Baked Chicken Stroganoff
A comforting twist on a classic Russian dish, this Baked Chicken Stroganoff features tender chunks of chicken, earthy mushrooms, and a creamy, tangy sauce. Perfect for cozy weeknight dinners or meal prep, it’s a dish that promises to satisfy everyone at the table.
INGREDIENTS:
2 lbs boneless skinless chicken breasts, cut into chunks
2 cups sliced mushrooms
1 medium onion diced
2 cloves garlic minced
1 cup chicken broth
1 cup sour cream
1 can 10.5 oz cream of mushroom soup
1 tbsp Worcestershire sauce
2 tbsp all-purpose flour
1 tsp paprika
Salt and pepper to taste
2 tbsp olive oil
Fresh parsley chopped (optional, for garnish)
DIRECTIONS:
Preheat the Oven: Preheat your oven to 350°F (175°C).
Brown the Chicken: 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.
Sauté the Vegetables: 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.
Make the Sauce: 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.
Combine and Bake: 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.
Serve and Enjoy: Let the dish rest for a few minutes before serving. Garnish with chopped parsley if desired. Serve over egg noodles, mashed potatoes, or rice.