Description
Indulge in this comforting, restaurant-quality meal featuring tender chicken breasts smothered in a rich, velvety onion sauce. By searing the chicken to perfection and deglazing the pan with savory chicken broth, this recipe builds deep, complex flavors in under 35 minutes. It is the perfect weeknight solution for those craving a hearty, aromatic dinner that pairs beautifully with mashed potatoes or steamed vegetables.
Ingredients
2 boneless skinless chicken breasts, sliced lengthwise into 4 cutlets
1/2 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon extra virgin olive oil
2 tablespoons butter, divided
1 medium yellow onion, thinly sliced
1 garlic clove, minced
1/2 cup low-sodium chicken broth
1 teaspoon Worcestershire sauce (ensure alcohol-free)
1 cup full-fat sour cream
Fresh parsley for garnish
Instructions
Slice chicken breasts in half lengthwise to create 4 cutlets.
Season chicken pieces on both sides with garlic powder, salt, and pepper.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the chicken until golden brown and cooked through, about 3-4 minutes per side; remove and set aside.
In the same skillet, add the remaining tablespoon of butter and the sliced onions.
Sauté onions until caramelized, about 8-10 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Deglaze the pan with chicken broth and Worcestershire sauce, scraping up any browned bits.
Reduce heat to low and stir in the sour cream until combined and heated through; do not boil.
Return the chicken to the skillet to coat in the sauce.
Serve warm, garnished with fresh parsley.
Notes
Ensure the Worcestershire sauce used does not contain malt vinegar or alcohol to maintain a strict dietary adherence. For a thicker sauce, simmer the broth mixture for an extra minute before adding the sour cream. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Chicken Recipes
- Method: Pan-searing
- Cuisine: Modern Comfort