Sour Cream and Onion Chicken 

This Sour Cream and Onion Chicken by Natasha (Salt & Lavender) delivers a creamy, tangy twist on classic flavors. In just about 30 minutes, you get tender, pan fried chicken smothered in a rich, onion forward sour cream sauce making it a delicious, low carb friendly weeknight option. The sauce strikes the ideal balance between creamy and tangy, and pairs beautifully with mashed potatoes, rice, or noodles. 

Full Recipe:

Ingredients 

• 2 chicken breasts, cut in half lengthwise (yielding 4 thinner cutlets)

• ½ teaspoon garlic powder

• Salt & pepper, to taste

• 1 tablespoon olive oil

• 2 tablespoons butter, divided

• 1 medium onion, sliced

• 1 clove garlic, minced

• ½ cup chicken broth

• 1 teaspoon Worcestershire sauce

• 1 cup full fat sour cream

• Fresh chopped parsley, optional, for garnish 

Directions

1. Season the chicken cutlets with garlic powder, salt, and pepper.

2. In a skillet over medium‑high heat, melt 1 tablespoon butter combined with olive oil. Add the chicken and cook for about 5–6 minutes per side, until golden and cooked through (165 °F internal temp). Transfer to a plate.

3. Reduce heat to medium. Add the remaining butter and the sliced onion. Sauté for 10–15 minutes until softened and lightly browned, adjusting heat as needed to avoid burning.

4. Stir in the minced garlic and cook for about 30 seconds.

5. Add chicken broth and Worcestershire sauce, scraping up any browned bits from the pan.

6. Stir in the sour cream until the sauce is smooth and warmed through avoid boiling to prevent curdling.

7. Return the chicken to the skillet and spoon sauce over each piece. Season with extra salt & pepper if needed.

8. Serve immediately, garnished with chopped parsley if desired. 

Nutrients (Per Serving)

• Calories: 337 kcal

• Carbohydrates: 5 g

• Protein: 26 g

• Fat: 24 g (Saturated fat: 11 g; Polyunsaturated fat: 2 g; Monounsaturated fat: 8 g; Trans fat: 1 g)

• Cholesterol: 117 mg

• Sodium: 351 mg

• Potassium: 584 mg

• Fiber: 1 g

• Sugar: 3 g

• Vitamin A: 569 IU

• Vitamin C: 6 mg

• Calcium: 82 mg

• Iron: 1 mg