Ingredients
Scale
- 4 boneless, skinless chicken breasts, cut into chunks
- 2 cups sliced mushrooms
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup sour cream
- 1 cup chicken broth
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add chicken chunks, season with salt and pepper, and cook until browned. Remove and set aside.
- In the same skillet, add chopped onion and sliced mushrooms; cook until soft. Add garlic and cook for another minute.
- Sprinkle flour over the vegetables and stir well to combine.
- Gradually add chicken broth, stirring constantly until the sauce thickens.
- Remove from heat and stir in sour cream. Return chicken to the skillet and combine.
- Transfer everything to a baking dish and bake for 20-25 minutes until bubbling and cooked through.
- Garnish with fresh parsley before serving.
Notes
- For a richer sauce, add a splash of white wine or a dollop of cream before baking.
- Serve over cooked rice, pasta, or mashed potatoes for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Bake
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg