DinnerMain Course

Chicken In Sour Cream And Mushroom Gravy

Name: Chicken In Sour Cream And Mushroom Gravy
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 pcs boneless skinless chicken breast about 150g each; 1 tbsp olive oil; 2 tbsp butter unsalted; 0.5 pcs yellow onion finely chopped; 2 clove garlic minced; 225 g cremini mushroom sliced; 2 tbsp all-purpose flour; 240 ml chicken broth low-sodium; 240 ml sour cream full-fat; 1 tsp salt; 0.5 tsp black pepper freshly ground; 1 tbsp paprika sweet or smoked; 0.5 cup crispy fried onion; 1 tbsp parsley fresh, chopped (optional)

Tender baked chicken breasts are smothered in a rich and creamy homemade sour cream and mushroom gravy. A topping of crispy fried onions adds a satisfying crunch to this comforting and easy-to-make dish.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 493 kcal

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

4 pcsboneless skinless chicken breast, about 150g each
1 tbspolive oil
2 tbspbutter, unsalted
0.5 pcsyellow onion, finely chopped
2 clovegarlic, minced
225 gcremini mushroom, sliced
2 tbspall-purpose flour
240 mlchicken broth, low-sodium
240 mlsour cream, full-fat
1 tspsalt
0.5 tspblack pepper, freshly ground
1 tbsppaprika, sweet or smoked

garnish

0.5 cupcrispy fried onion
1 tbspparsley, fresh, chopped(optional)

Equipment

tongs · large oven-safe skillet · measuring cups · measuring spoons · cutting board · knife · whisk · baking dish

The method

Step by step

1
Preheat your oven to 190°C (375°F).
About 5 min
Cook’s note: Using an oven-safe skillet will make this a one-pot meal. Otherwise, have a baking dish ready.
2
Pat the chicken breasts dry and season them generously on all sides with salt, black pepper, and paprika.
About 2 min
Cook’s note: Drying the chicken helps it get a better sear in the pan.
3
Heat the olive oil in a large skillet over medium-high heat until it shimmers.
About 2 min
4
Add the chicken to the hot pan and sear for 3-4 minutes per side, until golden brown.
About 8 min
Cook’s note: Don't overcrowd the pan. Sear in batches if necessary. The chicken will not be fully cooked at this stage.
5
Remove the chicken from the skillet and set it aside on a plate.
About 1 min
6
Reduce the heat to medium, add the butter to the skillet, and once melted, add the chopped onion. Sauté for about 5 minutes until softened.
About 6 min
Cook’s note: Scrape up any browned bits from the bottom of the pan with your spoon as the onions cook.
7
Add the sliced mushrooms and a pinch of salt, and cook until they have released their moisture and started to brown, about 5-7 minutes.
About 7 min
8
Stir in the minced garlic and cook for 30 seconds until fragrant.
About 1 min
9
Sprinkle the flour over the vegetables and stir constantly for one minute to form a paste.
About 1 min
Cook’s note: This step cooks out the raw flour taste and helps to thicken the gravy.
10
Gradually pour in the chicken broth while whisking to create a smooth sauce, then bring to a simmer for 2-3 minutes until thickened.
About 4 min
11
Remove the skillet from the heat and stir in the sour cream until the gravy is smooth and creamy. Taste and adjust seasoning with more salt and pepper if needed.
About 2 min
Cook’s note: Taking the pan off the heat prevents the sour cream from curdling.
12
Return the chicken breasts and any juices from the plate back to the skillet, nestling them into the gravy.
About 1 min
Cook’s note: If not using an oven-safe skillet, pour the gravy over the chicken in a baking dish.
13
Transfer to the preheated oven and bake for 15-20 minutes, until the chicken is cooked through and the sauce is bubbly.
About 20 min
Cook’s note: Chicken is cooked when an instant-read thermometer inserted into the thickest part reads 74°C (165°F).
14
Remove from the oven, sprinkle the crispy fried onions evenly over the top, and return to the oven for 5 more minutes.
About 5 min
Cook’s note: This final bake just warms and crisps the onion topping.
15
Let the dish rest for 5 minutes before garnishing with fresh parsley, if using, and serving.
Cook’s note: Resting allows the juices in the chicken to redistribute, ensuring a more tender result.

Per serving

Nutrition

66%Score

Calories: 492.5kcal
Protein: 51.5g
Carbs: 10.8g
Fat: 27.1g
Fibre: 1.5g
Sugar: 3.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or in a covered saucepan over low heat until warmed through.