Introduction

This Sour Cream and Onion Chicken recipe is a creamy, flavorful dish that’s perfect for a comforting weeknight meal. Tender chicken breasts are cooked to golden perfection and served with a rich sour cream sauce infused with sautéed onions and garlic.

The image shows a black pan filled with four browned chicken breasts in a creamy light beige sauce with visible slices of onions mixed in. The sauce looks thick and covers most of the chicken, with small green herb pieces sprinkled over the top. The pan rests on a white marbled surface, enhancing the contrast with the creamy sauce and golden chicken. The pan has light gray handles, and a few green herb bits are scattered around the pan on the marbled background. 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 sour cream (full-fat)
Fresh chopped parsley (optional, to taste)

Instructions

Step 1: Cut the chicken breasts in half lengthwise to create 4 thinner pieces. Sprinkle them evenly with garlic powder, salt, and pepper.
Step 2: Heat the 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 pieces to the skillet and cook about 5-6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Remove chicken from the pan and set aside on a plate.
Step 4: Reduce heat to medium and add the remaining butter along with the sliced onions. Sauté until onions are softened and lightly browned, about 10-15 minutes. Adjust heat as needed to avoid burning.
Step 5: Stir in the minced garlic and cook for 30 seconds, releasing its aroma.
Step 6: Pour in the chicken broth and Worcestershire sauce, scraping the bottom of the pan to loosen any browned bits.
Step 7: Stir in the sour cream until the sauce is smooth. Heat gently for a couple of minutes, being careful not to let the sauce bubble to avoid curdling.
Step 8: Return the chicken to the skillet and spoon sauce over the pieces. Taste and adjust seasoning with extra salt and pepper if needed. Serve immediately, garnished with fresh chopped parsley if desired.

Tips & Variations

For added flavor, marinate the chicken briefly with garlic powder and salt before cooking.
Use full-fat sour cream to ensure a rich and creamy sauce without curdling.
If you prefer a milder onion flavor, use sweet onions or reduce the sauté time slightly.
Serve with rice, mashed potatoes, or crusty bread to soak up the creamy sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to maintain sauce consistency. Avoid overheating to prevent the sauce from separating.

How to Serve

A gray cast iron skillet filled with four golden-brown chicken breasts partially covered in a thick, creamy beige sauce with visible slices of sautéed onions; the sauce has a smooth texture and is sprinkled with finely chopped green herbs and black pepper flakes. The skillet handle is positioned to the right, and the dish sits on a white marbled textured surface with a few scattered bits of green herbs around it. 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 work well and remain juicy. Adjust cooking time as thighs may take slightly longer to cook through.

How do I prevent the sour cream sauce from curdling?

Heat the sauce gently after adding sour cream and avoid boiling. Stir continuously and keep the heat low to maintain a smooth texture.