Sour Cream and Onion Chicken: Amazing, Cozy Skillet

Sour Cream and Onion Chicken is the kind of weeknight recipe that feels like a hug in a bowl—golden, juicy chicken cutlets nestled in a silky sour cream–onion sauce that’s savory, gently tangy, and downright irresistible. The technique is simple: sear, sauté, swirl in sour cream, and simmer gently until everything is coated in a glossy, spoon-clinging sauce that begs for rice, pasta, or potatoes.

Why You’ll Love This Sour Cream and Onion Chicken

• Fast, one-skillet flow with everyday ingredients
• Golden-browned chicken that stays tender and juicy
• A velvety, onion-forward sauce that tastes restaurant-level
• Flexible pairings: rice, noodles, potatoes, or roasted veg
• Easy to customize with herbs, mushrooms, or greens
• Great leftovers that reheat into a creamy dinner encore

What Is Sour Cream and Onion Chicken?

At its heart, Sour Cream and Onion Chicken is a modern skillet interpretation of classic cream-sauce cooking. Thin, evenly sized chicken cutlets sear until golden. In the same pan, sliced onions soften and sweeten, releasing fond that becomes the sauce’s backbone. A splash of broth loosens those browned bits, and full-fat sour cream slips in off the heat to form a velvety blanket. The sauce tastes like the best onion dip went to culinary school—balanced, savory, and ready to coat every bite.

Sour Cream and Onion Chicken

Sour Cream and Onion Chicken is a cozy, skillet‑to‑table dinner featuring golden, juicy chicken cutlets nestled in a velvety onion‑forward sour cream sauce. Ready in about 30 minutes with simple ingredients, it pairs beautifully with rice, pasta, or potatoes for a comforting weeknight meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 420 kcal

Ingredients

  

For the Chicken

• 2 boneless, skinless chicken breasts halved horizontally into 4 cutlets
• 1 tsp garlic powder
• 0.75–1 tsp fine salt, divided to taste
• 0.5 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter

For the Sauce

• 1 medium yellow onion thinly sliced
• 1 clove garlic minced
• 0.5 cup low‑sodium chicken broth plus more to thin as needed
• 1 tsp Worcestershire‑style sauce optional, for depth
• 1 cup full‑fat sour cream very room temperature
• 0.5–1 tsp onion powder to reinforce flavor
• Pinch red pepper flakes optional
• 2–3 tbsp fresh parsley or chives chopped, for finishing

To Serve (optional bases)

• buttered egg noodles, pasta, rice, or potatoes
• green beans, spinach, or salad for a side

Instructions

 

• Step 1 – Prep the Chicken: Pat chicken cutlets dry. Season both sides with garlic powder, ½ tsp salt, and black pepper.
• Step 2 – Sear to Golden: Heat a large skillet over medium‑high. Add olive oil and butter. When butter foams, add the cutlets without crowding. Sear 4–5 minutes per side until deep golden and cooked through (165°F). Transfer to a plate and tent loosely.
• Step 3 – Soften the Onions: Lower heat to medium. Add sliced onion with a pinch of salt. Cook 6–8 minutes until soft and lightly browned at the edges. Stir in minced garlic and cook 30 seconds until fragrant.
• Step 4 – Deglaze & Season: Pour in chicken broth and Worcestershire‑style sauce (if using). Scrape up browned bits with a wooden spoon and simmer 1–2 minutes to reduce slightly.
• Step 5 – Make the Creamy Sauce: Turn heat to low. Off heat briefly, whisk in room‑temperature sour cream until smooth. Return to gentle heat and sprinkle in onion powder and red pepper flakes (if using). Warm until sauce thickens slightly (do not boil). Thin with extra broth if needed.
• Step 6 – Return the Chicken: Slide chicken back into the skillet and spoon sauce over. Simmer on low 2 minutes to meld flavors. Taste and adjust salt.
• Step 7 – Finish & Serve: Stir in parsley or chives and add a squeeze of lemon if desired. Serve over your favorite base with vegetables on the side.

