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Sour Cream Chicken Recipe
This sour cream chicken recipe is the ultimate savory dish, packed with juicy chicken breasts, umami mushrooms, and tangy sour cream.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 418 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 2 boneless, skinless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 4 tablespoons unsalted butter divided (½ stick)
- 1½ cups 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 optional, for serving
- fresh chopped parsley optional, for garnish
Instructions
- Slice each of the chicken breasts lengthwise to create thin cutlets. Set all four pieces on a plate.
- Season each chicken cutlet generously with salt and pepper. Add garlic powder and Italian seasoning to both sides of the chicken, then set aside.
- In a large skillet or cast iron pan turned to medium-high heat, melt 2 tablespoons of butter.
- Place the prepared chicken into the pan and sear until both sides are golden brown. Remove and set aside.
- Add the remaining butter to the pan to reduce the heat to medium-low.
- Add the sliced mushrooms and the chopped garlic to the pan. Sauté until garlic is fragrant and mushrooms have released their juices, about 3-5 minutes.
- Turn the heat up to medium and pour in the chicken broth slowly. Using a rubber spatula, scrape all the bits of cooked chicken, garlic, and mushrooms off your pan and mix well.
- Pour in the Worcheshire sauce, then add the sour cream and cream of mushroom soup. Mix thoroughly with a rubber spatula or whisk until smooth.
- Return the chicken to the pan and simmer on low heat until the chicken is cooked through or until the internal temperature reaches 165°F, about 15 minutes. If you do not have a thermometer, you can slice the chicken in the middle, and the juices should run clear, and the meat will no longer be pink.
- Serve hot cooked egg noodles, optional, with chopped parsley, optional.
Cup of Yum
Notes
- Storage: Store sour cream chicken in an airtight container in the refrigerator for up to 3 days.
- Nutritional information does not include optional ingredients.
Nutrition Information
Serving
1serving
Calories
418kcal
(21%)
Carbohydrates
10g
(3%)
Protein
32g
(64%)
Fat
28g
(43%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.5g
Cholesterol
143mg
(48%)
Sodium
1014mg
(42%)
Potassium
815mg
(23%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
754IU
(15%)
Vitamin C
3mg
(3%)
Calcium
93mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 418
% Daily Value*
| Serving | 1serving | |
| Calories | 418kcal | 21% |
| Carbohydrates | 10g | 3% |
| Protein | 32g | 64% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 143mg | 48% |
| Sodium | 1014mg | 42% |
| Potassium | 815mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 754IU | 15% |
| Vitamin C | 3mg | 3% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.