Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 8 oz fresh mushrooms (button or cremini), sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup sour cream (full-fat)
- 1 cup low-sodium chicken broth
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- Olive oil for sautéing
- Salt and pepper to taste
- 8 oz egg noodles or rice (for serving)
Instructions
- Preheat the oven to 350°F (175°C). Chop chicken into bite-sized pieces and season with salt and pepper.
- In a skillet, heat olive oil over medium-high heat. Add chicken and cook until golden brown (5-7 minutes). Remove from skillet.
- In the same skillet, add onions and garlic; sauté until onions are translucent (3-4 minutes).
- Add sliced mushrooms and cook until soft (about 5 minutes).
- Stir in chicken broth, Worcestershire sauce, Dijon mustard, and sour cream; simmer for about 3-5 minutes.
- Return chicken to the skillet, mix well, then transfer everything to a greased baking dish. Bake uncovered for 20-25 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 230g)
- Calories: 398
- Sugar: 3g
- Sodium: 460mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 82mg