Description
A comforting and creamy chicken dish with mushrooms and rich sauce, perfect for family dinners.
Ingredients
Scale
- 2 chicken breasts (cut into 1-inch pieces)
- 1/2 teaspoon garlic powder
- Salt and pepper (to taste)
- All-purpose flour (for dredging)
- 3 tablespoons olive oil (divided)
- 1 tablespoon butter
- 8 ounces cremini mushrooms (sliced)
- 1/2 medium onion (chopped)
- 1–2 tablespoons Dijon mustard (to taste)
- 1–2 tablespoons Worcestershire sauce (to taste)
- 3 cloves garlic (minced)
- 2/3 cup chicken broth
- 1/2 cup full-fat sour cream
Instructions
- Cut the chicken into 1-inch pieces and season with garlic powder, salt, and pepper. Dredge in flour, shaking off excess.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken in two batches until browned and cooked through, about 3 minutes per side. Transfer to a plate.
- Add the remaining 1 tablespoon olive oil and butter to the skillet. Add the mushrooms and onions. Sauté for 6-8 minutes until browned and any liquid has evaporated.
- Stir in the Dijon, Worcestershire, and garlic. Cook for 1 minute.
- Pour in the chicken broth and scrape up any browned bits. Return the chicken to the skillet and cook for 2 minutes.
- Remove from heat and stir in the sour cream until combined. Season with salt and pepper.
- Serve immediately over egg noodles, mashed potatoes, or rice.
Notes
Make sure to cut the chicken into uniform pieces for even cooking. For a lighter version, use Greek yogurt instead of sour cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg