Sour Cream Onion Chicken Skillet Recipe is one of those dinners that feels fancy but comes together faster than you’d think. With creamy, tangy sauce and tender chicken, it’s my go-to when I want something comforting without fussing for hours.
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Why You'll Love This Recipe
I absolutely adore this Sour Cream Onion Chicken Skillet Recipe because it’s rich in flavor but ridiculously simple to make. I’ve whipped it up on busy weeknights and for casual weekend meals alike. The sauce is velvety and tangy, while the chicken stays juicy—it's a winning combo.
- Quick & Easy: You get a flavorful, comforting dinner on the table in about 30 minutes—perfect for hectic days.
- Minimal Ingredients: Simple pantry staples like sour cream and onion make the sauce super accessible and budget-friendly.
- Rich Flavor: The Worcestershire sauce and garlic add depth, balancing the creaminess beautifully.
- One-Skillet Wonder: Less cleanup means you’ll actually want to make it again and again.
Ingredients & Why They Work
This recipe relies on a handful of simple ingredients that play really well together. The creamy sour cream cuts through the savoriness of the chicken, while the onions add sweetness and texture. Here’s why each one earns its spot:
- Chicken breasts: Using boneless skinless breasts makes the dish quick-to-cook and juicy when sliced thin.
- Garlic powder: Adds a mellow garlic flavor without overpowering the sauce.
- Olive oil & butter: Creates a flavorful fat base for searing and sautéing with a lovely golden crust.
- Onion: Slowly caramelized to enhance natural sweetness, which balances the tangy sour cream.
- Garlic clove: Fresh garlic brightens and elevates the sauce’s aroma.
- Chicken broth: Thins out the sauce slightly and adds savory depth.
- Worcestershire sauce: This little splash boosts umami and gives complexity.
- Sour cream: The star ingredient that makes the sauce creamy, tangy, and luscious.
- Fresh parsley (optional): Adds a fresh, herbal note and color contrast at the end.
Make It Your Way
I like to tailor my Sour Cream Onion Chicken Skillet Recipe depending on the mood and what I’ve got in the fridge. Switching up herbs or adding extra veggies can turn it from weeknight simple to something special in no time.
- Variation: Sometimes I stir in chopped mushrooms or spinach at the end for a green boost—I love how they soak up that creamy sauce.
- Dairy-free version: Using coconut cream instead of sour cream works surprisingly well for a non-dairy twist.
- Spice it up: Add a pinch of smoked paprika or cayenne pepper when seasoning the chicken for a little kick.
Step-by-Step: How I Make Sour Cream Onion Chicken Skillet Recipe
Step 1: Prep the Chicken Just Right
I start by slicing the chicken breasts lengthwise into thinner pieces—this helps the chicken cook faster and ensures every bite is tender. Then I sprinkle on garlic powder, salt, and pepper evenly so the chicken has a balanced flavor. Don’t skip this step; seasoning upfront is key.
Step 2: Get That Skillet Hot and Sear the Chicken
Heating the olive oil and some butter over medium-high heat creates a beautiful base to get a golden crust on the chicken. I usually wait a few minutes for the pan to really heat—too cool and the chicken stews instead of sears. Cook chicken about 5-6 minutes per side until golden and cooked to 165°F. Once ready, I set it aside to rest on a plate.
Step 3: Slowly Sauté the Onions Until Sweet and Soft
Reducing the heat to medium, I add the remaining butter and sliced onions to the skillet. Then patience is key—I sauté until the onions soften and start to caramelize, about 10-15 minutes. This slow cooking unlocks the natural sugars and makes the sauce taste heavenly. Keep an eye to prevent burning; turn heat down if needed.
Step 4: Build the Sauce with Garlic, Broth, and Sour Cream
After tossing in minced garlic and cooking it briefly, I pour in chicken broth and Worcestershire sauce. This helps lift all those flavorful browned bits from the pan, adding richness to the sauce base. Then I stir in sour cream gently—don’t let it boil vigorously or it might curdle! A few minutes of gentle warming makes it silky smooth.
Step 5: Finish by Nestling Chicken Back Into the Sauce
Finally, I return the chicken to the skillet, spooning sauce over each piece so it’s coated in creamy goodness. A quick taste test often needs a touch of extra salt and pepper, then I sprinkle fresh parsley to brighten it up before serving.
