Quick Creamy Chicken Mushroom Dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 chicken breasts cut into 1-inch pieces
02 -
1/2 teaspoon garlic powder
03 -
Salt & pepper to taste
04 -
Flour for dredging
05 -
3 tablespoons olive oil, divided
06 -
1 tablespoon butter
07 -
8 ounces cremini mushrooms, sliced
08 -
1/2 medium onion, chopped
09 -
1 tablespoon Dijon mustard
10 -
1 tablespoon Worcestershire sauce
11 -
3 cloves garlic, minced
12 -
2/3 cup chicken broth
13 -
1/2 cup full-fat sour cream
# Instructions:
01 -
Sprinkle the chicken pieces with garlic powder, salt, and pepper. Dredge each piece in flour.
02 -
Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken in two batches, about 3 minutes per side, until golden brown and cooked through (165°F). For the second batch, add the remaining tablespoon of oil if needed. Set aside.
03 -
In the same pan, melt the butter. Add the mushrooms and onions, sautéing for 6-8 minutes until their liquid evaporates and they become nicely seared.
04 -
Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute until fragrant.
05 -
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Return the chicken to the pan and cook for another 2 minutes, stirring occasionally.
06 -
Stir in the sour cream and let it warm through for about a minute. Avoid boiling to prevent curdling. Adjust seasoning with more salt and pepper if needed.
# Notes:
01 -
Avoid boiling after adding sour cream to prevent curdling
02 -
Cook chicken to 165°F internal temperature for food safety