Sour Cream Onion Chicken - Easy & Flavorful Dinner Recipe

Crispy golden edges combined with a rich, tangy sauce make this Sour Cream Onion Chicken Recipe an absolute winner in my kitchen. Trust me, once you try it, you'll be making it again and again for those cozy weeknight dinners!

In a black cast iron pan, there are four large, browned chicken pieces partially covered in a thick, creamy beige sauce with a smooth texture. The sauce is studded with sliced mushrooms and small green herb flakes scattered on top and around the chicken. The background is a white marbled surface that adds a clean and bright contrast to the rich colors of the dish. The photo is taken from above showing the chicken and sauce filling the pan evenly, highlighting the creamy texture and the browned edges of the chicken pieces. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sour Cream Onion Chicken Recipe
Top Tip
How to Serve Sour Cream Onion Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

This Sour Cream Onion Chicken Recipe quickly became a favorite around here because it nails that perfect balance of creamy and savory with a slight tang that plays so well with tender chicken. Plus, it’s straightforward enough that even busy weeknights don’t stand a chance against a home-cooked meal.

Simple Ingredients: You probably already have everything in your pantry—no last-minute runs required.
Quick to Make: In about 30 minutes, dinner is on the table—great for busy evenings.
Comforting Flavor: The creamy, oniony sauce feels like a warm hug on a plate every time.
Versatile to Serve: Pairs beautifully with everything from mashed potatoes to fresh veggies.

Ingredients & Why They Work

The magic of this Sour Cream Onion Chicken Recipe lies in the harmony of its humble ingredients. Each one brings a unique layer to the dish, making it comforting yet full of flavor. Here’s what you’ll want to look out for when shopping:

Flat lay of two boneless skinless chicken breasts, a medium onion sliced into rings, one whole garlic bulb with a few peeled cloves, a small white ceramic bowl of pale golden olive oil, a small white bowl with yellow butter cubes, a small white bowl filled with light brown chicken broth, a small white bowl containing creamy white sour cream, a few fresh bright green parsley sprigs, and whole uncracked brown eggs positioned for visual balance, a small white bowl with Worcestershire sauce showing rich dark brown color, all ingredients fresh and natural, arranged in perfect symmetry on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breasts: Thinner cuts cook quickly and stay juicy, perfect for soaking up that creamy sauce.
Garlic powder: Adds a gentle savory depth without overpowering the chicken.
Salt & pepper: Essential for seasoning and bringing out all the flavors.
Olive oil: A heart-healthy fat that helps crisp the chicken nicely.
Butter: Adds richness and lends a silky texture to the onion sauce.
Onion: Slowly caramelized for sweetness and a mellow bite—don’t rush this step!
Garlic clove: Fresh garlic brightens the sauce with warm aroma.
Chicken broth: Boosts flavor and loosens the sauce when needed.
Worcestershire sauce: Just a hint adds complexity and umami.
Full-fat sour cream: The heart of the creamy sauce, giving tang and richness.
Fresh parsley (optional): Adds a pop of color and fresh, herbaceous notes.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is a fantastic base for you to make it your own. I often tinker with it depending on what's in season or what mood I’m in. The creamy sauce is so flexible you can easily add your favorite flavors!

Variation: Once, I swapped half the sour cream for Greek yogurt to lighten it up, and it was still incredibly creamy with a nice tang—perfect if you want to cut calories without losing flavor.
Spice it up: Adding a pinch of smoked paprika or cayenne gives a lovely warmth that’s great for when you want a little kick.
Veggie boost: Toss in some mushrooms or spinach during the onion sauté for an extra veggie hit and more texture.

Step-by-Step: How I Make Sour Cream Onion Chicken Recipe

The image shows a black skillet placed on a white marbled surface, filled with four pieces of golden-brown cooked chicken partly covered by a thick creamy sauce. The sauce is light beige with visible small slices of onions and sprinkled with small green herb bits and black pepper. The sauce has a smooth, slightly textured look, pooling around and on top of the chicken pieces. The skillet handle extends out to the bottom right of the frame. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season the Chicken

I start by slicing the chicken breasts in half lengthwise to make thinner pieces—this helps them cook evenly and quickly. Then, I sprinkle garlic powder, salt, and pepper all over. This simple seasoning sets the stage for the dish without being overpowering. Pro tip: Pat the chicken dry with paper towels before seasoning for a better sear.

Step 2: Sear the Chicken to Golden Perfection

Heat the olive oil and a tablespoon of butter in a skillet over medium-high heat. Once it’s nice and hot—look for a bit of shimmer on the oil’s surface—I add the chicken. Cook for about 5-6 minutes on each side, or until golden and cooked through (internal temp of 165°F). Try not to move the chicken early; this helps develop that beautiful crust. When done, set it aside on a plate while you make the sauce.

