Sour Cream and Onion Chicken

Looking for your next go-to chicken dinner? This Sour Cream and Onion Chicken is absolutely dreamy—so creamy, savory, and impossibly tender you’ll want to make it every week.

Imagine succulent chicken breasts blanketed in a tangy, onion-infused sour cream sauce that tastes just like your favorite chip dip but even better. It’s the ultimate comfort food, bursting with bold flavors and creamy goodness in every bite.

The best part? This recipe is a total breeze to whip up, using simple pantry ingredients and one skillet. Perfect for busy weeknights, cozy family dinners, or even impressing guests with minimal effort.

Inspired by the classic sour cream and onion combo I grew up loving, this dish is now a staple in my kitchen. If you want an easy, crowd-pleasing chicken recipe—this is the one you need to try!

Why You'll Love This Recipe

• Ready in under 1 hour, using just one pan for easy cleanup
• Creamy, tangy sauce delivers irresistible comfort food flavors
• Simple ingredients you already have at home
• Versatile—pairs with rice, potatoes, or veggies for a complete meal

Key Ingredients for Sour Cream and Onion Chicken

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Breasts

Chicken breasts are the star of the show, providing a lean and tender canvas for the creamy sauce to shine. For best results, use boneless, skinless chicken breasts and pound them to even thickness—this ensures even cooking and juicy results. If you prefer, chicken thighs work just as well and add extra richness.

Sour Cream

Sour cream gives the sauce its signature tangy creaminess. Full-fat sour cream yields the richest sauce, but reduced-fat versions will work too with slightly less creaminess. If you want a lighter option, try Greek yogurt for a similar texture with extra protein.

Onion Soup Mix

A packet of dry onion soup mix packs this recipe with tons of savory, umami flavor. It’s a shortcut to that addictive “sour cream and onion” taste! If you’re sensitive to salt, choose a low-sodium variety, or make your own blend with dried onion flakes, parsley, and a touch of garlic powder.

Chicken Broth

Chicken broth helps thin the sauce and infuses every bite with extra depth. Use low-sodium broth to better control the salt content, especially if your soup mix is already salty. Vegetable broth can be used in a pinch.

Fresh Chives

Chopped fresh chives add a burst of color and a subtle oniony bite that makes the dish feel irresistibly fresh. If you don’t have chives, sliced scallions or even a sprinkle of parsley do the trick.

Instructions for Sour Cream and Onion Chicken

See recipe card below for full list of measurements, ingredients, and instructions.

Prepare the Chicken

Pat the chicken breasts dry and, if needed, pound them to an even thickness for even cooking. Season both sides lightly with black pepper.

Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Once hot, lay the chicken breasts in the pan and cook for 4-5 minutes per side, or until golden brown. Remove the chicken to a plate (don’t worry if it isn’t fully cooked yet—it’ll finish in the sauce).

Make the Creamy Onion Sauce

In the same skillet, reduce heat to medium. Add the dry onion soup mix, garlic powder, and chicken broth. Stir, scraping up any browned bits from the bottom of the pan for extra flavor. Simmer for 2-3 minutes.

Add the Sour Cream

Lower the heat to low and whisk in the sour cream until smooth and creamy. If you want a thicker sauce, dissolve cornstarch in 2 tablespoons of water and stir into the skillet now.

Simmer the Chicken

Nestle the seared chicken back into the skillet and spoon some sauce over each piece. Cover and simmer for 10-12 minutes, or until the chicken is cooked through (internal temp 165°F) and the sauce is thickened and bubbly.

Finish and Serve

Remove the skillet from heat. Garnish generously with chopped fresh chives. Serve hot, spooning that luscious sauce over each piece.

Recipe Variations

Swap the Protein

Not a fan of chicken breasts? Try boneless chicken thighs for extra juiciness, or swap in pork chops for a tasty twist. Both options work beautifully with the same creamy sauce.

Lighten It Up

For a lighter version, use nonfat Greek yogurt instead of sour cream. You’ll still get tang and creaminess, along with a boost of protein—just be sure to simmer gently to avoid curdling.

Go Gluten-Free

Most onion soup mixes are gluten-free, but double-check your packet to be sure. If not, make your own with dried onion flakes, garlic powder, parsley, and salt.

Add Some Crunch

Craving a little texture? Top the finished dish with crispy fried onions or crushed sour cream and onion chips for a fun, crunchy finish.

Make It Vegetarian

Substitute firm tofu cutlets or thickly sliced mushrooms for the chicken. Follow the same steps, adjusting cook time as needed, and enjoy all the creamy, savory flavor in a meatless main.

Serving Suggestions

Sour Cream and Onion Chicken is perfect served with fluffy mashed potatoes, steamed rice, or buttered egg noodles to soak up every drop of the creamy sauce. Pair with a crisp green salad or roasted broccoli for a balanced, colorful meal. Don’t forget an extra sprinkle of chives or scallions for a fresh pop!

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over low heat, adding a splash of chicken broth if the sauce gets too thick. This dish doesn’t freeze well due to the dairy, so enjoy leftovers fresh for best results.

Frequently Asked Questions About Sour Cream and Onion Chicken (FAQ)

Q: Can I use bone-in chicken pieces for this recipe?
A: Yes! Just increase the simmering time to ensure the chicken is cooked through—bone-in pieces may need 10-15 additional minutes.

Q: My sauce looks curdled. What went wrong?
A: Make sure you add the sour cream over low heat and don’t let the sauce boil—gentle heat helps keep it smooth and creamy.

Q: Can I prepare this dish ahead of time?
A: Absolutely! Cook the chicken and sauce, then cool and refrigerate. Reheat gently on the stove, stirring occasionally, until heated through.

This Sour Cream and Onion Chicken is a creamy, comforting classic that’s sure to become a staple in your dinner rotation. If you give it a try, I’d love to hear what you think—leave a comment or rating below and let me know how it turned out!