Sautéed red onion, sour cream and fresh dill combine to make a delicious, quick pan sauce for boneless chicken breasts.

Chicken breast with onion and dill sauce on a plate with egg noodles and spinach.

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.

Chicken with Creamy Onion Dill Sauce

Chicken with Creamy Onion-Dill Sauce

5 from 2 votes
Leave a Review »
Sautéed red onion, sour cream and fresh dill combine to make a delicious, quick pan sauce for boneless chicken breasts and a side of egg noodles or mashed potatoes.
Yield: 4 servings
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Print Recipe Pin Recipe Save Recipe

Ingredients

  • 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

Instructions

  • 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.
Author: Lynne Webb
Course: Chicken Recipes
Cuisine: American
Keyword: chicken with pan sauce
Calories: 404kcal, Carbohydrates: 26g, Protein: 42g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Cholesterol: 119mg, Sodium: 643mg, Fiber: 2g, Sugar: 4g
Have you made this recipe?Snap a photo and tag @gourmetconnect in your posts. We love to see what you’ve been making!