Creamy Chicken with Mushrooms (Printable Format)
Golden chicken strips with savory mushrooms in a rich sour cream sauce, ready in under an hour.
# What You Need:
→ Chicken
01 - 1.3 lbs boneless, skinless chicken breasts or thighs, cut into strips
02 - 1/2 tsp salt
03 - 1/4 tsp freshly ground black pepper
→ Vegetables
04 - 1 medium onion, finely chopped
05 - 9 oz cremini or button mushrooms, sliced
06 - 2 cloves garlic, minced
→ Sauce
07 - 2 tbsp unsalted butter
08 - 1 tbsp olive oil
09 - 2 tbsp all-purpose flour
10 - 1 cup chicken broth
11 - 1 tbsp Dijon mustard
12 - 2/3 cup sour cream
13 - 1 tsp paprika
14 - 1 tbsp Worcestershire sauce
→ Garnish
15 - 2 tbsp chopped fresh parsley
# How-To Steps:
01 - Season the chicken strips evenly with salt and pepper on all sides.
02 - Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden and cooked through, approximately 5–7 minutes. Transfer to a plate and keep warm.
03 - Add remaining 1 tbsp butter to the pan. Sauté onion for 2–3 minutes until translucent. Add mushrooms and cook until browned and liquid has evaporated, about 5 minutes. Stir in garlic and cook for 1 minute.
04 - Sprinkle flour over vegetables, stirring constantly to coat evenly. Cook for 1 minute to remove raw flour taste.
05 - Gradually whisk in chicken broth while stirring. Add Dijon mustard, paprika, and Worcestershire sauce. Simmer for 3–4 minutes until slightly thickened.
06 - Reduce heat to low. Stir in sour cream until fully incorporated—do not boil to prevent curdling. Return chicken and accumulated juices to the skillet. Simmer gently for 2–3 minutes until heated through.
07 - Taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot over egg noodles, rice, or mashed potatoes.
# Expert Suggestions:
01 -
- The sauce comes together faster than you can boil water for noodles
- Everything happens in one pan so cleanup is practically nonexistent
02 -
- Sour cream will curdle if the sauce boils, so keep the heat low once you add it
- Letting mushrooms brown properly adds way more flavor than rushing this step
03 -
- Room temperature sour cream incorporates more smoothly than cold from the fridge
- Taste the sauce before serving because paprika and salt vary by brand