Tender, juicy chicken breasts bathed in a creamy, tangy onion sauce — this Sour Cream Chicken is the kind of simple comfort food I keep coming back to when dinner needs to be quick but still a little indulgent. It’s rich, savory, and just familiar enough to feel like home, with a small twist that makes it feel fresh again.
What Is Sour Cream Chicken?
Sour Cream Chicken is a pan-seared chicken dish made with simple ingredients like garlic, onions, broth, and sour cream. The sauce is rich but has a subtle tang that cuts through the creaminess just enough to keep things balanced. It’s a fast, one-skillet recipe that makes a generous amount of oniony sauce — perfect over mashed potatoes, buttered noodles, or even cauliflower rice if you’re going low-carb.
Why You’ll Love It
If you’re always looking for quick chicken recipes that don’t taste repetitive, this one’s a keeper. It’s ready in about 30 minutes and feels like something you’d get at a cozy café. The sour cream gives the sauce that slightly tart depth that makes each bite more interesting. And bonus — it’s naturally low in carbs without even trying. The sauce is the real hero here, and you’ll want to spoon it over everything on your plate.
Ingredients You’ll Need
For the Chicken:
- 2 large boneless, skinless chicken breasts (cut in half lengthwise into thin cutlets)
- Garlic powder
- Salt and black pepper
- Olive oil
- Butter
For the Sauce:
- 1 large sweet onion (like Vidalia), thinly sliced
- 2 cloves garlic, minced
- ½ cup chicken broth
- 1 teaspoon Worcestershire sauce
- ¾ cup full-fat sour cream
- Fresh chopped parsley (optional, for garnish)
How to Make It
- Prep the Chicken: Slice the chicken breasts horizontally into thinner cutlets for even cooking. Season both sides generously with garlic powder, salt, and pepper.
- Sear the Chicken: Heat a mix of olive oil and butter in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
- Cook the Onions: In the same skillet, lower the heat to medium and add a bit more butter if needed. Sauté the onions slowly until they’re soft and lightly golden, about 10 minutes. Stir in the garlic and cook for 1 more minute.
- Build the Sauce: Pour in the chicken broth and Worcestershire sauce, scraping up any brown bits from the bottom of the skillet. Stir in the sour cream and gently warm the sauce, making sure it doesn’t boil.
- Finish the Dish: Return the chicken to the pan and spoon the sauce over each piece. Simmer for 2–3 minutes to bring everything together. Taste and adjust seasoning if needed. Sprinkle with parsley and serve warm.
Tips for Success
- Cook the onions low and slow to get the best flavor — don’t rush this step.
- Use full-fat sour cream to prevent curdling and get the richest texture.
- If the sauce thickens too much, add a splash of broth to loosen it back up.
- A meat thermometer is your best friend here — aim for 165°F at the thickest part of the chicken.
What to Serve with Sour Cream Chicken
This chicken practically begs to be served over something that can soak up that luscious sauce. Here are my go-to sides:
- Creamy mashed potatoes
- Buttered egg noodles
- Steamed white rice or wild rice
- Cauliflower mash or cauliflower rice (for a low-carb option)
- Roasted green beans or sautéed asparagus
- A light arugula salad with lemon and parmesan
How to Store and Reheat Leftovers
- Storage: Keep leftovers in an airtight container in the fridge for 3 to 4 days.
- Reheating: Gently warm the chicken and sauce in a covered pan over low heat. Add a splash of broth or a spoonful of sour cream to bring the sauce back to life.
- Freezing: I don’t recommend freezing this dish — creamy sauces can separate and get grainy once thawed.
Frequently Asked Questions
Can I use chicken thighs instead?
Yes! Boneless, skinless thighs work well here — just adjust the cook time since they may take a little longer.
What if I don’t have Worcestershire sauce?
You can sub in a tiny splash of soy sauce or even balsamic vinegar for that hit of umami.
Is there a dairy-free version of this?
You could try using a plain, unsweetened dairy-free yogurt like cashew or coconut, but the flavor and texture may vary.
Can I make this ahead of time?
It’s best fresh, but you can make it a few hours ahead and reheat gently before serving.
Sour Cream Chicken
Tender, juicy chicken breasts bathed in a creamy, tangy onion sauce — this Sour Cream Chicken is the kind of simple comfort food I keep coming back to when dinner needs to be quick but still a little indulgent.
Ingredients
- 2 chicken breasts, cut in half lengthwise
- 1/2 teaspoon garlic powder
- Salt & 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 full-fat sour cream
- Fresh chopped parsley (optional, to taste)
Instructions
- Slice the chicken breasts in half lengthwise so you have four thinner pieces. Season them with garlic powder, salt, and pepper.
- Heat olive oil and one tablespoon of butter in a skillet over medium-high heat. When the pan is hot, add the chicken and cook on each side for about five to six minutes, or until it's golden and cooked through to 165°F. Transfer the cooked chicken to a plate.
- Lower the heat to medium, add the remaining butter, and cook the onion until it's softened and lightly browned, which should take around ten to fifteen minutes. Adjust the heat as needed to prevent burning.
- Add the garlic and cook briefly for about thirty seconds until fragrant.
- Pour in the chicken broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
- Stir in the sour cream to make a smooth sauce, letting it heat through gently for a couple of minutes without allowing it to boil to prevent curdling.
- Return the chicken to the skillet, spoon the sauce over it, and season with extra salt and pepper if needed. Serve right away, garnished with chopped parsley if you like.
Notes
- If the sauce gets too thick, simply stir in a little extra chicken broth until it reaches your desired consistency.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 310Total Fat: 23gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 101mgSodium: 313mgCarbohydrates: 6gFiber: 0gSugar: 3gProtein: 21g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Sour Cream Chicken has become a go-to in my kitchen whenever I want something fast but comforting — especially when I’ve got some mashed potatoes or warm noodles ready to go. It’s the kind of dish that tastes like more effort than it actually takes, and I love meals like that. Let me know how you serve it — or if you sneak mushrooms in to make it Stroganoff-style!
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