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.

Sour Cream Onion Chicken Recipe – Quick & Creamy Comfort

Description

This Sour Cream and Onion Chicken recipe features tender chicken breasts cooked to golden perfection, smothered in a creamy, flavorful sauce made from sautéed onions, garlic, chicken broth, Worcestershire sauce, and full-fat sour cream. It’s a comforting dish with bright notes from fresh parsley, perfect for an easy 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 sour cream full-fat
Fresh chopped parsley optional, to taste

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Instructions

Prepare the chicken: Cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Sprinkle them with garlic powder and season generously with salt and pepper.
Heat the skillet: Add olive oil and 1 tablespoon of butter to a skillet. Heat over medium-high heat for a few minutes until hot.
Cook the chicken: Place the chicken pieces in the hot skillet and cook for 5 to 6 minutes on each side until golden brown and cooked through (internal temperature 165°F). Remove the chicken from the skillet and set aside on a plate.
Sauté the onions: Reduce heat to medium. Add the remaining tablespoon of butter and the sliced onions to the skillet. Sauté gently, stirring occasionally, until the onions are softened and lightly browned, about 10 to 15 minutes. Adjust heat as needed to avoid burning.
Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
Deglaze the pan: Pour in the chicken broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan with a spoon.
Create the sauce: Stir in the sour cream until smooth, then gently heat the sauce for a couple of minutes. Do not let it boil to prevent curdling.
Combine and serve: Return the chicken to the skillet, spooning sauce over each piece. Taste and adjust seasoning with extra salt and pepper if needed. Garnish with fresh chopped parsley and serve immediately.

Notes

If the sauce becomes too thick, add a little more chicken broth to reach desired consistency.
For best results, slice the onions evenly to ensure uniform caramelization.
You can substitute Greek yogurt for sour cream for a tangier, lighter sauce.
Serve with rice, mashed potatoes, or steamed vegetables for a balanced meal.

Nutrition

Serving Size: 1 serving
Calories: 340 kcal
Sugar: 4 g
Sodium: 400 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 28 g
Cholesterol: 95 mg