Baked Chicken Stroganoff
Baked Chicken Stroganoff is a delightful twist on a classic dish, combining tender chicken, creamy sauce, and earthy mushrooms, baked to perfection.
Ingredients
Main Ingredients
- 1 pound chicken breast, cubed Look for uniform pieces for even cooking.
- 1 cup mushrooms, sliced Can experiment with different types such as cremini or shiitake.
- 1 medium onion, chopped
- 2 cloves garlic, minced
Sauce Ingredients
- 1 cup sour cream
- 1 cup chicken broth
- 2 tablespoons flour Can adjust for desired thickness.
- 2 tablespoons olive oil For sautéing.
- to taste Salt and pepper Adjust seasoning according to preference.
For Serving
- as needed Egg noodles or rice Either option pairs well with the stroganoff.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onions and minced garlic, sautéing for 3-4 minutes until softened.
Cooking
- Add the sliced mushrooms to the skillet and cook for 5 minutes, stirring occasionally.
- In a mixing bowl, combine sour cream, chicken broth, flour, salt, and pepper.
- Once the mushrooms are tender, add the cubed chicken and stir to coat.
- Pour the sour cream mixture over the chicken and stir to evenly coat all ingredients.
- Transfer the mixture into a baking dish and cover with aluminum foil.
- Bake for 25-30 minutes or until chicken is cooked through and reached an internal temperature of 165°F (75°C).
Serving
- Let the dish cool for a few minutes before serving.
- Serve over egg noodles or rice, garnished with fresh parsley or chives.
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Notes
For variations, add vegetables or substitute with different proteins. Make the sauce thicker by adjusting flour or chicken broth. Leftovers can be stored for 3-4 days in an airtight container; freeze for longer storage.