Baked Chicken Stroganoff

When the weather cools down and you’re craving something hearty, comforting, and just a little bit indulgent, this Baked Chicken Stroganoff is the recipe you need. It takes the classic stovetop stroganoff we all know and love and gives it a creamy, oven-baked twist that makes it perfect for family dinners, potlucks, or cozy nights in.

I first whipped this up on a chilly Sunday evening when I had some chicken in the fridge, a handful of mushrooms that needed to be used, and a craving for something rich and filling. What I love most about this recipe is how easy it is to prep and bake — you can even do most of the work ahead of time and just pop it in the oven when you’re ready to eat.

If you’re someone who loves creamy pasta bakes or anything involving mushrooms, this dish will hit the spot. The sauce is tangy and rich thanks to the sour cream and Dijon mustard, and it wraps around tender chicken and egg noodles like a cozy blanket. Add a sprinkle of Parmesan and bake until bubbly, and you’ve got a dinner the whole family will ask for again and again.

Let’s dive into how to make this delicious comfort food classic.

Ingredients You’ll Need

• 1 pound boneless, skinless chicken breasts or thighs, cut into chunks

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 8 ounces mushrooms, sliced

• 1 teaspoon paprika

• Salt and black pepper to taste

• 1 cup chicken broth

• 1 cup sour cream

• 1 tablespoon Dijon mustard

• 1 tablespoon flour

• 1/2 cup grated Parmesan cheese

• 8 ounces egg noodles, cooked and drained

• Fresh parsley for garnish (optional)

STEP 1: PREHEAT AND PREP

First things first, preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish so nothing sticks later on.

Now’s also a good time to cook your egg noodles according to the package instructions. Drain them and set them aside. You’ll be folding them into the creamy chicken mixture later on, and trust me — the noodles soak up all that rich sauce beautifully.

this recipe

STEP 2: SEAR THE CHICKEN

Grab a large skillet and heat up the olive oil over medium heat. Add your chopped chicken (breasts or thighs both work here — I personally love using thighs for that extra juicy texture), and sear them for 3 to 4 minutes, just until they get a bit of golden color on the outside. You’re not cooking them all the way through here — they’ll finish baking in the oven. Once seared, remove the chicken and set it aside.

STEP 3: SAUTÉ ONIONS AND MUSHROOMS

In that same skillet, toss in the chopped onion and sliced mushrooms. Let them cook down for about 5 to 6 minutes until everything softens and starts to turn golden and caramelized. This is where a lot of that savory depth of flavor builds. Add the minced garlic and cook for another minute, just until fragrant.

Now stir in the paprika, salt, and pepper. That little bit of paprika brings a warm, subtle smokiness that plays so nicely with the sour cream in the sauce.

STEP 4: MAKE THE CREAMY SAUCE

In a mixing bowl, whisk together the chicken broth, sour cream, Dijon mustard, and flour until the mixture is smooth. The flour helps thicken everything up as it bakes, giving you that perfect, velvety sauce consistency.

I’ve also tried this with Greek yogurt instead of sour cream, and it definitely works in a pinch — but if you want that classic stroganoff tang, stick with the sour cream.

STEP 5: COMBINE IT ALL TOGETHER

Add the partially cooked chicken back into the skillet with the onion and mushrooms. Pour the sour cream sauce over the top and stir everything together gently until well combined.

At this point, your kitchen is probably smelling amazing — creamy, garlicky, and savory with just the right hint of spice from the paprika and mustard.

We’re back to finish up this cozy, creamy Baked Chicken Stroganoff—and trust me, the best is yet to come. In Part 1, we sautéed the chicken, cooked down the mushrooms and onions, and whipped up that rich, tangy sour cream sauce that makes this dish shine.

Now it’s time to bring everything together, layer it up with noodles and cheese, and get it in the oven where all those flavors meld into one seriously irresistible dinner. This part is where the magic really happens—and I’ve got a few extra tips to help you make it even better.

Let’s keep going!

STEP 6: LAYER IN THE BAKING DISH

Grab your prepared 9×13-inch baking dish (you’ve already greased it, right?), and spread your cooked and drained egg noodles evenly across the bottom. These noodles are the perfect base—they’ll soak up that creamy sauce and stay tender without turning mushy.

Next, pour the chicken, mushroom, and sour cream sauce mixture right over the noodles. Use a spatula or spoon to gently stir and spread everything evenly so the sauce coats the noodles and the chicken is evenly distributed throughout.

You don’t want big clumps of noodles or dry pockets—this bake is all about that creamy, cohesive texture.

STEP 7: ADD CHEESE ON TOP

Now it’s time to sprinkle on the good stuff: grated Parmesan cheese. Half a cup is just enough to give the top a golden, cheesy finish without overpowering the dish. Parmesan adds that salty, nutty flavor that really elevates the overall richness.

You can definitely experiment here if you’re in the mood—Gruyère or mozzarella would be delicious too if you want a stretchier, meltier topping. But the sharpness of Parmesan pairs perfectly with the sour cream sauce.

STEP 8: BAKE UNTIL BUBBLY AND GOLDEN

Pop the dish into your preheated 375°F (190°C) oven, uncovered. Bake for 20 to 25 minutes, or until the sauce is bubbling around the edges and the top is just starting to turn golden brown.

This part doesn’t take long at all—just enough time to let all those flavors marry together and the sauce to thicken into creamy perfection. If you’re anything like me, you’ll want to hover by the oven just to catch the amazing smells wafting out.

Once it’s done, remove it from the oven and let it rest for a few minutes. This helps the sauce set up a bit and makes it easier to serve.

Optional Garnish: Fresh Parsley

Totally optional, but if you’ve got some fresh parsley on hand, sprinkle a little over the top before serving. It adds a pop of color and a fresh note that balances the richness of the dish.

If you’re feeling fancy, you could also serve it with a lemon wedge on the side. A little squeeze of lemon over the top? So good.

Make It Your Own: Quick Tips and Variations

If you want to switch things up, here are a few easy tweaks to suit your taste or what you’ve got in your pantry:

• Swap the protein – You can use cooked shredded rotisserie chicken if you’re short on time. Just skip the searing step and stir it in when adding the sauce.

• Make it vegetarian – Leave out the chicken and double up on mushrooms or add sautéed zucchini, spinach, or broccoli instead.

• Use a different pasta – While egg noodles are classic, this recipe also works well with penne, rotini, or fusilli. Just cook the pasta until al dente so it doesn’t get too soft in the oven.

• Add a splash of wine – Deglaze the pan with a little white wine after cooking the mushrooms and onions for an extra layer of flavor.

• Make it ahead – You can assemble everything in the baking dish ahead of time, cover it with foil, and refrigerate it for up to 24 hours. Just add an extra 5–10 minutes to the bake time if you’re starting from cold.

Serve It Up

This Baked Chicken Stroganoff is definitely a meal on its own, but if you want to round things out, here are a few serving ideas:

• Side salad – Something crisp and fresh like a mixed green salad with a light vinaigrette balances the richness.

• Steamed green beans or broccoli – Add a little crunch and color to your plate.

• Garlic bread – Not necessary, but always welcome when there’s creamy sauce involved.