Top Tip
Over the years, I’ve learned a few things that make the difference between good and unforgettable when making this Sour Cream Onion Chicken Skillet Recipe. These tips will help you avoid common pitfalls and nail that perfect creamy texture.
- Don’t overheat the sour cream: Heat it gently on low after adding so it thickens without separating.
- Slice chicken thin: Thinner pieces cook evenly and stay tender, cutting cooking time down.
- Cook onions low and slow: Patience here brings out the natural sweetness essential to the sauce’s flavor.
- Season in layers: Salt the chicken first, then adjust salt at the end—this builds better depth.
How to Serve Sour Cream Onion Chicken Skillet Recipe
Garnishes
Fresh chopped parsley sprinkled right before serving adds a fresh herbal pop and pretties up the plate. If I’m feeling fancy, a little lemon zest or finely sliced green onions also brighten the rich creaminess.
Side Dishes
I’m a sucker for pairing this skillet meal with garlic mashed potatoes or creamy polenta—the sauce soaks into these like a charm. Roasted or steamed green beans and a simple side salad add just enough freshness to round it out.
Creative Ways to Present
For dinner parties, I sometimes plate the chicken on a bed of buttery egg noodles and spoon the sauce artistically around. Using mini cast iron skillets for individual servings makes the meal feel personal and cozy.
Make Ahead and Storage
Storing Leftovers
I store leftover chicken and sauce together in an airtight container in the fridge, where it keeps well for 3-4 days. Reheating gently is the trick to preserving the creaminess and tenderness.
Freezing
This recipe freezes fairly well—just pop it in a freezer-safe container. When thawing, do it slowly in the fridge overnight to prevent curdling when reheating.
Reheating
I prefer to reheat this chicken skillet on low heat in a covered pan with a splash of chicken broth or water to loosen the sauce. Microwaving works too, but watch closely to avoid overheating and separating the sour cream.
Frequently Asked Questions:
Absolutely! Chicken thighs will add more richness and stay juicy. Just adjust cooking time slightly as thighs may take a bit longer.
The key is to add sour cream off the heat or over very low heat and avoid boiling the sauce. Stir gently and warm through just before serving.
Yes! Swap sour cream for full-fat coconut cream or a dairy-free alternative to achieve a similar creamy texture.
Creamy mashed potatoes, rice, or buttered noodles complement the sauce perfectly. A side of steamed greens or salad balances the richness delightfully.
Final Thoughts
This Sour Cream Onion Chicken Skillet Recipe is one of those comforting meals I always keep in my dinner rotation because it’s just that good and straightforward. When you try it, I promise you’ll appreciate how it combines simple ingredients into something so satisfying. It’s the perfect dish to cozy up with, impress guests with little effort, or just treat yourself to a creamy, flavorful dinner any night of the week!
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
This Sour Cream and Onion Chicken recipe features tender chicken breasts cooked to golden perfection and simmered in a creamy, savory sauce made with sour cream, garlic, and caramelized onions. It's an easy skillet dish that delivers rich flavor and a comforting texture, perfect for a quick and satisfying dinner.
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. Season both sides with garlic powder, salt, and pepper.
- Heat Pan and Cook Chicken: Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat for a few minutes. Once hot, add the chicken pieces and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer chicken to a plate.
- Sauté Onions: Reduce heat to medium and add remaining 1 tablespoon butter and sliced onion to the skillet. Cook, stirring occasionally, until onions are softened and lightly browned, about 10-15 minutes. Adjust heat to avoid burning and promote slow caramelization.
- 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 bottom of the pan to incorporate flavor.
- Make Sauce: Stir in sour cream until the sauce is smooth. Heat gently for a couple of minutes, making sure the sauce does not bubble to avoid curdling.
- Combine and Serve: Return the cooked chicken to the skillet, spooning sauce over the top. Taste and season with additional salt and pepper if needed. Garnish with chopped fresh parsley if desired and serve immediately.
Notes
- If the sauce is too thick, add a little more chicken broth to loosen it.
- Use full-fat sour cream for the best creamy texture and flavor.
- Cook the onions slowly on medium or medium-low heat to ensure proper caramelization without burning.
- Chicken can be served with rice, mashed potatoes, or a green vegetable for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg
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