Sour Cream Onion Chicken Skillet Recipe is one of those dishes that makes dinner feel like a warm hug. The creamy tang of sour cream mixed with caramelized onions and juicy chicken is just pure comfort food magic. If you’re looking for a quick, satisfying meal, this is definitely one to keep in your back pocket.
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Why You'll Love This Recipe
This Sour Cream Onion Chicken Skillet Recipe is a keeper because it hits all the right notes — creamy, savory, and so simple to make. I personally love how it takes everyday ingredients and turns them into a cozy, weeknight-worthy meal. It’s also forgiving, so if you’re new to cooking skillet dishes, this is a great starter.
- Rich Creamy Sauce: The sour cream adds a luscious tang that complements the caramelized onions beautifully.
- Quick to Prepare: You can have this dish on the table in about 30 minutes, ideal for busy evenings.
- Simple Ingredients: No exotic items required—just pantry staples you probably have on hand.
- Versatile Flavor: Perfect on its own or paired with your favorite sides, making it easy to customize.
Ingredients & Why They Work
The beauty of this Sour Cream Onion Chicken Skillet Recipe lies in how each ingredient plays its part to create a rich, flavorful dish without overcomplicating things. Here’s what makes them work so well together:
- Chicken breasts: Using thinner slices helps them cook evenly and stay juicy.
- Garlic powder: Adds subtle warmth without overpowering the chicken.
- Olive oil and butter: The combo ensures a nice sear on the chicken and rich flavor from the butter to soften the onions.
- Onion: Caramelizing brings out sweetness and depth, balancing the tang of the sour cream.
- Garlic: Fresh minced garlic gives a punch of aroma and flavor integration.
- Chicken broth: Helps deglaze the pan and keeps the sauce silky without heaviness.
- Worcestershire sauce: Adds an umami kick that deepens the sauce’s complexity.
- Sour cream: The star ingredient – it makes the sauce creamy and tangy, tying everything together.
- Fresh parsley: Optional, but it adds color and a fresh herbal note.
Make It Your Way
I like to tweak this Sour Cream Onion Chicken Skillet Recipe depending on the mood or what I have in the fridge. It's a versatile foundation that you can really make your own.
- Variation: Sometimes, I swap chicken breasts with thighs for more juiciness and a deeper flavor—plus the sauce holds up beautifully with the fattier meat.
- Dietary swap: For a lighter version, you can use Greek yogurt instead of sour cream but add it off the heat to avoid curdling.
- Seasonal twist: Toss in some sliced mushrooms or spinach in with the onions for extra veggies and texture.
- Spicy kick: If you love a bit of heat, sprinkle in some red pepper flakes while cooking the onions.
Step-by-Step: How I Make Sour Cream Onion Chicken Skillet Recipe
Step 1: Prep the Chicken for Perfect Even Cooking
First things first, I slice the chicken breasts in half lengthwise to make four thin pieces. This helps them cook evenly and faster. Then I sprinkle them with garlic powder, salt, and pepper. Patting the seasoning in gently makes sure everything sticks well. Trust me, good seasoning at this stage makes a world of difference.
Step 2: Sear the Chicken for Beautiful Golden Color
I heat a skillet over medium-high and add olive oil along with a tablespoon of butter. Once it’s nice and hot, I lay the chicken pieces flat in the pan. Don’t crowd the skillet; cook in batches if needed. After 5-6 minutes per side, you’ll get a gorgeous golden crust. Then I transfer the chicken to a plate—don’t skip this step or you risk overcooking!
Step 3: Caramelize the Onions Slowly
Reduce the heat to medium, toss in the remaining butter, and add the sliced onions. This is where patience pays off—slowly cooking the onions for 10-15 minutes allows them to sweeten and brown beautifully. Keep an eye on them and stir often; if they’re browning too fast, lower the heat. The flavor here sets the tone for the whole dish.
Step 4: Build the Sauce
After the onions are soft and golden, I stir in fresh minced garlic and cook it just 30 seconds—don’t let it burn! Then I add chicken broth and Worcestershire sauce, scraping up those flavorful brown bits stuck to the pan. Finally, I stir in the sour cream off heat or on the lowest setting to avoid curdling. The sauce thickens slightly and gets so creamy!
Step 5: Finish and Serve
Once the sauce is smooth and warm, I nestle the chicken back into the skillet and spoon the sauce over each piece. I taste and season with extra salt and pepper if needed. To finish, a sprinkle of fresh parsley adds a lovely color pop and fresh flavor. Serve immediately and get ready to dig in!
