Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 8 oz cremini mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper to taste
- 2 tbsp all-purpose flour
- 1.5 cups chicken broth (low sodium)
- 1/2 cup sour cream (full-fat for best results)
- 2 tbsp fresh parsley, chopped (for garnish)
- Cooked egg noodles, rice, or mashed potatoes for serving
Instructions
- Season the chicken pieces generously with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add half of the chicken and cook until browned on all sides, about 3-4 minutes. Remove to a plate and repeat with the remaining chicken. Do not fully cook through, just brown.
- Reduce heat to medium. Add butter to the same skillet. Add sliced mushrooms and cook, stirring occasionally, until they release their liquid and turn golden brown, about 5-7 minutes. Remove mushrooms to the plate with the chicken.
- Add the chopped yellow onion to the skillet and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and dried thyme, cooking for another minute until fragrant.
- Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes to create a roux, allowing the flour to cook out its raw taste.
- Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the sauce to a gentle simmer, stirring until it thickens slightly.
- Return the browned chicken and cooked mushrooms to the skillet. Reduce heat to low, cover, and simmer for 5-7 minutes, or until the chicken is cooked through and tender.
- Remove the skillet from the heat. Stir in the sour cream until fully incorporated and the sauce is creamy. Taste and adjust seasoning with salt and pepper as needed. Do not boil the sauce after adding sour cream, as it may curdle.
- Garnish with fresh chopped parsley and serve immediately over cooked egg noodles, rice, or mashed potatoes.
Notes
For an extra depth of flavor, consider using a mix of wild mushrooms. If you prefer a lighter sauce, you can substitute Greek yogurt for sour cream, but be sure to temper it with a little warm sauce before adding to prevent curdling. This dish also reheats well, making it excellent for meal prep!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Russian-Inspired Comfort
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg