Description
Baked Chicken Stroganoff is a creamy, comforting dish that brings a twist to the classic Russian-inspired stroganoff. Instead of being made on the stovetop, this version is baked to allow the flavors to deepen and the sauce to thicken beautifully around tender chicken and savory mushrooms. It’s hearty, rich, and perfect for a cozy family dinner.
Ingredients
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)
Instructions
1 Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2 Heat olive oil in a large skillet over medium heat. Add the chicken pieces and sear for 3 to 4 minutes until lightly browned but not fully cooked through. Remove and set aside.
3 In the same skillet, add the chopped onion and mushrooms. Cook for 5 to 6 minutes until softened and golden. Add garlic and cook for 1 more minute. Stir in paprika, salt, and pepper.
4 In a mixing bowl, whisk together the chicken broth, sour cream, Dijon mustard, and flour until smooth.
5 Add the cooked chicken back into the skillet with the onion and mushrooms. Pour the sour cream mixture over the chicken and stir to combine.
6 Transfer the cooked egg noodles to the prepared baking dish and pour the chicken and sauce mixture over the top. Gently stir to distribute evenly.
7 Sprinkle the Parmesan cheese evenly over the surface.
8 Bake uncovered for 20 to 25 minutes, until the sauce is bubbling and the top is lightly golden.
9 Remove from the oven and let rest for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
You can substitute Greek yogurt for sour cream if preferred, but sour cream gives the sauce its classic tang. Thigh meat adds extra juiciness, but chicken breast works well for a leaner option. For added flavor, deglaze the skillet with a splash of white wine before adding the broth. Serve with a side salad or steamed vegetables for a complete meal.