Belfonte Dairy | From the Heart of Kansas City

Sour Cream and Onion Chicken

Sour Cream and Onion Chicken


  • (2) 8 oz. boneless, skinless Chicken Breasts
  • ½ tsp. Salt, or to taste
  • ½ tsp. Garlic Powder
  • ½ tsp. freshly cracked Black Pepper, or to taste
  • 1 tbsp. Unsalted Butter
  • 1 tbsp. Olive Oil
  • 1 ½ cups chopped Yellow Onion
  • ¾ cup Chicken Broth, divided
  • ¼ tsp. Dried Thyme
  • 1 tbsp. All-Purpose Flour
  • 1 tsp. Dijon Mustard
  • ⅓ cup Belfonte Heavy Whipping Cream
  • ½ cup Belfonte Sour Cream

For Serving

  • Cooked Rice
  • finely chopped Fresh Basil, for garnish (optional)
  • freshly cracked Black Pepper, for garnish (optional)


  1. Cut the chicken breasts in half lengthwise (with the knife blade parallel to the cutting board) to create two thin halves. Pat the surface of the chicken very dry, then divide the salt, garlic powder, and cracked black pepper over all sides of the chicken breasts.
  2. Heat butter and olive oil in a large, non-stick pan over medium heat. Once the butter starts to sizzle, stir to mix it with the olive oil. Add the seasoned chicken breasts to the pan and cook for 5-6 minutes per side until golden brown, and the internal temperature of each chicken breast half reaches 165 F.
  3. Transfer the cooked chicken to a shallow dish and tent with foil to keep warm.
  4. Add chopped onions and two tablespoons of chicken broth to the same pan in which the chicken was cooked. Use a wooden spoon to stir the onions, scraping up any browned bits left behind in the pan. Cook the onions for about 4-5 minutes, stirring occasionally, until the edges are browned.
  5. Turn the heat beneath the pan down to medium-low. Stir another two tablespoons of chicken broth and the dried thyme into the onions. Continue cooking,stirring occasionally, for 7-8 minutes until the onions are a deep, golden brown color and very soft. (If the onions begin to stick to the bottom of the pan, add another tablespoon or two of chicken stock to loosen them).
  6. Stir the flour into the onions and cook for one minute to cook out the “flour” taste. Stir in the remaining ½ cup of chicken broth, then bring the heat beneath the pan to medium-high, so the liquids in the pan are rapidly simmering.
  7. Allow the liquids to simmer for about two minutes until thickened, then turn the heat beneath the pan down to low. Once the liquids have stopped simmering (or come to a very slow simmer), stir in the Dijon mustard and Belfonte heavy cream until well combined.
  8. Stir in the sour cream until the sauce is very smooth and creamy. Taste and season with salt or freshly cracked pepper if desired.
  9. Transfer the cooked chicken breasts back into the pan, nestling them into the sauce. Flip them once or twice to coat them in sauce, then serve them over cooked rice with additional sour cream sauce drizzled over the top. Garnish with freshly chopped basil (if desired), and serve warm!


  • Thinly sliced chicken breast is available at most meat counters, and is perfect for this recipe! Ask for four similar-sized pieces, around 4-5 ounces each.
  • If you’re using two larger chicken breasts like the recipe calls for, they can range from 8-10 oz. each.

Servings: 4
(Makes 1 ½ cups Sour Cream Sauce)

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