5-Ingredient One-Pan Sour Cream Chicken Recipe With Caramelized Onions by Donna John

Poultry Dinner
2 years ago

5-Ingredient One-Pan Sour Cream Chicken Recipe With Caramelized Onions

This one-pan chicken recipe with a simple sour cream sauce and caramelized onions really surprised me. The flavor of the sauce was amazing! So much so, that I found myself quickly heating up some rice to spoon it over. Not only is it really delicious, but has only five ingredients and is on the table in 20 minutes.

Take it from me, serve this sour cream chicken recipe with rice or potatoes to soak up the sauce. I also added a salad with homemade ranch dressing and a side of yellow squash. This recipe will definitely be on repeat.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4


  • 2 tablespoons olive oil (divided) 
  • 1 pound chicken breasts, pounded thin 
  • 1 onion, sliced thin (I used a red onion)
  • 1/4 cup cooking sherry
  • 1/2 cup sour cream
  • 1/4 cup chicken broth

Here's how to make it:

  1. Heat 1 tablespoon of the oil in a skillet over medium heat. Season the chicken breasts with salt and pepper. Cook in the hot oil until golden brown on both sides and just cooked through. Remove to a plate.
  2. Add the remaining oil to the skillet along with the sliced onions. Season with salt and pepper. Cook, stirring often, until softened and starting to brown.
  3. Pour in the sherry and cook, stirring up the brown bits from the bottom of the pan, until it has almost evaporated.
  4. Whisk the sour cream and chicken broth together. Pour the mixture into the pan along along with any juices from the chicken. Cook, stirring, about 1 minute.
  5. Put the chicken back into the pan and spoon the sauce over to heat through. Season with salt and pepper, to taste.

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Cooking Sherry $3 & Up
Chicken Broth $1 & Up
Olive Oil $4 & Up
Skillets $10 & Up

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This reminds me of sour cream and onion potato chips. One of my favorite flavor combos!
I’m definitely serving this over rice. How delicious.

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