Sour Cream and Onion Chicken
Creamy. Tangy. Comforting. This Sour Cream + Onion Chicken is everything we love about the classic chip flavor — turned into a cozy, crave-worthy dinner. Tender seared chicken breasts are simmered in a luscious caramelized onion and sour cream sauce that’s rich, savory, and a little tangy. It’s the kind of meal that feels indulgent but comes together easily on a weeknight. The sauce is addicting and you will want it on everything!
Whether you serve it over mashed potatoes, buttered noodles, or a pile of roasted veggies, this dish is pure comfort food.
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Why You’ll Love This Recipe 💛
There’s a reason this chicken recipe earns rave reviews every time:
- Flavor-packed and comforting: The caramelized onions and creamy sauce give restaurant-level flavor with simple ingredients.
- Family-friendly: Even picky eaters love this one (think: chicken + creamy sauce = instant hit).
- One-pan dinner: Everything cooks in one skillet — less cleanup, more flavor.
- Quick and weeknight-ready: On the table in about 35 minutes!
- Budget-friendly ingredients: You probably already have everything you need in your fridge and pantry.
If you love French onion soup, this chicken is like its cozy cousin — creamy, hearty, and full of that signature oniony goodness.
Ingredients for Sour Cream and Onion Chicken
Let’s break down what makes this chicken so flavorful.
Chicken Breast: Lean and mild, chicken breasts soak up all that delicious onion-sour cream flavor. Slice them in half lengthwise for even cooking and better sauce coverage.
Salt + Pepper: Simple seasoning that brings everything together. Don’t skip it — good seasoning at every step makes all the difference.
Olive Oil: Helps sear the chicken and gives that golden-brown crust we love.
Butter: Adds richness and helps caramelize the onions to perfection.
Sweet Onions: Sweet yellow or Vidalia onions are perfect here. They cook down into silky, golden strands that add natural sweetness and depth.
Brown Sugar: Just a touch to help those onions caramelize faster and balance the savory sauce.
Garlic: Fresh garlic gives warmth and aroma to the sauce — don’t skimp!
Chicken Broth: The base of your sauce. Use low-sodium broth so you can control the seasoning.
Spicy Brown Mustard: Adds a tangy kick that cuts through the richness of the sour cream. You can swap for Dijon if you prefer.
Worcestershire Sauce: Deepens the umami flavor and gives the sauce that irresistible savory note.
Sour Cream: The star of the show! It makes the sauce creamy and tangy without being heavy. Use full-fat sour cream for the best texture.
Instructions
1. Prep and Season the Chicken
Start by slicing each chicken breast in half lengthwise to create thinner cutlets — this helps them cook faster and more evenly. Season both sides generously with salt and pepper.
2. Sear the Chicken
Heat a large, deep skillet over medium heat and drizzle in the olive oil. Once hot, add the chicken and sear each side for about 3 minutes until golden brown. You’re not cooking it through yet — just getting that flavorful crust. Remove the chicken and set aside.
3. Caramelize the Onions
Reduce the heat slightly and add butter to the same pan. Once melted, toss in the thinly sliced onions, brown sugar, and a pinch of salt.
Cook low and slow — about 20 minutes — until the onions are soft, golden, and sweet. Stir occasionally to prevent burning. This step builds the base of your sauce, so take your time!
4. Add Garlic and Deglaze
Stir in the minced garlic and cook for about 1–2 minutes until fragrant. Then pour in the chicken broth, spicy brown mustard, and Worcestershire sauce.
Use your spoon to scrape up all those flavorful brown bits from the bottom of the pan — that’s where the magic is!
5. Make the Sauce
Bring the sauce to a gentle simmer, then whisk in the sour cream until smooth and creamy. Taste and adjust with more salt or pepper as needed.
6. Finish the Chicken
Return the seared chicken to the pan, nestling it into the sauce. Let it simmer for another 5–6 minutes, flipping once, until the chicken is fully cooked and coated in that rich sauce.
7. Serve and Enjoy
Spoon the caramelized onions and creamy sauce over the chicken. Sprinkle with freshly cracked black pepper or even a bit of chopped parsley for color.
