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Baked Chicken Stroganoff

A cozy and comforting dish featuring tender chicken, earthy mushrooms, and a creamy sauce baked to perfection, perfect for family gatherings or weeknight dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless skinless chicken breasts, cut into chunks Organic chicken for better flavor
  • 2 cups sliced mushrooms (cremini or button) Fresh mushrooms for optimal flavor
  • 1 medium onion, diced For sweetness
  • 2 cloves garlic, minced Fresh is best!
  • 1 cup chicken broth Low-sodium for healthier option
  • 1 cup sour cream Full-fat for creamier texture
  • 1 can (10.5 oz) cream of mushroom soup Homemade if you're feeling adventurous!
  • 1 tbsp Worcestershire sauce For depth
  • 2 tbsp all-purpose flour Gluten-free flour if desired
  • 1 tsp paprika Smoky or sweet, your choice
  • to taste Salt and pepper
  • 2 tbsp olive oil Extra virgin for flavor
  • to taste Fresh parsley, chopped Optional, for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken chunks and brown them on all sides for about 6-8 minutes. Remove the chicken and set aside.
  3. In the same skillet, add the diced onion and mushrooms. Cook for about 5 minutes until softened, stirring occasionally.
  4. Add garlic and sauté for 1 more minute.
  5. Sprinkle flour over the vegetables and stir well, letting it cook for 2 minutes.
  6. Gradually stir in the chicken broth, followed by the cream of mushroom soup, sour cream, Worcestershire sauce, paprika, salt, and pepper, mixing until creamy and well combined.
  7. Return the browned chicken to the skillet and stir to coat.
  8. Transfer the mixture to a baking dish and bake for 30–35 minutes, until bubbly and fully cooked.
  9. Let rest for a few minutes. Garnish with fresh parsley before serving.

Notes

Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months. Assemble a day ahead, cover tightly, refrigerate, and bake when ready. If the sauce is too thick, add a splash of chicken broth when reheating.