Sour Cream Chicken Recipe

overhead view of sour cream chicken in a skillet.

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This sour cream chicken is a cozy, easy skillet dinner made with tender chicken breasts, mushrooms, and a rich sour cream sauce that comes together quickly with cream of mushroom soup.

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Main Course

Cuisine: American

Servings: people

Calories: 418kcal

Author: Becky Hardin

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

*Boneless, skinless chicken thighs will also work.

**I like that the cream of mushroom enhances the savory flavor. But cream of chicken or cream of celery soup will also work.

Tips:

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.

Storage: Store sour cream chicken in an airtight container in the refrigerator for up to 3 days.

Nutrition