Description
A creamy and flavorful Sour Cream and Onion Chicken recipe featuring tender chicken breasts cooked in a rich, savory sauce made with sautéed onions, garlic, chicken broth, Worcestershire sauce, and full-fat sour cream. Perfect for an easy and comforting weeknight dinner.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
Sauce
- 1 tablespoon butter
- 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
- Prepare the Chicken: Cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Sprinkle them evenly with garlic powder, salt, and pepper.
- Heat the Pan: Add olive oil and 1 tablespoon of butter to a skillet and heat over medium-high heat for a few minutes until hot.
- Cook the Chicken: Place the chicken pieces in the hot pan and cook for about 6 minutes on each side until golden brown and cooked through to an internal temperature of 165°F. Remove the chicken from the skillet and set aside on a plate.
- Sauté the Onion: Reduce heat to medium and add the remaining 1 tablespoon of butter to the same skillet. Add the sliced onion and cook slowly for 10 to 15 minutes, stirring occasionally, until the onions are softened and lightly browned. Adjust heat as needed to prevent burning.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Deglaze the Pan: Add the chicken broth and Worcestershire sauce to the skillet, scraping up any browned bits from the bottom to incorporate into the sauce.
- Make the Sauce: Stir in the sour cream, blending well to create a smooth sauce. Heat gently for a couple of minutes, making sure the sauce does not boil to prevent curdling.
- Combine and Serve: Return the cooked chicken to the skillet, spoon some sauce over each piece, and heat briefly. Season with additional salt and pepper if needed. Garnish with chopped fresh parsley and serve immediately.
Notes
- If the sauce is too thick, add additional chicken broth in small increments to reach your preferred consistency.
- Cutting the chicken breasts in half helps them cook evenly and faster.
- Cook onions slowly to develop a sweet, caramelized flavor without burning.
- Do not let the sauce boil after adding sour cream to prevent it from curdling.
- Use full-fat sour cream for a richer and creamier sauce.
