Description
This Sour Cream and Onion Chicken recipe features tender pan-seared chicken breasts simmered in a creamy, flavorful sauce made with sautéed onions, garlic, chicken broth, Worcestershire sauce, and rich sour cream. Quick and easy to prepare, this dish brings comfort and elegance to your weeknight dinner table, perfect served with a sprinkle of fresh parsley.
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 full-fat sour cream
- Fresh chopped parsley (optional, to taste)
Instructions
- Prepare Chicken: Cut the chicken breasts in half lengthwise to create 4 thinner pieces. Season both sides with garlic powder, salt, and pepper evenly.
- Heat Pan and Cook Chicken: In a skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until hot. Add the chicken pieces and cook for 5-6 minutes on each side until golden brown and fully cooked to an internal temperature of 165°F. Remove the chicken from the skillet and set aside on a plate.
- Sauté Onions: Lower the heat to medium, add the remaining tablespoon of butter to the skillet, then add the sliced onions. Cook slowly, stirring occasionally, for 10-15 minutes until the onions are softened and lightly browned. Adjust the heat as needed to avoid burning.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
- Deglaze Pan: Pour in the chicken broth and Worcestershire sauce, scraping up any browned bits stuck to the bottom of the pan to add flavor.
- Make Creamy Sauce: Mix in the sour cream thoroughly until smooth. Heat gently for a couple of minutes, making sure the sauce does not boil to prevent curdling.
- Combine and Serve: Return the chicken pieces to the skillet, coating them with the sour cream sauce. Taste and adjust seasoning with additional salt and pepper as needed. Garnish with fresh chopped parsley and serve immediately.
Notes
- For best results, slice the chicken breasts evenly to ensure uniform cooking.
- Use full-fat sour cream to achieve a creamy texture without curdling.
- Adjust the heat carefully when sautéing onions to get a nice caramelization without burning.
- If you prefer a thicker sauce, cook it a bit longer on low heat until it reduces to your desired consistency.
- Serve with rice, mashed potatoes, or steamed vegetables for a complete meal.
