Crispy edges, velvety sauce, and that irresistible tang of sour cream mingled with sweet onions—this Sour Cream Onion Chicken Skillet Recipe is truly a weeknight game changer. I'll show you how to whip it up in just about 30 minutes, even if you're juggling a million things.
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Why You'll Love This Recipe
I stumbled upon this easy skillet recipe on a hectic weeknight, and it’s been a staple ever since. It’s rich without being heavy, and those tender chicken pieces smothered in sour cream and onion sauce feel downright comforting.
- Simple but Delicious: Just a handful of everyday ingredients come together for a rich, comforting meal.
- Quick to Make: Prep and cook in about 30 minutes—perfect for busy evenings.
- One-Pan Wonder: Everything cooks right in the skillet, which means less cleanup (which I always appreciate!).
- Customizable Flavor: You can tweak the sauce thickness or swap in extras like fresh herbs to make it your own.
Ingredients & Why They Work
These ingredients team up to create the perfect balance of creamy, savory, and lightly sweet. A quick visit to your local market will cover everything you need—don't skip the Worcestershire sauce; it adds an umami punch that's subtle but essential.
- Boneless skinless chicken breasts: I slice them thin for faster cooking and tender bites.
- Garlic powder: Adds subtle depth without overpowering the overall taste.
- Salt & pepper: Basic seasoning that brings all the flavors to life.
- Olive oil: Gives a light, fruity flavor perfect for browning chicken.
- Butter: Splitting it for cooking chicken and sautéing onions adds richness at different stages.
- Onion: Sliced thin to caramelize gently, lending sweetness and texture.
- Garlic (fresh): Adds a sharp aroma right before making the sauce.
- Chicken broth: Creates the base for a silky, flavorful sauce; plus, it helps deglaze the pan.
- Worcestershire sauce: My secret woody, tangy boost that plays beautifully with sour cream.
- Sour cream (full-fat): The star that makes the sauce luxuriously smooth and tangy.
- Fresh chopped parsley (optional): For that fresh pop of color and subtle herbal zing.
Make It Your Way
I love to keep this recipe basic, but I know you might want to mix it up based on what’s in your fridge or dietary needs. Trust me, this skillet is welcoming to tweaks!
- Variation: I often toss in mushrooms or bell peppers with the onions for extra texture and flavor, especially if I want a veggie boost.
- Dairy-free option: Try swapping sour cream with a coconut cream or cashew cream for a silky alternative.
- Spicy twist: Add crushed red pepper flakes or a dash of hot sauce to the sauce for a little kick I find pretty addictive.
- Herbs: Beyond parsley, a sprinkle of chives or dill can dress this dish up beautifully.
Step-by-Step: How I Make Sour Cream Onion Chicken Skillet Recipe
Step 1: Prep and Season Your Chicken
I start by cutting my chicken breasts in half lengthwise to make thinner pieces—this helps them cook faster and stay juicy. Sprinkle garlic powder, salt, and pepper on both sides. If you season early, try to avoid too much salt to prevent drying out.
Step 2: Crisp and Brown the Chicken
Heat olive oil and one tablespoon of butter in a skillet over medium-high heat until it’s shimmering. Add the chicken and let it cook undisturbed for 5-6 minutes on each side until golden brown and cooked through (look for an internal temp of 165°F). Resist the urge to flip too often—patience here means better browning.
Step 3: Sauté the Onions
Reduce heat to medium and add the remaining butter along with your sliced onions. Stir occasionally, letting them soften and brown slowly—around 10-15 minutes. If your onions look like they’re starting to burn, turn the heat down. This slow caramelization gives the sauce its lovely sweetness.
Step 4: Build Your Sauce
Next, toss in minced garlic and cook for just 30 seconds to release its aroma without burning. Pour in the chicken broth and Worcestershire sauce, scraping up any browned bits stuck to the pan. Stir in the sour cream gently to create a smooth sauce. Heat it just until warm—you want to avoid bubbling, which can make it curdle.
Step 5: Combine and Serve
Return the chicken pieces to the skillet, nestling them in the sauce. Spoon extra sauce on top, taste and adjust salt and pepper if needed. I like to sprinkle chopped fresh parsley for a bright finish before serving straight from the pan.
Top Tip
Over the years, I’ve learned a few small tricks to keep this dish perfect every time. Here’s what really makes a difference in my kitchen:
- Pat Your Chicken Dry: Removing excess moisture helps get that golden crust when frying.
