Chicken breast with sour cream and mushrooms
I have days when I don't want to complicate things, but I still crave something warm and filling. I usually have chicken breast and a carton of sour cream on hand, and mushrooms aren't often missing from the fridge. I always try not to skip the butter in this recipe, as it brings the right flavor and makes the sauce creamier. When time is short and I don't feel like inventing too much, I make chicken breast with sour cream and mushrooms – quick, with a balanced taste, and it goes with any side dish I have at home.
Total time: about 40 minutes
Servings: 4
Difficulty: easy
Ingredients
2 chicken breasts (approx. 700-800 g)
2 medium onions
1 can of sliced mushrooms (approx. 400 g, or 350 g drained)
300 ml cooking cream (20-30% fat)
3 tablespoons butter (or 2 butter + 1 oil)
150 ml water
2-3 cloves of garlic
salt, to taste
freshly ground black pepper
fresh parsley, a handful, chopped
Preparation method
1. Cut the chicken breast into 2-3 cm cubes. Don't make them too small, so they don't dry out quickly while frying.
2. Put two tablespoons of butter in a large skillet over medium heat. When it has melted, add the chicken cubes. Stir often to brown them on all sides. Don't overcrowd the pan; if all the meat doesn't fit, fry in two batches.
3. Remove the fried meat to a bowl. If needed, add a third tablespoon of butter (or a bit of oil if you run out of butter). In the same skillet, add the sliced onion (not too thin). Let it soften for 2-3 minutes, stirring.
4. Add the mushrooms. If using canned mushrooms, drain them well beforehand. If you have fresh mushrooms, slice them not too thin and sauté them a bit longer until they release and evaporate their liquid. Sauté everything for 5-6 minutes over medium heat.
5. Pour the 150 ml of water over the onion and mushrooms. Let it simmer over low heat for 15 minutes, uncovered, to reduce the liquid a bit.
6. Put the chicken cubes back into the skillet. Stir.
7. Add the sour cream. If you want a thinner sauce, you can add another 2-3 tablespoons of water or milk. Mix well and let it simmer for a few minutes over low heat.
8. Peel and crush the garlic, add it to the sauce along with salt and pepper to taste. Let it cook for another 3-4 minutes. Taste the sauce; adjust salt or pepper if needed.
9. Turn off the heat. Add the chopped parsley. Stir once. Done.
Why I make the recipe often
It's the kind of main dish that works for both lunch and dinner. The chicken breast cooks quickly, and the sauce doesn't require special attention. It can be kept in the fridge and reheated without problems, even on the second or third day. I use it when I don't have the patience to make something else with chicken and want to use what I already have at home. The taste is balanced and pleasant, and I haven't received complaints from either kids or adults.
Tips
Use cream with a higher fat content for a creamy sauce that won't curdle.
Don't fry the chicken breast too much at the beginning so it doesn't dry out.
If using fresh mushrooms, let them evaporate the water well.
Don't skip the garlic; without it, the sauce will be bland.
Avoid stirring vigorously after adding the sour cream to prevent it from curdling.
Substitutes
You can use boneless thighs, cut into pieces, if you want more tender meat.
Oil can replace part of the butter, but the flavor will be more neutral.
Fresh mushrooms bring a more intense flavor than canned ones, but canned mushrooms work too.
You can use plant-based cooking cream if you want to avoid dairy, but it will change the final taste.
Variations
Add 2-3 tablespoons of dry white wine to the sauce after removing the meat and before adding the onion.
A few sprigs of fresh thyme go well if you want a slightly different flavor.
You can add 1-2 tablespoons of grated Parmesan at the end for a richer taste.
If you want a thicker sauce, dissolve a teaspoon of cornstarch in a little cold water and add it to the sauce at the end.
Serving ideas
I most often serve it with polenta. It also goes well with boiled potatoes, mashed potatoes, or plain rice. For a quick version, a slice of fresh bread is also suitable to soak up all the sauce from the plate.
Frequently asked questions
Can I use sour cream with a lower fat percentage?
Yes, but there's a risk it will curdle if you don't stir carefully and don't put it over too high heat. If you want to avoid that, mix the sour cream with a teaspoon of flour before pouring it over the meat.
Can it be made without butter?
Yes, but the sauce won't be as tasty and creamy. Butter adds flavor, but it can be partially or completely replaced with oil if needed.
What kind of mushrooms do I use most often?
In the absence of anything else, canned champignon mushrooms, well-drained. When I have time and desire, I use fresh mushrooms (champignon or even porcini), sauté them a bit longer, but the recipe adaptation is minimal.
Is it necessary to marinate the chicken?
It's not necessary. The chicken cut into small cubes cooks quickly and remains quite tender if you don't fry it too much.
Nutritional values (per serving, approximately)
Calories: 340-370 kcal
Protein: 28-30 g
Carbohydrates: 6-8 g (depends on the type of sour cream/mushrooms)
Fats: 20-22 g
It is a balanced dish in macronutrients, rich in protein, not too fatty if you choose 20-25% sour cream. With polenta or rice, add 100-150 kcal per serving.
Storage and reheating
It keeps well in the fridge, in a covered container, for 2-3 days. When reheating, put everything in a small pot over low heat, stirring gently, or in the microwave. If the sauce is too thick after cooling, add a tablespoon of milk or water to thin it out, stir, and heat briefly.
I do not recommend freezing – the sour cream can separate, and the texture of the sauce will not be the same. It's better to cook a portion that lasts for 2-3 days.
Ingredients: 2 pieces of chicken breast, 2 onions, 150 ml water, 1 can of mushrooms, 3 tablespoons of butter (or oil), salt, pepper, 2-3 cloves of garlic, 300 ml sour cream, fresh parsley
