Sour Cream and Onion Chicken

Short description

A flavorful chicken dish where juicy chicken cutlets are cooked and then smothered in a rich, tangy sour cream and onion sauce. Creamy, comforting, and relatively simple to make.

Why You’ll Love This Recipe

• The combination of sour cream and onion delivers a creamy, tangy, and slightly sweet flavor that complements the chicken beautifully.

• It’s a fairly quick dish, suitable for weeknight dinners.

• You can adjust richness, amount of onion or tang (via sour cream), and even make it lighter or more indulgent depending on your tastes.

• It pairs well with a variety of sides: mashed potatoes, rice, noodles, or vegetables.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Boneless chicken breasts or cutlets

• Salt and pepper

• Garlic powder (optional)

• Onion (either sliced or chopped)

• Garlic (minced)

• Sour cream (full fat gives better flavor and texture)

• Chicken broth (or stock)

• Butter and/or olive oil (for cooking)

• Worcestershire sauce (optional but adds depth)

• Fresh herbs for garnish (parsley, chives, basil, etc.)

directions

1. Season the chicken with salt, pepper, and, if using, garlic powder.

2. Heat oil and some butter in a skillet over medium‑high heat. Sear the chicken until golden on both sides and cooked through (internal temperature ~165°F / 74°C). Set chicken aside.

3. In the same skillet, add more butter if needed, then sauté the onions until they are soft and lightly browned. Add minced garlic and cook briefly.

4. Pour in chicken broth and Worcestershire sauce; scrape up any browned bits from the bottom of the skillet.

5. Stir in the sour cream and heat gently, making sure it doesn’t boil aggressively (to prevent curdling).

6. Return the chicken to the skillet; spoon the sauce over the chicken to coat well. Adjust seasoning with salt and pepper.

7. Garnish with fresh herbs and serve immediately.

Servings and timing

• Serves: 4 people

• Preparation time: ~10 minutes

• Cooking time: ~20 minutes

• Total time: ~30 minutes

Variations

• Crispy coating: Instead of only searing, dip chicken in sour cream mixture, then coat with breadcrumbs or crushed fried onions before pan‑frying or baking. (See “Crispy Sour Cream & Onion Chicken” versions.) Platings + Pairings+1

• Marinated version: Let the chicken marinate in the sour cream and onion mixture (plus onion powder / chives) for 1 hour or more for deeper flavor. Platings + Pairings+1

• Lighter version: Use low-fat sour cream and reduce butter; increase broth to maintain sauce volume.

• Herb variations: Mint, dill, basil, or chives work well.

• Spice variations: Add smoked paprika, cayenne, or chili flakes for heat; lemon zest or juice for bright acidity.

storage/reheating

• Store leftover chicken with sauce in an airtight container in the refrigerator for up to 3‑4 days.

• To reheat, gently warm in a skillet over low heat, stirring occasionally. If sauce has thickened too much, add a splash of broth or water.

• Freezing the chicken with sauce is possible, though some separation may occur in the sauce; upon thawing, reheat slowly and stir in additional sour cream or broth to restore creaminess.

FAQs

How do I prevent the sour cream from curdling in the sauce?

Heat the sauce gently over low to medium heat. Avoid boiling it. Also, bring the sour cream to room temperature before adding, and stir it into the hot broth gradually to temper the temperature.

Can I use chicken thighs instead of breasts?

Yes. Chicken thighs (boneless, skinless) are a great alternative. They often remain juicier. Adjust cooking time accordingly since thighs may take a little longer.

Is there a dairy‑free substitute for sour cream?

You could try using a dairy‑free yogurt or a cashew cream, though flavor and texture will differ. Use something with tang to mimic sour cream.

Can I make this recipe in advance?

You can prepare the sauce and cook the chicken ahead of time, store them separately, and combine/reheat before serving. Marinating the chicken ahead adds more flavor too.

What side dishes go well with this chicken?

Mashed potatoes, rice, pasta, noodles, roasted or steamed vegetables, or even a fresh salad are good choices. The sauce goes well with starches that soak up flavor.

How do I thicken the sauce if it’s too thin?

Simmer it gently to reduce. Alternatively, mix a small amount of flour or cornstarch with cold water to make a slurry, then stir into the sauce and cook until thickened.

Can I bake the chicken instead of skillet cooking?

Yes. After preparing the sauce, you can place chicken in a baking dish, pour sauce over, and bake until done (~350°F / 175°C), covering with foil if needed to prevent drying.

What if I want a crisp finish?

Coat the chicken in breadcrumbs or crushed onion flakes and pan‑fry, or bake on a rack to allow air circulation which helps crisp the coating. Use a little oil or butter.

How do I adjust for more onion flavor?

Use more onions, or use a mix of sweet onion and yellow onion. You can also caramelize onions longer. Onion powder or onion garlic paste are additional options.

Can I use thicker cuts of chicken?

Yes, but you may want to pound them or slice them to ensure even cooking. Thicker pieces may require covering or finishing in the oven.

Conclusion

Sour Cream and Onion Chicken is a comforting dish that balances creaminess, tang, and rich onion flavor, all wrapped around juicy chicken. It’s flexible so you can adapt it to your time, dietary needs, or flavor preferences. With simple ingredients, modest prep, and satisfying results, it’s a great option for dinner any night of the week.

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