Sour Cream Onion Chicken Recipe

Crispy golden edges and a rich, creamy sauce with that irresistible hint of onion—this Sour Cream Onion Chicken Recipe is all about comfort without fuss. It comes together quickly and makes weeknight dinners feel special, trust me.

A dark gray pan holds five large pieces of cooked chicken with a golden brown color, partially covered by a thick, creamy light beige sauce with visible slices of soft, pale onions mixed in. The sauce is sprinkled with small bits of chopped green herbs and black pepper. The pan rests on a white marbled surface with some scattered green herbs around it. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sour Cream Onion Chicken Recipe
Top Tip
How to Serve Sour Cream Onion Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

I still remember the first time I whipped up this Sour Cream Onion Chicken Recipe on a busy weeknight—it felt fancy but was super easy. That tangy creaminess mixed with tender chicken and sautéed onions hits the comfort food spot like no other.

Quick to Prepare: You’ll have dinner ready in about 30 minutes, perfect for busy days.
Simple Ingredients: No complicated pantry raid needed—just basics that play beautifully together.
Family Friendly: The creamy sauce and mild onion flavor appeal to both kids and adults.
Flexible & Customizable: Easy to tweak with whatever herbs or sides you love best.

Ingredients & Why They Work

Each ingredient in this Sour Cream Onion Chicken Recipe plays a part in building that creamy, savory flavor that makes you want seconds. Here’s a quick rundown of why these ingredients make the magic happen and a few tips to pick the best ones.

Flat lay of two boneless skinless chicken breasts, a small pile of golden yellow butter cubes, a small white bowl filled with smooth full-fat sour cream, a medium white bowl holding thinly sliced crisp onion rings, a small white bowl with minced fresh garlic, a small white bowl containing light brown chicken broth, a small white bowl with dark Worcestershire sauce, a handful of fresh green parsley sprigs, a few whole uncracked brown eggs, and a small white bowl with golden olive oil, all arranged symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breasts: Thinner pieces cook quickly and evenly—cutting them lengthwise is a game-changer I swear by.
Garlic powder: Adds a subtle savory punch without overpowering the sauce.
Salt & pepper: The simple seasoning backbone that elevates everything.
Olive oil: For that initial sear—go for extra virgin if you can for flavor depth.
Butter: Using butter alongside olive oil balances richness and browning beautifully.
Onion: Slowly sautéed onions bring sweetness and texture; slice them evenly for consistent cooking.
Garlic clove: Fresh garlic wakes up the sauce with its fragrant aroma.
Chicken broth: Helps deglaze the pan and adds moisture without watering down flavor.
Worcestershire sauce: Just a splash adds umami and a slight tang that lifts the whole dish.
Sour cream (full-fat): The star—gives the sauce a creamy tang that’s rich but fresh.
Fresh chopped parsley (optional): Brightens the plate with a pop of color and a fresh herbal note.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Sour Cream Onion Chicken Recipe by swapping herbs or adding a bit of heat, but it’s just as wonderful sticking to the original. You really can make it your own, depending on your mood and pantry.

Variation: Sometimes I add a sprinkle of smoked paprika or cayenne to the sauce for a smoky kick—my family digs the subtle heat.
Dietary tweaks: For a lighter take, swap sour cream for Greek yogurt (just add it off-heat to avoid curdling).
Cheesy twist: Mixing in a handful of shredded cheddar or parmesan gives the sauce a luscious cheesy upgrade.
Veggie boost: Toss in some mushrooms or spinach along with the onions to bulk it up and sneak in extra veggies.

Step-by-Step: How I Make Sour Cream Onion Chicken Recipe

A black pan holds four golden brown pieces of cooked chicken, each partially covered in a thick, light beige creamy sauce with visible small herb bits and a few slices of sautéed onions. The sauce spreads evenly inside the pan, with small flecks of black pepper and finely chopped green parsley sprinkled on top, adding color contrast. The pan is sitting on a black marbled surface, and small herb pieces are scattered around. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Chicken for Quick Cooking

Cut your chicken breasts in half lengthwise. This step is my secret weapon to get perfectly cooked, tender chicken without drying them out. Then sprinkle both sides generously with garlic powder, salt, and pepper. Don’t skip this – it really layers that flavor right at the start.

Step 2: Sear Chicken to Golden Perfection

Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat—allow it enough time to get nice and hot so the chicken crisps up instead of stewing. Cook chicken pieces for about 5-6 minutes on each side until they’re golden brown and reach 165°F internally. Then, set them aside on a plate. This searing step adds so much depth to the flavor that I never rush.

