Go Back

Easy Sour Cream and Onion Chicken

Tender pan-seared chicken cutlets smothered in a rich, tangy sour cream and onion sauce, ready in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 337
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Boneless skinless chicken breasts
  • 1/2 tsp Garlic powder
  • Salt and pepper to taste
  • 1 tbsp Olive oil
  • 2 tbsp Butter divided
  • 1 Medium onion sliced
  • 1 clove Garlic minced
  • 1/2 cup Chicken broth
  • 1 tsp Worcestershire sauce
  • 1 cup Sour cream full-fat
  • Fresh chopped parsley optional, to taste

Equipment

  • large skillet
  • Meat thermometer
  • cutting board

Method
 

  1. Cut the chicken breasts in half lengthwise to make 4 thinner pieces. Sprinkle with garlic powder, salt, and pepper.
  2. Heat the olive oil and 1 tablespoon of the butter in a skillet over medium-high heat for a few minutes.
  3. Add the chicken and cook for about 5 to 6 minutes per side, until golden and cooked through to 165°F. Transfer to a plate.
  4. Reduce heat to medium, add the remaining butter and the sliced onion. Sauté for 10 to 15 minutes, until softened and lightly browned.
  5. Stir in the minced garlic and cook for about 30 seconds.
  6. Stir in the chicken broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
  7. Stir in the sour cream until smooth, and let it heat through for a couple of minutes without letting it boil.
  8. Return the chicken to the skillet, spoon sauce over top, season to taste, and serve with chopped parsley.

Notes

If the sauce is too thick, add a splash more chicken broth. Store leftovers in a covered container in the refrigerator for 3 to 4 days and reheat gently over low heat, adding more broth or sour cream as needed. Freezing is not recommended, as creamy sauces tend to separate after thawing.