Baked Chicken Creamy Stroganoff (Print Version)
Tender chicken with mushrooms and creamy sauce, baked to perfection for comfort-focused, easy family dinners.
# Ingredients:
01 -
2 lbs boneless skinless chicken breasts, cut into chunks
02 -
2 cups sliced mushrooms
03 -
1 medium onion, diced
04 -
2 cloves garlic, minced
05 -
1 cup chicken broth
06 -
1 cup sour cream
07 -
1 can (10.5 oz) cream of mushroom soup
08 -
1 tbsp Worcestershire sauce
09 -
2 tbsp all-purpose flour
10 -
1 tsp paprika
11 -
Salt and pepper to taste
12 -
2 tbsp olive oil
13 -
Fresh parsley, chopped (optional, for garnish)
# Directions:
01 -
Preheat your oven to 350°F (175°C).
02 -
In a large skillet, heat the olive oil over medium-high heat. Add the chicken chunks and cook until lightly browned on all sides. Remove from the pan and set aside.
03 -
In the same skillet, add the diced onions and sliced mushrooms. Cook until the onions are translucent and the mushrooms are softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
04 -
Sprinkle the flour over the sautéed vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste. Gradually add the chicken broth while stirring constantly, then add the cream of mushroom soup, sour cream, Worcestershire sauce, paprika, salt, and pepper. Stir until smooth and creamy.
05 -
Return the browned chicken to the skillet and stir to coat with the sauce. Transfer the mixture to a baking dish. Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the sauce is bubbling.
06 -
Let the dish rest for a few minutes before serving. Garnish with chopped parsley if desired. Serve over egg noodles, mashed potatoes, or rice.
# Notes:
01 -
Customize with Greek yogurt for a lighter version, use bell peppers instead of mushrooms, or add a splash of white wine for depth.
02 -
Serve with steamed vegetables, garlic bread, or a crisp salad for a complete meal.