One-Pan Sour Cream and Onion Chicken – The Ultimate Creamy Skillet Chicken Recipe
One-Pan Sour Cream and Onion Chicken is a creamy, flavorful skillet meal featuring juicy chicken breasts or thighs cooked in a rich sour cream and onion sauce. Sweet onions, garlic, chicken broth, and herbs create a savory base, while sour cream adds a velvety finish with a pleasant tang. Everything cooks in one pan, reducing cleanup while enhancing flavor. The dish pairs perfectly with mashed potatoes, rice, pasta, or roasted vegetables. It's an ideal recipe for busy weeknights, family dinners, or cozy weekend meals when comfort food is on the menu.
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
For the Sour Cream and Onion Sauce
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup full-fat sour cream, at room temperature
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Season the chicken with salt, pepper, paprika, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown. Remove and set aside.
- Reduce the heat to medium and melt the butter in the same skillet.
- Add the sliced onions and cook for 10–12 minutes, stirring occasionally, until soft and caramelized.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the onions and stir continuously for 1 minute to remove the raw flour taste.
- Gradually whisk in the chicken broth until the sauce is smooth.
- Stir in Dijon mustard, thyme, onion powder, and garlic powder.
- Lower the heat and gently whisk in the sour cream until fully combined. Avoid boiling to prevent the sauce from curdling.
- Cover and simmer for 8–10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Garnish with fresh parsley and serve immediately with mashed potatoes, rice, egg noodles, or roasted vegetables.
Notes
- Chicken thighs produce an extra juicy and flavorful result.
- Use full-fat sour cream for the creamiest sauce.
- Bring sour cream to room temperature before adding it.
- Cook onions slowly for the sweetest flavour.
- Use freshly minced garlic for the best taste.
- Don't let the sauce boil after adding sour cream.
- Fresh herbs provide the brightest finish.
- Leftovers reheat well when warmed gently.