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Chicken fillet in sour cream in a frying pan

Chicken Breast in Sour Cream Sauce

Incredibly tasty, very juicy, and great with any side! Chicken breast cooked in sour cream on the stovetop turns out soft and tender. You'll love this recipe right away for how simple and quick it is—and it works for any occasion, holidays and weeknights alike!

Julia M.

Recipe author

Chicken fillet in sour cream in a frying pan

Composition / ingredients

Servings:

Chicken breast

500

Onion

Sour cream

350

Water

200

Butter

Vegetable oil

Garlic

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 10 g

Fats 43 % 10 g

Carbohydrates 13 % 3 g

145 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

How do you make chicken breast in sour cream on the stovetop? Gather the ingredients.
Step 2:

Rinse the chicken breast under running water and pat it dry with a paper towel to remove excess moisture. Then cut it into large pieces. Heat a skillet until hot, add a pat of butter along with a little vegetable oil. Once the butter has melted, add the chopped chicken. Cook for 4–5 minutes, until golden.
Step 3:

While the chicken cooks, prep the onion. Peel it and rinse it in cold water. Cut it into half-rings or a bit smaller—there's no need to chop it too fine.
Step 4:

Add the chopped onion to the skillet with the chicken. Stir and cook everything together for another 2–3 minutes, until the onion smells fragrant. Then cover the skillet and cook the chicken over low heat for another 15–20 minutes. With plenty of onion, it releases enough liquid on its own, but add a splash of water if needed so the meat doesn't scorch.
Step 5:

In a separate bowl, stir the sour cream together with the water. Peel the garlic.
Step 6:

When the chicken is nearly done, pour in the sour cream sauce and add the garlic pressed through a garlic press. You can add a little more liquid if you like. Season with salt, ground pepper, and a little paprika or curry powder (whatever you prefer). Stir, bring to a boil, and let it heat through for another 2–3 minutes.
Step 7:

The chicken in sour cream is done! Serve it with pasta, rice, or mashed potatoes on the side. Enjoy!

Note: the wrong pan can ruin even the best recipe, so pick a skillet that suits the dish.
To check whether the oil is hot enough, there's a simple trick: dip in a wooden spoon. If bubbles gather around it, you're ready to start frying.
For tips and tricks, see the article "Cream and sour cream in a cream sauce: how to keep them from curdling."