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 in Cheesy Sour Cream Chicken
Ingredient Notes
How to make Sour Cream Cheesy Chicken
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.
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.
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.
STEP 4: Once the chicken is cooked all the way through, plate it and top with sauce, mozzarella cheese, bacon, and green onions.
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Cheesy Sour Cream Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
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
- 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.
- 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.
- 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.
- 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
Nutrition
- Calories: 459
- Fat: 32g
- Carbohydrates: 7.3g
- Protein: 16g
Kyndra H says
I am finally putting out my first collaborative cookbook after a year and a half of putting up completely free recipes with step by step pictures and instructions. In addition to maintaining this site, I also work fulltime. Publishing a cookbook is my attempt at making my lifes passion, my career. However, there are still 100's of other free recipes on my site still.
missashlyn16 says
So will we need to order the cookbook in order to get this recipe now? I've been making it for awhile and came to your page to make it tonight and now it's no longer here. Just wanted to check. Thank you!
Mschenten says
Am I missing something? Where/when do you put the cheese in or is that the last thing and it melts from the warmth of everything else?
jmj0282 says
Made this for dinner last night and must say I felt like I was eating something prepared at a high end restaurant--it was soooooo good. My husband and 11 year old devoured it the same as I did!! Kudos 🙂
Jackie Caswell says
Made this tonight for dinner. I used low fat cheese, sour cream, light butter and cut down on the measurements a bit ( to fit in with my daily calorie intake) turned out amazing. This was my first meal from this blog but i went shopping today and stocked up on lots of ingredients to make many more. Thanks
My break down was 34 protein, 4 carbs and 15 grams fat. I made enough to serve two people only. 4oz chicken
Betty Kramp says
Why on earth would someone use the recipes on this website for a low fat diet, when this is clearly NOT that. This diet does not count calories, it counts carbs. THIS IS A LOW CARB DIET.
Michael says
Of course. It is billed as a fusion of low carb and paleo!!!! Never says low fat!! But, more and more, nutritionists and Doctors are coming to realize that fat is not bad, but that carbs, especially refined carbs are bad.
Tamarah says
why would you ruin a good recipe using LF ingredients . The Fat makes it delish !
Crissy Cris says
I am eating this now, it is so good!! Thank you so much for all your hard work!!
Louanne Bertrand says
Just found you,and I am so excited! Cannot wait to make this for dinner this weekend!
ranada25 says
My Husband told me to tell you THANK YOU FOR THE 5 STAR★☆★☆★Mealツ
Gail @ Faithfulness Farm says
Having a slew of company over the 4th and am looking for some under-the-radar low carb recipes to make to feed every one -- THIS one is a for sure 🙂
Blessings!
Gail
Jennifer says
Excellent!
Anne says
My favorite recipe so far! 🙂