Chicken Breasts in Sour Cream with Mushrooms
Creamy, comforting, and irresistibly flavorful, these Chicken Breasts in Sour Cream with Mushrooms deliver a restaurant-quality dish right from your own kitchen. Juicy chicken breasts are pan-seared to golden perfection before being smothered in a velvety sour cream sauce infused with the earthy richness of sautéed mushrooms and garlic. A hint of fresh parsley brightens the dish, elevating its homemade charm. This recipe strikes the perfect balance between simplicity and sophistication, making it a quick weeknight dinner or an elegant option for entertaining. Serve it with fluffy rice, buttery mashed potatoes, or your favorite pasta to soak up every drop of the luscious sauce. Ready in just 45 minutes, this one-pan meal is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces white or cremini mushrooms, sliced
- 2 cloves garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 cup sour cream
- 2 tablespoons fresh parsley, chopped
Instructions
Season chicken breasts on both sides with salt and ground black pepper.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown and just cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of butter. Once melted, add the sliced mushrooms and sauté for 5-6 minutes, or until they are tender and golden.
Stir in the minced garlic and cook for 1 more minute, until fragrant.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a simmer and cook for 3-4 minutes, until the sauce thickens slightly.
Reduce the heat to low and stir in the sour cream until fully incorporated and smooth. Make sure not to let the sauce boil at this stage to prevent curdling.
Return the chicken breasts to the skillet, nestling them into the sauce. Cover and simmer for 8-10 minutes, or until the chicken is heated through and infused with the sauce.
Garnish with freshly chopped parsley before serving. Pair with rice, mashed potatoes, or pasta for a complete meal.
Nutrition Facts
Calories |
2176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.9 g | 158% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 3753 mg | 163% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 20.7 g | ||
| Protein | 235.6 g | 471% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 448 mg | 34% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2832 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
