Sour Cream and Onion Chicken Recipe

Introduction

This Sour Cream and Onion Chicken recipe is a creamy, flavorful dish that’s simple to prepare and perfect for a weeknight dinner. Tender chicken breasts are cooked to golden perfection and topped with a rich onion and sour cream sauce that’s irresistible.

Ingredients

• 2 boneless skinless chicken breasts
• 1/2 teaspoon garlic powder
• Salt & pepper to taste
• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 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. Step 1: Cut the chicken breasts in half lengthwise to create 4 thinner pieces. Sprinkle them evenly with garlic powder, salt, and pepper.
2. Step 2: Heat the olive oil and 1 tablespoon of butter in a skillet over medium-high heat for a few minutes until hot.
3. Step 3: Add the chicken pieces to the skillet and cook for about 5-6 minutes on each side, until golden and cooked through (internal temperature should reach 165°F). Transfer the chicken to a plate and set aside.
4. Step 4: Reduce the heat to medium, add the remaining tablespoon of butter and sliced onion to the skillet. Sauté until the onion is softened and lightly browned, about 10-15 minutes, adjusting heat as needed to prevent burning.
5. Step 5: Stir in the minced garlic and cook for 30 seconds until fragrant.
6. Step 6: Pour in the chicken broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
7. Step 7: Stir in the sour cream until the sauce is smooth and heated through, taking care not to let it bubble to avoid curdling.
8. Step 8: Return the chicken to the skillet, spoon the sauce over the top, and season with extra salt and pepper if needed. Serve immediately garnished with chopped parsley if desired.

Tips & Variations

• For a tangier flavor, use sour cream with higher fat content and avoid low-fat versions which may separate when heated.
• If you prefer a thicker sauce, simmer it a little longer before adding the chicken back in.
• Add mushrooms with the onions for an earthy touch.
• Serve over rice, egg noodles, or mashed potatoes to soak up the delicious sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the sour cream sauce from curdling, adding a splash of chicken broth if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They will be more tender and flavorful but may require slight adjustments in cooking time.

What can I substitute for Worcestershire sauce?

If you don’t have Worcestershire sauce, a splash of soy sauce mixed with a bit of lemon juice or vinegar can provide a similar savory tang.

Sour Cream and Onion Chicken Recipe

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★★★★★

4.5 from 145 reviews

A creamy and flavorful Sour Cream and Onion Chicken recipe featuring tender chicken breasts cooked in a rich sauce made from sautéed onions, garlic, chicken broth, Worcestershire sauce, and full-fat sour cream. Perfect for a comforting and quick stovetop dinner.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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 full-fat sour cream
• Fresh chopped parsley, optional, to taste

Instructions

1. Prepare Chicken: Cut the chicken breasts in half lengthwise to create 4 thinner pieces. Sprinkle them evenly with garlic powder, salt, and pepper.
2. Heat Pan and Cook Chicken: Heat a skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. When hot, add the chicken pieces and cook for about 5-6 minutes on each side until golden brown and fully cooked (internal temperature reaches 165°F). Transfer the cooked chicken to a plate.
3. Sauté Onions: Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet, then add the sliced onions. Sauté the onions for 10-15 minutes until they soften and turn lightly browned, stirring occasionally. Lower the heat as needed to avoid burning.
4. Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
5. Deglaze Pan: Pour in the chicken broth and Worcestershire sauce, scraping the brown bits off the bottom of the pan to add flavor.
6. Make Sauce: Stir in the sour cream and mix until the sauce is smooth. Heat gently for a couple of minutes, being careful not to let it boil to prevent curdling.
7. Combine and Serve: Return the chicken to the skillet and spoon the sauce over it. Adjust seasoning with salt and pepper if needed. Garnish with fresh chopped parsley if desired and serve immediately.

Notes

• Cutting the chicken breasts thin helps them cook evenly and quickly.
• Be careful when heating the sour cream sauce; avoid boiling to prevent curdling.
• Adjust the sauté time of onions based on their thickness to get a perfect caramelization without burning.
• This dish pairs well with mashed potatoes, rice, or steamed vegetables.

Keywords: Sour Cream and Onion Chicken, creamy chicken recipe, stovetop chicken, easy chicken dinner, comfort food chicken