Step 3: Sauté the Onions and Garlic

Lower the heat to medium, add the remaining butter, and toss in the sliced onions. This part needs patience—the onions should soften and turn lightly browned, which usually takes 10-15 minutes. Stir occasionally and watch closely so they caramelize slowly rather than burn. Then add the minced garlic for just 30 seconds; fresh garlic cooks fast and burning it can turn bitter.

Step 4: Deglaze and Build the Sauce

Pour in the chicken broth and Worcestershire sauce, scraping the bottom of the pan to loosen all those flavorful browned bits. This adds a savory depth to your sauce. Then, stir in the sour cream, gently blending it until smooth and heated through. Remember to keep the heat low here—avoid bubbling too much or the sour cream might curdle and ruin the texture.

Step 5: Bring It All Together

Return the chicken to the skillet and spoon the luscious sauce over the pieces. Give everything a gentle stir to coat the chicken well. Taste and adjust seasoning with a bit more salt and pepper if needed. Sprinkle fresh parsley on top for a bright pop of color and fresh flavor and serve immediately. I love pairing this with fluffy mashed potatoes or buttery noodles to soak up every bit of that sauce!

Top Tip

Making this Sour Cream Onion Chicken Recipe perfectly creamy and flavorful doesn’t have to be intimidating. From my experience, these little tips can really elevate your result and save you some stress in the kitchen.

Patience with onions: Don’t rush caramelizing them. The sweetness that develops is key to that rich sauce flavor.
Don’t overheat the sour cream: Add it off high heat to avoid curdling. I usually turn the burner down and stir gently.
Use a meat thermometer: To avoid dry chicken, I check for 165°F. It keeps the chicken juicy and safe to eat.
Adjust sauce consistency: If it gets too thick, add a splash more chicken broth—keep it saucy enough for dunking!

How to Serve Sour Cream Onion Chicken Recipe

A silver frying pan with a metal handle sits on a black induction cooker placed on a white marbled surface. Inside the pan is a thick creamy sauce with slices of onion visible throughout, creating a swirled pattern. To the right, there is a white round plate with a bead-like edge detail holding five pieces of light brown cooked meat with slight golden sear marks. The overall look is clean and simple, focusing on the creamy onion sauce and the cooked meat against the white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of fresh chopped parsley sprinkled over the finished dish—it adds a fresh color and bright flavor that cuts through the richness. Sometimes, if I want a little more tang, a tiny squeeze of lemon juice drops in just before serving works wonders too.

Side Dishes

Mashed potatoes are my go-to side because they soak up the creamy sauce beautifully. But I also love serving this chicken alongside buttered egg noodles or roasted seasonal veggies like green beans or Brussels sprouts for a well-rounded meal.

Creative Ways to Present

For special occasions, I like arranging the chicken pieces delicately over a bed of wild rice pilaf, then drizzling the sauce on top and garnishing with finely sliced green onion and parsley. It looks fancy but requires zero extra effort—just those little presentation touches.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge and they stay great for up to 3 days. Just be sure to cool them quickly before refrigerating to keep everything safe and tasty.

Freezing

This chicken freezes well, which is super handy for meal prep. I separate portions into freezer-safe containers or bags. When ready to eat, thaw overnight in the fridge for best results.

Reheating

To reheat, I prefer warming it gently on the stovetop over low heat, stirring occasionally. This helps keep the sauce smooth and chicken tender. If it seems too thick, a splash of chicken broth or water loosens the sauce back up beautifully.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this recipe?

Yes! Boneless skinless chicken thighs work wonderfully and are even juicier. Just adjust cooking time slightly as thighs might take a minute or two longer to reach 165°F.

What if I don't have Worcestershire sauce?

If you don’t have Worcestershire sauce, a splash of soy sauce or a little balsamic vinegar can add a similar umami depth to the sauce. Just start with a small amount and adjust to taste.

How can I prevent the sour cream from curdling?

The key is to add sour cream off high heat and warm it gently without boiling. Stir constantly on low heat and remove from the burner as soon as it’s heated through to keep the sauce smooth and creamy.

Can I make this recipe dairy-free?

Yes, you can substitute the sour cream with dairy-free yogurt or a coconut cream alternative. Just be aware that the flavor and texture will be a little different but still delicious.

Final Thoughts

This Sour Cream Onion Chicken Recipe holds a special place in my heart because it’s the kind of dinner that feels like a warm embrace—the perfect mix of fuss-free and indulgent. Whether you're feeding family or friends, it’s one of those recipes that comes with built-in compliments. I hope you love making (and eating) it as much as I do!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way