Creamy Comfort Made Easy with Baked Chicken Stroganoff

There’s something wonderfully comforting about Baked Chicken Stroganoff—the creamy sauce, tender chicken, and those cozy mushroom notes all wrapped up in one dish. Growing up in a small English town, my family often gathered around dishes that felt like a warm hug after a long day, and this recipe brings back that exact feeling. It’s a perfect blend of nostalgia and ease, especially on busy weeknights when I want something satisfying but not fussy. Plus, baking this stroganoff means less time hovering over the stove and more time at the table with my little ones, who insist that anything creamy is an instant winner.

Why You’ll Love This Baked Chicken Stroganoff

This Baked Chicken Stroganoff stands out because it combines the classic richness of stroganoff with the convenience of a one-dish bake. I love how the oven does the hard work, tenderizing the chicken and melding the sauce flavors beautifully. What I’ve noticed from my years in restaurant kitchens is that slow, gentle cooking is the secret to depth of flavor—and baking here delivers just that without extra fuss. It’s also a family-friendly dish that even my picky kids enjoy, especially when paired with a side they can dip into ketchup (a daily ritual at our house!).

Ingredients You’ll Need for This Baked Chicken Stroganoff

The key to this dish lies in selecting the right ingredients—fresh, quality produce and simple staples that come together effortlessly. I always choose organic chicken breasts when possible, as they stay tender during baking and absorb the sauce flavors better. Fresh mushrooms are essential; their earthy notes truly elevate the dish. If you’re short on sour cream or cream cheese, Greek yogurt is a lovely substitute that keeps the creaminess without overwhelming richness.

• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• 2 tablespoons olive oil or unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 10 ounces cremini or button mushrooms, sliced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 cup chicken broth
• 1 cup sour cream (or Greek yogurt for a lighter option)
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: 1 tablespoon flour or cornstarch for thickening

Nutrition Facts

• Calories: Approximately 350 per serving
• Protein: 38g
• Fat: 15g
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 4g
• Sodium: 420mg (depends on broth and added salt)

Steps to Create Your Baked Chicken Stroganoff

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the chicken breasts in a single layer.
2. In a large skillet, heat olive oil or butter over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes.
3. Add the minced garlic and sliced mushrooms to the skillet. Cook, stirring occasionally, until mushrooms are golden and their moisture has mostly evaporated, about 6-7 minutes.
4. Stir in the smoked paprika and dried thyme, cooking for another minute to toast the spices gently.
5. Pour in the chicken broth, scraping up any browned bits from the pan. Allow the mixture to simmer for 3-4 minutes. If you prefer a thicker sauce, sprinkle the flour or cornstarch now and stir until combined.
6. Remove the skillet from heat and stir in the sour cream and Dijon mustard. Season with salt and pepper to taste. The sauce should be creamy but not too thick, as it will continue to thicken in the oven.
7. Place the chicken breasts in the prepared baking dish. Pour the mushroom sauce evenly over the chicken, making sure each piece is nicely coated.
8. Bake uncovered for 25-30 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
9. Garnish with freshly chopped parsley before serving. Let the dish rest for 5 minutes to allow the flavors to settle.

Tips for Making the Best Baked Chicken Stroganoff

Getting this dish perfect requires attention to a few key details, especially since baking can sometimes dry out chicken if not handled right. From my days bouncing between restaurant kitchens and home cooking, I’ve learned that simple techniques make all the difference.

• Use chicken breasts of similar size for even cooking.
• Sauté the mushrooms thoroughly to deepen their flavor and avoid soggy texture in the final dish.
• Don’t skip the paprika—it adds a subtle smokiness that elevates the sauce.
• When adding sour cream, remove the pan from heat to prevent curdling.
• Let the baked stroganoff rest before serving; this helps the sauce thicken naturally.
• Feel free to swap chicken breasts for thighs if you prefer juicier meat.

With these tips, you’ll create a restaurant-quality dish every time. Learn more: related recipe Learn more: Garlic Parmesan Crockpot Chicken and Potatoes Recipe for Easy Comfort Dinner

Serving Suggestions and Pairings

this RECIPE

This dish is incredibly versatile and works beautifully for various occasions, from quick weeknight dinners to weekend family gatherings. I often serve it with simple sides that balance its richness and allow everyone to customize their plates—especially when my kids are around, who are all about dipping sauces and sides.

• Serve over buttered egg noodles or creamy mashed potatoes for a classic pairing.
• A light green salad with a tangy vinaigrette cuts through the richness nicely.
• Roasted seasonal vegetables, like asparagus or green beans, add freshness and texture.
• For a gluten-free option, swap noodles with cauliflower rice or spiralized zucchini.
• A crisp white wine or sparkling water with lemon complements the creamy sauce beautifully.

Whether it’s a cozy family dinner or entertaining friends, this dish never fails to impress and bring everyone to the table with smiles.

Storage and Reheating Tips

Proper storage ensures you can enjoy leftovers just as much as the fresh dish. I often make this stroganoff in larger batches, knowing it reheats wonderfully for next-day meals or busy nights.

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• When reheating, add a splash of chicken broth or cream to loosen the sauce and restore creaminess.
• Reheat gently over low heat on the stove or in the microwave, stirring occasionally to prevent separation.
• This dish also freezes well—freeze portions in freezer-safe containers for up to 2 months and thaw overnight in the fridge before reheating.

Frequently Asked Questions

What are the main ingredients for Baked Chicken Stroganoff?

The main ingredients for Baked Chicken Stroganoff include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Baked Chicken Stroganoff?

The total time to make Baked Chicken Stroganoff includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Baked Chicken Stroganoff ahead of time?

Yes, Baked Chicken Stroganoff can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Baked Chicken Stroganoff?

Baked Chicken Stroganoff pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Baked Chicken Stroganoff suitable for special diets?

Depending on the ingredients used, Baked Chicken Stroganoff may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

I hope this Baked Chicken Stroganoff finds a regular spot in your kitchen like it has in mine. It’s a dish that brings warmth, comfort, and a little bit of that English countryside nostalgia into the heart of your home. Please do share how your version turns out—I love hearing your stories from the kitchen!