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Creamy sour cream and onion chicken, ready to bake.
Lady Maria

Addictive Sour Cream Chicken

This Creamy Sour Cream and Onion Chicken recipe is a comforting and flavorful dish perfect for busy weeknights. Tender chicken breasts are cooked in a rich and tangy sour cream sauce with caramelized onions, creating a simple yet satisfying meal the whole family will love.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts
  • 2 large yellow onions, thinly sliced
  • 1 cup full-fat sour cream
  • 1/2 cup chicken broth
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Equipment

  • Large skillet with lid
  • measuring cups and spoons
  • Cutting board
  • knife
  • paper towels
  • Spatula or wooden spoon
  • meat thermometer

Method
 

  1. Pat the chicken breasts dry with paper towels and season generously with salt and pepper.
  2. Heat the olive oil and butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for about 20-25 minutes, or until they are softened, golden brown, and caramelized. Reduce heat if onions start to burn.
  3. Remove the caramelized onions from the skillet and set aside. Add the chicken breasts to the same skillet and sear for about 3-4 minutes per side, or until they are nicely browned.
  4. Reduce the heat to low. Add the minced garlic and dried thyme to the skillet and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic.
  5. Return the caramelized onions to the skillet with the chicken.
  6. Pour the chicken broth into the skillet, scraping up any browned bits from the bottom.
  7. Bring the mixture to a simmer, then cover the skillet and cook for about 10-15 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
  8. Remove the skillet from the heat and stir in the sour cream until it's smooth and creamy. Do not boil the sour cream, as it may curdle.
  9. Taste the sauce and adjust the seasoning with salt and pepper as needed.
  10. Garnish with fresh parsley (if using) and serve immediately over your favorite side dish, such as rice, pasta, or mashed potatoes.

Notes

For best results, use full-fat sour cream for a richer, creamier sauce. Do not boil the sour cream after adding it to the skillet, as it can curdle. Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety. To add more flavor, consider incorporating sliced mushrooms or bacon with the onions. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally, until warmed through.