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Easy Sour Cream and Onion Chicken | 30-Minute Keto Chicken Dinner

Sour Cream and Onion Chicken served in a creamy skillet with tender chicken and a Keto Recipes Dinner feel.
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This Sour Cream and Onion Chicken recipe turns simple pantry ingredients into a creamy, savory skillet dinner with tender chicken and a rich onion sauce. It cooks quickly, tastes comforting, and brings a bold tangy finish that makes every bite feel satisfying.

Ingredients

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  • 2 boneless skinless chicken breasts
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons butter, divided
  • 1 medium onion, sliced
  • 1 garlic clove, minced
  • 1/2 cup chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 cup full-fat sour cream
  • Fresh chopped parsley, optional, for garnish

Instructions

  1. Prep the chicken.
    Slice the chicken breasts in half lengthwise so you end up with four thinner cutlets. This helps the chicken cook faster and more evenly. Season both sides with garlic powder, salt, and pepper.
  2. Heat the pan.
    Place a skillet over medium-high heat and add the olive oil plus one tablespoon of the butter. Allow the pan to get hot before adding the chicken. A properly heated skillet helps the chicken brown nicely.
  3. Sear the chicken.
    Lay the chicken pieces in the skillet in a single layer. Cook them for about 5 to 6 minutes per side, or until they turn golden and reach an internal temperature of 165°F. If the pieces are especially thin, check them early so they do not overcook. Once done, move the chicken to a plate and set it aside.
  4. Cook the onions.
    Lower the heat to medium and add the remaining tablespoon of butter to the same skillet. Add the sliced onion and stir to coat it in the butter. Cook the onion slowly, stirring often, until it becomes soft, golden, and lightly browned. This usually takes around 10 to 15 minutes, though the exact timing depends on how thick the slices are. If the onions seem to be browning too quickly, reduce the heat so they soften instead of burning.
  5. Add the garlic.
    Stir in the minced garlic and cook it for about 30 seconds, just until fragrant. Keep it moving so it does not scorch.
  6. Build the sauce.
    Pour in the chicken broth and Worcestershire sauce. Use a spoon or spatula to scrape up the browned bits stuck to the bottom of the skillet. Those browned bits dissolve into the liquid and deepen the flavor of the sauce.
  7. Make it creamy.
    Stir in the sour cream until the sauce becomes smooth and even. Let the sauce warm through for a couple of minutes over gentle heat. Avoid high heat or vigorous bubbling, since that can cause the sour cream to separate or curdle.
  8. Return the chicken to the pan.
    Add the cooked chicken back into the skillet and spoon the sauce over each piece. Let the chicken sit in the sauce for a minute or two so it warms through and absorbs some of the flavor.
  9. Finish and serve.
    Taste the sauce and adjust with a little more salt and pepper if needed. Sprinkle with chopped parsley if you like a fresh finishing touch, then serve immediately while everything is hot and creamy.

Notes

If the sauce becomes thicker than you want, stir in a little more chicken broth until it loosens to your preferred consistency.

Nutrition

Find it online: https://irmacooks.com/easy-sour-cream-and-onion-chicken/