Sour Cream Onion Chicken Skillet Recipe is one of those dishes that delivers rich, cozy flavors without any fuss in the kitchen. You’ll find yourself coming back to it on busy weeknights when you want something comforting but quick.
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Why You'll Love This Recipe
Every time I make this Sour Cream Onion Chicken Skillet Recipe, it feels like a little celebration. The creamy, tangy sauce paired with perfectly seared chicken just hits the spot, and it comes together in about half an hour. Plus, it’s easy to tweak if you want to jazz it up or keep it simple.
- Quick and Easy: Ready in 30 minutes, making it perfect for weeknights when time’s tight.
- Rich Flavor: The combination of sour cream and sautéed onions gives this dish an irresistibly creamy, savory taste.
- Minimal Ingredients: Uses pantry staples, so you don’t need a special trip to the store.
- Versatile: Easily customizable to suit your taste, whether you want it lighter or richer.
Ingredients & Why They Work
This recipe revolves around simple but flavorful ingredients that create a creamy, comforting sauce perfect for chicken. I usually choose full-fat sour cream because it adds richness without curdling, while the onions add sweetness and depth.
- Boneless skinless chicken breasts: Easy to slice thinly so they cook quickly and evenly.
- Garlic powder: Gives a subtle garlicky punch without overpowering freshness.
- Salt & pepper: Essential to bring out all the natural flavors.
- Olive oil: For searing the chicken and adding a mild, fruity undertone.
- Butter: Adds richness and helps brown the onions beautifully.
- Onion: Sliced thin for a soft, slightly caramelized base to the sauce.
- Garlic: Fresh and minced, tossed in at the right moment for that fragrant burst.
- Chicken broth: Adds savory umami and thins the sauce to just the right consistency.
- Worcestershire sauce: Brings a tangy depth that rounds out the flavors perfectly.
- Full-fat sour cream: The star of the sauce, making it luxuriously creamy and tangy.
- Fresh chopped parsley: Optional, but I love the fresh color and brightness it adds on top.
Make It Your Way
One of the things I love about this Sour Cream Onion Chicken Skillet Recipe is how adaptable it is. I’ve experimented with tossing in mushrooms or swapping sour cream for Greek yogurt for a lighter version. It’s really about what feels good for your taste buds and your pantry.
- Mushroom Addition: Adding sautéed mushrooms amps up the earthiness, making it heartier—my family can’t get enough of this twist.
- Greener Version: Swap sour cream with plain Greek yogurt for a tangy, lighter sauce that still keeps creaminess but with fewer calories.
- Spice It Up: A pinch of smoked paprika or cayenne adds warmth and a subtle kick if you like a little heat.
Step-by-Step: How I Make Sour Cream Onion Chicken Skillet Recipe
Step 1: Prep and Season the Chicken
I start by slicing the chicken breasts in half lengthwise, so I have thinner pieces that cook fast and evenly. Then I sprinkle them with garlic powder, salt, and pepper—don’t be shy here! This seasoning really elevates the chicken right from the start.
Step 2: Sear the Chicken to Golden Perfection
Heat olive oil and a tablespoon of butter in a skillet over medium-high heat until shimmering. Add the chicken pieces and cook about 5-6 minutes per side. You want a nice golden crust but don’t rush—this caramelization adds so much flavor. When it reaches 165°F, transfer the chicken to a plate and set aside.
Step 3: Sauté Onions Slowly for Sweetness
Lower the heat to medium and add the remaining butter to the skillet. Toss in the sliced onions and cook for about 10-15 minutes, stirring now and then, until they’re soft and lightly browned. Patience here is key—slowly caramelized onions build that irresistible base.
Step 4: Build the Sauce
Once your onions are ready, stir in the minced garlic and sauté for just 30 seconds to avoid burning. Pour in chicken broth and Worcestershire sauce, scraping up those tasty browned bits from the skillet bottom. Then gently fold in the sour cream, stirring until smooth and heated through. Be careful not to let it bubble, or it might curdle.
Step 5: Bring It All Together
Finally, nestle the seared chicken back into the skillet and spoon the sauce on top. Let everything warm through for a minute or two, then finish with a sprinkle of fresh parsley if you like. Taste and add extra salt or pepper as needed. Serve right away—you won’t want to wait!
Top Tip
From my many tries, a few key tips always help this Sour Cream Onion Chicken Skillet Recipe turn out perfectly creamy and flavorful every time.
- Don’t Overcook the Chicken: Slicing the breast thinner helps it cook evenly without drying out, plus watching the internal temperature keeps it juicy.
- Slow-Cook the Onions: Taking your time here builds sweetness—rushing leads to burnt edges and bitterness.
