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Skillet Chicken and Mushrooms in Sour Cream Sauce

Braised right in the skillet — quick, simple, and delicious! Tender, juicy chicken and mushrooms in a sour cream sauce works just as well for a special occasion as it does for a regular weeknight dinner, since it comes together fast. It has a fair number of ingredients, but it's still very easy to make.

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Chicken with mushrooms in sour cream sauce in a frying pan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 48 % 11 g
Fats 35 % 8 g
Carbohydrates 17 % 4 g
126 kcal
GI: 33 / 0 / 67

Cooking method

Cooking time: 40 min

  1. Step 1:

    Step 1

    How do you make skillet chicken and mushrooms in sour cream sauce? Gather your ingredients. Use plain white button mushrooms or the brown-capped cremini kind. Any chicken fillet works — thigh, breast, or drumstick. If you like, add 1–2 shallots, chopped into small dice.

  2. Step 2:

    Step 2

    Cut the chicken breasts on the diagonal. If the breasts are small, just halve them; if they're large, cut them into 3.

  3. Step 3:

    Step 3

    Flatten each piece with the flat side of your knife or with your hands.

  4. Step 4:

    Step 4

    Wash the mushrooms and cut them into thick slices.

  5. Step 5:

    Step 5

    Finely chop the garlic.

  6. Step 6:

    Step 6

    In a bowl, stir together the flour, garlic powder, salt, and pepper.

  7. Step 7:

    Step 7

    Dredge the chicken in the flour on all sides, then shake off the excess so it doesn't scorch in the pan.

  8. Step 8:

    Step 8

    Now get the sauce ingredients ready. You can use vegetable broth in place of chicken broth, or just water. Reach for richer sour cream, 20% fat or higher — homemade is even better.

  9. Step 9:

    Step 9

    To keep the sour cream from curdling or breaking into flakes as it simmers, thin it with the cold milk and stir well.

  10. Step 10:

    Step 10

    Separately, stir the cornstarch into 3–4 tablespoons of the chicken broth.

  11. Step 11:

    Step 11

    In a large, deep skillet over medium heat, warm 25 g of the butter with 1 tablespoon of olive oil.

  12. Step 12:

    Step 12

    Add the chicken and cook about 5 minutes per side, until golden brown. I fried the chicken in 2 batches. Take the cooked chicken out of the skillet.

  13. Step 13:

    Step 13

    Melt the rest of the butter in the skillet. Add the mushrooms and cook until deep brown. Don't stir them — just flip them once and let the other side brown too.

  14. Step 14:

    Step 14

    Add the garlic to the mushrooms and cook about 30 seconds. If you're making this with shallots, add them here along with the garlic.

  15. Step 15:

    Step 15

    Pour the chicken broth into the skillet, then add the milk-thinned sour cream, the mustard, and the thyme.

  16. Step 16:

    Step 16

    Stir everything until smooth. Bring the sauce to a boil and let it simmer gently for 5 minutes.

  17. Step 17:

    Step 17

    Pour in the broth-and-cornstarch slurry and stir.

  18. Step 18:

    Step 18

    Bring the sauce back to a boil, return the chicken to the skillet, and simmer everything together over low heat for about 5 minutes, until the sauce thickens and the chicken is heated through.

  19. Step 19:

    Step 19

    At the end, pull out the thyme sprigs. Season the chicken with salt and pepper and stir.

  20. Step 20:

    Step 20

    Serve the chicken and mushrooms in sour cream sauce right away. Enjoy!

  • You can swap the sour cream for 20% cream.
  • You can swap the chicken for turkey or any other meat you like. Just keep in mind the cooking time and calorie count will shift accordingly.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Champignons - 24  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Corn starch - 329  kcal/100g
  • Garlic powder - 331  kcal/100g
  • Chicken broth - 19  kcal/100g
  • Dijon mustard - 143  kcal/100g

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