Best 5 Sour Cream And Onion Skillet Chicken Recipes

Indulge in a delightful culinary journey with our tantalizing sour cream and onion skillet chicken recipe. This dish promises a harmonious blend of tangy, creamy, and savory flavors that will tantalize your taste buds. Succulent chicken breasts are expertly seasoned and seared to perfection, then smothered in a luscious sour cream and onion sauce that is bursting with flavor. Accompanying the main course are two delectable sides: a vibrant and refreshing cucumber salad with a zesty dressing, and a hearty and flavorful garlic bread that will leave you craving more. Get ready to embark on a culinary adventure that will satisfy your cravings and leave you wanting seconds.

Let's cook with our recipes!

SOUR CREAM AND ONION CHICKEN RECIPE

Sour Cream and Onion Chicken Recipe image

Quick enough for a weeknight, this flavorful chicken has a crispy coating that the whole family will love. Serve with veggies or over pasta.

Provided by Morgan Baker

Categories Entree Dinner

Time 1h26m

Number Of Ingredients 10

Ingredients

4 chicken cutlets, patted dry with a paper towel
2 teaspoons salt
½ teaspoon ground pepper
1 lemon, zested and quartered
½ cup sour cream
3 tablespoons chopped chives, plus more for garnish
1 tablespoon fresh dill
2 tablespoons onion powder
2 cups panko breadcrumbs
canola oil, for frying

Steps:

Gather the ingredients.
Season the chicken cutlets generously with salt and pepper.
In a medium bowl, combine the lemon zest, sour cream, chives, dill, and 1 tablespoon of the onion powder.
Add the chicken and coat well.
Cover and refrigerate, 1 hour or up to overnight.
When ready to fry the chicken, combine the panko and remaining 1 tablespoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Working with one chicken cutlet at a time, press the chicken into the panko mixture. Coat evenly on both sides and transfer to a sheet pan or platter.
In a large heavy-bottomed skillet, heat about 1/4-inch canola oil over medium heat until the temperature reaches about 375 F.
Working in batches, fry the chicken until golden brown, about 4 minutes per side, lowering the heat as necessary if the chicken is becoming brown too quickly.
Remove and discard excess panko from the skillet with a slotted spoon between batches.
Transfer to a paper towel-lined plate and sprinkle lightly with salt.
Garnish the cutlets with chives and a squeeze of lemon. Serve immediately.

Nutrition Facts : Calories 727 kcal, Carbohydrate 70 g, Cholesterol 164 mg, Fiber 9 g, Protein 39 g, SaturatedFat 7 g, Sodium 1558 mg, Sugar 13 g, Fat 35 g, UnsaturatedFat 0 g

CHICKEN IN SOUR CREAM

Chicken In Sour Cream image

This is a family favorite of ours, and I also serve it to company. Serve this delicious chicken recipe along with a salad, rolls, and a vegetable.

Provided by Lucille Cole

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h25m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
8 chicken thighs
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper
1 pinch paprika
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 cup sour cream
1 tablespoon lemon juice
1 teaspoon dried dill weed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Heat vegetable oil in a skillet over medium heat. Brown chicken on both sides and transfer to prepared baking dish. Season with salt, pepper, and paprika to taste.
Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed. Pour over chicken.
Bake in preheated oven for one hour, or until chicken pieces are done and sauce is browned. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 636.2 calories, Carbohydrate 12.6 g, Cholesterol 183.2 mg, Fat 48.8 g, Fiber 0.6 g, Protein 36.1 g, SaturatedFat 17.2 g, Sodium 1865.7 mg, Sugar 1.6 g

SOUR CREAM CHICKEN PAPRIKA

Sour Cream Chicken Paprika image

My father would make this when I was a child. When I make it now, it reminds me of home. It is a milk, rich and creamy recipe. My family's all time favorite! A one-skillet dish. Serve over hot cooked egg noodles or rice, if desired.

Provided by DEME

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
1 ½ tablespoons vegetable oil
1 cup chopped onion
1 ½ tablespoons butter
2 tablespoons paprika
½ teaspoon salt
2 cups chicken stock
1 teaspoon all-purpose flour
1 (8 ounce) container sour cream

Steps:

You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.

Nutrition Facts : Calories 363.4 calories, Carbohydrate 8.6 g, Cholesterol 104.9 mg, Fat 23.3 g, Fiber 2 g, Protein 30.1 g, SaturatedFat 11.3 g, Sodium 430.9 mg, Sugar 2.1 g

SOUR CREAM AND ONION SKILLET CHICKEN

Sour Cream and Onion Skillet Chicken image

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

Provided by By Arlene Cummings

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 13

Ingredients

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

Steps:

In 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.
In 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.
Serve chicken and sauce over rice. Sprinkle with remaining green onions.

Nutrition Facts : Calories 530, Carbohydrate 9 g, Cholesterol 185 mg, Fat 2, Fiber 1 g, Protein 53 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 3 g, TransFat 1/2 g

CRISPY SOUR CREAM AND ONION CHICKEN

Crispy Sour Cream and Onion Chicken image

Picture sour cream and onion dip slathered on chicken cutlets, dredged in panko bread crumbs, and fried until crisp like a potato chip, and you'll envision this recipe. The marinade doesn't just deliver flavor here: The lactic acid in the sour cream also keeps the thin chicken breasts juicy. Shower the crispy chicken with fresh chives and lemon juice, or, if you crave something creamy for dunking, pair it with a dip of sour cream, lemon juice and chives.

Provided by Ali Slagle

Categories weekday, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 boneless, skinless chicken breasts, halved horizontally (see Tip) and pounded 1/8-inch thick, or use 4 chicken cutlets (don't split or pound)
Kosher salt and black pepper
1/2 cup sour cream or Greek yogurt
1/4 cup thinly sliced chives (or 1 tablespoon dried chives), plus more for serving
2 tablespoons onion powder
2 cups panko bread crumbs
Canola oil, for frying
1 lemon, cut into wedges

Steps:

Pat chicken dry, and season both sides with salt and pepper.
In a medium bowl, stir together the sour cream, chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.)
In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.
Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, and place on a large plate or a sheet pan.
Line a plate with paper towels. Heat 1/8-inch canola oil in a large skillet over medium-high. Drop a piece of panko in: If it sizzles, the oil's ready. Add a chicken cutlet (or two, if they can fit comfortably), and cook until golden brown, 3 to 5 minutes per side. Transfer to the paper towel-lined plate and sprinkle with salt. Repeat with remaining chicken, adding and heating more oil as needed, and removing excess panko from the pan with a slotted spoon.
Serve chicken with more chives and lemon wedges for squeezing.

Tips:

For the best results, use boneless, skinless chicken breasts or thighs. These cuts are lean and cook quickly.
To make sure the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
If you don't have sour cream, you can substitute plain yogurt or buttermilk.
If you don't have onion soup mix, you can use a combination of onion powder, garlic powder, and dried thyme.
Serve the chicken with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.

Conclusion:

This sour cream and onion skillet chicken is a quick and easy weeknight meal that is sure to please the whole family. The chicken is tender and juicy, and the sauce is creamy and flavorful. You can easily adjust the recipe to your liking, by adding more or less sour cream, onion soup mix, or spices. Serve the chicken with your favorite sides, and enjoy!