Sour Cream Onion Chicken
This creamy and savory dish features succulent chicken breasts enveloped in a rich sauce made with sour cream, onions, and garlic, perfect for dinner any night of the week.
Ingredients
For the Chicken
- 2 pieces boneless skinless chicken breasts Halved lengthwise for even cooking
- 0.5 teaspoon garlic powder
- to taste Salt and black pepper For seasoning
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter Divided
For the Sauce
- 1 medium onion, sliced
- 1 clove garlic, minced
- 120 milliliters chicken broth
- 1 teaspoon Worcestershire sauce
- 240 milliliters full-fat sour cream
- to taste Fresh chopped parsley (optional) For garnish
Instructions
Preparation
- Halve the chicken breasts lengthwise to create four thinner pieces and season with garlic powder, salt, and black pepper.
Cooking the Chicken
- In a skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium-high heat. Add the seasoned chicken pieces and sear for about 5 to 6 minutes on each side until golden brown and cooked through.
- Transfer the cooked chicken to a plate and set aside.
Making the Sauce
- Lower the heat to medium and add the remaining tablespoon of butter to the skillet. Add the sliced onions and cook gently for 10 to 15 minutes until softened and lightly browned.
- Add the minced garlic and sauté for about 30 seconds, stirring continuously.
- Pour in the chicken broth and Worcestershire sauce, scraping the bottom of the skillet. Simmer for a couple of minutes.
- Whisk in the full-fat sour cream until smooth, warming the mixture gently over low heat for 2 minutes without boiling.
- Return the seared chicken to the skillet, ensuring it is well coated in the sauce. Adjust seasoning as needed.
Serving
- Garnish the chicken with fresh chopped parsley and serve hot with sides of your choice.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For an innovative twist, consider adding sautéed mushrooms or a dash of hot sauce for spice.