Step 3: Slow-Cooked Onions Build the Sauce Base

Drop the heat to medium, add remaining butter, then toss in your sliced onion. This is where patience pays off—slowly cook the onions for 10-15 minutes until they’re soft, sweet, and lightly browned. If you see them browning too quickly or sticking, lower the heat; burnt onions spoil the sauce. Once they’re just right, stir in your minced garlic and cook for 30 seconds to release that amazing aroma.

Step 4: Deglaze & Bring It All Together

Add the chicken broth and Worcestershire sauce next, scraping up any brown bits stuck to your pan—they’re pure flavor gold. Stir it all together, then gently fold in the sour cream, stirring carefully until silky and smooth. Be sure to avoid boiling at this point, or the sauce might curdle. Let it warm through for a couple of minutes.

Step 5: Finish with a Cozy, Creamy Touch

Return the chicken to the skillet, nestling it gently into the luscious sauce. Spoon more sauce over the top, taste, and adjust salt and pepper if needed. A sprinkle of fresh parsley over the plate adds freshness and a pop of color. Then, serve it straight away while everything’s warm and inviting.

Top Tip

Over the years, I’ve realized a few key things that keep this Sour Cream Onion Chicken Recipe tasting its best. Small tweaks that make a big difference—here are my go-to tips so you can nail it every time.

The “Thin Chicken” Trick: Cutting chicken breasts thin ensures they cook evenly and stay juicy instead of drying out.
Slow and Low for Onions: Don’t rush the onion softening—it builds natural sweetness that balances the tangy sour cream.
Watch the Sauce Heat: Avoid boiling after adding sour cream to prevent curdling; gentle warming keeps it smooth.
Use a Good Pan Scraper: Scraping up browned bits from the pan adds flavor layers, so keep a silicone spatula handy.

How to Serve Sour Cream Onion Chicken Recipe

A white pan with a silver handle on a black marbled surface, filled with a creamy light beige sauce mixed with soft, translucent onion slices, and a silver whisk resting inside; next to it is a white plate holding five cooked pieces of golden brown meat with a light crispy texture, arranged neatly. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I almost always finish this dish with fresh chopped parsley for that lovely pop of color and fresh herbal brightness. Sometimes a little cracked black pepper on top brings a nice rustic touch. If you want, thinly sliced green onions work great too for a mild onion crunch.

Side Dishes

This chicken pairs perfectly with buttery mashed potatoes or creamy polenta to soak up all that sauce. For something lighter, steamed green beans or a crisp mixed green salad add a fresh balance. Whenever I want to up the comfort factor, I throw some roasted carrots or garlic bread on the table.

Creative Ways to Present

For special dinners, I like plating the chicken on a bed of wild rice with the sour cream sauce drizzled artfully. A sprinkle of toasted walnuts or pecans adds unexpected crunch and flavor contrast. Or try serving it in shallow bowls with a dollop of sour cream and a fresh herb sprig on top for a cozy, rustic feel.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to an airtight container and refrigerate them for up to 3 days. The chicken stays tender, and the sauce thickens beautifully overnight—just give it a gentle stir when reheating. If it looks too thick, splash in a little chicken broth to loosen it up.

Freezing

Freezing this dish works well if you want to prep in advance. I let the chicken cool completely, then package in freezer-friendly containers. The sauce can thicken when frozen, so thaw in the fridge overnight and stir well when reheating. Avoid freezing if you’re using any fresh herbs in the garnish.

Reheating

To reheat, warm on low heat in a skillet or microwave in short bursts to avoid curdling. Stir gently and add a little broth or water if the sauce is overly thick. This keeps it creamy without drying out the chicken.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts for this Sour Cream Onion Chicken Recipe?

Absolutely! Boneless skinless chicken thighs work wonderfully, adding extra juiciness. Just adjust cooking time since thighs may need a little longer to reach safe internal temperature.

How can I prevent the sour cream sauce from curdling?

The key is to add the sour cream off the heat or on very low heat and avoid boiling the sauce once it’s combined. Stir gently and keep the sauce warm rather than hot. Also, using full-fat sour cream helps maintain creaminess.

Is this recipe suitable for meal prepping?

Definitely! You can make this Sour Cream Onion Chicken in advance, store in airtight containers, and reheat easily. The sauce thickens when chilled but loosens up nicely with a little broth when warmed.

What sides go best with Sour Cream Onion Chicken?

I love pairing this creamy chicken with buttery mashed potatoes, roasted veggies, or a crisp green salad. The sauce is perfect for soaking up so any starch or fresh veggie balances the richness nicely.

Final Thoughts

This Sour Cream Onion Chicken Recipe has become a go-to in my kitchen because it’s just so reliably delicious and straightforward. I love how it feels like a little indulgence on weeknights without the fuss. Give it a try—you’ll see how that creamy, cozy sauce and tender chicken can turn any dinner into a small celebration.