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.
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.
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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