Sour Cream and Onion Chicken Recipe | Creamy Skillet Dinner in 30 Minutes
Make this easy Sour Cream and Onion Chicken in 30 minutes! Tender chicken in a rich, tangy sour cream sauce — comforting, low-carb, and weeknight-friendly.
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.