Ingredients
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
- Prepare the Chicken: Cut the chicken breast halves into 1-inch pieces. Sprinkle evenly with garlic powder, salt, and black pepper. Coat each piece lightly in flour to create a crust when cooking.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Add half of the chicken pieces without overcrowding. Cook about 3 minutes per side until golden brown and internal temperature reaches 165°F. Flip once for even cooking. Transfer cooked chicken to a plate. Add an extra tablespoon of olive oil if needed, then cook remaining chicken pieces and combine on the plate.
- Sauté Vegetables: Reduce skillet heat to medium and add 1 tablespoon olive oil and butter. Once melted, add sliced mushrooms and chopped onion. Cook 6-8 minutes, stirring occasionally, until mushrooms release moisture, evaporate, and edges are seared, developing deep flavor.
- Add Flavorings: Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute, stirring constantly to release aroma, taking care not to burn the garlic.
- Deglaze and Simmer: Pour chicken broth into skillet, scraping up browned bits with a wooden spoon for extra depth. Return browned chicken to skillet. Simmer for 2 minutes, stirring occasionally, allowing flavors to meld and chicken to warm through.
- Finish Sauce: Lower heat to low and stir in sour cream until smooth. Heat through for about 1 minute without boiling to prevent curdling. Adjust seasoning with salt and pepper before serving.
Notes
- Ensure chicken is fully cooked to 165°F for food safety.
- Do not boil sour cream after adding to avoid curdling; heat on low.
- Use full-fat sour cream for a richer, silkier sauce, or substitute with a lighter version if preferred.
- Flouring the chicken creates a nice crust and helps thicken the sauce.
- Cook mushrooms thoroughly to develop optimum flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
