Crispy Sour Cream & Onion Chicken Recipe: A Tasty Budget-friendly Dinner (5 Ingredients, 20 Minutes) by Donna John

If you love snacking on sour cream and onion potato chips (and who doesn't?), you are going to adore this easy chicken recipe. This crispy sour cream and onion chicken is given a bath in those flavors before being coated in panko and quickly pan-fried until juicy, golden and delicious. This is a chicken dinner the whole family will get excited for.

To make this quick 20-minute, budget-friendly and high-protein dinner you will need just five ingredients plus some cooking oil to fry the chicken in. Here is your short shopping list for this easy recipe: boneless and skinless chicken breasts (read about the health benefits of protein), sour cream, fresh chives, onion powder and panko breadcrumbs. Sour cream, chives and onion powder and stirred together before the chicken is added. Coat in onion powdered-seasoned panko and fry until cooked through.

Cooking Tip: Mix the sour cream, chives and onion powder in a bowl big enough to fit the chicken. I started with too small a bowl and had to transfer it into a larger one. After you put the chicken into the sour cream mixture, you can cook immediately or cover and refrigerate until ready to cook.

These juicy, crispy chicken breasts can be served for dinner with your favorite side dishes. I served mine with lemon orzo rice and a colorful garden salad with ranch dressing. A fresh vegetable would be a good choice as well.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 4 boneless/skinless chicken breasts, pounded 1/4-inch thick
• 1/2 cup sour cream
• 1/4 cup chopped fresh chives
• 2 tablespoons onion powder (divided)
• 1 cup panko breadcrumbs or gluten-free panko
• cooking oil, for frying

Here's how to make it: 

1. In a mixing bowl, stir together the sour cream, 1 tablespoon of onion powder and the chives. If you don't have fresh chives, you can use dried chives. Or use a combination of dried chives and fresh. You can use Greek yogurt as a substitute for sour cream.
   
2. Season the chicken with salt and black pepper. Put the chicken into the sour cream mixture and stir to coat the chicken.
   
3. Put the panko onto a plate. Add the remaining 1 tablespoon of onion powder and stir to combine. For a gluten-free dinner, use gluten-free panko breadcrumbs.
   
4. Heat about 1/8 inch of oil in a large skillet over medium heat. Dredge the chicken breasts into the panko and then put into the hot oil.
   
    
5. Cook the chicken until golden, crispy and cooked through, about 4 to 5 minutes per side depending on thickness. Chicken is cooked through at 165 degrees F internal temperature on a food thermometer.
   
6. Serve with lemon wedges, if desired.
   

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