Sour Cream and Onion Chicken (Print-Friendly Format)
Pan-seared chicken smothered in a rich, creamy sour cream and onion sauce.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
2 boneless, skinless chicken breasts
02 -
0.5 teaspoon garlic powder
03 -
Salt, to taste
04 -
Black pepper, to taste
05 -
1 tablespoon olive oil
06 -
2 tablespoons butter, divided
07 -
1 medium onion, sliced
08 -
1 clove garlic, minced
09 -
120 millilitres chicken broth
10 -
1 teaspoon Worcestershire sauce
11 -
240 millilitres full-fat sour cream
12 -
Fresh parsley, chopped (optional), to taste
# How to Make It:
01 -
Halve the chicken breasts lengthwise to create 4 uniform cutlets. Season both sides with garlic powder, salt, and black pepper.
02 -
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken and cook for 5–6 minutes per side until golden and fully cooked (internal temperature reaches 74°C). Transfer the chicken to a plate and set aside.
03 -
Reduce the heat to medium. Add the remaining 1 tablespoon of butter and the sliced onion to the pan. Sauté until the onion is softened and lightly browned, about 10–15 minutes, adjusting the heat as necessary to prevent burning.
04 -
Add the minced garlic to the onions. Stir and cook for 30 seconds until aromatic.
05 -
Pour in the chicken broth and Worcestershire sauce. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
06 -
Stir in the sour cream until a smooth, creamy sauce forms. Heat for 2–3 minutes on low, ensuring the mixture does not boil.
07 -
Return the cooked chicken to the skillet and coat with the sauce. Adjust seasoning with additional salt or pepper if needed. Serve immediately, garnished with chopped parsley if desired.
# Extra Tips:
01 -
If the sauce appears too thick, add a small amount of chicken broth to reach the desired consistency.