Is this a good low carb dinner?

Yes. Sour Cream and Onion Chicken fits naturally into a Low Carb Dinner plan, especially if you serve it with vegetables or cauliflower rice.

Can I use chicken thighs?

Yes. Chicken thighs will work well and bring a slightly richer flavor. Just adjust the cooking time as needed.

You can cook the chicken and sauce ahead, then reheat gently before serving. Keep the heat low so the sauce stays smooth.

Why use full-fat sour cream?

Full-fat sour cream gives Sour Cream and Onion Chicken better flavor and a better texture. It is less likely to curdle than low-fat versions.

What makes this different from other chicken breast recipes baked or pan-cooked?

This recipe starts in the skillet and finishes in a creamy onion sauce, which gives it more flavor than plain baked chicken breast recipes. It is still fast, but it tastes more complete.

Is this kid-friendly?

Very likely, yes. The flavor is creamy and familiar, and the onion sauce is mellow rather than sharp once cooked.

Easy Sour Cream and Onion Chicken for Low Carb Dinner and Chicken Main Dishes

Description

This creamy Sour Cream and Onion Chicken brings together tender pan-seared chicken cutlets and a savory onion sauce with tangy sour cream. It is fast, flavorful, and ideal for a low-carb or comfort-food dinner.

Ingredients

Scale

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

Instructions

Prepare the chicken.
Slice both chicken breasts in half lengthwise so you have four thinner cutlets. This helps the chicken cook more evenly and quickly. Season both sides generously with garlic powder, salt, and pepper.
Heat the skillet.
Place a skillet over medium-high heat and add the olive oil plus one tablespoon of the butter. Let the pan heat for a few minutes so the oil and butter are hot before the chicken goes in.
Cook the chicken.
Add the chicken cutlets to the hot skillet. Cook for about 5 to 6 minutes per side, or until the pieces are golden on the outside and fully cooked through. The internal temperature should reach 165°F. Once done, move the chicken to a plate and set it aside.
Cook the onions slowly.
Reduce the heat to medium and add the remaining butter to the skillet. Stir in the sliced onion and cook, stirring now and then, until the onions become soft and lightly browned. This usually takes 10 to 15 minutes, though the exact time will depend on how thickly the onions are sliced. If the onions start to darken too quickly, reduce the heat a little more so they brown gently instead of scorching.
Add the garlic.
Stir in the minced garlic and cook it for about 30 seconds. You only need a short time here, just long enough for the garlic to smell fragrant.
Build the sauce.
Pour in the chicken broth and Worcestershire sauce. Use a spoon or spatula to scrape the browned bits from the bottom of the skillet. Those bits are packed with flavor and will make the sauce taste deeper and richer.
Stir in the sour cream.
Add the sour cream and stir until the sauce turns smooth and creamy. Let it warm through for a couple of minutes over low to medium-low heat. Do not let it boil hard, since too much heat can cause the sauce to separate.
Finish the dish.
Return the chicken to the skillet and spoon some of the sauce over the top. Taste and adjust the seasoning with extra salt and pepper if needed. Sprinkle chopped parsley over the top if you want a fresh finish, then serve right away.

Notes

If the sauce gets too thick, stir in a little extra chicken broth until it reaches the texture you like.
Keep the heat gentle once the sour cream goes in so the sauce stays smooth.

Nutrition

Calories: 337kcal
Sugar: 3g
Sodium: 351mg
Fat: 24g
Carbohydrates: 5g
Fiber: 1g
Protein: 26g
Cholesterol: 117mg