Chicken In Sour Cream And Mushroom Gravy

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1. 1

   Preheat your oven to 190°C (375°F).

   Ongeveer 5 min

   Tip van de kok: Using an oven-safe skillet will make this a one-pot meal. Otherwise, have a baking dish ready.

2. 2

   Pat the chicken breasts dry and season them generously on all sides with salt, black pepper, and paprika.

   Ongeveer 2 min

   Tip van de kok: Drying the chicken helps it get a better sear in the pan.

3. 3

   Heat the olive oil in a large skillet over medium-high heat until it shimmers.

   Ongeveer 2 min

4. 4

   Add the chicken to the hot pan and sear for 3-4 minutes per side, until golden brown.

   Ongeveer 8 min

   Tip van de kok: Don't overcrowd the pan. Sear in batches if necessary. The chicken will not be fully cooked at this stage.

5. 5

   Remove the chicken from the skillet and set it aside on a plate.

   Ongeveer 1 min

6. 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.

   Ongeveer 6 min

   Tip van de kok: Scrape up any browned bits from the bottom of the pan with your spoon as the onions cook.

7. 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.

   Ongeveer 7 min

8. 8

   Stir in the minced garlic and cook for 30 seconds until fragrant.

   Ongeveer 1 min

9. 9

   Sprinkle the flour over the vegetables and stir constantly for one minute to form a paste.

   Ongeveer 1 min

   Tip van de kok: This step cooks out the raw flour taste and helps to thicken the gravy.

10. 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.

    Ongeveer 4 min

11. 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.

    Ongeveer 2 min

    Tip van de kok: Taking the pan off the heat prevents the sour cream from curdling.

12. 12

    Return the chicken breasts and any juices from the plate back to the skillet, nestling them into the gravy.

    Ongeveer 1 min

    Tip van de kok: If not using an oven-safe skillet, pour the gravy over the chicken in a baking dish.

13. 13

    Transfer to the preheated oven and bake for 15-20 minutes, until the chicken is cooked through and the sauce is bubbly.

    Ongeveer 20 min

    Tip van de kok: Chicken is cooked when an instant-read thermometer inserted into the thickest part reads 74°C (165°F).

14. 14

    Remove from the oven, sprinkle the crispy fried onions evenly over the top, and return to the oven for 5 more minutes.

    Ongeveer 5 min

    Tip van de kok: This final bake just warms and crisps the onion topping.

15. 15

    Let the dish rest for 5 minutes before garnishing with fresh parsley, if using, and serving.

    Tip van de kok: Resting allows the juices in the chicken to redistribute, ensuring a more tender result.