Baked Chicken Stroganoff

Let’s be real—when dinner time rolls around after a jam-packed day of meetings, carpooling, or just trying to stay sane, we all crave something warm, creamy, and soul-soothing. Enter: Baked Chicken Stroganoff. This isn’t just another chicken casserole—it’s a rich, creamy hug in a dish that tastes like it simmered all day, but (spoiler alert!) didn’t.

This recipe checks all the boxes: minimal prep, hearty ingredients, and a dreamy mushroom sauce that makes it feel like you cooked up something fancy—even if you were wearing yoga pants the whole time.

Why You’ll Love This Baked Chicken Stroganoff

There’s something magical about a meal that looks impressive, tastes like a hug from Grandma, and only uses one pan and a baking dish. Baked Chicken Stroganoff brings all the comfort of traditional stroganoff, but skips the beef and stovetop babysitting. It’s chicken-forward (obviously, it’s kind of our thing here), incredibly creamy, and delightfully mushroomy.

Plus, baking it allows all those flavors to marry beautifully while you pour yourself a glass of wine or help with homework.

Ingredients You’ll Need

Here’s everything you’ll need for this baked masterpiece:

• 2 lbs boneless skinless chicken breasts, cut into chunks
• 2 cups sliced mushrooms
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup sour cream
• 1 can (10.5 oz) cream of mushroom soup
• 1 tbsp Worcestershire sauce
• 2 tbsp all-purpose flour
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (optional for garnish)

Pro Tip: Don’t skimp on the mushrooms—they’re what give the sauce its earthy depth and that restaurant-style flavor.

Step-by-Step: Making Your Baked Chicken Stroganoff

1. Preheat to Cozy:
Start by preheating your oven to 350°F (175°C). You’ll want that oven ready to go when your skillet magic is done.

2. Brown the Chicken:
In a large skillet, heat olive oil over medium-high heat. Add the chicken chunks and cook until they’re golden on the outside (no need to cook them through just yet). Remove and set aside.

3. Sauté the Good Stuff:
In that same flavorful skillet, toss in the diced onions and sliced mushrooms. Sauté until the onions are translucent and the mushrooms are tender—about 5 minutes. Add garlic and cook another minute. If your kitchen doesn’t smell amazing by now, just wait.

4. Create Creamy Perfection:
Sprinkle flour over the veggie mix and stir well. Let it cook for 2 minutes (no raw flour taste here, thank you!). Slowly add in the chicken broth, stirring constantly. Then stir in the mushroom soup, sour cream, Worcestershire sauce, paprika, salt, and pepper. Mix until you’ve got a rich, velvety sauce.

5. Combine and Bake:
Return your golden chicken chunks to the skillet and coat them in that luscious sauce. Pour everything into a baking dish and pop it in the oven. Bake uncovered for 30–35 minutes, or until bubbly and the chicken is fully cooked.

6. Rest, Garnish, and Serve:
Let it sit a few minutes—trust me, it thickens up beautifully. Sprinkle with chopped parsley and serve over egg noodles, fluffy mashed potatoes, or white rice. (Or straight out of the pan. No judgment here.)

Cooking Tips for Maximum Stroganoff Success

• Worcestershire Sauce Tip: Don’t skip it—it adds depth and a touch of umami that brings everything together.
• Want It Extra Creamy? Add a little more sour cream or even a splash of heavy cream.
• Low on Time? Use pre-cooked rotisserie chicken and bake for just 15-20 minutes until heated through.

A Little Kitchen Story

This Baked Chicken Stroganoff became a weeknight hero in our house after I tried it one rainy Tuesday when my kids demanded “something creamy” and I was out of beef. Turns out, chicken + stroganoff = absolute comfort food win. My husband declared it “better than the classic,” and it’s been on repeat ever since.

FAQs About Baked Chicken Stroganoff

Cozy Comfort That Always Delivers

Whether you’re feeding picky eaters, meal prepping for the week, or just craving something creamy and cozy after a long day, Baked Chicken Stroganoff is your new best friend. It’s a dish that brings everyone to the table—no complaints, just clean plates and happy faces. The rich, mushroom-packed sauce, the tender chicken, and that irresistible baked finish? Pure magic.

It’s the kind of recipe that feels fancy enough for company, but forgiving and fuss-free enough for a Tuesday night dinner. And best of all, it’s built for real life—where time is short, kids are hungry, and comfort food always wins.

So go ahead, bookmark this one. Print it, pin it, or write it on a sticky note. You’re gonna want to make it again (and again)… and probably again after that.

Try These Other Cozy Chicken Recipes

If you loved the creamy, comforting vibe of Baked Chicken Stroganoff, you’ll definitely want to explore more from the Chicken Magic kitchen. These recipes complement this dish beautifully and bring that same hearty satisfaction to the table:

• For another creamy favorite packed with earthy mushrooms, check out this Mushroom Asiago Chicken—it’s a skillet sensation!
• Craving more baked comfort food? These Chicken Parmesan Meatballs are cheesy, saucy, and kid-approved.
• If you’re in the mood for a French-inspired classic, don’t miss the Chicken Fricassee—creamy, herby, and perfect over rice.
• And when you want a dreamy, restaurant-style finish, this Chicken in Basil Cream Sauce is your go-to for elegance with ease.

Happy cooking, and remember—chicken magic is just a recipe away!

Baked Chicken Stroganoff

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• Author: Aneta
• Total Time: 50 mins
• Yield: 6 servings 1x

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Description

Creamy, comforting, and baked to perfection, this Baked Chicken Stroganoff combines juicy chicken, tender mushrooms, and a luscious sauce in one easy dish.

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Ingredients

Scale 1x2x3x

• 2 lbs boneless skinless chicken breasts, cut into chunks

• 2 cups sliced mushrooms

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 cup chicken broth

• 1 cup sour cream

• 1 can (10.5 oz) cream of mushroom soup

• 1 tbsp Worcestershire sauce

• 2 tbsp all-purpose flour

• 1 tsp paprika

• Salt and pepper, to taste

• 2 tbsp olive oil

• Fresh parsley, chopped (optional, for garnish)

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Instructions

1. Preheat your oven to 350°F (175°C).

2. Heat olive oil in a large skillet over medium-high heat. Add chicken chunks and brown them on all sides. Remove and set aside.

3. In the same skillet, add diced onion and mushrooms. Cook for about 5 minutes until softened. Add garlic and sauté for 1 more minute.

4. Sprinkle flour over the vegetables and stir well. Cook for 2 minutes.

5. Gradually stir in the chicken broth, followed by the cream of mushroom soup, sour cream, Worcestershire sauce, paprika, salt, and pepper. Mix until creamy.

6. Return browned chicken to the skillet, stir to coat, then transfer the mixture to a baking dish.

7. Bake for 30–35 minutes, until bubbly and the chicken is fully cooked.

8. Let rest a few minutes. Garnish with fresh parsley and serve over noodles, mashed potatoes, or rice.

Notes

For a richer flavor, try using full-fat sour cream.
Rotisserie chicken can be substituted for a faster version (reduce bake time to 15–20 minutes).
Store leftovers in the fridge for up to 3 days—great for meal prep!
This dish pairs wonderfully with egg noodles or crusty bread.

• Prep Time: 15 minutes
• Cook Time: 35 mins
• Category: Main Dish
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 390 kcal
• Sugar: 3 g
• Sodium: 640 mg
• Fat: 24 g
• Saturated Fat: 8 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 9 g
• Fiber: 1 g
• Protein: 33 g
• Cholesterol: 115 mg