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.
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)
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.
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.