Notes

Keep the sour cream at room temperature to prevent curdling and whisk it in off the heat. If the sauce is too thick, add broth a tablespoon at a time; if too thin, simmer gently until it coats a spoon. Variations include sautéed mushrooms with the onions or a splash of Dijon mustard for extra tang.

Keyword creamy chicken skillet, one‑pan chicken, onion cream sauce, sour cream and onion chicken

Ingredients for Sour Cream and Onion Chicken

Chicken

• 2 large boneless, skinless chicken breasts, halved horizontally into 4 cutlets
• 1 tsp garlic powder
• ¾–1 tsp fine salt, divided (to taste)
• ½ tsp black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter

Aromatics & Sauce

• 1 medium yellow onion, thinly sliced
• 1 large clove garlic, minced (or 2 small)
• ½ cup low-sodium chicken broth (plus more to thin as needed)
• 1 tsp Worcestershire-style sauce (optional, for depth)
• 1 cup full-fat sour cream, very room temperature
• ½–1 tsp onion powder (to reinforce the onion profile)
• Pinch red pepper flakes (optional, gentle warmth)
• 2–3 tbsp chopped fresh parsley or chives, for finishing
• Lemon wedge, optional for brightness

To Serve (pick one or two)

• Buttered egg noodles or pasta
• Steamed or roasted potatoes
• Rice or quinoa
• Green beans, spinach, or a crisp salad

Ingredient Notes

• Cutlets cook evenly. Halving large breasts gives you four quick-cooking pieces that brown beautifully without drying out.
• Room-temp sour cream matters. Cold sour cream can seize. Let it warm on the counter so it melts into a smooth sauce.
• Onion duo. Sliced onions build sweetness; a bit of onion powder layers that classic sour-cream-and-onion vibe.
• Broth control. Use just enough to deglaze and thin; add by tablespoons until the sauce lightly coats a spoon.
• Worcestershire-style sauce. Optional, but a small splash adds round, savory bass notes.

Ingredient Notes (Substitutions & Healthy Swaps)

• Chicken thighs: Boneless, skinless thighs are excellent. Sear well and cook to about 175°F for tenderness.
• Dairy options: Reduced-fat sour cream works if warmed gently. For added tang, whisk in a spoon of plain Greek yogurt after the sauce is stable.
• Allium swap: Shallots bring a delicate sweetness; leeks add a subtle, buttery onion note.
• Gluten-aware: The base recipe has no flour. Serve with gluten-free pasta or rice as you like.
• Low-sodium focus: Use low-sodium broth and season at the end. Sour cream softens flavors; taste before salting.

Step-by-Step Instructions

Step 1 – Prep the Chicken

Pat the cutlets dry. Season both sides with garlic powder, ½ tsp salt, and pepper.

Why it matters: Dry surfaces brown; seasoned meat tastes great from the first bite.

Step 2 – Sear to Golden

Heat a large skillet (12-inch) over medium-high. Add olive oil and butter. When the butter foams, add the cutlets without crowding. Sear 4–5 minutes per side until deeply golden and just cooked through (165°F). Transfer to a plate and tent loosely.

Cue to watch: If the cutlet sticks, give it 20–30 more seconds—release happens when the crust forms.

Step 3 – Soften the Onions

Lower heat to medium. Add the sliced onion with a pinch of salt. Cook, stirring occasionally, 6–8 minutes until soft and lightly browned at the edges. Stir in minced garlic for 30 seconds until fragrant.

Flavor note: Don’t rush the onion. Those sweet, caramel-leaning notes are the sauce’s soul.

Step 4 – Deglaze & Season the Base

Pour in chicken broth and the optional Worcestershire-style sauce. Scrape up browned bits with a wooden spoon. Simmer 1–2 minutes to reduce slightly.

