Sour Cream and Onion Chicken Recipe

Sour cream and onion chicken brings those beloved chip flavors right to your dinner table in the most delicious way. I still remember the first time I made this – my granddaughter looked at me with wide eyes and said, “Nonna, it tastes like my favorite chips, but better!”

There’s something magical about those slow-cooked onions mingling with tangy sour cream, creating a sauce so rich and flavorful it practically begs for a piece of crusty bread to soak it all up. I developed this recipe on a chilly Tuesday evening when I wanted something comforting but didn’t want to spend hours in the kitchen. The beauty of this dish lies in its simplicity – just a handful of everyday ingredients transformed into something that feels special enough for Sunday supper. My husband always says the sauce is what dreams are made of, and honestly, I can’t disagree. Time to get your skillet ready!

What Makes This Sour Cream and Onion Chicken So Special

Growing up in the Midwest, I learned that the best recipes don’t need fancy ingredients – they just need good technique and a little patience. This sour cream and onion chicken embodies that philosophy perfectly, delivering restaurant-quality flavor with ingredients you likely have in your refrigerator right now.

• Ready in just 30 minutes from start to finish, making it perfect for busy weeknights when you need something satisfying fast
• Naturally low in carbohydrates while still delivering that creamy, comforting satisfaction we all crave
• Creates plenty of luscious sauce that’s perfect for spooning over mashed potatoes, rice, or buttered noodles
• Requires no special equipment – just one skillet and basic kitchen tools you already own
• Delivers that perfect balance of rich creaminess with a pleasant tangy note that keeps every bite interesting
• Uses simple pan-frying technique that anyone can master, even if you’re just starting your cooking journey

I’ve made this sour cream and onion chicken countless times for family gatherings, and it never fails to impress. The golden-brown chicken paired with those sweet, caramelized onions creates a combination that feels both familiar and exciting.

Ingredient Spotlight

Boneless skinless chicken breasts form the protein foundation of this dish, and I always choose breasts that are similar in size so they cook evenly – cutting them in half lengthwise ensures they cook through quickly without drying out.

Garlic powder provides a subtle background flavor that enhances the chicken without overwhelming the delicate onion notes we’re building in the sauce.

Olive oil and butter work together beautifully for pan-frying – the olive oil prevents the butter from burning while the butter adds that irreplaceable rich, nutty flavor.

Medium onion is the star of the sauce, and I prefer yellow onions because they develop a lovely sweetness when slowly caramelized, though white onions work well too.

Fresh garlic brings a bright, pungent note that complements the mellower garlic powder on the chicken – I always use fresh here rather than jarred for the best flavor.

Chicken broth deglazes the pan and captures all those flavorful brown bits, creating the base of our creamy sauce while adding savory depth.

Worcestershire sauce contributes a subtle umami quality and slight tang that rounds out the sauce beautifully – it’s a small amount but makes a noticeable difference.

Full-fat sour cream is absolutely essential for this sour cream and onion chicken recipe – I never use low-fat versions because they tend to curdle when heated and don’t provide that luxurious, velvety texture we’re after.

Fresh parsley adds a bright finishing touch and a pop of color, though it’s completely optional if you don’t have it on hand.

How to Make Sour Cream and Onion Chicken

Step 1. I’ve learned that cutting the chicken breasts in half lengthwise creates thinner cutlets that cook faster and more evenly – season them generously with garlic powder, salt, and pepper on both sides.

Step 2. Betty always starts by heating the skillet properly before adding the chicken, combining the olive oil and one tablespoon of butter over medium-high heat until the butter melts and the pan is nice and hot.

Step 3. Once the pan is ready, add the chicken and resist the urge to move it around – let it cook undisturbed for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F, then transfer to a plate.

Step 4. After years of making this, I learned that reducing the heat to medium before adding the remaining butter and sliced onion prevents burning – sauté the onions slowly for 10-15 minutes until they’re soft, sweet, and lightly browned.

Step 5. The key I discovered is adding the minced garlic just 30 seconds before the liquid goes in, which prevents it from burning while still releasing its wonderful aroma.

Step 6. Betty’s tip: pour in the chicken broth and Worcestershire sauce, then use your wooden spoon to scrape up all those flavorful brown bits stuck to the bottom of the pan – that’s pure flavor gold.

