Description
A comforting one-skillet meal combining tender chicken with a creamy sour cream and onion sauce, perfect for busy weeknights.
Ingredients
- 2 boneless skinless chicken breasts
- 0.5 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1 medium onion, sliced
- 1 clove garlic, minced
- 120 milliliters chicken broth
- 1 teaspoon Worcestershire sauce
- 240 milliliters full-fat sour cream
- Fresh chopped parsley, optional
Instructions
- Halve the chicken breasts lengthwise to create four thinner pieces. Season with garlic powder, salt, and pepper.
- Place olive oil and one tablespoon of butter in a skillet. Heat over medium-high until hot.
- Add chicken pieces to the hot skillet. Sear for 5 to 6 minutes per side until golden and cooked through (internal temperature 74°C). Transfer to a plate.
- Reduce heat to medium and add remaining butter along with sliced onion. Cook gently for 10 to 15 minutes until onions soften and brown lightly, adjusting heat as necessary to prevent burning.
- Incorporate minced garlic and sauté for an additional 30 seconds to release aroma.
- Pour in chicken broth and Worcestershire sauce. Scrape the skillet bottom to lift any browned bits.
- Whisk in sour cream until smooth, warming gently for 2 minutes without boiling to avoid curdling.
- Return chicken to skillet, coating pieces with sauce. Adjust seasoning with salt and pepper as desired. Garnish with fresh parsley and serve immediately.
Notes
Serve with rice, pasta, or mashed potatoes to soak up the sauce. Can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American