Can I use chicken thighs instead of breasts in this recipe?

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.

What can I substitute for sour cream if I don’t have any?

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.

How do I prevent the sour cream sauce from curdling?

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.

Can I prepare this recipe ahead of time?

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.

Sour Cream Onion Chicken Skillet Recipe

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

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

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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