Step 7. I’ve found that stirring the sour cream into the warm sauce off the heat first helps prevent curdling, then return to low heat and let it warm through gently for a couple of minutes without letting it bubble vigorously.

Step 8. My family prefers when I nestle the chicken back into that gorgeous sauce and spoon it generously over top, letting everything warm through together for the best flavor – taste and adjust the seasoning if needed before serving with fresh parsley.

Keeping This Sour Cream and Onion Chicken Fresh

I typically store leftovers in an airtight container in the refrigerator, where they’ll stay fresh for 3-4 days. The sauce may thicken as it chills, which is completely normal – it’ll loosen up beautifully when you reheat it. I always make sure the chicken and sauce have cooled to room temperature before refrigerating to maintain the best texture.

Through trial and error, I learned that this particular dish doesn’t freeze well because the sour cream sauce can separate and become grainy when thawed. If you’re looking to meal prep, I’d recommend making it fresh or storing it in the refrigerator for use within a few days rather than freezing.

For the best texture, I reheat this sour cream and onion chicken gently in a saucepan over low heat, stirring occasionally and adding a tablespoon or two of chicken broth or fresh sour cream if the sauce seems too thick. Betty’s reheating method works well because slow, gentle heat prevents the sauce from breaking or curdling. The microwave works in a pinch, but use 50% power and stir every 30 seconds to maintain that creamy consistency.

Perfect Partners for Sour Cream and Onion Chicken

• Creamy mashed potatoes are the ultimate companion for this dish – the fluffy potatoes soak up that rich onion sauce beautifully, and the flavors complement each other perfectly
• Buttered egg noodles provide a classic pairing that reminds me of Sunday dinners at my grandmother’s farm, with their tender texture and subtle flavor letting the sauce shine
• Cauliflower rice works wonderfully if you’re watching your carbs – it’s light and neutral, allowing the sour cream and onion flavors to take center stage without competing
• Roasted green beans add a fresh, slightly crispy contrast to the creamy chicken, and their mild, earthy flavor balances the richness of the sauce
• Simple arugula salad dressed with lemon and olive oil cuts through the richness beautifully – the peppery greens and bright citrus create a refreshing counterpoint
• For a heartier meal, try serving this alongside crispy garlic butter steak bites for a surf-and-turf style dinner that will impress your guests
• If you love creamy chicken dishes, my creamy lemon butter chicken makes another wonderful option for your dinner rotation
• This pairs beautifully with chicken shepherd’s pie when you’re feeding a crowd and want to offer variety

Common Questions About Sour Cream and Onion Chicken

Sour Cream and Onion Chicken

Tender pan-fried chicken breasts smothered in a rich, creamy sour cream and caramelized onion sauce. Ready in just 30 minutes, this comforting dish brings classic chip flavors to your dinner table.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 337

Ingredients Equipment Method Notes

Ingredients

  

• 2 boneless skinless chicken breasts
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 tablespoons butter divided
• 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

Equipment

• large skillet
• Instant read meat thermometer

Method

 

1. Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Sprinkle them with garlic powder, salt, and pepper on both sides.
2. Add olive oil and 1 tablespoon of butter to a large skillet. Heat over medium-high heat for a few minutes until hot.
3. Add the chicken to the hot pan and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate.
4. Reduce heat to medium. Add the remaining butter and sliced onion to the skillet. Sauté for 10-15 minutes until softened and lightly browned, turning heat down if needed to prevent burning.
5. Stir in the minced garlic and cook for 30 seconds until fragrant.
6. Pour in the chicken broth and Worcestershire sauce. Scrape up any brown bits from the bottom of the pan.
7. Stir in the sour cream until smooth. Let the sauce heat through gently for 2 minutes without letting it bubble vigorously to prevent curdling.
8. Return the chicken to the skillet and spoon sauce over top. Season with additional salt and pepper if needed. Serve immediately, garnished with fresh parsley if desired.

Notes

If the sauce is too thick, add a little more chicken broth. Use full-fat sour cream to prevent curdling. Watch onions carefully and cook slowly to avoid scorching. Use a meat thermometer to ensure chicken reaches 165°F. For deeper flavor, cook onions even longer at lower heat to fully caramelize.