Baked Chicken Creamy Stroganoff

This Baked Chicken Stroganoff is the ultimate comfort food for busy evenings or a Sunday supper when you want something hearty and creamy without hours at the stove. Each bite delivers tender chicken, savory mushrooms, and a velvety sauce that will have everyone reaching for seconds.

I remember the first time I baked this during a chilly autumn evening. The house filled with an incredible aroma and the leftovers were just as delicious the next day for lunch.

Ingredients

• Chicken breasts: bring lean protein and become perfectly tender when baked
• Mushrooms: add earthy flavor and a meaty bite choose firm mushrooms with smooth caps
• Onion: forms the flavor base look for ones with dry skins for freshness
• Garlic: gives a depth that is essential use freshly minced for best flavor
• Chicken broth: thins the sauce while layering in richness choose low sodium if you like to control salt
• Sour cream: creates that classic stroganoff tang use full fat for best texture
• Cream of mushroom soup: adds creaminess and some extra mushroom depth
• Worcestershire sauce: brings a deep savory note and balances the creaminess
• All purpose flour: thickens the sauce ensure it is lump free
• Paprika: adds color and subtle warmth try smoked paprika for a twist
• Salt and pepper: tie everything together always taste as you go
• Olive oil: helps brown the chicken and start the sauce look for a fresh bottle for best results
• Fresh parsley: is optional but adds freshness and color to finish

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius so it is hot and ready for baking later

Brown the Chicken:

Heat your olive oil in a large skillet over medium high. Add the chunked chicken in a single layer and cook until no pink shows on the outside and some pieces are golden at the edges. This step creates flavor and seals in juices. Transfer the chicken to a plate

Sauté the Vegetables:

In the same hot pan add onions and mushrooms. Cook slowly so the onions become translucent and the mushrooms soften. Stir often for about five minutes. Add garlic and cook for just one minute so it releases its aroma without burning

Make the Sauce:

Sprinkle flour over the cooked vegetables. Stir in thoroughly until every piece is coated. Let it cook for two minutes so the flour loses its raw taste. Slowly pour in the chicken broth stirring as you go until everything is blended. Add the cream of mushroom soup sour cream Worcestershire sauce paprika salt and pepper. Keep stirring over low heat until the sauce is silky and bubbling gently

Combine and Bake:

Return the browned chicken plus any juices back into the skillet and coat everything in the sauce. Pour or spoon the mixture evenly into a baking dish. Bake uncovered for thirty to thirty five minutes until the sauce is hot and bubbly around the edges

Serve and Enjoy:

Let it cool for five minutes so the sauce thickens and flavors meld. Scatter fresh parsley over the top for a bright finish. Serve over egg noodles mashed potatoes or rice for a complete meal

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My favorite part is the way the mushrooms soak up the sauce. I remember how my sister always tried to sneak extra mushrooms onto her plate when we made this together for family gatherings. The tang from sour cream and the deep flavor from Worcestershire make this dish stand out every single time.

Storage Tips

Let any leftovers fully cool before covering and refrigerating

This dish keeps well in the fridge for up to three days and can be reheated gently in the microwave or oven

If freezing portion into airtight containers and thaw overnight in the fridge before reheating

Ingredient Substitutions

Greek yogurt works well in place of sour cream for a lighter twist

If you do not have chicken breasts boneless thighs will bring even more flavor

Bell peppers or even zucchini make a great stand in for mushrooms if someone avoids fungi

Serving Suggestions

I love this dish over wide egg noodles those ribbons catch all the sauce

It also pairs fantastic with fluffy mashed potatoes or plain rice for soaking up extra creamy sauce

Add a side of steamed green beans or a crisp salad tossed in a lemony vinaigrette for balance

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Cultural Context

Stroganoff comes from Russia, but this baked chicken version leans American by using convenience items like cream of mushroom soup and a casserole style bake

Classic beef stroganoff is pan cooked but this baked version offers an easy hands off method for busy households

Recipe FAQs

→ What type of chicken works best for this dish?

Boneless, skinless chicken breasts are ideal, as they cook evenly and stay tender when baked in the creamy sauce.

→ Can I substitute the sour cream?

Yes, Greek yogurt works well as a lighter alternative, still providing creaminess and tang.

→ What side dishes pair well with this meal?

Egg noodles, mashed potatoes, or rice make excellent bases. Add steamed vegetables or a fresh salad for balance.

→ How can I add more flavor to the sauce?

Try a splash of white wine or extra herbs like thyme. Paprika and Worcestershire already deliver good depth.

→ Is it possible to make this ahead of time?

Absolutely! Assemble everything, cover tightly, and refrigerate. Bake just before serving for best results.

→ Can the mushrooms be replaced?

Bell peppers or even zucchini can be used instead of mushrooms for a different twist and added color.