A simple, creamy baked chicken stroganoff you can make on a weeknight.
introduction
This baked chicken stroganoff is simple and cozy. It uses pantry items and cooks in one dish. If you like creamy baked chicken, try our baked cream cheese chicken for another easy meal idea.
why make this recipe
Make this recipe when you want a warm, creamy dinner with little work. It cooks in the oven so you can prepare sides while it bakes. The taste is rich but not hard to make. It is great for busy weeknights or a small family dinner.
how to make Baked Chicken Stroganoff
Preheat the oven and brown the onions, garlic, and mushrooms first. Use cubed chicken so it cooks evenly in the dish. You can also use thighs if you like a juicier result — see this guide to easy baked boneless skinless chicken thighs for tips on baking dark meat. Mix the sour cream and broth for a creamy sauce, then bake until the chicken is done.
Ingredients :
- 2 cups chicken breast, cubed
- 1 cup mushrooms, sliced
- 1 cup sour cream
- 1 cup chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Egg noodles or rice for serving
Directions :
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add diced onion and garlic, and sauté until softened.
- Add sliced mushrooms and cook until browned.
- In a large baking dish, combine cubed chicken, sautéed mushroom mixture, sour cream, chicken broth, Worcestershire sauce, salt, and pepper.
- Mix well to coat the chicken.
- Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through.
- Serve over cooked egg noodles or rice.
how to serve Baked Chicken Stroganoff
Serve the stroganoff hot over egg noodles or rice. Add a small sprinkle of black pepper or chopped parsley on top. A side of steamed green beans or a simple salad works well. For a garlic flavor on the side, try this garlic butter baked chicken breast for another meal idea.
how to store Baked Chicken Stroganoff
Let the dish cool to room temperature. Put it in an airtight container and store in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave until hot. If frozen, keep in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.
tips to make Baked Chicken Stroganoff
- Use even-sized chicken pieces so they cook at the same rate.
- Do not overbake. Check the chicken at 25 minutes.
- If the sauce seems thin after baking, simmer it for a few minutes on the stove to reduce and thicken.
- For more mushroom flavor, add a splash of soy sauce or more Worcestershire sauce.
- Taste and adjust salt and pepper before serving.
variation (if any)
- Use chicken thighs instead of breast for a richer taste.
- Swap sour cream with Greek yogurt for a tangier sauce.
- Add a splash of white wine to the sauce before baking for extra depth.
- Stir in a cup of frozen peas for color and texture at the end.
FAQs
Q: Can I use frozen chicken?
A: Thaw it first. Frozen chicken releases water and may make the sauce thin.
Q: Is sour cream safe to bake?
A: Yes. Sour cream bakes fine and gives a creamy texture when mixed with broth.
Q: Can I make this dairy-free?
A: Use dairy-free sour cream or coconut yogurt and check broth for dairy ingredients.
Q: Can I double the recipe?
A: Yes. Use a larger baking dish and increase bake time slightly if needed.
Q: How do I know the chicken is done?
A: Cut a piece to check there is no pink inside or use a meat thermometer (165°F / 74°C).
Conclusion
For more ideas and step-by-step photos for chicken stroganoff, see Chicken Stroganoff – RecipeTin Eats which offers helpful tips. If you want a creamier twist and more variations, check this Creamy Chicken Stroganoff • Salt & Lavender.
Baked Chicken Stroganoff
Ingredients
Main Ingredients
- 2 cups chicken breast, cubed You can also use thighs for a juicier result.
- 1 cup mushrooms, sliced
- 1 cup sour cream Can be substituted with Greek yogurt.
- 1 cup chicken broth Check for dairy ingredients if making dairy-free.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce For depth of flavor.
- Salt and pepper to taste
- Egg noodles or rice for serving Use as a base for serving the stroganoff.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add diced onion and garlic, and sauté until softened.
- Add sliced mushrooms and cook until browned.
- In a large baking dish, combine cubed chicken, sautéed mushroom mixture, sour cream, chicken broth, Worcestershire sauce, salt, and pepper.
- Mix well to coat the chicken.
Cooking
- Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through.
- Serve over cooked egg noodles or rice.
