Crispy golden edges and a creamy, tangy sauce make this Sour Cream Onion Chicken Recipe a real weeknight winner. It’s surprisingly simple but tastes like you spent hours in the kitchen—a recipe that I find myself coming back to again and again.
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Why You'll Love This Recipe
If you want dinner that hits creamy, savory, and comforting notes without complicated steps or weird ingredients, this Sour Cream Onion Chicken Recipe is for you. I love how such simple ingredients come together for such a flavorful finish.
- Rich, creamy sauce: The combination of sour cream and sautéed onions creates a luscious sauce that clings perfectly to tender chicken.
- Easy and quick to prepare: Under 30 minutes from start to plate, making it perfect for busy weeknights.
- Versatile for customization: You can easily adjust seasonings or add herbs to suit your taste and pantry.
- Comfort in every bite: This dish feels like the culinary equivalent of a warm hug—just right for unwinding after a long day.
Ingredients & Why They Work
Every ingredient in this Sour Cream Onion Chicken Recipe pulls its weight, creating balance and depth without complicating the cooking process. Here’s why I love each of them and what to look for when shopping.
- Boneless skinless chicken breasts: Easy to slice thin for even cooking; a lean protein that soaks up the sauce beautifully.
- Garlic powder & fresh garlic: Garlic powder seasons the chicken evenly, while fresh garlic adds a punch during the sauté for layers of flavor.
- Salt & pepper: Simple seasoning that enhances every bite—you won’t want to skip this!
- Olive oil and butter: The butter gives richness and helps with caramelizing the onions, while olive oil prevents burning and keeps everything smooth.
- Medium onion: Sliced thin, it caramelizes to sweet, golden perfection, which contrasts deliciously with the tangy sour cream.
- Chicken broth: Adds subtle savory depth to the sauce and helps loosen the pan drippings for flavor.
- Worcestershire sauce: A tiny splash gives umami magic that rounds out the sauce’s flavor.
- Full-fat sour cream: The star that makes the sauce creamy and tangy—don’t swap this for anything leaner if you want that luscious consistency.
- Fresh chopped parsley (optional): Brightens up the rich dish with a pop of color and fresh herbaceous note.
Make It Your Way
I like to keep this recipe pretty classic, but you can absolutely make tweaks based on what you have or prefer. It’s one of those meals where you can get creative and still end up with a winner.
- Variation: Once, I swapped onions for shallots and added fresh thyme. The thyme gave it a subtle woodsy note that paired wonderfully with the sour cream tang.
- Dietary tweak: For a dairy-free version, try substituting sour cream with a coconut cream or a plant-based sour cream alternative—you’ll want to taste as you go to adjust creaminess and tang.
- Make it spicy: Toss in a pinch of cayenne or smoked paprika to add a little heat and smoky warmth.
- Extra veggies: Toss in mushrooms or spinach while cooking the onions to bump up the nutrition and texture with minimal effort.
Step-by-Step: How I Make Sour Cream Onion Chicken Recipe
Step 1: Prepare and Season the Chicken
Start by slicing your chicken breasts in half lengthwise to create thinner pieces; this helps them cook quickly and evenly. Sprinkle both sides with garlic powder, salt, and pepper. This simple seasoning lays down a solid flavor base before cooking.
Step 2: Sear the Chicken Until Golden
Heat the olive oil and one tablespoon of butter over medium-high heat in a skillet. When the pan is hot (you’ll know because the butter foams and the oil shimmers), place the chicken in. Cook about 5-6 minutes per side, aiming for a gorgeous golden brown crust and an internal temp of 165°F. Once done, set the chicken aside to rest—it’ll stay juicy this way.
Step 3: Caramelize Onions and Add Garlic
Lower the heat to medium and add the remaining butter plus your sliced onions to the same pan. Sauté slowly for 10-15 minutes or until fragrant, softened, and lightly browned, stirring occasionally—this takes patience but trust me, it’s worth it. Add the minced garlic and cook just 30 seconds more to keep the garlic flavor fresh and vibrant without burning.
Step 4: Build the Sauce and Simmer
Pour in the chicken broth and Worcestershire sauce, scraping up any tasty brown bits from the pan bottom—it’s where all the flavor lives! Stir in the sour cream and let the sauce warm through gently for a couple of minutes. Be careful not to let it boil; too much bubbling can cause the sauce to curdle, which we definitely don’t want.
Step 5: Combine and Serve
Return the chicken to the pan, spoon generous amounts of that creamy sauce over the top, and heat just enough to bring it all together. Taste and adjust salt and pepper as needed. Sprinkle with fresh chopped parsley for a flash of color and freshness, then serve immediately.
Top Tip
From my many tries, I’ve learned a few tricks that take this Sour Cream Onion Chicken Recipe from good to unforgettable. Trusting these tips has saved many dinners and keeps this meal in my rotation.
