Introduction

This Sour Cream and Onion Chicken is a comforting and flavorful dish that combines tender chicken breasts with a creamy, savory sauce. It’s perfect for a quick weeknight dinner yet impressive enough to serve guests. The rich sour cream sauce paired with sautéed onions creates a deliciously satisfying meal.

The image shows a black cast iron pan filled with four large pieces of golden-brown chicken breast partially covered by a creamy light beige sauce with visible slices of sautéed mushrooms mixed in. The sauce has a smooth texture and is garnished with finely chopped green herbs, adding a fresh contrast on top. The pan is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Cut the chicken breasts in half lengthwise to make 4 thinner pieces. Season them with garlic powder, salt, and pepper.
Step 2: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat for a few minutes until hot.
Step 3: Add the chicken to the pan and cook for about 5-6 minutes on each side until golden and cooked through (internal temperature 165°F). Transfer the chicken to a plate.
Step 4: Reduce heat to medium. Add the remaining butter and sliced onion to the skillet. Sauté the onion until softened and lightly browned, about 10-15 minutes. Adjust heat if the onions start to burn.
Step 5: Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 6: Pour in the chicken broth and Worcestershire sauce, scraping the bottom of the pan to loosen browned bits.
Step 7: Stir in the sour cream until smooth. Heat gently for a couple of minutes, ensuring the sauce doesn’t boil to prevent curdling.
Step 8: Return the chicken to the skillet and spoon sauce over each piece. Adjust seasoning with salt and pepper if needed. Serve immediately, sprinkled with fresh chopped parsley if desired.

Tips & Variations

If the sauce becomes too thick, thin it out by adding a little more chicken broth until you reach your preferred consistency.
For extra flavor, try adding a splash of white wine to the sauce along with the chicken broth.
Serve over rice, mashed potatoes, or buttered noodles for a complete meal.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally, to prevent the sour cream sauce from separating.

How to Serve

The image shows a black cast iron skillet filled with four pieces of golden-brown cooked chicken breasts partially covered with a creamy light beige sauce mixed with sliced mushrooms. The sauce has a smooth and thick texture, spread evenly around and between the chicken pieces. Small green herbs are sprinkled over the sauce and chicken for a pop of color. The skillet is placed on a white marbled surface, adding a clean and bright background to the warm colors of the dish. Photo taken with an iphone --ar 4:5 --v 7

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 as a substitute. They may need slightly longer cooking time and will add a richer flavor to the dish.

How do I prevent the sour cream sauce from curdling?

Make sure to heat the sauce gently without boiling it. Stir continuously and keep the heat on low to medium to maintain a smooth texture.