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Tender chicken breasts are coated in a tangy cream sauce filled with mushrooms, herbs, and spices. Sour Cream Chicken cooks in one skillet pan on the stove top for a delicious, restaurant-quality meal.
Sour Cream Chicken Recipe with Mushrooms & Cream Sauce
This sour cream chicken with mushrooms and a creamy sauce is such a cozy meal! Thin sliced chicken gets seared in a skillet pan and then simmers with a creamy sauce, mushrooms, and garlic.
You only need one skillet pan, a cast iron is preferred, to make this dinner recipe. Everything cooks in one pan and then simmers together at the end for a flavorful and comfort food dinner that the entire family will enjoy.
My family loves this sour cream chicken served over egg noodles, rice, or served alongside some roasted potatoes. Use up that extra cream sauce and drizzle it over top before serving.
Ingredients Needed & Substitutions
- Boneless, Skinless Chicken Breasts – This recipe calls for two chicken breasts which are cut in half, horizontally, to form 4 thinner chicken breast pieces. It’s important to cut them thin so they will cook in the skillet pan.
- Kosher Salt
- Black Pepper
- Garlic Powder – Onion powder can also be used in place of the garlic powder.
- Italian Seasoning
- Butter – You can use salted butter or unsalted butter, whichever you prefer or whatever is in your fridge. You could also use avocado oil or olive oil instead.
- Mushrooms – The recipe has been tested using baby Bella mushrooms. White button mushrooms or cremini mushrooms could also be used for a similar flavor profile.
- Garlic – Use fresh garlic cloves that have been minced or pressed, chopped garlic from a jar, or garlic paste.
- Chicken Broth
- Worcestershire Sauce
- Sour Cream – I recommend only using full-fat sour cream for the best flavor and creamy texture in the sauce.
- Condensed Cream of Mushroom Soup – If you don’t like the canned version then try making homemade Condensed Cream of Mushroom Soup instead.
How To Make Sour Cream Chicken in One Pan
- Chicken Breast : Take the chicken breasts and slice lengthwise to create two thinner slices per chicken breast. You will end up with 4 thin slices of chicken. Set all 4 pieces onto a plate or a cutting board.
- Season Chicken : Mix together the salt, pepper, garlic powder, and Italian seasoning. Sprinkle the seasoning mix onto both sides of each chicken breast.
- Sear Chicken : In a skillet pan, or cast-iron pan (preferred), over medium-high heat, melt 2 tablespoons of butter. Once melted, place the chicken pieces into the pan and sear on both sides until golden brown. No need to cook the chicken all the way, just make sure to get a nice brown sear on all sides. Take the chicken out of the pan and set aside.
- Mushrooms & Garlic : Reduce the heat to medium-low and add the remaining 2 tablespoons butter. Add the chopped mushrooms and garlic to the pan and sauté until garlic is fragrant and the mushrooms have released their juices, about 3-5 minutes.
- Cream Sauce : Turn the heat up to medium and pour in the chicken broth. Use a spatula to scrape up the bits of cooked chicken, mushroom, and garlic off the pan. Mix everything together well. Pour in the Worcestershire sauce and stir. Stir in the sour cream and condensed mushroom soup and mix well with a silicone coated whisk until combined.
- Return Chicken : Place the chicken back into the pan, inside the cream sauce, and simmer on low heat until the chicken is cooked through and reaches an internal temperature of 165 degrees F.
- Serve : Serve the sour cream chicken with potatoes or over cooked egg noodles.
What Should I Serve With Sour Cream Chicken?
This sour cream chicken is a creamy and cozy meal all on it’s own; however, a few sides will complete this meal. Here are a few ideas.
- Pasta : I use egg noodles. They are thick enough to handle the heavy cream sauce and complement the dish nicely. You could also use flat noodles such as fettuccine, linguine, or pappardelle.
- Rice : White rice or brown rice are both great serving options. The rice is a great place to drizzle on some extra sauce.
- Potatoes : Try making some roasted potatoes in the oven or even baked potatoes. I love making these Parmesan Roasted Potatoes.
- Bread : Crusty bread, like from La Brea Bakery brand (at grocery stores), would be an excellent choice for mopping up that creamy sauce!
How To Store Leftovers
You can store any leftovers inside an airtight container, in the fridge, for up to 3-4 days.
You can also freeze sour cream chicken by separating the leftovers into portions, and placing them inside a freezer-safe container or bag. Freeze for up to 2-3 months.
Tips For Success
- Full-Fat Sour Cream : For the best taste and thick texture, I highly recommend only using full fat sour cream and not the reduced-fat or lite sour creams.
- Thin Chicken Breast Pieces : It’s important to cut each chicken breast into two thinner pieces. This will help the chicken cook quickly and ensure that it gets cooked all the way through in the cook time given in the recipe below.
- Simmer : It’s important that you simmer the chicken long enough for it to cook thoroughly and to the correct temperature. Depending on how thin, or thick, the chicken pieces are this simmer time may vary. I like to cover the pan with a lid during the simmer time because it speeds up the process and it infuses all the flavors together. Take the lid off towards the end to help the cream sauce thicken.
More Chicken Recipes You’ll Love
Sour Cream Chicken
- 2 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 tablespoons butter divided
- 1½ cups chopped or sliced baby bella mushrooms
- 3 garlic cloves
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 cup full-fat sour cream
- 1 can (10.5 oz) condensed cream of mushroom soup
- Chicken Prep : Take the chicken breasts and slice them each lengthwise to create two thinner slices of chicken per breast. You will end up with 4 thin slices of chicken. Set all 4 pieces of chicken onto a plate or cutting board. * Remember to wash your hands, each time, after handling raw chicken.2 boneless, skinless chicken breasts
- Mix together the Italian seasoning, garlic powder, salt, and pepper in a small bowl. Generously season both sides of each chicken breast with the seasoning mix.1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- In a 12-inch cast iron skillet pan (recommended), or a large skillet pan, melt 2 tablespoons of butter over medium-high heat. Once melted, add the chicken and sear on both sides until golden brown. When done, remove the chicken from the skillet pan and set aside for later. * No need to cook the chicken all the way through. You just want to make sure you get a nice sear on both sides in this first step.
- Reduce the heat to medium-low and add the remaining 2 tablespoons butter to the pan. Add the sliced mushrooms and garlic. Stir and cook until garlic is fragrant and the mushrooms have released their juices, about 3-5 minutes.1½ cups chopped or sliced baby bella mushrooms, 3 garlic cloves
- Turn the heat up to medium and slowly pour in the chicken broth, while stirring, making sure to scrape up the bits of stuff on the bottom of the pan.1 cup chicken broth
- Stir in the Worcestershire sauce.1 teaspoon Worcestershire sauce
- Add the sour cream and condensed cream of mushroom soup, while stirring, and mix thoroughly with a spatula or whisk until smooth and combined.1 cup full-fat sour cream, 1 can (10.5 oz) condensed cream of mushroom soup
- Return the chicken to the pan and simmer until the chicken is cooked through to an internal temperature of 165℉. About 12-15 minutes.* I like to cover the skillet pan with a lid during the simmer. This helps the chicken cook faster and I think it infuses all the flavors together better. Remove the lid towards to the end to help thicken the cream sauce. Covering the pan with a lid is optional.
- Serve the chicken and some extra sauce over cooked egg noodles, rice, potatoes, or as is.