Baked Chicken Stroganoff

There is nothing quite like the smell of savory mushrooms and rich cream filling the kitchen on a rainy afternoon, especially when I don't have to stand over the stove stirring constantly. Max calls this baked chicken stroganoff his "gravy boat chicken" because the sauce gets so thick and luxurious in the oven. It transforms a classic high-maintenance dish into a hands-off dinner that tastes like we spent hours simmering it.

A creamy, hands-off version of the classic comfort dish. Tender seared chicken and golden mushrooms baked in a rich savory sauce.

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Why You Will Love This Baked Chicken Stroganoff

This recipe takes the frantic energy out of weeknight cooking by moving the magic to the oven. You get tender, golden-brown chicken pieces swimming in a velvety sauce that deepens in flavor as it bakes; unlike stovetop versions that can sometimes turn out thin or runny. It is true comfort food that feels fancy enough for guests but is simple enough for a Tuesday.

How To Make Baked Chicken Stroganoff

We start by quickly searing the chicken and mushrooms to develop a deep, caramelized flavor that boiling simply cannot achieve. Once the aromatics are softened, we create a simple roux-based sauce with broth and cream directly in the pan. The chicken is nestled back into this savory bath and baked until tender, with the sour cream stirred in at the very end to preserve its tangy creaminess without curdling.

Baked Chicken Stroganoff Ingredients

The Protein

• 1.5 lbs boneless skinless chicken breasts or thighs (cut into 2-inch chunks)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika

The Vegetables

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 10 oz cremini or button mushrooms (sliced)
• 1 yellow onion (diced)
• 3 cloves garlic (minced)

The Sauce

• 2 tablespoons all-purpose flour
• 2 cups chicken broth (low sodium)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• ½ cup heavy cream

The Finish

• ½ cup full-fat sour cream (room temperature)
• 2 tablespoons fresh parsley (chopped)

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Step by Step Method

Sear the Chicken

• Preheat your oven to 375°F (190°C).
• Season the chicken chunks with salt, pepper, and paprika.
• Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
• Sear the chicken for 2–3 minutes per side until golden brown but not fully cooked through; remove to a plate.

Sauté the Vegetables

• Melt the butter in the same pan; add the sliced mushrooms and cook for 5 minutes until browned and their liquid evaporates.
• Add the diced onion and cook for another 3 minutes until softened; stir in the garlic and cook for 30 seconds until fragrant.

Build the Sauce Base

• Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste.
• Gradually whisk in the chicken broth, Worcestershire sauce, and Dijon mustard; scraping up any browned bits from the bottom of the pan.
• Stir in the heavy cream and bring the mixture to a gentle simmer until it slightly thickens.

Bake the Dish

• Return the seared chicken and any resting juices to the pan; spooning the sauce over the top.
• Transfer the skillet to the oven and bake uncovered for 20–25 minutes until the chicken is cooked through and the sauce is bubbly.

The Creamy Finish

• Remove from the oven and let it sit for 5 minutes to cool slightly.
• Stir in the sour cream until smooth and garnish generously with fresh parsley before serving over noodles or rice.

Max’s Reaction: "I like smashing the soft mushrooms into my noodles with a fork. The sauce tastes like the best part of mushroom soup but way better!"

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What Pairs Well With Baked Chicken Stroganoff

The rich, creamy nature of this dish begs for a starchy vehicle to soak up every drop of sauce. We almost always serve this over wide egg noodles or fluffy mashed potatoes for the ultimate comfort meal. If you want to lighten it up, steamed green beans or a crisp arugula salad with lemon vinaigrette provides a nice acidic contrast to the savory dairy.

Baked Chicken Stroganoff Variations

Slow Cooker Method

• Sear the chicken and vegetables as directed, then transfer everything (except the sour cream) to a slow cooker. Cook on Low for 4–5 hours or High for 2–3 hours, stirring in the sour cream right before serving.

Beefy Mushroom Twist

• Swap the chicken for tender strips of sirloin steak or beef tips. Use beef broth instead of chicken broth to deepen the color and flavor profile for a heartier winter meal.

Veggie Overload

• Bulk up the nutritional value by adding diced carrots and celery with the onions, or stir in fresh spinach leaves immediately after taking the dish out of the oven so they wilt into the sauce.