- Pat chicken dry: This helps get a better sear and golden crust, which adds flavor and texture.
- Low and slow with onions: Don’t rush the caramelizing; this slow browning builds the dish’s signature sweet and savory notes.
- Don’t boil the sauce: Heating too quickly or too much can curdle the sour cream—gently warming keeps it smooth and creamy.
- Use full-fat sour cream: It makes all the difference for a rich sauce, balancing tang and creaminess beautifully.
How to Serve Sour Cream Onion Chicken Recipe

Garnishes
Fresh chopped parsley is my go-to garnish—it brightens the plate and adds just a hint of fresh herb flavor. Sometimes I sprinkle a little extra cracked black pepper on top for that delicate spice pop.
Side Dishes
This chicken pairs beautifully with buttery mashed potatoes or creamy risotto to soak up all that sauce. For a lighter touch, roasted green beans or a simple arugula salad provide a lovely contrast.
Creative Ways to Present
For special dinners, I’ve served this chicken atop wide egg noodles tossed in a little extra butter and fresh herbs—taking it from weeknight to celebratory. Plating with a sprinkle of crispy shallots instead of raw onions adds a delightful crunch and wow factor.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it sits but reheats nicely with a splash of broth or water to loosen it back up.
Freezing
This recipe freezes well, although the sauce’s texture changes slightly after thawing. I recommend freezing the chicken and sauce together in a freezer-safe container and thawing overnight in the fridge before reheating gently on the stove.
Reheating
Reheat leftovers slowly on the stovetop over low heat, stirring occasionally and adding broth if needed, to preserve the creamy texture and prevent curdling. Avoid microwave blasts which can overcook and dry out the chicken.
Frequently Asked Questions:
Absolutely! Chicken thighs have more fat and flavor, so they’ll work beautifully in this recipe. Just adjust the cooking time slightly since thighs can take a bit longer to reach 165°F.
If you’re out of Worcestershire sauce, a splash of soy sauce or even balsamic vinegar can add that umami depth. Start small and taste as you go to avoid overpowering the sauce.
Yes! Swap out the sour cream for a coconut cream or a dairy-free sour cream alternative. Keep in mind the flavor profile will shift slightly, but it’ll still be delicious and creamy.
The key is to avoid boiling the sauce once you add sour cream. Gently warm it on low heat and stir continuously. Also, using full-fat sour cream helps maintain a smooth texture during cooking.
Final Thoughts
This Sour Cream Onion Chicken Recipe has become one of my ultimate comfort dishes because it’s simple, irresistible, and perfect for all kinds of dinner occasions—whether it’s a quick last-minute meal or something to impress low-key guests. I genuinely hope you try it out and find yourself reaching for it just as often as I do. Trust me, your kitchen—and your taste buds—will thank you.
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Sour Cream and Onion Chicken recipe features tender chicken breasts cooked in a rich, creamy sauce made from sautéed onions, garlic, chicken broth, Worcestershire sauce, and full-fat sour cream. It's a comforting and flavorful dish perfect for a satisfying dinner, garnished with fresh parsley for a pop of color and freshness.
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 sour cream full-fat
- Fresh chopped parsley optional, to taste
Instructions
- Prepare Chicken: Cut the chicken breasts in half lengthwise to create 4 thinner pieces. Sprinkle them evenly with garlic powder, salt, and pepper.
- Heat Pan and Cook Chicken: In a skillet, add olive oil and 1 tablespoon of butter. Heat over medium-high heat for a few minutes until hot. Add chicken pieces and cook for 5 to 6 minutes on each side, until golden brown and cooked through to an internal temperature of 165°F. Remove chicken to a plate.
- Sauté Onions: Reduce heat to medium and add the remaining 1 tablespoon of butter along with sliced onions. Cook, stirring occasionally, until onions are soft and lightly browned, about 10 to 15 minutes. Adjust heat as needed to prevent burning and promote even caramelization.
- Add Garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
- Deglaze Pan: Pour in chicken broth and Worcestershire sauce, scraping the bottom of the pan to release any browned bits for added flavor.
- Add Sour Cream: Stir in sour cream until smooth and heat through gently for a couple of minutes, ensuring the sauce does not boil to avoid curdling.
- Combine and Serve: Return chicken to the skillet and spoon sauce over the top. Taste and season with extra salt and pepper if needed. Garnish with fresh chopped parsley and serve immediately.
Notes
- If the sauce is too thick, gradually add more chicken broth to reach desired consistency.
- Use full-fat sour cream for the creamiest texture and best flavor.
- Cooking chicken breast halves thinly helps ensure quick cooking and tender results.
- Do not boil the sauce after adding sour cream to prevent curdling.
- Serve this dish with rice, mashed potatoes, or crusty bread to soak up the flavorful sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 410 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
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