Ah, Baked Chicken Stroganoff! Just saying the name brings back memories of cozy dinners with family, where the aroma of creamy sauce and savory chicken filled the kitchen, making everyone’s mouth water. Originally a Russian classic, this dish has been lovingly embraced by many, especially in the Midwest, where it’s taken on a comforting twist that’s perfect for busy weeknights. Imagine tender chunks of chicken smothered in a rich, tangy sauce, with earthy mushrooms and a hint of paprika—it’s like a warm hug on a plate.
One of the best things about this dish, aside from its deliciousness, is how easy it is to prepare. Pop it in the oven, and while it’s baking, you’ve got time to catch up on emails, read a chapter of that book you’ve been meaning to finish, or even sneak in an episode of your favorite show. Plus, it’s a great meal prep option, because it tastes even better the next day!
Variations & Tips: Customize Your Stroganoff
This Baked Chicken Stroganoff is wonderfully adaptable, so feel free to make it your own:
Lighter Option
Use Greek yogurt: For a lighter version, substitute the sour cream with Greek yogurt. It still offers that creamy tang but with fewer calories.
Mushroom-Free
Swap mushrooms for bell peppers: If mushrooms aren’t your thing, simply omit them or replace them with chopped bell peppers. The peppers will add a sweet, slightly crunchy contrast to the creamy sauce.
Gluten-Free
Use gluten-free flour and soup: To make this dish gluten-free, replace the all-purpose flour with a gluten-free alternative, and ensure that your cream of mushroom soup is gluten-free as well.
Add Some Depth
Splash of white wine: For a more complex flavor, deglaze the pan with a splash of white wine before adding the chicken broth. This will add a subtle acidity that balances the richness of the sauce.
Ingredients: What You’ll Need
To bring this comforting dish to life, gather the following ingredients:
- 2 lbs boneless, skinless chicken breasts, cut into chunks: Tender, juicy chicken is the star of the show.
- 2 cups sliced mushrooms: Adds a savory, earthy flavor that pairs perfectly with the creamy sauce.
- 1 medium onion, diced: Brings sweetness and depth to the dish.
- 2 cloves garlic, minced: A must-have for that aromatic, savory punch.
- 1 cup chicken broth: Helps create the base for the sauce, adding flavor and richness.
- 1 cup sour cream: Gives the sauce its creamy, tangy goodness.
- 1 can (10.5 oz) cream of mushroom soup: A classic ingredient that enhances the creaminess and adds even more mushroom flavor.
- 1 tablespoon Worcestershire sauce: Adds a deep, savory note that ties everything together.
- 2 tablespoons all-purpose flour: Helps thicken the sauce to the perfect consistency.
- 1 teaspoon paprika: For a touch of warmth and color.
- Salt and pepper to taste: Essential seasonings to bring out all the flavors.
- 2 tablespoons olive oil: For sautéing the chicken and veggies.
- Fresh parsley, chopped (optional, for garnish): A fresh, bright finish to the dish.
Step-by-Step Instructions: Bringing It All Together
Here’s how to create your own Baked Chicken Stroganoff, step by step:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C): Get the oven warming up so it’s ready to bake your delicious dish to perfection.
Step 2: Brown the Chicken
Sauté the chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chunks of chicken and cook until they are lightly browned on all sides. This step locks in the juices, ensuring the chicken stays tender during baking. Once browned, remove the chicken from the pan and set it aside.
Step 3: Sauté the Vegetables
Cook the onions and mushrooms: In the same skillet, add the diced onions and sliced mushrooms. Cook until the onions are translucent and the mushrooms are soft, soaking up all those lovely flavors from the pan. Add the minced garlic and cook for another minute, just until fragrant.
Step 4: Make the Sauce
Thicken the sauce: Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for a couple of minutes to eliminate that raw flour taste and start building the sauce’s thickness.
Add the liquids: Gradually pour in the chicken broth, stirring constantly until the mixture begins to thicken. Then, stir in the cream of mushroom soup, sour cream, Worcestershire sauce, paprika, salt, and pepper. This is where the magic happens—the sauce will become rich, creamy, and full of flavor.
Step 5: Combine and Bake
Mix in the chicken: Return the browned chicken to the skillet, stirring to coat it evenly with the sauce. Once everything is well combined, transfer the mixture to a baking dish.
Bake: Place the dish in your preheated oven and bake for 30-35 minutes, or until the chicken is fully cooked and the sauce is bubbling and thickened. The house will start to smell amazing—don’t be surprised if people start wandering into the kitchen to see what’s cooking!
Step 6: Serve and Enjoy
Let it rest: After baking, let the casserole sit for a few minutes to cool slightly and allow the flavors to meld even further.
Garnish and serve: Sprinkle with fresh chopped parsley for a touch of color and freshness. Serve over egg noodles, mashed potatoes, or rice—anything to soak up that delicious sauce!
Serving Suggestions: Complete the Meal
While this Baked Chicken Stroganoff is hearty and satisfying on its own, pairing it with the right sides can elevate the meal:
Egg Noodles
Classic pairing: Serve the stroganoff over a bed of egg noodles for a traditional touch. The noodles are perfect for catching all that creamy sauce.
Mashed Potatoes
Creamy on creamy: For the ultimate comfort food experience, serve this dish alongside fluffy mashed potatoes. The smooth, buttery potatoes are a perfect match for the rich sauce.
Steamed Vegetables
Light and fresh: A side of steamed green beans, broccoli, or asparagus adds a healthy contrast to the richness of the stroganoff.
Garlic Bread
For the carb lovers: A slice of garlic bread on the side is perfect for sopping up any extra sauce. It’s indulgent but oh-so-satisfying!
Final Thoughts
Baked Chicken Stroganoff is one of those dishes that you’ll find yourself coming back to again and again. It’s comforting, flavorful, and incredibly easy to prepare, making it perfect for any night of the week. Whether you’re feeding a hungry family or just want to treat yourself to something special, this dish delivers every time.
So, the next time you’re craving something warm and satisfying, give this recipe a try. You might just discover a new favorite. Happy cooking!
Baked Chicken Stroganoff
Ingredients
- 2 lbs boneless skinless chicken breasts, cut into chunks
- 2 cups sliced mushrooms
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup chicken broth
- 1 cup sour cream
- 1 can 10.5 oz cream of mushroom soup
- 1 tbsp Worcestershire sauce
- 2 tbsp all-purpose flour
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley chopped (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Brown the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken chunks and cook until lightly browned on all sides. Remove from the pan and set aside.
- Sauté the Vegetables: In the same skillet, add the diced onions and sliced mushrooms. Cook until the onions are translucent and the mushrooms are softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Make the Sauce: Sprinkle the flour over the sautéed vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste. Gradually add the chicken broth while stirring constantly, then add the cream of mushroom soup, sour cream, Worcestershire sauce, paprika, salt, and pepper. Stir until smooth and creamy.
- Combine and Bake: Return the browned chicken to the skillet and stir to coat with the sauce. Transfer the mixture to a baking dish. Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the sauce is bubbling.
- Serve and Enjoy: Let the dish rest for a few minutes before serving. Garnish with chopped parsley if desired. Serve over egg noodles, mashed potatoes, or rice.