Sour Cream and Onion Chicken
A comforting dish of succulent chicken cooked in a rich, creamy sour cream sauce infused with sautéed onions, perfect for weeknight dinners or gatherings.
Ingredients
Main ingredients
- 4 pieces boneless chicken breasts Ensure they are even in size for even cooking.
- 1 cup sour cream Can substitute with Greek yogurt for a lower-fat option.
- 1 medium onion, chopped Sweetness adds depth; may substitute with shallots.
- 2 tablespoons olive oil Can substitute with avocado or coconut oil.
- 1 teaspoon garlic powder Fresh garlic can be used, but sauté to avoid bitterness.
- 1 teaspoon onion powder
- to taste none salt Season to taste.
- to taste none pepper Season to taste.
- for garnish none fresh parsley Can substitute with paprika or grated Parmesan.
Instructions
Cooking Instructions
- Heat the olive oil in a large skillet over medium heat until it shimmers.
- Season the chicken breasts with garlic powder, onion powder, salt, and pepper, ensuring they are well-coated.
- Add the chicken to the skillet and cook for about 5-7 minutes on each side until browned and cooked through.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onions and sauté until translucent.
- Stir in the sour cream and mix well with the onions, letting it heat through.
- Return the chicken to the skillet, coating it with the sauce and allowing it to mingle for a minute or two.
- Serve warm, garnished with fresh parsley if desired.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop. Can freeze for up to 3 months.