Description
A creamy and flavorful Sour Cream and Onion Chicken recipe featuring tender chicken breasts cooked in a rich sauce made with sautéed onions, garlic, chicken broth, Worcestershire sauce, and full-fat sour cream. Perfect for a comforting and easy dinner.
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
Instructions
- Prepare the chicken: Cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Sprinkle them with the garlic powder and some salt & pepper.
- Heat the pan: 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.
- Cook the chicken: Once the pan is hot, add the chicken. Cook it for about 6 minutes on each side or until golden and cooked through with an internal temperature of 165°F. Transfer the chicken to a plate.
- Sauté onions: Reduce the heat to medium, and add the remaining butter and the sliced onion. Sauté the onion until softened and lightly browned, about 15 minutes, adjusting heat as needed to avoid burning.
- Add garlic: Stir in the minced garlic and cook for 30 seconds.
- Deglaze the pan: Stir in the chicken broth and Worcestershire sauce, scraping up any brown bits from the bottom of the pan.
- Add sour cream: Stir in the sour cream until smooth, and let the sauce heat through for a couple of minutes, making sure it does not bubble to avoid curdling.
- Combine and serve: Add the chicken back to the skillet and spoon some sauce over the top. Season with extra salt & pepper if needed, and serve immediately, garnished with chopped parsley if desired.
Notes
- If the sauce is too thick, add a little more chicken broth to thin it out.
- Make sure to avoid overheating the sour cream to prevent curdling.
- Cooking the onions low and slow develops a deeper flavor and sweetness.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg
