Creamy Chicken Mushroom Dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon Worcestershire sauce
02 -
1 tablespoon Dijon mustard
03 -
3 cloves garlic, minced
04 -
1/2 pound sour cream (full-fat)
05 -
2 chicken breasts, diced into 1-inch cubes
06 -
1/2 teaspoon garlic powder
07 -
Salt and pepper, as much as you like
08 -
Flour for light coating
09 -
1/2 onion, finely chopped
10 -
3 tablespoons olive oil, split up
11 -
1 tablespoon of butter
12 -
8 ounces mushrooms (cremini), sliced up
13 -
2/3 cup chicken broth
# Instructions:
01 -
Season the chicken chunks with garlic powder, salt, and pepper. Coat them lightly with flour on all sides.
02 -
Warm 2 tablespoons of olive oil in a big skillet set over medium to high heat. Fry the chicken pieces in batches for about 3 minutes per side, or until they’re golden and done (check for 165°F internal temp). If needed, toss in the final tablespoon of oil for the next batch. Put the cooked chicken off to the side.
03 -
Using the same skillet, toss in the butter and let it melt. Add the chopped onion and mushrooms, stirring now and then for 6-8 minutes, until the veggies are beautifully browned and their juices are gone.
04 -
Mix in the Worcestershire sauce, Dijon mustard, and minced garlic. Stir and cook for a quick minute until everything smells amazing.
05 -
Pour in the chicken broth, using a spoon or spatula to scrape any tasty bits stuck at the bottom of the pan. Slide the chicken back in, stir it all together, and let it simmer for about 2 minutes.
06 -
Gently stir in the sour cream and heat through for a minute. Keep the heat low so it doesn’t curdle. Taste and add more salt or pepper if you think it’s needed.
# Notes:
01 -
Keep the heat low after mixing in sour cream to avoid curdling.
02 -
Make sure the chicken hits 165°F inside to stay safe to eat.