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Sour Cream And Onion Chicken

Sour cream and onion chicken made in one skillet: seared chicken breast pieces simmer into a silky sour cream gravy with softened golden onions and Worcestershire sauce. Seasoned with garlic powder for a browned crust, it finishes low and creamy for a smooth, ivory-hued sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

boneless, skinless chicken breasts
  • 2 boneless, skinless chicken breasts halved lengthwise to make four thinner pieces
garlic powder
  • 1 tsp garlic powder
salt
  • 1 salt to taste
black pepper
  • 1 pepper to taste
onion
  • 1 medium onion sliced
garlic
  • 1 clove garlic minced
butter
  • 2 tbsp butter
chicken broth
  • 0.5 cup chicken broth
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
full-fat sour cream
  • 0.75 cup full-fat sour cream
fresh parsley
  • 1 fresh parsley, chopped for garnish

Equipment

  • 1 cast iron skillet

Method
 

Prep and season the chicken
  1. Cut the chicken breasts in half lengthwise to make four thinner pieces, then season on both sides with garlic powder, salt, and pepper.
Sear and cook the onions
  1. Heat a cast iron skillet over medium-high heat and sear the chicken until golden and cooked through, about 6 to 8 minutes total, then transfer to a plate.
  2. Add the butter to the skillet, then cook the sliced onion until lightly browned and soft, about 5 to 7 minutes.
  3. Stir in the minced garlic and cook for 30 seconds, just until fragrant, keeping everything moving so it doesn’t brown too much.
Make the sour cream gravy and finish
  1. Stir in the chicken broth and Worcestershire sauce, scraping up browned bits from the skillet, and simmer on low for 2 to 3 minutes.
  2. Lower the heat to low and stir in the sour cream until smooth and creamy, about 1 to 2 minutes, avoiding high heat to prevent curdling.
  3. Return the chicken to the skillet and spoon the sauce over to coat, simmering on low until warmed through, about 3 to 4 minutes, then garnish with fresh parsley before serving.

Notes

Pro tip: keep the sour cream step on low heat and stir constantly until smooth—high heat can cause curdling. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop over low heat. Freezing isn’t recommended because sour cream can separate after thawing. For a lighter option, use light sour cream (still full-fat tends to give the smoothest texture).