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
Scale
Chicken
- 2 boneless skinless chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter divided
Sauce
- 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
- 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
