This sour cream and onion chicken recipe is a fun take on the classic flavors! Tender chicken breasts are pan-fried and smothered in the rich and creamy sauce.
This sour cream chicken is easy to make and quick too... it takes about half an hour. If you like Stroganoff sauce you may like this, and it's also good if you or someone you're cooking for is on a low-carb diet.
How to make chicken with sour cream sauce (overview):
Cut the chicken breasts in half lengthwise to make four thinner pieces. Sprinkle them with the garlic powder and some salt & pepper. In a skillet, sear the chicken until cooked through, then transfer it to a plate. Add the butter to the skillet, along with the onions, and cook the onions until they're lightly browned and soft. Stir in the garlic, followed by the chicken broth and Worcestershire sauce, then add in the sour cream and let it warm through. Add the chicken back to the skillet, spoon some sauce over top, season to taste, and sprinkle with chopped parsley. (Full ingredients & instructions are in the recipe card below)
Looking for more chicken recipes? Check out my roundup of 50+ Easy Chicken Dinner Ideas.
Recipe notes & tips:
- 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.
- I suggest using full-fat sour cream - it has better flavor and is less likely to curdle.
- If the sauce thickens up too much, just add a splash more chicken broth to thin it to your liking.
- I use Vidalia (sweet) onions, but your standard yellow or white ones will work just fine. I prefer to keep red onions for raw applications as the color isn't quite as appealing once they're cooked.
- As always, I recommend using an instant read meat thermometer to ensure chicken isn't undercooked or overcooked. It takes about 2 seconds and takes all the guesswork out.
What to serve with this recipe?
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Questions about this sour cream chicken recipe? Ask me in the comments below. Tag me #saltandlavender on Instagram if you've made one of my recipes so I can see your creations. 🙂
Sour Cream and Onion Chicken
- 2 chicken breasts cut in half 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 sour cream full-fat
- Fresh chopped parsley optional, to taste
- 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).
- 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.
- If the sauce is too thick, add a little more chicken broth.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.