One-Pan Sour Cream Chicken Recipe With Caramelized Onions (5 Ingredients, 20 Minutes) by Donna John

Chicken is always on the menu at my house. 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 this easy one-pan recipe really delicious, but has only five ingredients and is on the table in 20 minutes.

To make this high-protein sour cream chicken recipe with sweet caramelized onions, you will need the following gluten-free ingredients from your fridge and pantry: boneless/skinless chicken breasts (read about the health benefits of protein), olive oil, an onion (check out the health benefits of onion), cooking sherry, sour cream and chicken broth. If you want a healthier sauce, you could use Greek yogurt instead of sour cream.

Photo credit (all photos): Donna John

Take it from me, serve this sour cream chicken dinner 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 creamy skillet chicken recipe will definitely be on repeat.

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

Ingredients

• 2 tablespoons olive oil (divided) 
• 1 pound boneless/skinless 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. (You could use boneless/skinless chicken thighs instead of breasts.)
   
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.
   
6. Serve. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
   

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