Step 5 – Make It Creamy

Turn heat to low. Off the heat briefly, whisk in the room-temperature sour cream until smooth. Return to gentle heat and sprinkle in onion powder and red pepper flakes if using. Warm just until the sauce steams and thickens slightly. Do not boil.

Texture fix: Too thick? Whisk in broth a tablespoon at a time. Too thin? Simmer very gently, stirring, 1–2 minutes.

Step 6 – Return the Chicken

Slide the cutlets (and any plate juices) back into the pan. Spoon sauce over. Simmer on low for 2 minutes to meld. Taste and adjust salt.

Step 7 – Finish & Serve

Stir in parsley or chives. Add a few drops of lemon if you like brightness. Plate over noodles, rice, or potatoes; spoon extra sauce on top.

Pro Tips for Success

• Room-temp dairy is non-negotiable: It prevents curdling and yields a satin-smooth sauce.
• Heat discipline: Once sour cream is in, keep it to a gentle simmer—no vigorous bubbles.
• Season in layers: A pinch of salt with onions, then final adjustment after sour cream.
• Use a wide skillet: Evaporation is your friend for quick sauce body.
• Rest smart: If your chicken finishes early, tent it; those juices go back in with the sauce.
• Finish bright: A subtle squeeze of lemon lifts richness without turning the dish “lemony.”

Flavor Variations

• Mushroom & Onion: Sauté 8 oz sliced mushrooms with the onions for steakhouse depth.
• Spinach Fold-In: Stir in 2 cups baby spinach during the last minute until just wilted.
• Herb Garden: Add fresh thyme with the onions; finish with chives and parsley.
• Paprika Warmth: Bloom ½ tsp sweet or smoked paprika with the garlic for color and cozy spice.
• Garlic-Parmesan: Whisk in 2–3 tbsp finely grated parmesan after the sour cream melts for a gently cheesy undertone.
• Mustard Kiss: Stir in ½ tsp Dijon for a subtle tang that plays well with onions.

Serving Suggestions

• Classic plate: Egg noodles or mashed potatoes, green beans or asparagus.
• Rice bowl: Spoon over jasmine or brown rice with steamed broccoli.
• Veg-forward: Serve alongside a crunchy salad with lemony dressing to cut the richness.
• Bread swipe: Warm bread or soft dinner rolls to mop every drop of sauce.

Storage and Freezing Instructions

• Refrigerate: Cool and store in an airtight container up to 3 days.
• Reheat: Warm gently over low heat with a splash of broth or milk, stirring until smooth. Avoid boiling.
• Freeze: Sour-cream sauces can separate after freezing. If you must freeze, freeze just the cooked chicken; make the sauce fresh when reheating.

Nutrition Facts (Per Serving)

Approximate values for 1 of 4 servings, including sauce but not starch sides.

Numbers vary with salt level, broth brand, and exact sour cream.

FAQ About Sour Cream and Onion Chicken

TastyInspo Notes

• Zest then juice: A whisper of lemon zest stirred in off heat brightens without obvious citrus flavor.
• Onion technique: Start onions with a pinch of salt; if they dry out, add a teaspoon of water to lift fond without extra oil.
• Sauce sheen: Look for “nappe”—the sauce should lightly coat the back of a spoon and leave a line when you drag a finger through.
• Herb finish: Chives give classic “dip” vibes; parsley adds freshness; use both for a green confetti finish.
• Pasta pairing upgrade: Reserve ¼ cup pasta water and whisk into the sauce if serving with noodles—silky, clinging finish guaranteed.
• Leftover glow-up: Slice cold chicken, rewarm in the sauce with a splash of broth, and toss with egg noodles and peas for a second-night dinner.

Final Thoughts

Sour Cream and Onion Chicken proves that comfort food can be quick, classy, and consistently delicious. With a short ingredient list and a few careful cues—room-temperature sour cream, steady heat, and proper seasoning—you’ll get a silky sauce and juicy chicken every single time. Pair it with your favorite starch, finish with fresh herbs, and enjoy a skillet supper that feels like it came from your favorite neighborhood bistro—only faster.