One-Pan Sour Cream and Onion Chicken
This one-pan sour cream and onion chicken pairs tender boneless, skinless chicken breasts with a rich, savory onion sauce. Finished with sour cream for extra creaminess, it’s a comforting dinner perfect with rice, mashed potatoes, or a simple salad.
Ingredients
Method
- Combine garlic powder, onion powder, paprika, salt, and pepper in a small bowl. Pat chicken breasts dry with paper towels and season both sides with spice mixture. Set aside.
- Melt 1 tablespoon butter in a large nonstick skillet over medium heat, and add olive oil. When the butter stops sizzling, add onions and cook, stirring occasionally, until tender, about 5 minutes. Remove to a plate and keep warm.
- To the same skillet, add remaining butter. Increase heat to medium-high. When butter is melted, add seasoned chicken breasts to the skillet and cook until lightly browned, about 3 minutes. Turn chicken, and return onions to the skillet, placing around and on top of chicken. Stir in minced garlic and cook about 30 seconds, or until fragrant.
- Dissolve chicken bouillon cube in hot water; add to the skillet with white wine, Worcestershire sauce, and Dijon mustard. Bring to a boil, cover, and reduce heat to medium-low. Cook, undisturbed, until chicken is no longer pink at the center, 10 to 15 minutes; an instant-read thermometer inserted near the center should read at least 165 degrees F (74 degrees C).
- Remove skillet from heat and stir in sour cream, making sure all the onions are incorporated.
- Garnish with fresh snipped parsley and parsley sprigs. Serve immediately.
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