Description
A quick and cozy one-skillet dinner featuring creamy sour cream and onion flavors, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts or thighs (Thighs stay juicier.)
- 1 teaspoon salt (Adjust to taste.)
- 1 teaspoon black pepper (Adjust to taste.)
- 1 teaspoon garlic powder (Boosts flavor.)
- 1 teaspoon onion powder (Boosts flavor.)
- 2 tablespoons butter or olive oil (For browning.)
- 1 medium yellow onion (Sliced thin.)
- 1 cup chicken broth (For saucy base.)
- 1 cup full fat sour cream (Least likely to split.)
- 2 tablespoons Dijon mustard (Optional.)
- 2 tablespoons Parmesan cheese (Optional, for savory edge.)
- 2 tablespoons fresh chives or green onions (For garnish.)
Instructions
Preparation
- Slice your onion thin and set it aside. Pat the chicken dry with paper towels, then season both sides with salt, pepper, onion powder, and garlic powder.
- Heat a large skillet over medium heat. Add butter or oil. Brown the chicken for about 4 to 5 minutes per side, just until it gets some color. Move it to a plate.
- Add the onions to the same skillet. Stir them around and let them soften for about 5 minutes. If the pan looks dry, add a small splash more butter or oil.
Cooking
- Pour in the chicken broth and scrape up the browned bits. Let it simmer for 2 minutes.
- Turn the heat down to low. Stir in the sour cream (and Dijon if using). Keep it gentle. You want a light simmer, not a hard boil.
- Add the chicken back in and spoon sauce over the top. Cover and cook for 6 to 8 minutes, or until the chicken is cooked through.
- Taste the sauce and adjust salt and pepper. Finish with chopped chives or green onions.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. The sauce improves the next day. For freezing, cool completely first, then freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: American