Easy One Pan Sour Cream and Onion Chicken
This easy one pan sour cream and onion chicken features tender chicken breasts simmered in a rich, creamy onion sauce. Crushed sour cream and onion potato chips and fresh chives add the perfect salty, crunchy finish.
- Prep Time: 10 MINUTES
- Cook Time: 25 MINUTES
- Total Time: 35 minutes
- Yield: 4 SERVINGS 1x
- Category: Dinner
- Method: STOVETOP
- Cuisine: American
Ingredients
Scale
- 4 thin boneless, skinless chicken breast cutlets
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1½ teaspoons onion powder, divided
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1 medium yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1 teaspoon Dijon mustard
- ¾ cup full-fat sour cream
- 1 cup roughly crushed sour cream and onion potato chips
- 2 tablespoons finely chopped fresh chives
Instructions
- Pat the chicken cutlets dry with paper towels. Season both sides with the salt, pepper, garlic powder, and 1 teaspoon of the onion powder.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Place the chicken in the skillet in a single layer. Cook for 4 to 5 minutes per side, or until golden brown and the center reaches an internal temperature of 165°F.
- Transfer the cooked chicken to a clean plate and loosely cover it to keep warm.
- Reduce the heat to medium. Add the remaining tablespoon of butter and the sliced onion to the same skillet.
- Cook the onion for 5 to 7 minutes, stirring occasionally, until softened and lightly golden.
- Add the minced garlic and cook for approximately 30 seconds, stirring constantly.
- Pour in the chicken broth. Use a wooden spoon to scrape the flavorful browned bits from the bottom of the skillet.
- Stir in the Dijon mustard and remaining ½ teaspoon of onion powder. Simmer for 2 to 3 minutes so the liquid can reduce slightly.
- Reduce the heat to low. Place the sour cream in a small bowl and whisk in approximately ¼ cup of the warm liquid from the skillet.
- Slowly stir the tempered sour cream mixture into the skillet until the sauce is smooth and creamy. Do not allow the sauce to boil.
- Return the chicken and any collected juices to the skillet. Spoon the sauce and onions over the chicken and cook over low heat for 2 to 3 minutes, or until warmed through.
- Remove the skillet from the heat. Immediately before serving, sprinkle the crushed sour cream and onion potato chips and chopped chives over the chicken.
- Serve over mashed potatoes, egg noodles, or rice with additional sauce spooned over the top.
Notes
- Thin chicken breast cutlets cook faster and more evenly than thick chicken breasts.
- If using large chicken breasts, slice them horizontally to create thinner cutlets.
- Full-fat sour cream produces the richest and most stable sauce.
- Keep the heat low after adding the sour cream. Boiling can cause the sauce to separate.
- Add the crushed potato chips immediately before serving so they stay crunchy.
- If the sauce becomes too thick, stir in additional chicken broth one tablespoon at a time.
- Keep leftover crushed chips separate from the chicken and add them after reheating.
- Store leftovers in an airtight container in the refrigerator for up to three days.