Description
Baked Chicken Stroganoff is a comforting and creamy twist on the classic beef stroganoff, featuring tender chicken in a rich, flavorful sauce. This dish combines boneless, skinless chicken breasts (or thighs) with a luscious sauce made from sour cream, cream of mushroom soup, onions, garlic, and a touch of mustard or Worcestershire sauce for added depth. The chicken is baked until golden and perfectly cooked, then smothered in the creamy stroganoff sauce, allowing all the flavors to meld together in the oven. The result is a comforting, easy-to-make meal that’s perfect for busy weeknights or special family dinners. Serve it over egg noodles, rice, or mashed potatoes for a complete meal that’s rich, satisfying, and full of flavor. Baked Chicken Stroganoff brings all the creamy goodness of the classic dish with the ease of a one-pan, oven-baked recipe.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts: These provide the protein base for the dish. You can also use thighs for more flavor and moisture if preferred.
- 1 tablespoon olive oil: For searing the chicken before baking.
- Salt and pepper: To season the chicken and bring out its natural flavors.
For the Stroganoff Sauce:
- 2 tablespoons unsalted butter: Adds richness to the sauce.
- 1 medium onion, finely chopped: For a savory base flavor.
- 3 cloves garlic, minced: Garlic adds depth and aroma to the dish.
- 1 ½ cups sliced mushrooms: Button mushrooms work well, but you can use cremini, portobello, or any variety of your choice.
- 1 teaspoon dried thyme: A perfect herb to complement the creamy mushroom sauce.
- 1 teaspoon paprika: Adds a touch of smokiness and depth to the dish.
- 1 cup chicken broth: Provides a savory liquid base for the sauce.
- 1 cup sour cream: For creaminess and tanginess.
- 4 ounces cream cheese, softened: Makes the sauce extra creamy and smooth.
- ½ cup grated Parmesan cheese: Adds a sharp, nutty flavor to balance the richness of the cream cheese.
- 1 tablespoon Dijon mustard: For a touch of acidity and flavor complexity.
- 1 tablespoon lemon juice: Helps brighten the sauce and balance the richness.
For Topping:
- ¼ cup grated Parmesan cheese: For a crispy, cheesy topping that adds a nice texture contrast to the creamy dish.
- Fresh parsley, chopped: For garnish and added freshness.
Instructions
First Step: PREPARE AND SEAR THE CHICKEN
- Season the Chicken: Begin by seasoning the chicken breasts with salt and pepper on both sides. This enhances the flavor and ensures the chicken is well-seasoned.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 2-3 minutes on each side, just until golden brown. The chicken doesn’t need to be fully cooked at this stage, as it will continue to cook in the oven. Remove the chicken from the skillet and set aside.
Second Step: MAKE THE STROGANOFF SAUCE
- Sauté the Aromatics: In the same skillet, melt the butter over medium heat. Add the chopped onion and cook for 2-3 minutes, until softened and translucent. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook for 5-6 minutes, until they are softened and browned. Stir occasionally to ensure they cook evenly and release their moisture.
- Add the Seasonings: Sprinkle in the dried thyme, paprika, salt, and pepper. Stir to combine, letting the spices bloom in the warm butter and mushrooms for another minute.
- Add the Liquid Ingredients: Pour in the chicken broth, stirring to combine and deglaze the pan. Use a wooden spoon to scrape up any flavorful bits from the bottom of the skillet. Bring the mixture to a simmer and cook for 2-3 minutes.
- Finish the Sauce: Lower the heat and stir in the sour cream, cream cheese, Parmesan cheese, Dijon mustard, and lemon juice. Stir until the sauce is smooth and creamy. Taste the sauce and adjust the seasoning, adding more salt or pepper if necessary. If the sauce is too thick, you can add a bit more chicken broth to reach your desired consistency.
Third Step: ASSEMBLE THE BAKED CHICKEN STROGANOFF
- Layer the Chicken in a Baking Dish: Transfer the seared chicken breasts to a 9×13-inch baking dish. Arrange them in a single layer, making sure they are spaced apart for even cooking.
- Pour the Sauce Over the Chicken: Pour the creamy stroganoff sauce over the chicken breasts, making sure they are well-covered. The sauce will bake into the chicken, keeping it moist and adding flavor.
- Top with Parmesan: Sprinkle the grated Parmesan cheese over the top of the sauce for a cheesy, golden crust as the dish bakes.
Fourth Step: BAKE THE CHICKEN STROGANOFF
- Bake: Preheat your oven to 375°F (190°C). Once the oven is hot, bake the chicken stroganoff for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbling around the edges. The top should be golden brown and crispy.
- Rest the Dish: After baking, let the dish rest for 5 minutes to allow the sauce to settle and the flavors to meld.
Fifth Step: GARNISH AND SERVE
- Garnish: Sprinkle the freshly chopped parsley over the top of the baked chicken stroganoff for a burst of color and freshness.
- Serve: Serve the chicken stroganoff hot, either on its own or with your favorite side dishes (more on that in the next section).
- Prep Time: 15 minutes
- Baking Time: 45 minutes
Nutrition
- Calories: 380 kcal
- Fat: 22g
- Carbohydrates: 25g
- Protein: 30g