Ingredients
Scale
- For the chicken:
- 2 chicken breast halves
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- Flour, for coating
- 2 tbsp olive oil, plus extra as needed
- For the creamy mushroom sauce:
- 1 tbsp olive oil
- 1 tbsp butter
- 8 oz cremini mushrooms, sliced
- 1/2 medium onion, chopped
- 1 tbsp Dijon mustard (or to taste)
- 1 tbsp Worcestershire sauce (or to taste)
- 3 cloves garlic, minced
- 2/3 cup chicken broth
- 1/2 cup full-fat sour cream
Instructions
- Cut the chicken breast halves into 1-inch pieces. Season evenly with garlic powder, salt, and black pepper. Lightly coat each piece in flour.
- Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Add half of the chicken pieces and cook for about 3 minutes per side until golden brown and fully cooked (165°F internal temperature). Transfer to a plate. Add more oil if needed and repeat with remaining chicken.
- Reduce heat to medium. In the same skillet, add 1 tablespoon olive oil and the butter. Once melted, add the mushrooms and onion. Cook for 6–8 minutes, stirring occasionally, until moisture evaporates and mushrooms are well browned.
- Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute, stirring constantly, until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Return the cooked chicken to the skillet and simmer for about 2 minutes.
- Reduce heat to low and stir in the sour cream until smooth. Heat gently for about 1 minute without boiling. Taste and adjust seasoning with salt and pepper before serving.
Notes
- Do not boil after adding sour cream to prevent curdling.
- Full-fat sour cream gives the richest, smoothest sauce.
- Serve over egg noodles, rice, or mashed potatoes.
- Prep Time: 14 minutes
- Cook Time: 28 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American