Name: Sour Cream and Onion Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; Salt and pepper to taste; 1 tablespoon olive oil; 1 tablespoon butter; 1 medium yellow onion, thinly sliced; 2 cloves garlic, minced; 1/2 teaspoon onion powder; 1/4 teaspoon dried thyme; 1 cup chicken broth (low sodium); 1 cup sour cream (full-fat recommended); 1 tablespoon all-purpose flour (optional, for thickening); Fresh parsley, chopped (for garnish)

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Creamy, comforting, and irresistibly savory, this Sour Cream and Onion Chicken is one of those weeknight wonders I keep coming back to. With tender chicken breasts seared to golden perfection and smothered in a velvety sour cream sauce loaded with caramelized onions and herbs, it's the kind of dish that feels both cozy and elegant. I love how it comes together in one skillet with simple ingredients, yet delivers rich, homestyle flavor every time.

Sour Cream and Onion Chicken

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts

Salt and pepper to taste

1 tablespoon olive oil

1 tablespoon butter

1 medium yellow onion, thinly sliced

2 cloves garlic, minced

½ teaspoon onion powder

¼ teaspoon dried thyme

1 cup chicken broth (low sodium)

1 cup sour cream (full-fat recommended)

1 tablespoon all-purpose flour (optional, for thickening)

Fresh parsley, chopped (for garnish)

Directions

I start by seasoning both sides of the chicken breasts with salt and pepper.

In a large skillet, I heat the olive oil over medium-high heat, then sear the chicken for 4–5 minutes per side until golden. I remove the chicken and set it aside.

Lowering the heat to medium, I melt the butter and add in the sliced onions. I sauté them for 10–15 minutes, stirring now and then, until they turn soft and golden.

I stir in the minced garlic, onion powder, and thyme, cooking just until fragrant—about a minute.

Next, I pour in the chicken broth, making sure to scrape up all the browned bits from the bottom of the skillet.

I whisk the sour cream into the sauce. If I want a thicker consistency, I mix the flour into the sour cream first before adding it in.

I return the chicken to the skillet, letting everything simmer gently for 8–10 minutes until the chicken is cooked through and the sauce thickens.

I finish the dish with a sprinkle of fresh parsley and serve it hot alongside rice, mashed potatoes, or a chunk of crusty bread.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Calories: 365 kcal per serving

Variations

Add mushrooms: I sometimes sauté sliced mushrooms with the onions for an earthier flavor.

Use chicken thighs: Boneless thighs work just as well and add extra juiciness.

Make it spicy: I add a pinch of red pepper flakes or a dash of hot sauce for a bit of heat.

Low-carb option: I like to serve this over cauliflower mash for a low-carb version.

Cheesy twist: Stir in a handful of shredded mozzarella or Parmesan into the sauce before serving for a cheesy upgrade.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken gently in a skillet over low heat, adding a splash of broth or water if the sauce thickened too much. It also reheats well in the microwave—about 1–2 minutes on medium heat, stirring halfway through.

FAQs

What can I use instead of sour cream?

I’ve substituted with Greek yogurt in a pinch. It’s tangy and creamy, though slightly less rich than sour cream. Make sure to use full-fat for the best texture.

Can I freeze this dish?

I don't recommend freezing it. Sour cream-based sauces can separate when frozen and reheated, leading to a grainy texture.

How do I know when the chicken is fully cooked?

I use a meat thermometer to check the internal temperature—it should be 165°F (74°C). The chicken should be firm and the juices should run clear.

What should I serve this with?

I usually go for mashed potatoes, rice, or crusty bread to soak up the sauce. It also pairs well with roasted vegetables or a fresh green salad.

Can I make this ahead of time?

Yes, I’ve made it a few hours ahead and kept it warm on the stovetop over very low heat. Just stir occasionally and add a splash of broth if needed to keep the sauce smooth.

Conclusion

This Sour Cream and Onion Chicken is a go-to when I want comfort food without the fuss. It’s creamy, savory, and deeply satisfying, all made in one skillet. Whether I’m cooking for myself or feeding a crowd, it’s a dish that always earns rave reviews. Try it once, and I bet it’ll become one of your favorites too.

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Sour Cream and Onion Chicken

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings

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Description

Creamy, comforting, and deeply savory, this Sour Cream and Onion Chicken features golden-seared chicken breasts smothered in a rich sour cream sauce with caramelized onions and herbs—all made in one skillet.

Instructions

Season both sides of the chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden. Remove and set aside.
Reduce heat to medium, melt the butter, and add sliced onions. Sauté for 10–15 minutes until soft and golden.
Add minced garlic, onion powder, and thyme. Cook for about 1 minute until fragrant.
Pour in the chicken broth, scraping up any browned bits from the skillet.
Whisk in the sour cream. If using flour for thickening, mix it with the sour cream before adding.
Return the chicken to the skillet. Simmer for 8–10 minutes until chicken is fully cooked and sauce is thickened.
Garnish with chopped parsley and serve hot.