Description
A creamy, savory mushroom sauce over tender chicken, perfect for weeknight dinners.
Ingredients
- 2 chicken breasts
- 1 cup mushrooms, sliced
- 1 cup sour cream
- 2 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons flour
- 1 teaspoon paprika
- Salt and pepper to taste
- Egg noodles or rice for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Heat a skillet over medium heat and add a little oil or butter. Sauté the onion and garlic until soft, about 3–4 minutes.
- Add the mushrooms and cook until tender, about 5–6 minutes.
- Sprinkle in flour and paprika, stirring constantly for 1 minute.
- Gradually pour in chicken broth while stirring; simmer until thickened, about 2–3 minutes.
- Remove from heat and stir in sour cream. Season with salt and pepper.
- Place chicken in a baking dish, pour sauce over chicken, and bake for 25–30 minutes until the chicken reaches 165°F (74°C).
- Let rest for 5 minutes before serving over egg noodles or rice.
Notes
Use boneless, skinless chicken for even cooking. For a lighter sauce, swap half sour cream for Greek yogurt. For gluten-free, use gluten-free flour or cornstarch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American