Sour Cream Onion Chicken Skillet Recipe is one of those meals that feels like a warm hug after a long day. Picture tender chicken bathed in a creamy, tangy sauce packed with savory onion flavor—done all in one pan without fussing over multiple pots. Let me walk you through making this comfort food classic with a few insider tips you’ll love.
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Why You'll Love This Recipe
This Sour Cream Onion Chicken Skillet Recipe is a staple in my kitchen because it’s as forgiving as it is flavorful. It’s one of those dishes where you get silky sauce and juicy chicken without any complicated steps—perfect for busy weeknights or when you want a cozy meal on the fly.
- Speedy One-Pan Meal: Everything comes together in just about 30 minutes, minimizing cleanup.
- Rich, Tangy Flavor: The combo of sour cream and onion creates a creamy sauce that’s full of zing without being overpowering.
- Flexible & Adaptable: You can easily tweak the seasoning, add herbs, or swap ingredients to fit your mood or pantry.
- Perfectly Tender Chicken: Cutting the breasts thin helps them cook evenly and soak up all that delicious sauce.
Ingredients & Why They Work
Getting the best from this Sour Cream Onion Chicken Skillet Recipe means focusing on simple, quality ingredients that harmonize beautifully. Each element plays its part, and knowing why helps you get creative or troubleshoot if needed.
- Chicken breasts: Slicing them thin means quick, even cooking and great sauce absorption.
- Garlic powder & seasoning: Basic but essential—these deepen the flavor without overshadowing the creamy base.
- Olive oil and butter: Butter brings richness, olive oil helps prevent burning and adds a subtle fruitiness.
- Onion: Slowly sautéed until golden, onions deliver sweetness and texture that elevate the sauce.
- Garlic: Adds bright, aromatic notes just before simmering the sauce.
- Chicken broth: Lightens the sauce and helps smooth out the sour cream, plus adds savory depth.
- Worcestershire sauce: A little umami magic that boosts complexity without being heavy.
- Sour cream: The star for creamy tang and that signature silkiness—full-fat is your best bet.
- Fresh parsley (optional): Adds fresh, herbaceous brightness to finish the dish.
Make It Your Way
One of the best things about this Sour Cream Onion Chicken Skillet Recipe is how easy it is to make it your own. I often add a handful of mushrooms or swap in green onions for a sharper bite. If you want it dairy-free, I’ve had success with coconut cream instead of sour cream, though it turns the flavor just a bit.
- Variation: Whenever I’m craving a little extra texture, I toss in some chopped mushrooms when sautéing the onions. It gives the sauce a lovely earthiness.
- Spice it up: I sometimes sprinkle a pinch of smoked paprika or chili flakes for warmth without overpowering the creamy sauce.
Step-by-Step: How I Make Sour Cream Onion Chicken Skillet Recipe
Step 1: Prep the chicken and season it just right
Start by slicing your chicken breasts lengthwise into thinner cutlets—this helps them cook evenly and soak up all the sauce. I sprinkle them with garlic powder, salt, and pepper, and this simple seasoning really lets the sour cream onion sauce shine without distraction.
Step 2: Sear the chicken to golden perfection
Heat olive oil with a tablespoon of butter in your skillet over medium-high heat. When the pan is hot and shimmering, add your chicken pieces and cook 5-6 minutes per side. You want that gorgeous golden crust that seals in juices. Don’t rush this—if the heat is too high, it burns, too low and you won’t get the color. Once done, move the chicken to a plate.
Step 3: Slowly soften the onions until sweet and tender
Lower the heat to medium, add the remaining butter and your sliced onions. This step takes some patience: cook them for about 10-15 minutes, stirring often, until they’re soft, lightly browned, and sweet. If you notice the onions burning instead of browning, turn the heat down. This caramelization packs major flavor into your sauce.
Step 4: Build your sauce
Stir in minced garlic and cook for just 30 seconds to release its aroma without burning. Splash in chicken broth and Worcestershire sauce, scraping up all those tasty brown bits on the bottom—you’ll want every bit of that flavor. Then stir in the sour cream until smooth, heating gently for a couple of minutes. Be careful not to let it boil, or the sauce might curdle.
Step 5: Combine and serve
Return the chicken to the skillet, nestling them back into that silky sauce. Spoon some sauce over the top and taste for seasoning—add salt and pepper if needed. I love to finish with a sprinkle of fresh parsley for a warm color pop and fresh note. Serve immediately for best results.
Top Tip
Having made this dish countless times, I’ve learned a few tricks that really make the Sour Cream Onion Chicken Skillet Recipe shine in your own kitchen. These help you avoid common pitfalls and get that perfect creamy sauce every time.
- Don’t rush the onions: Slow caramelization transforms the flavor; it’s worth every extra minute.
