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Cheesy Sour Cream Chicken

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Jump to Recipe·Print Recipe·5 from 1 review

This Cheesy Sour Cream Chicken is a quick and easy keto recipe, but is loaded with flavor - smoky bacon, melted cheese, and a rich cream sauce made sour cream, mushrooms, caramelized onions, and garlic. Best of all, it can be ready in less than 30 minutes.

white plate with seared chicken, cheese, and a sour cream sauce with mushrooms and onions
Table of Contents show

Ingredients in Cheesy Sour Cream Chicken

ingredients to make a cheesy sour cream chicken with bacon, onions, mushrooms

Ingredient Notes

  • Chicken: To make this Cheesy Sour Cream Chicken, I used boneless, skinless chicken breast. But you could also use boneless or bone-in chicken thighs. You could even make this recipe even easier by using pre-cooked rotisserie chicken. (More keto chicken recipes)
  • Chicken Stock: The base of the sauce is chicken stock. You could also use beef stock, or vegetable stock.
  • Sour Cream: The sour cream in this recipe gives the sauce a bright creaminess. The tartness of the sour cream pairs perfectly with the saltiness of the bacon, and the sweetness of the caramelized onions. You could also use cream cheese, or even ricotta cheese.
  • Cheese: I made this with mozzarella cheese, but it is also delicious with sharp cheddar cheese or Parmesan cheese.
  • Onion: I used a sweet onion, but you can also use plain white onion, or even red onion.
  • Mushroom: For this recipe I used sliced button mushrooms, but you could also use baby bellas, creminis, oyster, or any other type of mushroom you prefer. (Try this Creamy Mushroom Soup)

How to make Sour Cream Cheesy Chicken

a gray tea towel and a ceramic skillet with sautéed mushrooms and onions

Step by step directions

STEP 1: Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large sauté pan, over medium heat. Once the pan is heated, add the onion, mushrooms, garlic, salt and pepper. Sauté until the mushrooms and onions are nice and caramelized, about 20 minutes.

a gray towel and a cast iron skillet with four cooked chicken breasts

STEP 2: Heat the remaining butter and olive oil in a separate large skillet over medium-high heat. Once the pan is hot, sear the chicken breasts until they are cooked all the way through and golden brown on both sides.

a sauce pan full of sour cream sauce with mushrooms and onions, and a gray towel.

STEP 3: While the chicken is searing, add the chicken stock and sour cream to the onion and mushroom mixture. Mix in and bring to a slow boil over medium-high heat. Then, reduce the heat to low and allow the sauce to simmer and thicken, about 15 to 20 minutes.

white plate with seared chicken, cheese, and a sour cream sauce with mushrooms and onions

STEP 4: Once the chicken is cooked all the way through, plate it and top with sauce, mozzarella cheese, bacon, and green onions.

white plate with seared chicken, cheese, and a sour cream sauce with mushrooms and onions

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Cheesy Sour Cream Smothered Chicken | Peace Love and Low Carb

Cheesy Sour Cream Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Kyndra Holley
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Gluten Free
Print Recipe

Description

This Cheesy Sour Cream Chicken is a quick and easy keto recipe, but is loaded with flavor - smoky bacon, melted cheese, and a rich cream sauce made sour cream, mushrooms, caramelized onions, and garlic. Best of all, it can be ready in less than 30 minutes.

Ingredients

  • 4 tablespoons butter, divided
  • 4 tablespoons olive oil, divided
  • 1 medium onion, thinly sliced
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • sea salt and black pepper, to taste
  • 1 ½ pounds chicken breasts (4 total)
  • 1 cup chicken stock
  • 1 cup sour cream
  • ⅓ cup shredded mozzarella cheese
  • 6 green onions, sliced
  • 6 slices bacon, cooked crisp and crumbled

Instructions

  1. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large sauté pan, over medium heat. Once the pan is heated, add the onion, mushrooms, garlic, salt and pepper. Sauté until the mushrooms and onions are nice and caramelized, about 20 minutes.
  2. Heat the remaining butter and olive oil in a separate large skillet over medium-high heat. Once the pan is hot, sear the chicken breasts until they are cooked all the way through and golden brown on both sides.
  3. While the chicken is searing, add the chicken stock and sour cream to the onion and mushroom mixture. Mix in and bring to a slow boil over medium-high heat. Then, reduce the heat to low and allow the sauce to simmer and thicken, about 15 to 20 minutes.
  4. Once the chicken is cooked all the way through, plate it and top with sauce, mozzarella cheese, bacon, and green onions.

Notes

  • Storage: Store leftovers in the refrigerator for up to 4 days.
  • Reheating: I recommend reheating this in a skillet on the stovetop.
  • Chicken: You can use chicken breasts or chicken thighs for this recipe.
  • Make it with pork: This recipe is also delicious when made with pork chops in place of the chicken breasts.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Chicken recipes
  • Method: Saute
  • Cuisine: American

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Reader Interactions

Comments

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  1. Pam says

    I have numerous news letters in my email. You know. Checking them out. Every time I have ingredients and to tired to think about it I just go to your Pinterest page and always find something wonderful. Thank you for all your efforts
    Pam

    Reply

  2. Karen says

    This was really good. Can't wait for the 30 Minute Cookbook to come out.

    Reply

    • Peace Love and Low Carb says

      Thanks so much!!

      Reply

  3. Sandie says

    This is absolutely the best dish ever! I used boneless skinless thighs and browned them in the bacon fat. Nothing else was changed- it was divine- creamy and complex of garlic and mushrooms. My husband liked the bowl!

    Reply

  4. Paula Sue says

    Can I use boneless/skinless chicken breasts for this recipe, or is it best to use regular chicken breasts?

    Reply

    • Peace Love and Low Carb says

      Yes. That is what I used

      Reply

      • Paula Sue says

        Thanks!

        Reply

  5. Heather says

    Made this tonight and everyone loved it, including my picky 4 year old!

    Reply

  6. Melodie says

    I made this yesterday and my husband just raved about how good it was!!! I have to agree, this will become a regular menu item. P.S. I didn't tell him it was low carb...

    Reply

  7. Michele Tracy says

    Just have to say that this was an awesome recipe. Can't say enough good about it. My friends and family loved it. Thank you

    Reply

    • Peace Love and Low Carb says

      Thank you so much for taking the time to come back and tell me. So happy that your family enjoyed it.

      Reply

  8. Kristina says

    Delish! Just had it for dinner. Thanks so much!!

    Reply

    • Kyndra Holley says

      Happy to hear you enjoyed it!

      Reply

  9. Anonymous says

    Wheres the recipe? Or you have to purchase the cookbook?

    Reply

  10. missashlyn16 says

    That's great and very exciting for you! I just wanted to make sure I wasn't missing it. Thanks and congratulations! Your recipes are really great. I didn't mean to sound rude. I just bought all the ingredients on Sunday to make it while the recipe was still on here and then came to make it last night and it was gone. I'll just have to check out your cookbook. 🙂 Thanks again.

    Reply