Chicken breast with mushrooms in sour cream
WHAT YOU WILL NEED
From ingredients
4 products
SIMPLE PROCESS
Step by step recipe
The secret is the right order: first sauté onions and mushrooms until golden, then add chicken to seal in the juices, and finally stir in sour cream. Simmer over low heat with a lid on to thicken the sauce. Follow our steps for a restaurant-quality meal in 30 minutes.
Prep Ingredients
Rinse and pat dry the chicken breast. Slice across the grain into thin strips (½-inch thick). Dice onion finely and slice mushrooms.
Sauté Onion and Mushrooms
Heat a skillet with a little oil. Cook onion until translucent (2-3 minutes), then add mushrooms and sauté over medium heat, stirring, until golden (5-7 minutes).
Add Chicken
Add the sliced chicken to the skillet, season with salt, pepper, and desired spices. Sauté for 2-3 minutes until the chicken turns white.
Simmer Covered
Cover the skillet, reduce heat to medium, and simmer for 15 minutes, stirring occasionally to prevent sticking.
Add Sour Cream
Pour in the sour cream (300 g), mix well. Lower the heat to minimum and simmer uncovered for another 10 minutes until the sauce thickens.
Serve
Plate the dish, garnish with fresh herbs (parsley or dill) if desired. Serve with steamed rice, mashed potatoes, or pasta. Enjoy!
CHEF'S TIP
Slice Chicken Across the Grain
Cut the breast into thin strips across the grain — this keeps the meat tender and prevents it from becoming chewy.
Don't Overcook the Mushrooms
Sauté mushrooms until golden but still firm — about 5-7 minutes over medium heat. They should retain their texture and flavor.
Sour Cream is Key
Use 15-20% fat sour cream — it won't curdle. Add it at the end when the meat is almost done, and let it simmer on low for 10 minutes to thicken.
Sautéed Onion Adds Sweetness
Finely dice the onion and cook until translucent and slightly golden — this brings out a natural sweetness.
SUBSTITUTIONS
Add your taste
- With Chicken Thighs Swap breast for boneless skinless thighs — they're juicier and more flavorful, though higher in calories. Increase simmer time by 5-7 minutes.
- With Other Mushrooms Replace button mushrooms with oyster or wild mushrooms (pre-cooked) for a deeper, earthier flavor.
- With Heavy Cream For a richer, silkier sauce, use 20% heavy cream instead of sour cream. Add at the end and don't bring to a boil.
- Add Garlic and Herbs Stir in 2 minced garlic cloves and chopped parsley 2 minutes before the end — boosts the aroma.
HOW TO STORE
How to Store Chicken with Mushrooms in Sour Cream
Cool the dish, transfer to an airtight container, and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave. Freeze in portions for up to 2 months — thaw in the fridge and reheat in a saucepan, adding a little water or broth to loosen the sauce.
GOOD TO KNOW