Creamy Chicken and Mushroom Skillet with Sour Cream Sauce
This creamy chicken and mushroom skillet is a comforting, flavorful dish that comes together quickly with simple, everyday ingredients. Juicy chicken thighs are seared until golden, then gently simmered in a rich sour cream sauce with mushrooms and onions, creating a meal that feels indulgent yet easy enough for a weeknight dinner.
The combination of sautéed champignons, buttery onions, garlic, Dijon mustard, and fresh parsley gives the sauce a balanced depth of flavor—savory, slightly tangy, and perfectly creamy. Finished with sour cream and a splash of stock or hot water, this dish pairs beautifully with rice, pasta, or mashed potatoes.
Creamy Chicken and Mushroom Skillet with Sour Cream Sauce
Course: MainCuisine: European / Comfort FoodDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
20
minutesCalories
420
kcalIngredients
700 g / 1.5 lb chicken thighs
3 tbsp olive oil (divided)
300 g / 10 oz champignon mushrooms
1 yellow onion, chopped
2 tbsp butter
1 clove garlic, minced
1 tsp flour
1 tsp Dijon mustard
Black pepper, to taste
Salt, to taste
Fresh parsley, chopped
250 ml / 1 cup hot water or chicken stock
1 cup / 220 g sour cream
Directions
- Sear the Chicken
Heat 2 tablespoons of olive oil in a frying pan over medium heat. Increase to high heat and fry the chicken thighs in two batches, cooking each batch for about 3–4 minutes until golden on the outside. Transfer the cooked chicken to a plate and set aside. - Sauté the Mushrooms
Add 1 tablespoon of olive oil to the same pan. Sauté the mushrooms over medium-high heat for 3–4 minutes until they release their moisture and turn lightly golden. Remove them from the pan and set aside with the chicken. - Cook the Onions
Add 2 tablespoons of butter to the pan. Add the chopped yellow onion and cook over medium heat for 4–5 minutes, stirring occasionally, until soft and lightly golden. - Build the Flavor Base
Reduce the heat to low and add the minced garlic, flour, Dijon mustard, black pepper, and parsley. Stir well and cook gently for 1–2 minutes to remove the raw flour taste and allow the flavors to blend. - Combine and Simmer
Return the chicken and mushrooms to the pan. Pour in the hot water or chicken stock and season with salt. Stir to combine, then add the sour cream. Let everything simmer gently over medium heat for 2–3 minutes until the sauce thickens slightly and coats the chicken. - Serve
Once heated through and creamy, remove from heat and serve immediately with your favorite side dish.
Recipe Video
Notes
- For best results, keep the heat moderate after adding sour cream to prevent the sauce from separating.
