Description
Creamy, comforting, and baked to perfection, this Baked Chicken Stroganoff combines juicy chicken, tender mushrooms, and a luscious sauce in one easy dish.
Ingredients
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)
Instructions
Preheat your oven to 350°F (175°C).
Heat olive oil in a large skillet over medium-high heat. Add chicken chunks and brown them on all sides. Remove and set aside.
In the same skillet, add diced onion and mushrooms. Cook for about 5 minutes until softened. Add garlic and sauté for 1 more minute.
Sprinkle flour over the vegetables and stir well. Cook for 2 minutes.
Gradually stir in the chicken broth, followed by the cream of mushroom soup, sour cream, Worcestershire sauce, paprika, salt, and pepper. Mix until creamy.
Return browned chicken to the skillet, stir to coat, then transfer the mixture to a baking dish.
Bake for 30–35 minutes, until bubbly and the chicken is fully cooked.
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