Chicken with Creamy Onion-Dill Sauce
Sautéed red onion, sour cream, and fresh dill combine to make a delicious, quick pan sauce for boneless chicken breasts.
Boneless chicken breasts topped with a simple pan sauce is one of our favorite choices for a weeknight dinner. This recipe combines sautéed red onion, sour cream, and fresh dill to make a light and creamy sauce for topping both the chicken and a simple side like egg noodles or mashed potatoes.
How to Make Boneless Chicken Breasts With Pan Sauce
Here’s a basic set of instructions for making chicken breasts with a tasty pan sauce:
- Pound the chicken breasts to a uniform thickness of about 1/2 inch. This allows for more even cooking.
- Dredge the chicken in seasoned flour and always shake off the excess.
- Heat about 1/8 inch of oil in a large frying pan over medium-high heat and add the chicken in a single layer leaving some space between the pieces. Work in batches if needed to avoid overcrowding the pan.
- Cook the chicken just until the floured exterior is golden brown, about 2 minutes per side and transfer to a plate. Note: The chicken is not cooked through at this point – it will finish cooking in the sauce.
- If needed, add a little more oil to the frying pan and sauté your aromatics (in this case red onion) until tender.
- Whisk in the liquids called for in the recipe and bring the mixture to a light simmer.
- Add the chicken back to the pan and continue cooking for 2 to 4 minutes, turning several times to coat with sauce. The flour on the outside of the chicken will thicken the sauce as it finishes cooking.
- Transfer the chicken to a serving platter or individual plates, then season the sauce to taste and spoon some over each piece.
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Chicken with Creamy Onion-Dill Sauce
- 4 boneless, skinless chicken breast halves
- 3/4 cup flour
- 1 teaspoon kosher salt
- Freshly ground black pepper
- Vegetable oil
- 1 cup red onion, diced
- 1/2 cup sour cream
- 3/4 cup low-sodium chicken broth
- 2 teaspoons cider vinegar
- 2 to 3 tablespoons chopped fresh dill
- Combine the flour, salt and a few grinds of black pepper in a shallow dish and set aside.
- If your chicken breasts have tenderloins attached, remove them and reserve for another use. Place the breasts between 2 sheets of plastic wrap and gently pound them to a uniform thickness of 1/2-inch.
- Dredge the chicken breasts in the seasoned flour and shake off the excess.
- Place a large frying pan over medium-high heat and coat the bottom with about 1/8-inch of vegetable oil. Add the chicken in a single layer and cook until light golden in color, 2 minutes per side. Transfer to a plate and set aside.
- Add the onion to the pan and add a bit more oil if needed. Reduce the heat to medium and sauté the onion until soft and translucent, 4 to 5 minutes.
- Whisk the sour cream, chicken broth and vinegar together in a small bowl and add the mixture to the sautéed onion. Cook for 1 minute, then return the chicken to the pan.
- Continue cooking, turning several times, until the chicken is cooked through and the sauce has thickened slightly, 2 to 4 minutes. Transfer the chicken to a serving platter or individual plates.
- Add the fresh dill to the sauce, taste and adjust the seasonings as needed. Cook for 1 minute, then spoon some of the sauce over the chicken and transfer the remainder to a small bowl to pass at the table for spooning over buttered noodles or mashed potatoes.