There’s something deeply comforting about a skillet full of creamy, onion-rich chicken after a long day. This Sour Cream and Onion Chicken recipe takes the familiar flavor of that iconic chip and turns it into a cozy, spoon-worthy dinner tender chicken cutlets seared golden, nestled in a silky sour-cream sauce with caramelized onions and just a hint of tang.
It’s a weeknight hero: fast, family-friendly, and blissfully low-stress. Whether you’re low-carb, craving comfort food, or just tired of making the same chicken over and over, this one checks all the boxes.
Ingredients
- 2 boneless, skinless chicken breasts (cut in half lengthwise for 4 thinner pieces)
- ½ teaspoon garlic powder
- Salt & pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1 medium onion, thinly sliced (Vidalia or yellow)
- 1 clove garlic, minced
- ½ cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 cup full-fat sour cream (do not use low-fat)
- Fresh chopped parsley, for garnish
Ingredient Notes
- Onion: Sweet onions melt beautifully into the sauce, but any type works.
- Sour cream: Full-fat prevents curdling and gives that rich, tangy depth.
- Worcestershire: The quiet powerhouse — adds savory umami that rounds everything out.
Instructions
- Prep the chicken: Slice chicken breasts horizontally to create thin cutlets. Pat dry, then season both sides with garlic powder, salt, and pepper.
- Sear the chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high. Once shimmering, add chicken. Cook for about 5–6 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate and keep warm.
- Cook the onions: Lower heat to medium. Add the remaining tablespoon of butter and sliced onions. Sauté slowly until soft and golden — about 10–15 minutes. Stir often; they should brown gently, not burn.
- Add flavor base: Stir in minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth and Worcestershire, scraping up brown bits from the skillet.
- Make the creamy sauce: Reduce heat to low. Stir in sour cream until smooth and warmed through — avoid boiling, which can cause curdling.
- Combine & serve: Return chicken to the pan, spoon sauce over the top, and let everything mingle for 2–3 minutes. Taste and adjust seasoning. Garnish with parsley and serve immediately.
Tips & Tricks for Perfect Sour Cream Chicken
- Keep the heat gentle when adding sour cream — treat it like dairy gold.
- Watch the onions. Slow cooking brings out sweetness; rushing them burns the edges and adds bitterness.
- Want more sauce? Stir in an extra splash of chicken broth or cream until it reaches your desired consistency.
- Pan choice matters. Stainless steel or cast iron holds heat best for golden searing
Substitutions & Variations
- Greek Yogurt Swap: For a lighter version, use plain Greek yogurt (full-fat) instead of sour cream. Add it off the heat to prevent curdling.
- Mushroom Twist: Add 1 cup sliced cremini mushrooms with the onions for a Chicken-Stroganoff-style flavor.
- Bacon Upgrade: Crumble in cooked bacon just before serving for a smoky depth.
- Baked Option: Place seared chicken and sauce in a baking dish, cover, and bake at 350°F for 15 minutes for hands-off cooking.
- Vegetarian Variation: Substitute with pan-fried tofu or cauliflower steaks for a hearty, meat-free comfort dish.
What to Serve With Sour Cream and Onion Chicken
- Creamy Mashed Potatoes (classic pairing)
- Buttered Egg Noodles or Rice for soaking up sauce
- Low-carb sides like Cauliflower Rice, Roasted Asparagus, or Garlic Green Beans
- Or lighten things up with a Parmesan Arugula Salad for balance
Frequently Asked Questions
Can I use bone-in chicken?
Yes — but you’ll need to increase cooking time. Sear to golden brown, then finish covered on low heat until fully cooked (internal temp 165°F).
Can I freeze this dish?
Not recommended. Sour-cream sauces tend to split after thawing. It’s best enjoyed fresh or refrigerated for up to 4 days.
How do I reheat leftovers?
Warm gently in a skillet over low heat. Add a splash of broth or a spoonful of sour cream to revive the sauce texture.
Can I make this dairy-free?
You can try full-fat coconut yogurt, though it will add a hint of sweetness and won’t mimic sour cream’s exact tang.
Nutrition Information (per serving)
(Values are approximate)
- Calories: 370
- Protein: 38g
- Fat: 22g
- Carbohydrates: 6g
- Sodium: 320mg
If comfort had a flavor, this might be it creamy, savory, and quietly nostalgic. Sour Cream and Onion Chicken brings that “I actually made something amazing” feeling to your kitchen without needing a single fancy ingredient.
Make it once, and you’ll start finding excuses to cook it again weeknights, lazy Sundays, even date nights.
If you try it, leave a comment — I love seeing how it turns out in real kitchens.
Sour Cream and Onion Chicken Recipe | Creamy Skillet Dinner in 30 Minutes
Ingredients
- 2 boneless, skinless chicken breasts (cut in half lengthwise for 4 thinner pieces)
- ½ tsp garlic powder
- Salt & pepper, to taste
- 1 tbsp olive oil
- 1 tbsp butter, divided
- 1 medium onion, thinly sliced (Vidalia or yellow)
- 1 clove garlic, minced
- ½ cup chicken broth
- 1 tsp Worcestershire sauce
- 1 cup full-fat sour cream (do not use low-fat)
- Fresh chopped parsley, for garnish
Instructions
- Prep the chicken: Slice chicken breasts horizontally to create thin cutlets. Pat dry, then season both sides with garlic powder, salt, and pepper.
- Sear the chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high. Once shimmering, add chicken. Cook for about 5–6 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate and keep warm.
- Cook the onions: Lower heat to medium. Add the remaining tablespoon of butter and sliced onions. Sauté slowly until soft and golden — about 10–15 minutes. Stir often; they should brown gently, not burn.
- Add flavor base: Stir in minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth and Worcestershire, scraping up brown bits from the skillet.
- Make the creamy sauce: Reduce heat to low. Stir in sour cream until smooth and warmed through — avoid boiling, which can cause curdling.
- Combine & serve: Return chicken to the pan, spoon sauce over the top, and let everything mingle for 2–3 minutes. Taste and adjust seasoning. Garnish with parsley and serve immediately.
Notes
Ingredient Notes
- Onion: Sweet onions melt beautifully into the sauce, but any type works.
- Sour cream: Full-fat prevents curdling and gives that rich, tangy depth.
- Worcestershire: The quiet powerhouse — adds savory umami that rounds everything out.