Sour Cream Mushroom Chicken
Creamy, savory, and irresistibly comforting, Sour Cream Mushroom Chicken is the ultimate one-pan dinner that’s perfect for busy weeknights or indulgent family meals. This recipe features tender, juicy chicken breasts seared to golden perfection, smothered in a luscious mushroom and garlic sauce enriched with tangy sour cream. The addition of cremini mushrooms adds an earthy depth, while the silky sauce, thickened with a hint of flour, brings rich comfort to every bite. Ready in just 45 minutes, this easy, crowd-pleasing dish pairs beautifully with fluffy mashed potatoes, steamed rice, or pasta to soak up every drop of the creamy sauce. Garnish with fresh parsley for a pop of color and brightness—this is classic comfort food at its finest!
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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
- 2 cups Cremini or white mushrooms, sliced
- 3 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 1 cup Sour cream
- 1 tablespoon All-purpose flour
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add the remaining olive oil and butter.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes, or until they release their liquid and turn golden brown.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Sprinkle the flour over the mushrooms and stir well to coat evenly. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the chicken broth while stirring, making sure no lumps form. Bring the mixture to a gentle simmer.
Lower the heat and whisk in the sour cream until smooth and creamy. Taste the sauce and adjust the seasoning with more salt and pepper, if needed.
Return the chicken breasts to the skillet, nestling them in the sauce. Cover the skillet and let the chicken simmer in the sauce for 10-12 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C).
Garnish the dish with freshly chopped parsley, if desired, and serve hot over rice, mashed potatoes, or pasta.
Nutrition Facts
Calories |
2166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 3749 mg | 163% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 19.4 g | ||
| Protein | 233.7 g | 467% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 451 mg | 35% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2631 mg | 56% | |
*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.