- Add Sour Cream Off the Heat: Stir it in with gentle heat to avoid curdling; the sauce should warm slowly and stay silky.
- Use Fresh Parsley: It adds brightness and a pop of color that lifts the richness of the dish beautifully.
How to Serve Sour Cream Onion Chicken Skillet Recipe
Garnishes
I usually top mine with a generous sprinkle of freshly chopped parsley—its fresh, herbal note really cuts through the creamy sauce and brightens the plate. Sometimes, a little cracked black pepper or even a dash of smoked paprika works wonders too.
Side Dishes
This chicken pairs beautifully with buttery mashed potatoes or creamy polenta to soak up all that sauce. For something lighter, steamed green beans or a crisp mixed salad with lemon vinaigrette balance the richness perfectly.
Creative Ways to Present
For special dinners, I like serving this in a rustic cast iron skillet right at the table—there’s something so inviting about it. Garnish with extra parsley and a few lemon wedges for a fresh contrast. You could also plate it over a bed of buttered egg noodles for a cozy, elegant twist.
Make Ahead and Storage
Storing Leftovers
I store leftover Sour Cream Onion Chicken in an airtight container in the fridge, and it keeps well for up to 3 days. The sauce thickens a bit overnight, so I usually add a splash of broth when reheating to loosen it back up.
Freezing
Freezing works if you want to prep ahead, but I recommend freezing before adding the sour cream sauce. You can thaw the chicken and reheat with freshly stirred-in sour cream for the best texture and flavor.
Reheating
I gently reheat leftovers in a skillet over low heat, stirring in a little chicken broth to refresh the sauce. Microwaving works too, but watch carefully to avoid curdling the sour cream or drying out the chicken.
Frequently Asked Questions:
Definitely! Boneless skinless chicken thighs will be juicier and add more flavor. Just adjust the cooking time slightly as thighs may take a few minutes longer to reach the right temperature.
The key is to stir in the sour cream off or on very low heat and avoid boiling the sauce once it’s added. Heating gently ensures a smooth, creamy sauce every time.
For a dairy-free version, try substituting the sour cream with a coconut milk yogurt or cashew cream, and use dairy-free butter substitutes. Keep in mind this will slightly change the flavor but can still work well.
Mashed potatoes, rice, buttered noodles, or roasted veggies are all top-notch choices to soak up the creamy sauce and round out the meal.
Final Thoughts
This Sour Cream Onion Chicken Skillet Recipe feels like a warm hug from the inside out. It’s one of those dishes that’s quick enough for busy nights but special enough to impress. I hope you’ll enjoy making it as much as I do—and don’t hesitate to play around with it until it feels just right for you. Cooking is all about making things your own, after all!
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
A creamy and flavorful Sour Cream and Onion Chicken recipe featuring tender chicken breasts cooked in a rich sauce made from sautéed onions, garlic, chicken broth, Worcestershire sauce, and full-fat sour cream. Perfect for a comforting dinner served with fresh parsley for a hint of brightness.
Ingredients
Chicken
- 2 boneless skinless chicken breasts
- ½ teaspoon garlic powder
- Salt & pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter divided
Sauce
- 1 medium onion sliced
- 1 clove garlic minced
- ½ cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 cup sour cream full-fat
- Fresh chopped parsley optional, to taste
Instructions
- Prepare the chicken: Cut the chicken breasts in half lengthwise to create 4 thinner pieces. Season both sides with garlic powder, salt, and pepper.
- Heat the pan: Add olive oil and 1 tablespoon of butter to a skillet. Heat over medium-high heat until hot.
- Cook the chicken: Place the chicken in the hot skillet and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature of 165°F). Remove chicken and set aside on a plate.
- Sauté the onion: Reduce heat to medium. Add remaining butter and sliced onion to the skillet. Cook, stirring occasionally, until the onions are softened and lightly browned, about 10-15 minutes. Adjust the heat as needed to prevent burning.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
- Deglaze the pan: Pour in chicken broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet.
- Make the sauce: Stir in the sour cream to form a smooth sauce. Heat gently for a couple of minutes without boiling to prevent curdling.
- Combine and serve: Return the cooked chicken to the skillet, spooning sauce over the pieces. Adjust seasoning with salt and pepper if needed. Garnish with fresh chopped parsley and serve immediately.
Notes
- If the sauce becomes too thick, add a little more chicken broth to reach desired consistency.
- Make sure not to boil the sauce after adding sour cream to avoid curdling.
- Use full-fat sour cream for the creamiest texture and best flavor.
- Serve with rice, mashed potatoes, or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg
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