Chicken With Sour Cream Recipes


Chicken with sour cream recipes is something that we have here on our site as well. We also have a chicken with spicy sauce recipe, so if you liked it this should be perfect for you.If you’re looking for an easy and fun Chicken With sour cream recipe, you can stop looking.You have just found the best!

Cheesy one-pan sour cream chicken

  • Easy
  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings

This delicious one-pan sour cream chicken with its cheesy, bacon-studded sauce is perfect for an easy midweek meal.


  • 200g spiral pasta
  • 1 tbs olive oil
  • 2 large (4 small) chicken breasts
  • 1 brown onion, finely diced
  • 1 clove garlic, crushed
  • 2 rashers bacon, sliced
  • 1 cup Massel* Chicken Style Liquid Stock
  • 500ml sour cream
  • 1 cup grated tasty cheese
  • 1/2 cup grated parmesan, plus extra to serve
  • 1 tbs chives, chopped


  1. Cook pasta according to packet instructions. Drain and set aside.
  2. Meanwhile, heat oil in a large skillet pan. Slice chicken into 3 or 4 escalopes and season well with salt and pepper. Cook for 1-2 minutes each side until well-browned. Set aside.
  3. In the same pan, cook onion, garlic and bacon for 4 minutes until onion is soft. Pour in stock and bring to the boil. Whisk in sour cream. Return to the boil, then reduce heat and simmer for 5 minutes until slightly thickened and reduced by about a third. Stir through cheeses then return chicken to pan. Simmer for another 5 minutes until chicken is cooked through. Add pasta and chives to the pan, and stir to coat well. Serve with extra cheese.

Sour Cream and Onion Chicken

This sour cream and onion chicken recipe is a fun take on the classic flavors! Tender chicken breasts are pan-fried and smothered in an easy, rich, and creamy sauce.

close-up of sour cream chicken in a skillet

Why you’ll love it

This sour cream chicken is easy to make and quick as well. Apart from being a creative 30-minute meal to change up the rotation, it’s also fantastic if you or someone you’re cooking for is on a low-carb diet! It’s kind of got Chicken Stroganoff vibes but without the mushrooms. It’s those familiar sour cream and onion flavors you crave.

The sauce is perfectly balanced between being creamy yet with a hint of tang. I don’t know about you, but I’m definitely a sauce person. This skillet chicken recipe makes plenty of really rich sauce, and it’s amazing over a big ol’ pile of mashed potatoes.

Ingredients you’ll need

  • Chicken – we’re cutting chicken breasts lengthwise to make smaller cutlets
  • Garlic powder – it’s a tried and true method of mine to add it right to the cutlets along with salt & pepper for flavor
  • Olive oil and butter – for pan frying
  • Onion – I use Vidalia (sweet) onions, but your standard yellow or white ones will work just fine
  • Garlic – use more than suggested if you’re a garlic lover
  • Chicken broth – to infuse even more savory flavor into the sauce
  • Worcestershire sauce – it’s my secret ingredient to add irresistible a savory quality to sauces. Don’t skip it!
  • Sour cream – we’re going full-fat because it has much better flavor and is less likely to curdle. I don’t recommend using low fat.
  • Fresh parsley – totally optional but adds a bright touch

How to make chicken with sour cream sauce

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

sauteing chicken and onions in a skillet

Cut the chicken breasts in half lengthwise to make four thinner pieces. Sprinkle them with the garlic powder and some salt & pepper. In a skillet, sear the chicken until cooked through, then transfer it to a plate. Add the butter to the skillet along with the onions.

making sour cream and onion sauce in a skillet for chicken

Cook the onions until they’re lightly browned and soft. Stir in the garlic, followed by the broth and Worcestershire sauce, then add in the sour cream and let it warm through. Add the chicken back to the skillet, spoon some sauce over top, season to taste, and sprinkle with chopped parsley!

Tips for success

  • This recipe isn’t difficult to make, but I do recommend you watch the onions quite carefully so that they don’t scorch. They’re best cooked fairly slowly. You could cook them for even longer at a lower heat if you want to fully caramelize them.
  • If the sauce thickens up too much, just add a splash more broth to thin it to your liking.
  • As always, I recommend using an instant read meat thermometer to ensure meat isn’t undercooked or overcooked. It takes about 2 seconds and eliminates all the guesswork!

What to serve with this recipe

  • Try mashed potatoes, rice, or buttered egg noodles if you’d like to pair it with a starch.
  • Or keep it low-carb with something like cauliflower rice or a side of veggies like my Easy Roasted Green Beans or this easy asparagus recipe.
  • For something very light, try this Super Simple Parmesan Arugula Salad.

Leftovers and storage

  • Leftovers will be good in the refrigerator in a covered container for 3-4 days.
  • I’d reheat over a low heat in a saucepan, adding a little more sour cream or broth if necessary to revive the sauce.
  • I don’t recommend freezing creamy sauces.

Sour Cream and Onion Skillet Chicken

Sour Cream and Onion Skillet Chicken
  • Prep25 Min
  • Total25 Min
  • Servings4

On the table in 25 minutes, our sour cream and onion skillet chicken is as mouthwatering as it is timesaving.


  • 2tablespoons olive oil
  • 2lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 2tablespoons Italian seasoning
  • 1/2teaspoon salt
  • 1/4teaspoon freshly ground pepper
  • 2tablespoons butter
  • 1small onion, thinly sliced
  • 2to 3 cloves garlic, finely chopped
  • 1cup sour cream
  • 1/2cup chicken broth
  • 2tablespoons cornstarch
  • 3medium green onions, sliced (3 tablespoons)
  • Hot cooked rice


  • 1In 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken pieces with Italian seasoning, salt and pepper; add to skillet. Cook 2 to 3 minutes, stirring frequently, until golden. Add butter, onion and garlic. Cook about 5 minutes, stirring occasionally, until onion is tender.
  • 2In small bowl, mix sour cream, broth and cornstarch until smooth. Pour over chicken mixture. Reduce heat to low. Cook about 5 minutes longer, stirring occasionally, until chicken is no longer pink in center and sauce is thickened. Stir in half of the green onions.
  • 3Serve chicken and sauce over rice. Sprinkle with remaining green onions.

Tips from the Betty Crocker Kitchens

  • tip 1Add some veggies, such as 1 cup frozen peas or broccoli, to the skillet for the last 5 minutes or so of cooking time. Heat until vegetables are cooked.
  • tip 2There are so many great packaged rice mixes on the market these days. Try a rice pilaf or other rice mix seasoned with herbs. Start it when you start cooking the chicken dish, and both will be ready at the same time.
  • tip 3The chicken and sauce is also delicious served over pasta.


530 Calories, 32g Total Fat, 53g Protein, 9g Total Carbohydrate, 3g Sugars

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