- Temperature matters: When adding sour cream, keep heat low to prevent curdling—never let it boil.
- Slice chicken thinly: This ensures quick cooking and maximum flavor absorption.
- Adjust sauce consistency: If your sauce is too thick, a splash more chicken broth thins it without diluting flavor.
How to Serve Sour Cream Onion Chicken Skillet Recipe
Garnishes
I always finish with freshly chopped parsley—not only does it bring a bright green color to the plate, but its mild freshness perfectly balances the richness of the sauce. For an extra touch, sometimes I sprinkle a little lemon zest on top to add a surprising pop of citrus.
Side Dishes
This chicken skillet pairs beautifully with simple sides like buttery mashed potatoes, steamed green beans, or a crisp garden salad. I especially love serving it with warm crusty bread to soak up every bit of that luscious sauce.
Creative Ways to Present
For gatherings, I sometimes plate the chicken over a bed of creamy polenta and drizzle extra sauce on top. It adds a rustic, elegant feel that impresses guests without extra work. Another favorite is serving it family-style right in the skillet with colorful roasted veggies around—it’s warm and inviting, perfect for casual dinners.
Make Ahead and Storage
Storing Leftovers
When I’ve had leftovers, I let the chicken cool to room temperature, then transfer both chicken and sauce to an airtight container. It keeps well in the fridge for 3-4 days. I recommend storing the chicken and sauce together so the flavors meld even more overnight.
Freezing
I’ve frozen this dish successfully—just pack it tightly in a freezer-safe container. Thaw in the fridge overnight before reheating. It’s a convenient option when you want to prep meals ahead without losing that fresh homemade taste.
Reheating
To reheat, gentle is key. Warm the chicken skillet on low heat on the stovetop, stirring occasionally. This avoids separating the sauce. Add a splash of chicken broth or water if the sauce thickens too much. Microwave works fine for single portions if you cover loosely and heat in short bursts.
Frequently Asked Questions:
Absolutely! Chicken thighs will give a juicier, slightly richer dish. Just be sure to adjust cooking times to ensure they’re cooked through and nicely browned.
Greek yogurt is a great substitute if you want a similar tang and creaminess. Use full-fat Greek yogurt and add it gently to avoid curdling. You can also try crème fraîche or a dairy-free coconut cream for an alternative twist.
Make sure you heat the sauce gently and never let it come to a boil once the sour cream is added. Stir frequently and keep the temperature low to keep that creamy texture intact.
You can prep the chicken and sauce separately in advance and store them in the fridge. When ready to eat, gently reheat and combine. This method keeps textures and flavors fresh while saving you time on dinner night.
Final Thoughts
Honestly, I keep coming back to this Sour Cream Onion Chicken Skillet Recipe because it hits the perfect spot between comfort and ease. The creamy onion sauce feels indulgent but is surprisingly simple, and the tender chicken soaks up all those flavors beautifully. If you’re looking for a weeknight winner that impresses with minimal effort, give this one a try—you’ll feel like you have a secret weapon in your culinary arsenal.
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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: Frying
- Cuisine: American
Description
Tender boneless skinless chicken breasts cooked to golden perfection and smothered in a creamy homemade sour cream and onion sauce. This comforting dish pairs savory sautéed onions and a subtle hint of garlic with a rich, tangy sour cream sauce, perfect for a satisfying 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 the chicken: Slice the chicken breasts in half lengthwise to make 4 thinner pieces. Season both sides with garlic powder, salt, and pepper evenly.
- Heat the pan: In a skillet over medium-high heat, add olive oil and 1 tablespoon of butter. Allow the pan to fully heat for a few minutes before adding the chicken.
- Cook the chicken: Place the chicken pieces in the hot skillet and cook for 5 to 6 minutes per side until they are golden brown and reach an internal temperature of 165°F. Remove the chicken and set aside on a plate.
- Sauté the onions: Reduce heat to medium and add the remaining tablespoon of butter to the skillet. Add the sliced onions and cook, stirring occasionally, until they are softened and lightly browned, about 10 to 15 minutes. Adjust heat as needed to prevent burning.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Deglaze the pan: Pour in the chicken broth and Worcestershire sauce, scraping the bottom of the pan to release any browned bits for extra flavor.
- Create the sauce: Add the sour cream to the skillet and stir until the sauce is smooth and heated through. Do not let it boil to prevent curdling.
- Combine and serve: Return the cooked chicken to the skillet, spooning sauce over each piece. Season with additional 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.
- Ensure not to overcook the sour cream sauce to avoid curdling; heat gently.
- Use fresh garlic and full-fat sour cream for the best flavor and texture.
- Serve with steamed vegetables, rice, or mashed potatoes for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 90 mg
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