream
  • 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 both sides with garlic powder, salt, and pepper evenly to season the chicken.
  2. Heat the skillet and cook chicken: In a skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until hot. Add the chicken pieces and cook for about 5 to 6 minutes per side until golden brown and fully cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set aside on a plate.
  3. Sauté the onions: Reduce the heat to medium and add the remaining tablespoon of butter to the skillet. Add the sliced onions and cook, stirring occasionally, until softened and lightly browned, about 10 to 15 minutes. Adjust the heat downward if the onions start to burn to ensure gentle browning.
  4. Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant without letting it burn.
  5. Deglaze the pan: Pour in the chicken broth and Worcestershire sauce, scraping the bottom of the pan to lift any browned bits. This forms the flavor base of your sauce.
  6. Create the sauce: Stir in the sour cream thoroughly until the sauce is smooth. Heat the sauce gently for a couple of minutes, making sure it does not bubble to prevent curdling.
  7. Combine chicken and sauce: Return the cooked chicken pieces to the skillet and spoon the sauce over them. Season with additional salt and pepper to taste.
  8. Serve: Garnish with chopped fresh parsley if desired and serve immediately for the best flavor and texture.

Notes

  • If the sauce becomes too thick, stir in a little more chicken broth to reach your desired consistency.
  • Ensure the sour cream sauce heats gently without boiling to prevent curdling.
  • Cutting the chicken breasts thinner helps them cook evenly and quickly.

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