Sour Cream and Onion Chicken

why make this recipe

This Sour Cream and Onion Chicken is easy and tasty. It uses simple ingredients you likely have at home. You can cook it in one skillet. It makes a creamy sauce that fits with many sides. Try it when you want a quick, comforting meal. You can also try a different chicken dish like Creamy Cajun Chicken and Rice Bowls for another simple dinner idea.

introduction

This dish gives you a mild, creamy flavor with a hint of onion. The sour cream makes the sauce smooth. The onions and garlic add good taste. Cook it on the stove and serve it with rice, pasta, or vegetables. The steps are simple and the dish is ready in about 30 minutes.

how to make Sour Cream and Onion Chicken

Follow the steps below to cook the chicken and sauce.

Ingredients :

• 4 boneless, skinless chicken breasts
• 1 cup sour cream
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon paprika
• 1/2 cup chicken broth
• 1 tablespoon chopped fresh parsley (for garnish)

Directions :

1. Heat olive oil in a skillet over medium heat. Season chicken breasts with salt, pepper, and paprika.
2. Add chicken to the skillet and cook for about 5-7 minutes on each side until golden brown. Remove chicken and set aside.
3. In the same skillet, add onions and garlic, sauté until translucent.
4. Stir in sour cream and chicken broth, mixing well.
5. Return the chicken to the skillet, simmer for 10 minutes until cooked through.
6. Serve hot, garnished with fresh parsley.

how to serve Sour Cream and Onion Chicken

Serve the chicken hot. Pair it with steamed rice, mashed potatoes, pasta, or a green salad. Spoon the sauce over the chicken and sides. Add a little extra parsley on top for color.

how to store Sour Cream and Onion Chicken

Let the dish cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. If freezing, use a freezer-safe container and freeze for up to 2 months. Thaw in the fridge before reheating.

tips to make Sour Cream and Onion Chicken

• Pat chicken dry before seasoning. This helps it brown better.
• Do not boil the sauce. Keep the heat low so the sour cream does not separate.
• Taste the sauce and add salt or pepper if needed just before serving.
• For a crisp outside, brown the chicken well before adding the sauce.
• For another creamy chicken idea, see Creamy Chicken Alfredo.

variation (if any)

• Add mushrooms for more flavor. Sauté them with the onions.
• Use Greek yogurt instead of sour cream for a lighter sauce.
• Add a little lemon juice for brightness.
• Sprinkle shredded cheese on top for a richer dish.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Bone-in or boneless thighs work well. Adjust cooking time so the chicken cooks through.

Q: Can I make this dairy-free?
A: You can try a dairy-free sour cream substitute. Cook gently so the substitute stays smooth.

Q: How do I know the chicken is done?
A: The chicken is done when it reaches an internal temperature of 165°F (74°C) or when juices run clear.

Q: Can I make this ahead?
A: Yes. Cook it, cool fully, and store in the fridge. Reheat before serving. The sauce may thicken; add a splash of broth when reheating.

Conclusion

If you want more ideas or similar recipes, check this full recipe for Sour Cream and Onion Chicken • Salt & Lavender and a crunchy take at Crispy Sour Cream and Onion Chicken | Buns In My Oven.

Sour Cream and Onion Chicken

An easy and tasty chicken dish featuring a creamy sauce with a hint of onion, perfect for a quick and comforting meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces boneless, skinless chicken breasts Pat dry before seasoning.
• 1 cup sour cream Can substitute with Greek yogurt for a lighter sauce.
• 1 unit onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil For sautéing.
• to taste salt and pepper
• 1 teaspoon paprika
• 1/2 cup chicken broth Add a splash when reheating if sauce thickens.
• 1 tablespoon chopped fresh parsley For garnish.

Method

 

Cooking the Chicken

1. Heat olive oil in a skillet over medium heat.
2. Season chicken breasts with salt, pepper, and paprika.
3. Add chicken to the skillet and cook for about 5-7 minutes on each side until golden brown.
4. Remove chicken and set aside.

Making the Sauce

1. In the same skillet, add onions and garlic, sauté until translucent.
2. Stir in sour cream and chicken broth, mixing well.
3. Return the chicken to the skillet, simmer for 10 minutes until cooked through.

Serving

1. Serve hot, garnished with fresh parsley.

Notes

Let the dish cool to room temperature and store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. For freezing, use a freezer-safe container and freeze for up to 2 months. Thaw in the fridge before reheating.