Tips for Perfect Sour Cream and Onion Chicken
- Don’t rush the onions. Let them cook slowly — caramelization builds layers of flavor.
- Use room-temperature sour cream. This prevents curdling when added to the warm sauce.
- Deglaze the pan well. Those little brown bits = concentrated flavor.
- Taste as you go. Every brand of broth or mustard is a bit different, so adjust seasoning at the end.
- Make it ahead. This dish reheats beautifully — just warm gently over low heat.
Flavor Variations & Substitutions for Sour Cream and Onion Chicken
Want to change it up a bit? Here are some ideas:
- Swap the sour cream: Try Greek yogurt for a lighter version.
- Add mushrooms: Sauté sliced mushrooms with the onions for an earthy twist.
- Make it cheesy: Stir in a handful of shredded Gruyère or mozzarella before serving.
- Use chicken thighs: Juicy and flavorful, they’re a great alternative to breasts.
- Add herbs: Fresh thyme, parsley, or rosemary complements the creamy sauce perfectly.
How to Serve Sour Cream + Onion Chicken
This cozy, creamy chicken pairs beautifully with:
- Mashed Potatoes: The sauce was made for soaking into fluffy mashed potatoes.
- Buttered Egg Noodles: A nostalgic, simple pairing that never fails.
- Steamed or Roasted Veggies: Try green beans, broccoli, or roasted carrots for balance.
- Rice or Quinoa: For a lighter meal that still feels satisfying.
- Crusty Bread: You’ll want something to mop up every bit of that sauce!
Storing & Reheating Leftovers
Storage:
Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating:
Warm gently in a skillet over low heat or in the microwave, adding a splash of broth or cream if the sauce thickens too much.
Freezing:
You can freeze the chicken and sauce together for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use Greek yogurt instead of sour cream?
Yes! Use full-fat Greek yogurt for the closest texture and tang.
Can I make this gluten-free?
It already is — just make sure your mustard and Worcestershire sauce are gluten-free.
What kind of onions work best?
Sweet onions like Vidalia or yellow onions caramelize beautifully and add natural sweetness.
Can I double the recipe?
Absolutely! This is a great meal to scale up for a crowd — just use a large skillet or sauté pan.
Other Cozy Chicken Recipes You May Love
Sour Cream and Onion Chicken
Ingredients
- 1 1/2 pounds chicken breast
- Salt and pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 2 small-medium sweet onions, thinly sliced
- 2 tsp brown sugar
- 3 garlic cloves, minced
- 1 1/2 cups chicken broth
- 1 tbsp spicy brown mustard
- 1/2 tbsp Worcestershire sauce
- 3/4 cup sour cream
Instructions
- Cut the chicken breasts in half lengthwise and season each side with salt and pepper.
- Heat a deep skillet over medium heat and add the olive oil. Once hot, add the chicken and brown each side for about 3 minutes, then remove from the pan.
- Add the butter to the pan. Once melted, add the onion, brown sugar, and a pinch of salt. Cook the onions on medium-low for about 20 minutes or until mostly caramelized and soft.
- Add the minced garlic and saute for another 1-2 minutes.
- Add the broth, mustard, and Worcestershire. Stir to combine and bring to a simmer, then whisk in the sour cream. Taste the sauce and add more salt or pepper if desired.
- Add the chicken back to the pan and cook for another 3 minutes per side to warm back up and finish cooking through.
- Serve with desired sides and freshly cracked black pepper and enjoy!
Notes
- Take your time with the onions: The key to that deep, rich flavor is patience. Let the onions cook slowly over medium-low heat until golden and jammy — it’s worth every minute!
- Use full-fat sour cream: It creates a richer, silkier sauce that won’t curdle when added to the pan.
- Avoid boiling the sauce: Once the sour cream is in, keep the heat low and stir gently to maintain that creamy texture.
- Adjust to your taste: Add extra mustard or Worcestershire if you like a bolder, tangier flavor.
- Perfect for meal prep: The sauce keeps beautifully — just reheat over low heat with a splash of broth or cream.
- Serving idea: Try it over mashed potatoes, rice, or egg noodles to soak up all that delicious sauce.
- Make it your own: Add mushrooms, spinach, or a sprinkle of shredded cheese for extra flavor.
