Sour Cream Chicken
This Sour Cream Chicken is a creamy delight! Juicy chicken breasts in a luscious sour cream sauce with savory mushrooms—perfect for any occasion!
Servings: 4 servings
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 4 tablespoons unsalted butter (divided)
- 1 cup baby bella mushrooms (sliced)
- 3 cloves garlic (chopped)
- 1 cup low-sodium chicken broth
- 1 teaspoon Worcestershire sauce
- 1 cup full-fat sour cream (room temperature)
- 10.5 ounces condensed cream of mushroom soup (1 can)
- cooked egg noodles
- chopped fresh parsley (for garnish)
Instructions
- Start by seasoning your chicken breasts on both sides with kosher salt, ground black pepper, garlic powder, and Italian seasoning.
- In a large skillet over medium-high heat, melt 2 tablespoons of unsalted butter. Add the seasoned chicken breasts and sear for about 5-7 minutes on each side until golden brown.
- Remove the chicken from the skillet and set aside. In the same skillet, melt the remaining 2 tablespoons of butter and sauté the sliced mushrooms and chopped garlic for 3-5 minutes until tender.
- Pour in the chicken broth and stir in Worcestershire sauce. Bring to a simmer, scraping any bits off the bottom for added flavor and allow it to reduce for 3-4 minutes.
- Lower the heat and stir in the sour cream and condensed mushroom soup until well combined. Heat through but do not boil.
- Return the chicken to the skillet, spooning sauce over the top. Simmer for an additional 2-3 minutes until warmed through. Serve over cooked egg noodles and garnish with parsley.
Equipment
- Skillet
- Spatula
- Measuring cups and spoons
- Chopping board and knife
- Serving dish
Notes
- For a dairy-free version, use a plant-based sour cream and butter.
- To make it gluten-free, use gluten-free cream of mushroom soup.
- Consider adding red pepper flakes for a spicy kick!