Sour Cream and Onion Chicken

This Sour Cream and Onion Chicken recipe offers a delightful twist on classic flavors. Tender chicken breasts are pan-fried to perfection and enveloped in a rich, creamy sauce infused with the tanginess of sour cream and the savory depth of onions. It’s a comforting dish that’s both satisfying and easy to prepare.

Why You’ll Love This Recipe

• Quick and Easy: Ready in just 30 minutes, making it perfect for weeknight dinners.
• Low-Carb Friendly: Ideal for those following a low-carb diet without compromising on flavor.
• Flavorful Sauce: The creamy, tangy sauce pairs wonderfully with various sides, enhancing the overall meal experience.

Ingredients

• 2 chicken breasts, halved lengthwise
• 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, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Chicken: Slice the chicken breasts in half lengthwise to create four thinner cutlets. Season both sides with garlic powder, salt, and pepper.
2. Sear the Chicken: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the chicken cutlets and cook for about 5-6 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and set aside.
3. Sauté the Onions: In the same skillet, add the remaining tablespoon of butter. Add the sliced onions and cook over medium heat until they become soft and lightly browned, approximately 10-15 minutes. Stir occasionally to prevent burning.
4. Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
5. Prepare the Sauce: Pour in the chicken broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer for a couple of minutes.
6. Incorporate Sour Cream: Reduce the heat to low and stir in the sour cream until the sauce is smooth and warmed through. Avoid boiling to prevent curdling.
7. Combine and Serve: Return the chicken to the skillet, spooning the sauce over the cutlets. Allow everything to heat together for a few minutes. Garnish with fresh parsley if desired, and serve hot.

Servings and Timing

• Servings: This recipe yields 4 servings.
• Preparation Time: Approximately 10 minutes.
• Cooking Time: Approximately 20 minutes.
• Total Time: Approximately 30 minutes.

Variations

• Mushroom Addition: Incorporate sliced mushrooms during the onion sautéing step for added earthiness.
• Herb Infusion: Add fresh herbs like thyme or rosemary to the sauce for extra flavor complexity.
• Spicy Kick: Introduce a pinch of red pepper flakes or a dash of hot sauce to the sauce for a subtle heat.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Gently reheat on the stovetop over low heat, adding a splash of chicken broth or sour cream if the sauce has thickened. Avoid microwaving, as it may cause the sauce to separate.
• Freezing: Not recommended, as the creamy sauce may separate upon thawing.

FAQs

What type of onion is best for this recipe?

Sweet onions like Vidalia are ideal, but yellow or white onions work well too.

Can I use low-fat sour cream?

Full-fat sour cream is recommended for a richer flavor and to prevent curdling.

Is it possible to substitute chicken breasts with thighs?

Yes, boneless, skinless chicken thighs can be used; adjust cooking time as needed.

How can I prevent the sauce from curdling?

Keep the heat low after adding sour cream and avoid boiling the sauce.

What sides pair well with this dish?

Mashed potatoes, rice, buttered egg noodles, or roasted vegetables complement the flavors nicely.

Can I add vegetables to the recipe?

Yes, adding mushrooms or spinach during cooking can enhance the dish.

How do I know when the chicken is fully cooked?

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Can I make this dish ahead of time?

It’s best enjoyed fresh, but you can prepare it ahead and reheat gently on the stovetop.

What can I use instead of Worcestershire sauce?

Soy sauce or tamari can be used as substitutes, though the flavor will differ slightly.

How can I thin the sauce if it becomes too thick?

Add a small amount of chicken broth until the desired consistency is achieved.

Conclusion

This Sour Cream and Onion Chicken recipe is a delightful blend of creamy and savory elements, making it a versatile addition to your meal rotation. Its quick preparation and rich flavors are sure to make it a household favorite. Enjoy it with

Sour Cream and Onion Chicken

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• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pan-Frying
• Cuisine: American
• Diet: Gluten Free

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Description

This Sour Cream and Onion Chicken recipe delivers tender, golden-brown chicken cutlets smothered in a rich, tangy sour cream and caramelized onion sauce. Ready in just 30 minutes, this easy, low-carb, and family-friendly dish is perfect for weeknight dinners. Serve it with mashed potatoes, rice, or roasted veggies for a complete meal.

 

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Ingredients

• 2 chicken breasts, halved lengthwise
• 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 full-fat sour cream
• Fresh chopped parsley (optional, for garnish)

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Instructions

1️⃣ Prepare the Chicken:

• Slice chicken breasts in half lengthwise for thinner cutlets.
• Season with garlic powder, salt, and pepper.

2️⃣ Sear the Chicken:

• Heat olive oil and 1 tbsp butter in a skillet over medium-high heat.
• Cook chicken for 5-6 minutes per side until golden and cooked through.
• Transfer to a plate and set aside.

3️⃣ Sauté the Onions:

• Add remaining 1 tbsp butter to the skillet.
• Sauté sliced onions over medium heat until soft and lightly caramelized (10-15 minutes).
• Stir occasionally to prevent burning.

4️⃣ Add Garlic & Deglaze:

• Stir in minced garlic and cook for 30 seconds until fragrant.
• Pour in chicken broth and Worcestershire sauce, scraping up browned bits.
• Simmer for 2 minutes.

5️⃣ Incorporate Sour Cream:

• Reduce heat to low and stir in sour cream until smooth.
• Avoid boiling to prevent curdling.

6️⃣ Combine & Serve:

• Return chicken to skillet and coat with sauce.
• Let everything heat together for a few minutes.
• Garnish with fresh parsley (optional) and serve hot.

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Notes

• Onions: Sweet onions (like Vidalia) are best, but yellow or white onions work too.
• Sour Cream: Full-fat is recommended for a richer taste and to prevent curdling.
• Chicken Thighs: Can be substituted; adjust cooking time accordingly.
• Storage: Keep leftovers in an airtight container in the fridge for 3-4 days.
• Reheating: Warm on the stovetop over low heat with a splash of broth if needed.