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Baked chicken stroganoff with creamy mushroom sauce and golden seared chicken

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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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Preheat oven to 375°F (190°C). Season chicken with salt, pepper, and paprika.
  2. Sear chicken in oil over medium-high heat until golden; remove to a plate.
  3. Melt butter in the same pan; sauté mushrooms and onions until browned.
  4. Stir in flour, then whisk in broth, Worcestershire, mustard, and heavy cream.
  5. 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.