Sour Cream Chicken
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.
Ingredients
- 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
Instructions
- 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.
Notes
Mushrooms : In a pinch, canned mushrooms can be substituted but make sure you drain them well. I recommend using fresh mushrooms for the best taste and texture. Baby Bella mushrooms, white mushrooms, or cremini mushrooms are all great options. Chop the mushrooms or slice them, whichever you prefer. Sometimes you can also buy a container of already sliced mushrooms from the store.
Garlic : Use fresh garlic cloves that you mince or press, use chopped garlic from a jar, or garlic paste from a tube.
Nutrition
Calories: 342kcal | Carbohydrates: 10g | Protein: 18g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 105mg | Sodium: 1232mg | Potassium: 548mg | Fiber: 1g | Sugar: 3g | Vitamin A: 737IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 1mg
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