Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 8 oz fresh mushrooms (button or cremini), sliced
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup full-fat sour cream
- 2 tsp Dijon mustard
- Salt and pepper to taste
- Cooked pasta or rice (for serving)
Instructions
- Preheat oven to 375°F (190°C). Lightly spray a large baking dish with nonstick cooking spray. Season the chicken with salt and pepper.
- In a skillet over medium heat, melt butter and sauté onions until translucent (about 5 minutes). Add garlic and mushrooms; cook until mushrooms are browned.
- Stir in flour for 1 minute, then gradually whisk in chicken broth until thickened.
- Remove from heat; mix in sour cream and Dijon mustard. Adjust seasoning.
- Pour the sauce over the seasoned chicken in the baking dish, ensuring it's well-coated.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15-20 minutes until bubbly and golden brown.
- Serve over cooked pasta or rice.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 100mg