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Creamy Skillet Chicken with Sour Cream and Onion Sauce

Creamy Skillet Chicken with Sour Cream and Onions

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 2 lbs Chicken breast boneless, skinless, halved
  • 2 tbsp Olive oil extra virgin
  • 2 tbsp Butter unsalted
  • 2 whole Yellow onion large, sliced thin
  • 3 cloves Garlic minced
  • 1 cup Chicken broth low sodium
  • 0.75 cup Sour cream full fat, room temperature
  • 2 tbsp Fresh parsley chopped
  • 1 tsp Salt kosher
  • 1 tsp Black pepper freshly ground

Instructions
 

  • Season the poultry generously with salt and black pepper.
  • Heat the olive oil and butter in a large skillet over medium-high heat until shimmering.
  • Sear the meat for 5 to 7 minutes per side until golden brown and cooked through to 165 degrees Fahrenheit. Remove to a plate and cover loosely to keep warm.
  • In the same skillet, add the thinly sliced yellow onions. Cook for 5 minutes, stirring occasionally, until soft and caramelized.
  • Stir in the minced garlic and cook for 1 additional minute until fragrant.
  • Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let simmer for 3 minutes to reduce slightly.
  • Reduce the heat to low. Whisk in the sour cream until completely smooth and heated through. Do not let the sauce boil.
  • Return the seared meat and any resting juices to the skillet. Simmer gently for 2 minutes to warm everything together.
  • Garnish with chopped fresh parsley and serve immediately.