Spicy Paprika Kick

• Replace the sweet paprika with smoked paprika and add a pinch of cayenne pepper to the flour mixture. This gives the sauce a subtle smokiness and a gentle heat that cuts through the richness.

Equipment

• Large Oven-Safe Skillet or Dutch Oven (12-inch is ideal)
• Whisk
• Chef’s Knife
• Cutting Board

Storage / Make Ahead / Serving Tips

Storage Tips That Keep It Fresh

Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. The sauce will thicken significantly as it chills, creating almost a solid gravy consistency, which is completely normal for flour-thickened dairy sauces.

Make Ahead Strategy

You can prepare the recipe up to the point of baking; sear the meat, cook the veggies, and build the sauce base. Combine everything in a baking dish, cover tightly with foil, and refrigerate for up to 24 hours. When ready to eat, bake it covered for 20 minutes, then uncover for 10 minutes, adding a few minutes to the cook time since it is starting cold.

Reheating Instructions

Reheat individual portions in the microwave at 50% power to prevent the sauce from separating. If reheating on the stovetop, place the stroganoff in a saucepan over low heat and splash in a little milk or broth to loosen the sauce back to a creamy consistency as it warms.

Baked Chicken Stroganoff FAQs

A Cozy Dinner Everyone Requests

This dish has become a staple in our home because it delivers that slow-cooked taste without the all-day timeline. It is the kind of meal that makes the whole house smell inviting and warm. If your family loves hearty, oven-baked comfort food, you definitely need to try our Garlic Parmesan Bacon Cheeseburger Casserole for a fun twist on dinner. For something smaller but just as cheesy, the Mini Grilled Cheese Hawaiian Rolls are a hit with kids, or try the savory Mac and Cheese Meatloaf Casserole for another filling weeknight win.

Share your Baked Chicken Stroganoff! Tag us @HannahCooking with #bakedchickenstroganoff ; we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this Baked Chicken Stroganoff recipe and let us know what twists or ingredients you used!

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Baked Chicken Stroganoff

A creamy, hands-off version of the classic comfort dish. Tender seared chicken and golden mushrooms baked in a rich savory sauce.

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Course: Dinner

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 people

Calories: 480kcal

Cost: $15

Equipment

• 1 Oven-safe skillet (12-inch size)
• 1 Whisk (For smooth sauce)
• 1 Knife (For chopping)

Ingredients

• ▢ 1.5 lbs chicken breast or thighs, cut into chunks - Boneless and skinless
• ▢ 10 oz cremini mushrooms, sliced - White button mushrooms work too
• ▢ 1 large yellow onion, diced - For savory base
• ▢ 3 cloves garlic, minced - Fresh is best
• ▢ 2 tablespoon unsalted butter - For sautéing
• ▢ 2 tablespoon olive oil - For searing chicken
• ▢ 2 tablespoon all-purpose flour - To thicken the sauce
• ▢ 2 cups chicken broth - Low sodium
• ▢ 1 tablespoon Worcestershire sauce - Adds depth
• ▢ 1 tablespoon Dijon mustard - Adds tang
• ▢ ½ cup heavy cream - For richness
• ▢ ½ cup sour cream - Full fat, room temp
• ▢ 1 teaspoon paprika - Sweet or smoked
• ▢ 2 tablespoon fresh parsley, chopped - Garnish

Instructions 

• Preheat oven to 375°F (190°C). Season chicken with salt, pepper, and paprika.
• Sear chicken in oil over medium-high heat until golden; remove to a plate.
• Melt butter in the same pan; sauté mushrooms and onions until browned.
• Stir in flour, then whisk in broth, Worcestershire, mustard, and heavy cream.
• Return chicken to pan, bake for 20-25 minutes. Stir in sour cream before serving.

Notes

Stir the sour cream in at the very end to prevent curdling. Serve over egg noodles or mashed potatoes.

Nutrition

Serving: 350g | Calories: 480kcal (24%) | Carbohydrates: 12g (4%) | Protein: 38g (76%) | Fat: 32g (49%) | Saturated Fat: 16g (100%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 145mg (48%) | Sodium: 680mg (30%) | Potassium: 750mg (21%) | Fiber: 2g (8%) | Sugar: 4g (4%) | Vitamin A: 1200IU (24%) | Vitamin C: 6mg (7%) | Calcium: 80mg (8%) | Iron: 2mg (11%)