Top Tip
Through many dinner parties and busy weeknights, I’ve found these tips make this recipe shine every time. They helped me avoid common pitfalls and boost the flavor without extra fuss.
- Don’t overcrowd the pan: Giving the chicken space helps it brown properly instead of steaming.
- Low and slow caramelizing: Rushing the onions leads to burnt bits and bitterness; patience brings out natural sweetness.
- Heat management: Add sour cream off heat or on very low to prevent the sauce from curdling and looking grainy.
- Use a good-quality sour cream: Full-fat sour cream creates a richer sauce with better texture.
How to Serve Sour Cream Onion Chicken Skillet Recipe
Garnishes
I almost always garnish this dish with freshly chopped parsley because it brightens the creamy sauce and adds a bit of crunch. Sometimes a small squeeze of lemon juice right before serving lifts the whole dish, too.
Side Dishes
My favorite sides with this skillet chicken are buttery mashed potatoes or steamed rice to soak up the sauce. Roasted green beans or a fresh garden salad add a light, crisp contrast that balances the richness wonderfully.
Creative Ways to Present
For special occasions, I like serving this recipe family-style right from the skillet on a wooden board, with bowls of sides all around. Adding a garnish mix of crispy fried onions and fresh herbs gives it an elevated restaurant feel that always impresses my guests.
Make Ahead and Storage
Storing Leftovers
Leftovers store great in an airtight container in the fridge for up to 3 days. I like to keep the sauce separate when possible to maintain texture—but it’s fine mixed, just give it a good stir before reheating.
Freezing
I’ve frozen this dish once or twice, wrapped tightly in freezer-safe containers, and it defrosts well for up to 2 months. The sauce might separate a little upon thawing, but a gentle warm stir helps bring it back together.
Reheating
To reheat, I gently warm the chicken and sauce in a skillet over low heat, adding a splash of chicken broth if the sauce feels too thick. Microwave works too, but stir halfway to keep the sauce smooth.
Frequently Asked Questions:
Absolutely! Chicken thighs add extra juiciness and flavor. Just adjust the cooking time to make sure they’re fully cooked through, usually a few minutes longer than breasts.
To avoid curdling, add sour cream off the heat or on very low heat, and stir gently. Avoid letting the sauce boil once the sour cream is added.
Yes, you can substitute dairy-free sour cream alternatives or use coconut milk with a bit of lemon juice to achieve a similar tangy creaminess. Just note the flavor will be a little different.
Mashed potatoes, steamed rice, or buttered noodles soak up the creamy sauce wonderfully. For a fresh balance, try sautéed greens or a crisp salad alongside.
Final Thoughts
This Sour Cream Onion Chicken Skillet Recipe holds a special place on my dinner rotation because it feels like a little celebration on a busy night. It’s creamy, comforting, and simple—everything you want when you need a meal that hits the spot without fuss. I hope you try it soon and love how it brings your kitchen to life with warm, inviting flavors. Trust me, you’ll want to share this one with friends and family over and over again!
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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
- Diet: Low Lactose
Description
Tender chicken breasts cooked in a creamy sour cream and onion sauce, enhanced with garlic, Worcestershire sauce, and a hint of parsley for a delicious and comforting meal perfect for any weeknight 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. Sprinkle them evenly with garlic powder, salt, and pepper.
- Heat the pan: Add olive oil and 1 tablespoon of butter to a skillet. Heat over medium-high heat for a few minutes until hot.
- Cook chicken: Place chicken pieces in the hot skillet. Cook for about 5-6 minutes on each side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside on a plate.
- Sauté onions: Reduce heat to medium, 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 as needed to prevent burning.
- 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 with a wooden spoon.
- Make sauce: Stir in sour cream until sauce is smooth. Heat gently for 2 minutes, avoiding boiling to prevent curdling.
- Combine and serve: Return chicken to the skillet and spoon sauce over the top. Adjust seasoning with salt and pepper if needed. Garnish with chopped parsley and serve immediately.
Notes
- If the sauce becomes too thick, add additional chicken broth a little at a time to reach desired consistency.
- For a thicker sauce, use full-fat sour cream as recommended.
- Ensure the sauce does not boil after adding sour cream to avoid curdling.
- Chicken breasts cut thinner will cook quicker and more evenly.
- Serve with rice, mashed potatoes, or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 105 mg
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