If you asked me to name my favorite combo, creamy and umami would be my answer. This sour cream chicken recipe is the ultimate savory dish, packed with juicy chicken breasts, umami mushrooms, and tangy sour cream. My secret ingredient– cream of mushroom soup– makes it unbelievably rich and flavorful.
What’s in This Sour Cream Chicken Recipe?
Tender chicken breasts simmered in a rich and savory sauce made from mushrooms, broth, Worcestershire, sour cream, and cream of mushroom soup makes the ultimate savory and creamy dinner.
- Chicken: Boneless, skinless chicken breasts are my preference for this recipe, but thighs will also work.
- Seasonings: Salt, pepper, garlic powder, and Italian seasoning enhance the flavor of the chicken.
- Mushrooms: Baby Bella mushrooms add rich umami flavor and a chewy texture.
- Garlic: Enhances the savory flavor of this dish.
- Broth: Low-sodium chicken broth adds moisture and enhances the umami flavor.
- Worcestershire Sauce: Further enhances the umami flavor of this dish.
- Sour Cream: Full-fat sour cream makes the sauce rich, creamy, and tangy.
- Condensed Cream of Mushroom Soup: My secret ingredient for the ultimate savory, mushroom-y flavor.
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How to Store and Reheat
Store leftover sour cream chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet set over medium-low heat, stirring frequently, until warmed through.
I do not recommend freezing this dish, as the sour cream tends to separate after freezing.
Notes from the Test Kitchen
I have found that room-temperature sour cream combines best in this recipe to create a creamy sauce. When I used it cold straight from the fridge, the sauce often curdled, which tasted fine but didn’t look as nice.
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: 15 minutes
Cook: 20 minutes
Total Time
: 35 minutes
Instructions
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Slice each of the chicken breasts lengthwise to create thin cutlets. Set all four pieces on a plate.
2 boneless, skinless chicken breasts
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Season each chicken cutlet generously with salt and pepper. Add garlic powder and Italian seasoning to both sides of the chicken, then set aside.
½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning
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In a large skillet or cast iron pan turned to medium-high heat, melt 2 tablespoons of butter.
4 tablespoons unsalted butter
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Place the prepared chicken into the pan and sear until both sides are golden brown. Remove and set aside.
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Add the remaining butter to the pan to reduce the heat to medium-low.
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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.
1½ cups baby bella mushrooms, 3 cloves garlic
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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.
1 cup low-sodium chicken broth
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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.
1 teaspoon Worcestershire sauce, 1 cup full-fat sour cream, 10.5 ounces condensed cream of mushroom soup
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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.
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Serve hot cooked egg noodles, optional, with chopped parsley, optional.
Cooked egg noodles, Fresh chopped parsley
Notes
- Nutritional information does not include optional ingredients.
Storage:Â Store sour cream chicken in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Sour Cream Chicken Recipe
Amount Per Serving (1 serving)
Calories 418
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 15g94%
Trans Fat 0.5g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 143mg48%
Sodium 1014mg44%
Potassium 815mg23%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 3g3%
Protein 32g64%
Vitamin A 754IU15%
Vitamin C 3mg4%
Calcium 93mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Sour Cream Chicken Step by Step
Season the Chicken: Slice each of 2 boneless, skinless chicken breasts lengthwise to create thin cutlets. Set all four pieces on a plate. Season each chicken cutlet generously with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper. Add 1 teaspoon of garlic powder and 1 teaspoon of Italian seasoning to both sides of the chicken, then set aside.
Cook the Chicken: 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.
Sauté the Mushrooms: Add the remaining 2 tablespoons of butter to the pan to reduce the heat to medium-low. Add 1½ cups of sliced mushrooms and 3 cloves of chopped garlic to the pan. Sauté until garlic is fragrant and mushrooms have released their juices, about 3-5 minutes.
Deglaze the Pan: Turn the heat up to medium and pour in 1 cup of chicken broth slowly. Using a rubber spatula, scrape all the bits of cooked chicken, garlic, and mushrooms off your pan and mix well.
Add the Sour Cream and Soup: Pour in 1 teaspoon of Worcheshire sauce, then add 1 cup of full-fat sour cream and 10.5 ounces (1 can) of cream of mushroom soup. Mix thoroughly with a rubber spatula or whisk until smooth.
Simmer and Serve: 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. Serve hot with cooked egg noodles and chopped parsley, optional.
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