Sour Cream and Onion Chicken with a Gentle Pan Sauce
Chicken breasts are served in a loose onion pan sauce finished with sour cream. Temper the dairy off the heat and return the cooked chicken only after the sauce is ready.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup sour cream
- 1 onion chopped
- 2 tablespoons olive oil divided
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- fresh parsley optional, chopped for garnish
Instructions
Instructions
- Mix the garlic powder, onion powder, salt, and pepper and distribute evenly over all 4 breasts. Heat 1 tablespoon olive oil over medium-high heat; cook for about 5–7 minutes per side, continuing as needed to 165°F in each thickest part, then transfer to a plate.
- Add the remaining 1 tablespoon olive oil over medium heat and cook the chopped onion until softened. Pour in the broth, loosen the browned bits, and bring to a gentle simmer.
- Remove the skillet from the heat. Gradually stir a little warm broth into the sour cream, then stir that mixture into the pan until smooth.
- Return the cooked chicken and its juices to the sauce off the heat and turn to coat. Add optional parsley and serve 1 breast per portion.
Notes
- Refrigerate within 2 hours (1 hour above 90°F) at 40°F or below; use within 3 days.
- Reheat portions to 165°F throughout.