sour cream and onion chicken

sour cream and onion chicken

This sour cream and onion chicken features pan fried chicken thighs simmered in a luscious pan sauce. We start by dredging the boneless, skinless thighs in onion seasoned flour. The floured thighs are browned in olive oil then you build the sauce in the savory chicken fond (brown bits and caramelized drippings) left behind in the pan. Once the sauce is simmering, we return the chicken to the pan so it imparts more flavor as it finishes cooking.

sour cream and onion chicken

We love chicken around here. It’s delicious, versatile, and a master of disguise. You can bread and fry it, bake it, or pot pie it! No matter how many chicken recipes you have in your repertoire, there’s always room for another yummy addition. This recipe was inspired by one of my favorite childhood snacks; sour cream and onion potato chips.

snack inspired flavors

I remember my first taste of the allium flavored crisps. I was eight years old, enjoying a day at the beach with my family. That first bite of savory onion with the tang of sour cream blew my mind! I imagine most kids don’t gravitate toward onion flavored snacks but I’ve always been an odd ball in the flavor department. I even gravitated toward grape nuts over sugary breakfast cereals; a fact my husband teases me about to this day.

This recipe combines my childhood flavor obsession with my adult obligation to cook healthy-ish meals. The chicken thighs provide a nutritious source of protein while boasting more iron and zinc than chicken breast. I pan brown the chicken in olive oil and stretch a modest amount of sour cream with low calorie chicken broth.

Small recipe tweaks help us create this creamy sour cream and onion chicken with fewer calories and more nutrients than anything you’d find on a restaurant menu. Enjoy!

Other chicken recipes you might enjoy:

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sour cream and onion chicken

sour cream and onion chicken

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  • Author: Sepideh Esmaili Campos


Pan browned chicken thighs in a delicious sauce of caramelized onions and tangy sour cream. 


  • ½ cup all purpose flour
  • 1 tablespoon onion powder
  • kosher salt
  • 1 ½ pounds chicken thighs, boneless skinless
  • Fresh cracked black pepper 
  • 4 Tablespoons olive oil 
  • ¼ cup white wine such as sauvignon blanc (optional – can use water instead)
  • 1 large yellow onion, thinly sliced 
  • 2 cups low sodium chicken broth 
  • 1 cup sour cream 
  • ¼ cup fresh parsley or chives, chopped 


  1. In a shallow bowl, combine the flour, onion powder, and 1 teaspoon kosher salt. 
  2. Pat the chicken thighs dry with paper towels and sprinkle both wides with ½ teaspoon salt and fresh cracked black pepper.
  3. Coat the chicken thighs on both sides in the flour and onion mixture, set aside. 
  4. In a large shallow saucepan, heat the olive oil over medium heat until it begins to ripple. 
  5. Add the chicken to the hot oil in a single layer. Cook undisturbed until golden brown, 6-8 minutes per side. 
  6. Transfer the browned chicken to a separate plate. You’ll finish cooking the chicken in the sauce so it doesn’t need to be cooked through at this point. 
  7. Add the sliced onion to the now empty pan along with ½ teaspoon salt. Cook over medium heat until the onions are soft and golden brown, 10-15 minutes. Occasionally add splashes of white wine or water to the pan to help scrape up any pieces of chicken from the pan. 
  8. Add the chicken broth to the pan of onions, bring to a simmer over medium heat. Reduce the heat to low. 
  9. Temper the sour cream: Put the sour cream in a large bowl, while whisking quickly, slowly add a ladle full of the hot broth to the sour cream. 
  10. Slowly pour the warmed sour cream into the pot with the broth. 
  11. Nestle the browned chicken thighs in the broth and sour cream mixture. With the heat on low, simmer uncovered until the chicken is cooked through and the sauce has thickened, 30-40 minutes. 
  12. Taste the sauce and adjust salt and pepper as desired.
  13. Garnish with parsley or chives.
  14. Serve the chicken and sauce over rice or pasta. 


Troubleshooting: If the sauce curdles when you add the sour cream, it’s most likely because the sour cream was too cold and the broth was too warm. To fix this, reduce the heat to low. Add a couple ice cubes to the pot and whisk while you gently bring the sauce back up to a simmer. If that doesn’t work, combine 3 tablespoons of warm broth with 1 tablespoon flour to make a roux. Pour the roux into the pot and whisk until smooth. 

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