- Low and Slow Onions: Resist the urge to crank up the heat—they’ll brown unevenly or burn instead of developing sweet caramel notes.
- Gently Incorporate Sour Cream: Mix it into the sauce off the heat or on low to avoid curdling.
- Don’t Overcrowd the Pan: Cook chicken in batches if needed for the best sear.
How to Serve Sour Cream Onion Chicken Skillet Recipe
Garnishes
I almost always top mine with freshly chopped parsley—not just for color but that fresh herbal note that cuts through the richness. If I’m feeling fancy, a little chive or even some lemon zest works wonders too.
Side Dishes
This skillet dish pairs beautifully with buttery mashed potatoes, steamed green beans, or a crisp green salad. Sometimes I spoon the sauce over rice or egg noodles for a real comfort-food vibe.
Creative Ways to Present
For special dinners, I serve the chicken on a bed of roasted vegetables and garnish with toasted almonds for crunch. It looks elegant but is still incredibly easy to put together.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. The chicken stays moist, and the sauce actually thickens nicely overnight, making it even more flavorful.
Freezing
This skillet meal freezes surprisingly well. I portion it out into freezer-safe containers. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stove over low heat, stirring occasionally.
Reheating
To reheat leftovers, I prefer warming it slowly in a skillet over medium-low heat with a splash of chicken broth to loosen the sauce. Microwave works too, but the stove method keeps the sauce silky and chicken tender.
Frequently Asked Questions:
Absolutely! Chicken thighs are a great option and stay juicy. Just adjust the cooking time to ensure they're cooked through (usually a bit longer than breasts).
The key is to add the sour cream at low heat and avoid boiling once it's in the sauce. Stir gently and warm just until heated through to maintain a smooth texture.
Yes! Substitute full-fat sour cream with coconut cream or a dairy-free yogurt alternative. Keep in mind the flavor and texture will be slightly different but still delicious.
Mashed potatoes, steamed veggies, rice, or egg noodles are classic pairings. A fresh green salad also balances the richness nicely.
Final Thoughts
This Sour Cream Onion Chicken Skillet Recipe feels like a hug on a plate—rich, comforting, and surprisingly easy. I hope you find it as rewarding to make (and eat!) as I have. Give it a go, and I bet it’ll become a favorite in your kitchen too.
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
Savor this creamy and flavorful Sour Cream and Onion Chicken recipe, featuring tender chicken breasts cooked in a luscious sour cream sauce with caramelized onions and a hint of garlic. Perfect for an easy and comforting dinner that serves four.
Ingredients
Chicken
- 2 boneless skinless chicken breasts
- ½ teaspoon garlic powder
- Salt & pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
Sauce
- 1 medium onion, sliced
- 1 clove garlic, minced
- ½ 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. Sprinkle both sides with garlic powder, salt, and pepper.
- Heat Pan and Cook Chicken: Add olive oil and 1 tablespoon butter to a skillet and heat over medium-high heat for a few minutes until hot. Add chicken pieces and cook for 5-6 minutes per side until golden and internal temperature reaches 165°F. Remove chicken to a plate.
- Sauté Onions: Reduce heat to medium. Add remaining 1 tablespoon butter and sliced onions to the skillet. Cook for 10-15 minutes, stirring occasionally, until onions are softened and lightly browned. Adjust heat as necessary to avoid burning.
- Add Garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
- Deglaze Pan: Pour in chicken broth and Worcestershire sauce, scraping up any browned bits from the skillet bottom to enhance flavor.
- Make Sauce: Stir in sour cream until smooth. Heat gently for a couple of minutes without boiling to avoid curdling.
- Combine and Serve: Return chicken to the skillet and spoon sauce over each piece. Adjust seasoning with salt and pepper to taste. Sprinkle chopped parsley on top if desired and serve immediately.
Notes
- If the sauce becomes too thick, thin it out by adding a bit more chicken broth.
- Ensure the sauce does not boil to prevent curdling.
- Use full-fat sour cream for a creamy texture and richer flavor.
- Chicken breasts can be pounded evenly if preferred instead of slicing lengthwise.
- Serve with rice, mashed potatoes, or steamed vegetables for a complete meal.
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: 32 g
- Cholesterol: 105 mg
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