Ah, sour cream—my unexpected kitchen hero. Just last week, I found myself in a culinary pickle, staring blankly at a fridge that seemed to echo my indecision. But there it was, that familiar tub, promising to transform a mundane Tuesday night into something unexpectedly delightful. With a dollop here and a swirl there, these easy sour cream dinner recipes not only rescued my evening but also warmed my soul.
Steps
- Slice the chicken breasts lengthwise to create four thin cutlets. Sprinkle the chicken with garlic powder, salt, and pepper.
- Heat olive oil and half the butter in a skillet over medium-high heat. Cook the chicken for 5-6 minutes on each side until golden and fully cooked, then set aside on a plate.
- Lower the heat to medium, add the remaining butter, and sauté the onions until soft and lightly browned, about 10-15 minutes.
- Mix in the minced garlic and cook for about 30 seconds. Pour in the chicken broth and Worcestershire sauce, scraping any brown bits from the skillet.
- Stir in the sour cream to form a smooth sauce, being careful not to let it bubble excessively. Reintroduce the chicken to the skillet, spooning the sauce over it.
- Season with additional salt and pepper if necessary, and garnish with chopped parsley before serving. If the sauce appears too thick, thin it out with extra chicken broth.
Ingredients
- 2 chicken breasts, halved lengthwise
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1 medium onion, sliced
- 1 clove garlic, minced
- 1/2 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 cup full-fat sour cream
- Fresh parsley, chopped (optional, to taste)
FAQ
- What makes this sour cream and onion chicken unique?
- This dish provides a creative twist on classic flavors by combining a creamy sour cream sauce with a hint of tang and savory onion undertones. It’s a quick and easy meal perfect for a low-carb diet.
- Can I use low-fat sour cream for this recipe?
- It is recommended to use full-fat sour cream as it enhances the flavor and is less likely to curdle when cooked. Low-fat versions may not deliver the same creamy texture.
- How do I prevent the onions from burning while cooking?
- The key to perfect onions is to cook them slowly over a lower heat. Monitor them closely to ensure they become soft and lightly browned without scorching.
- Can I freeze the leftover sour cream and onion chicken?
- Freezing is not recommended for this dish since creamy sauces tend to separate and change texture when thawed. It’s best stored in the refrigerator for up to 3-4 days.
- What can I serve with this chicken dish for a complete meal?
- This chicken pairs wonderfully with mashed potatoes, as it soaks up the rich, onion-flavored sauce. You can also serve it with a side of vegetables or a fresh salad for a balanced meal.
Tips
- Monitor Onion Cooking: To avoid burning, cook the onions slowly over medium or low heat until they are soft and lightly browned. For deeper caramelization, extend the cooking time at a lower temperature.
- Adjust Sauce Consistency: If the sauce becomes too thick, gradually add more chicken broth until it reaches your desired consistency.
- Reheating Leftovers: When reheating leftovers, use a low heat setting in a saucepan. To refresh the sauce, consider adding a bit more sour cream or chicken broth.
- Avoid Freezing: It’s best not to freeze this dish, as creamy sauces can change texture and may separate upon thawing.
Equipment
- Skillet – A good quality skillet is essential for pan-frying the chicken and making the sauce.
- Meat Thermometer – Useful for ensuring the chicken is cooked to the correct internal temperature of 165°F.
- Garlic Press – If you want to easily mince garlic for the recipe.
- Cutting Board – A sturdy cutting board for slicing chicken and onions.
- Chef’s Knife – A sharp chef’s knife for cutting the chicken and onions effectively.
