Description
Creamy, tangy, and ridiculously addictive – this Sour Cream and Onion Chicken transforms your favorite chip flavor into a dinner that’ll have everyone asking for seconds.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large yellow onion, thinly sliced (about 2 cups)
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup sour cream (full-fat)
- 2 teaspoons dried dill (or 2 tablespoons fresh)
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh chives, chopped (for garnish)
- 1 teaspoon lemon zest (optional)
Instructions
- Season chicken breasts with salt, pepper, and half the onion powder. Heat olive oil in a large skillet over medium-high heat and cook chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
- In the same skillet, reduce heat to medium and add butter. Once melted, add sliced onions with a pinch of salt and cook for 8-10 minutes until soft and caramelized. Add garlic and cook for 30 seconds more.
- Sprinkle remaining onion powder and garlic powder over onions, then pour in chicken broth. Scrape up browned bits from pan bottom and simmer until reduced by one-third, about 3-4 minutes.
- Remove skillet from heat and cool slightly for 1-2 minutes. Gradually whisk in sour cream until smooth, then stir in dried dill. Taste and adjust seasonings.
- Return chicken to skillet, nestling it into the sauce. Spoon sauce over each piece and simmer gently over low heat for 2-3 minutes until warmed through. If sauce becomes too thick, add a splash of chicken broth.
- Serve garnished with fresh chives, any reserved fresh dill, and lemon zest if using.