Can I use chicken thighs instead of breasts?

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.

How do I prevent the sour cream from curdling?

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.

Can I make this dairy-free?

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.

What sides pair best with this skillet recipe?

Mashed potatoes, rice, buttered noodles, or roasted veggies are all top-notch choices to soak up the creamy sauce and round out the meal.

Sour Cream Onion Chicken Skillet - Cozy, Quick & Delicious

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

Scale

Chicken

2 boneless skinless chicken breasts
1/2 teaspoon garlic powder
Salt & pepper to taste
1 tablespoon olive oil
2 tablespoons butter divided

Sauce

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

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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