Baked Chicken Stroganoff
A simple, creamy baked chicken stroganoff that's perfect for a cozy weeknight dinner.
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.
Notes
Let the dish cool to room temperature before storing. Store in an airtight container for up to 3 days. For freezing, store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.