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
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2 lbs boneless skinless chicken breasts, cut into chunks
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2 cups sliced mushrooms
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1 medium onion, diced
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2 cloves garlic, minced
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1 cup chicken broth
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1 cup sour cream
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1 can (10.5 oz) cream of mushroom soup
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1 tbsp Worcestershire sauce
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2 tbsp all-purpose flour
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1 tsp paprika
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Salt and pepper, to taste
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2 tbsp olive oil
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Fresh parsley, chopped (optional, for garnish)
Instructions
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Preheat your oven to 350°F (175°C).
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Heat olive oil in a large skillet over medium-high heat. Add chicken chunks and brown them on all sides. Remove and set aside.
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In the same skillet, add diced onion and mushrooms. Cook for about 5 minutes until softened. Add garlic and sauté for 1 more minute.
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Sprinkle flour over the vegetables and stir well. Cook for 2 minutes.
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Gradually stir in the chicken broth, followed by the cream of mushroom soup, sour cream, Worcestershire sauce, paprika, salt, and pepper. Mix until creamy.
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Return browned chicken to the skillet, stir to coat, then transfer the mixture to a baking dish.
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Bake for 30–35 minutes, until bubbly and the chicken is fully cooked.
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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