introduction
This simple dish uses sour cream and onion soup mix to make a quick, tasty sauce for chicken. It cooks fast and needs few ingredients. Try it with bread or a simple side like Caramelized onion and Gouda sourdough bread for a full meal.
why make this recipe
You make this recipe when you want a quick, creamy dinner. It needs only a few pantry items. The sauce is rich and mild, and the chicken stays juicy. It works on busy nights or when you want an easy main dish.
how to make Sour Cream and Onion Chicken
Cook the chicken first, then add the sour cream mix to make a sauce. Keep the heat low after you add the sauce so it does not break. Let it simmer a few minutes so flavors join.
Ingredients :
- 4 boneless chicken breasts
- 1 cup sour cream
- 1 packet onion soup mix
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Directions :
- Season the chicken breasts with salt and pepper.
- In a large skillet, heat olive oil over medium heat.
- Add the chicken breasts and cook until golden brown on both sides, about 5-7 minutes per side.
- In a bowl, mix together sour cream and onion soup mix.
- Once the chicken is cooked through, reduce heat to low and pour the sour cream mixture over the chicken.
- Simmer for about 5-10 minutes to allow the flavors to combine.
- Garnish with fresh parsley before serving.
how to serve Sour Cream and Onion Chicken
Serve hot with rice, mashed potatoes, or a green salad. It also pairs well with pasta or a side of vegetables. For a comfort meal, try it with creamy chicken mac and cheese.
how to store Sour Cream and Onion Chicken
Cool the chicken to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat gently on low heat so the sauce does not separate. You can freeze cooked chicken in a sealed bag for up to 2 months, but the sauce may change texture after thawing.
tips to make Sour Cream and Onion Chicken
- Pat the chicken dry before seasoning to get a good sear.
- Use medium heat to cook chicken without burning.
- Stir the sour cream and soup mix well so it is smooth.
- Keep the heat low after adding the sauce to avoid curdling.
variation (if any)
- Add mushrooms or sliced onions to the pan before adding the sauce.
- Use Greek yogurt instead of sour cream for a tangier sauce.
- Try adding a splash of chicken broth if the sauce is too thick.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs take a little longer to cook. Adjust time until they reach a safe internal temperature.
Q: Can I bake this in the oven?
A: Yes. Brown the chicken in a skillet, then place in a baking dish. Pour the sauce over and bake at 350°F (175°C) for about 20 minutes.
Q: Will the sauce split when I reheat it?
A: Reheat slowly on low heat and stir often. If it looks separated, a small splash of milk and a quick stir can help smooth it.
Q: Can I make the sauce ahead?
A: You can mix sour cream and onion soup mix ahead, but add to chicken just before serving.
Conclusion
For more ideas and a similar take, see this version at Sour Cream and Onion Chicken • Salt & Lavender. If you want a crispier twist, check Crispy Sour Cream and Onion Chicken | Buns In My Oven.
Sour Cream and Onion Chicken
Ingredients
Method
- Season the chicken breasts with salt and pepper.
- In a large skillet, heat olive oil over medium heat.
- Add the chicken breasts and cook until golden brown on both sides, about 5-7 minutes per side.
- In a bowl, mix together sour cream and onion soup mix.
- Once the chicken is cooked through, reduce heat to low and pour the sour cream mixture over the chicken.
- Simmer for about 5-10 minutes to allow the flavors to combine.
- Garnish with fresh parsley before serving.