If you asked me to name my favorite flavor combo, creamy and umami would be at the top of the list. This sour cream chicken is one of those dinners I come back to again and again when I want something cozy, savory, and easy enough for a weeknight. It’s made with juicy chicken breasts, tender mushrooms, and a rich sour cream sauce that comes together fast thanks to pantry staple cream of mushroom soup.
Chicken Breast with Sour Cream Sauce and Mushrooms
I’m big on time-saving shortcuts in the kitchen. Cooking dinner for a family of four 7 nights a week means I need recipes that are dependable and forgiving. Using cream of mushroom soup in this sour cream mushroom chicken speeds things up while still delivering a sauce that’s rich, savory, and full of mushroom flavor.
Searing the chicken first keeps it juicy, and letting everything simmer gently in the sauce helps the flavors come together without drying out the meat. I usually serve this over egg noodles, but it’s just as good with rice or mashed potatoes when that’s what I have on hand.
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My Tip for a Smooth Sour Cream Sauce
Because sour cream sauces can separate if overheated, I always finish this dish over low heat and avoid boiling once the sour cream is added. This keeps the sauce smooth and creamy every time. If it does separate, the dish is still safe to eat, but the texture may be less appealing.
Sour Cream Chicken Recipe
Equipment
- Cast Iron Skillet or Nonstick Pan
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 (½ stick, divided)
- 1½ cups baby bella mushrooms (sliced)
- 3 cloves garlic (chopped)
- 1 cup low-sodium chicken broth
- 1 teaspoon Worcestershire sauce
- 1 cup sour cream (room temperature)
- 10.5 ounces condensed cream of mushroom soup (1 can**)
For Serving (Optional):
- cooked egg noodles
- chopped fresh parsley
Instructions
- Slice each of the chicken breasts lengthwise to create thin cutlets. Set all four pieces on a plate.2 boneless, skinless chicken breasts
- 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
- In a large skillet or cast iron pan turned to medium-high heat, melt 2 tablespoons of butter.4 tablespoons unsalted 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.1½ cups baby bella mushrooms, 3 cloves garlic
- 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
- 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 sour cream, 10.5 ounces condensed cream of mushroom soup
- 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.cooked egg noodles, chopped fresh parsley
Notes
- Room-temperature sour cream incorporates more easily into the sauce with less risk for splitting or curdling.
- Pat the chicken dry before seasoning it to help the seasonings stick better, and to help it get a better sear.
- Don’t overcrowd the pan when searing; work in batches if needed to avoid steaming the chicken.
- Let the chicken release naturally from the pan before flipping it for maximum browning.
- Lower the heat before adding the sour cream to help prevent curdling.
- Stir in the sour cream slowly to help it incorporate more evenly.
- Taste the sauce before adding the chicken back in and adjust the seasonings as needed to suit your tastes.
- If the sauce looks thin, let it continue to simmer until it thickens to your liking.
- If the sauce gets too thick, stir in a splash of chicken broth until it reaches your desired consistency.
- Reheat in a pan set over medium-low heat, stirring often, until warmed through.
- Serve over rice, mashed potatoes, or biscuits if you don’t have egg noodles on hand.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Sour Cream Chicken Step by Step
Prep: Gather up everything you need to begin. Bring the sour cream to room temperature for 30-60 minutes before beginning so that it will blend seamlessly into the sauce. Slice the mushrooms and chop the garlic. Slice each of 2 boneless, skinless chicken breasts lengthwise to create thin cutlets. Set all four pieces on a plate and pat dry to help the seasonings stick.
Season the Chicken: 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 pieces, then set aside.
Cook the Chicken: In a large skillet or cast iron pan set over medium-high heat, melt 2 tablespoons of unsalted butter. Place the prepared chicken into the pan and sear until both sides are golden brown. Remove and set aside. We are not trying to fully cook the chicken through just yet; we just want to get some nice browning on the outside. Sear in batches as needed to avoid overcrowding the pan and steaming the chicken.
Sauté the Mushrooms: Add the remaining 2 tablespoons of unsalted butter to the pan and 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 slowly pour in 1 cup of low-sodium chicken broth. Using a rubber spatula, scrape all the bits of cooked chicken, garlic, and mushrooms off your pan and mix well. This will add a ton of flavor to the sauce.
Add the Sour Cream and Soup: Pour in 1 teaspoon of Worcestershire sauce, then slowly 1 cup of room-temperature 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. Taste and adjust the sauce seasonings before you add the chicken back to the pan. Cream of mushroom soup can vary in saltiness by brand.
Simmer and Serve: Return the chicken to the pan and simmer on low heat until the chicken is cooked through to 165°F, about 15 minutes. If the sauce is too thin, continue simmering for a few more minutes (you can remove the chicken to prevent overcooking). If it’s too thick, add a splash of chicken broth. Serve hot with cooked egg noodles and chopped fresh parsley, if desired.
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 thawing.
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