Sour Cream and Onion Chicken (2024)

Why you’ll love it

This sour cream chicken is easy to make and quick. Apart from being a creative 30-minute meal to change up the rotation, it’s also fantastic if you or someone you’re cooking for is on a low-carb diet! It’s kind of got Chicken Stroganoff vibes but without the mushrooms.

The sauce is perfectly balanced between being creamy yet with a hint of tang. I don’t know about you, but I’m definitely a sauce person. This skillet chicken recipe makes plenty of rich onion-y sauce, and it’s amazing over a big ol’ pile of mashed potatoes.

What you’ll need

• Chicken – we’re cutting chicken breasts lengthwise to make smaller cutlets
• Garlic powder – it’s a tried and true method of mine to add it right to the cutlets along with salt & pepper for flavor
• Olive oil and butter – for pan frying
• Onion and garlic – I use Vidalia (sweet) onions, but your standard yellow or white ones will work just fine
• Chicken broth – to infuse even more savory flavor into the sauce
• Worcestershire sauce – it’s my secret ingredient to add irresistible a savory quality to sauces. Don’t skip it!
• Sour cream – we’re going full-fat because it has much better flavor and is less likely to curdle. I don’t recommend using low fat.
• Fresh parsley – optional but adds a bright touch

How to make chicken with sour cream sauce

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Cut the chicken breasts in half lengthwise to make four thinner pieces. Sprinkle them with the garlic powder and some salt & pepper. In a skillet, sear the chicken until cooked through, then transfer it to a plate. Add the butter to the skillet along with the onions.

Cook the onions until they’re lightly browned and soft. Stir in the garlic, followed by the broth and Worcestershire sauce, then add in the sour cream and let it warm through. Add the chicken back to the skillet, spoon some sauce over top, season to taste, and sprinkle with chopped parsley!