Go Back

Baked Chicken Stroganoff

A heartwarming baked dish featuring tender chicken and earthy mushrooms enveloped in a creamy sauce, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Eastern European
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless skinless chicken breasts (cut into chunks) Opt for organic or locally sourced for the best flavor.
  • 2 cups sliced mushrooms Button or cremini mushrooms work well for depth and flavor.
  • 1 medium onion (diced) Choose a sweet onion for a milder flavor.
  • 2 cloves garlic (minced) Fresh garlic adds aroma and depth.
  • 1 cup chicken broth Use low-sodium or homemade for better control over salt levels.
  • 1 cup sour cream Full-fat sour cream provides the best creaminess.
  • 1 can cream of mushroom soup (10.5 oz) Look for a natural brand with less sodium.
  • 1 tbsp Worcestershire sauce Adds a savory touch.
  • 2 tbsp all-purpose flour Regular or whole wheat flour works fine.
  • 1 tsp paprika Provides a hint of smoky flavor.
  • to taste Salt and pepper Essential for enhancing flavors.
  • 2 tbsp olive oil Choose extra virgin for a nice taste.
  • to taste Fresh parsley (chopped, optional, for garnish) Adds color and a fresh finish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken chunks and brown them on all sides for about 5-7 minutes. Remove and set aside.
  3. In the same skillet, add the diced onion and sliced mushrooms. Cook for about 5 minutes until softened, stirring frequently.
  4. Add minced garlic and sauté for an additional minute until fragrant.
  5. Sprinkle flour over the vegetables and stir well. Cook for 2 minutes to eliminate the raw flour taste.
  6. Gradually stir in the chicken broth, then add the cream of mushroom soup and sour cream. Mix in Worcestershire sauce, paprika, salt, and pepper until well combined.
  7. Return the browned chicken to the skillet, ensuring every piece is coated in the sauce. Transfer the mixture to a baking dish.
  8. Bake for 30-35 minutes, or until the dish is bubbly and chicken is fully cooked.
  9. Let it rest for a few minutes, then garnish with fresh parsley before serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. For variations, consider adding spinach or different proteins as desired.