Sour Cream and Onion Chicken

This Sour Cream and Onion Chicken is a fun take on the classic flavors! Tender chicken breasts are pan-fried and smothered in an easy, rich, and creamy sauce.

Why You’ll Love Sour Cream and Onion Chicken

This Sour Cream and Onion Chicken is easy to make and quick. Apart from being a creative 30-minute meal to change up the rotation, it’s also fantastic if you or someone you’re cooking for is on a low-carb diet! It’s kind of got Chicken Stroganoff vibes but without the mushrooms. The sauce is perfectly balanced between being creamy yet with a hint of tang. I don’t know about you, but I’m definitely a sauce person. This skillet chicken recipe makes plenty of rich onion-y sauce, and it’s amazing over a big ol’ pile of mashed potatoes.

What You’ll Need

Chicken – we’re cutting chicken breasts lengthwise to make smaller cutlets
Garlic powder – it’s a tried and true method of mine to add it right to the cutlets along with salt & pepper for flavor
Olive oil and butter – for pan frying
Onion and garlic – I use Vidalia (sweet) onions, but your standard yellow or white ones will work just fine
Chicken broth – to infuse even more savory flavor into the sauce
Worcestershire sauce – it’s my secret ingredient to add irresistible a savory quality to sauces. Don’t skip it!
Sour cream – we’re going full-fat because it has much better flavor and is less likely to curdle. I don’t recommend using low fat.
Fresh parsley – optional but adds a bright touch

Tips for Success with Sour Cream and Onion Chicken

This recipe isn’t difficult to make, but I do recommend you watch the onions quite carefully so that they don’t scorch. They’re best cooked fairly slowly. You could cook them for even longer at a lower heat if you want to fully caramelize them.
If the sauce thickens up too much, just add a splash more broth to thin it to your liking.

Ingredients

2 boneless, skinless chicken breasts
½ tsp garlic powder
Salt & pepper, to taste
1 Tbsp olive oil
2 Tbsp butter, divided
1 medium onion, sliced
1 clove garlic, minced
½ cup chicken broth
1 tsp Worcestershire sauce
1 cup sour cream, full-fat
Fresh chopped parsley, optional, to taste

Instructions

Cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Sprinkle them with the garlic powder and some salt & pepper.
To a skillet, add the olive oil and one tablespoon of the butter. Let the pan heat up over medium-high heat for a few minutes.
Once the pan is hot, add the chicken. Cook it for about 5-6 minutes/side or until it’s golden and cooked through (165F). Transfer the chicken to a plate.

Reduce the heat to medium, and add in the remaining butter and the onion. Sauté the onion until it’s softened and lightly browned (about 10-15 minutes). Timing will vary depending on how thick you sliced the onion. You may need to turn the heat down further if it seems like it’s burning vs. slowly browning.
Stir in the garlic and cook for 30 seconds.

Stir in the chicken broth and Worcestershire sauce, and scrape up any brown bits from the bottom of the pan.
Stir in the sour cream until you’ve got a smooth sauce, and let it heat through for a couple of minutes (ensure it doesn’t bubble too much or else it could curdle).
Add the chicken back to the skillet and spoon some sauce over top. Season with extra salt & pepper if needed, and serve immediately with some chopped parsley sprinkled over top.

Notes

If the sauce is too thick, add a little more chicken broth.

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