Ingredients
4 pieces Boneless, skinless chicken breasts
1 cup Sour cream
1 can (10.5 oz) Cream of chicken soup
1 tablespoon Dijon mustard
2 tablespoons Poppy seeds
1 teaspoon Garlic powder
Salt, to taste
Black pepper, to taste
2 tablespoons Fresh parsley (optional, for garnish), chopped
Instructions
1. Season and sear the chicken: Pat chicken breasts dry, season with salt and pepper, and sear in a hot skillet until golden brown on both sides. Remove and set aside.
2. Prepare the sauce: In the same skillet, combine cream of chicken soup, sour cream, Dijon mustard, garlic powder, and poppy seeds. Stir until smooth.
3. Simmer: Return the chicken to the skillet, spoon sauce over the top, and reduce heat. Let it simmer gently for 15-20 minutes until chicken is cooked through.
4. Garnish and serve: Sprinkle with fresh parsley and serve hot over your favorite side.
Notes
Pro-Tips:
• Use room temperature sour cream: This prevents curdling when mixed with the hot soup base.
• Don’t overcrowd the pan: Brown the chicken in batches if needed for even cooking.
• Simmer gently: Avoid high heat to keep the sauce smooth and creamy.
• Let it rest: Allow the dish to sit for 5 minutes before serving to let flavors meld.
• Try this twist: For a crunchy topping, sprinkle crushed crackers or breadcrumbs mixed with butter before baking.
Variations:
• Cheesy Poppy Seed Chicken: Stir in ½ cup shredded cheddar cheese for a richer sauce.
• Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for heat.
• Vegetarian Option: Swap chicken for sautéed mushrooms or tofu for a plant-based version.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: American