Dinner doesn’t need to be boring! Sour Cream Chicken wanted you to know that’s why it exists! Get ready to be excited about chowing down again thanks to this juicy chicken with earthy mushrooms smothered in a creamy, tangy herby sauce. We won’t sugar coat it… it’s really good! And it gets bonus points for being extremely easy to make. Serve Sour Cream Chicken with your favorite side dishes and you’ll never be uninspired after dinner again!
Ingredients
- 2 chicken breasts, cut into bite-size pieces
- 1 teaspoon paprika
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoon butter, divided
- 4 ounces shiitake mushrooms, thinly sliced
- 1 shallot, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 1/2 cups sour cream
- 1 teaspoon Dijon mustard
- 1 tablespoon parsley
Directions
Step 1 –In a medium bowl, combine the chicken, the paprika, the smoked paprika, the salt, and the pepper.
Step 2 –In a large skillet over medium-high heat, melt 1 tablespoon of the butter.
Step 3 –Add the mushrooms to the skillet and cook, stirring occasionally, until they are slightly browned, about 5 minutes. Transfer the cooked mushrooms to a resting plate.
Step 4 –In the same skillet, melt the remaining butter and the chicken and cook, 3-4 minutes per side.
Step 5 –Add the shallot to the chicken and cook for 3 minutes.
Step 6 –Add the garlic to the chicken and cook for 30 seconds.
Step 7 –Add the cooked mushrooms, the sour cream, and the Dijon mustard to the chicken and cook, covered, until the chicken reaches an internal temperature of 165 degrees F and everything is heated through, about 5 minutes.
Step 8 –Sprinkle the chicken with the parsley.
Step 9 –Serve immediately.
