Creamy Baked Chicken Stroganoff Recipe

Introduction

Creamy Baked Chicken Stroganoff is a comforting twist on the classic dish, featuring tender chicken pieces simmered in a rich sauce with mushrooms and sour cream. It’s easy to prepare and perfect for a cozy weeknight dinner.

Ingredients

• 2 chicken breasts
• 1/2 teaspoon garlic powder
• Salt & pepper to taste
• Flour for dredging
• 3 tablespoons olive oil, divided
• 1 tablespoon butter
• 8 ounces cremini mushrooms, sliced
• 1/2 medium onion, chopped
• 1 tablespoon Dijon mustard (or more, to taste)
• 1 tablespoon Worcestershire sauce (or more, to taste)
• 3 cloves garlic, minced
• 2/3 cup chicken broth
• 1/2 cup full fat sour cream

Instructions

1. Step 1: Cut the chicken into 1-inch pieces. Sprinkle with garlic powder, salt, and pepper, then coat each piece lightly in flour.
2. Step 2: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken in two batches to avoid overcrowding, about 3 minutes per side, until cooked through (165°F) and lightly browned. Add the remaining tablespoon of oil before the second batch if needed. Transfer cooked chicken to a plate.
3. Step 3: Add butter to the skillet and melt. Sauté mushrooms and onions for 6–8 minutes until their moisture evaporates and the mushrooms develop a nice sear.
4. Step 4: Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about one minute to blend flavors.
5. Step 5: Pour in chicken broth and scrape up browned bits from the pan. Return the chicken to the skillet and cook for 2 minutes, stirring occasionally.
6. Step 6: Stir in sour cream and heat through gently for about one minute, taking care not to let it boil to prevent curdling. Adjust salt and pepper to taste and serve immediately.

Tips & Variations

• Use Greek yogurt instead of sour cream for a lighter version, but add it off heat to avoid curdling.
• Add fresh parsley or thyme for an herby note.
• Serve over egg noodles, rice, or mashed potatoes to soak up the creamy sauce.
• For extra depth, sauté a splash of white wine with the mushrooms and onions.

Storage

Store leftover stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of broth or water if the sauce thickens too much when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, button mushrooms or portobello slices work well as substitutes, though cremini mushrooms add a nice depth of flavor.

Is it okay to freeze baked chicken stroganoff?

You can freeze chicken stroganoff, but the sour cream sauce may separate upon thawing. To help with this, freeze before adding sour cream and stir it in after reheating.

Creamy Baked Chicken Stroganoff Recipe

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★★★★★

4.6 from 79 reviews

This Creamy Baked Chicken Stroganoff is a comforting and flavorful dish featuring tender chicken pieces sautéed with cremini mushrooms and onions, simmered in a savory sauce made with Dijon mustard, Worcestershire sauce, and full-fat sour cream. It’s a perfect weeknight meal that’s rich, creamy, and ready in under 40 minutes.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 2 chicken breasts, cut into 1-inch pieces
• 1/2 teaspoon garlic powder
• Salt & pepper, to taste
• Flour, for dredging
• 3 tablespoons olive oil, divided

Sauce & Vegetables

• 1 tablespoon butter
• 8 ounces cremini mushrooms, sliced
• 1/2 medium onion, chopped
• 1 tablespoon Dijon mustard (or more, to taste)
• 1 tablespoon Worcestershire sauce (or more, to taste)
• 3 cloves garlic, minced
• 2/3 cup chicken broth
• 1/2 cup full-fat sour cream

Instructions

1. Prep Chicken: Cut the chicken breasts into 1-inch pieces. Sprinkle them with garlic powder and generously season with salt and pepper. Then coat each piece lightly in flour to prepare for browning.
2. Brown Chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken in two batches to avoid overcrowding. Sear each piece for about 3 minutes per side until fully cooked (165°F) and lightly browned. For the second batch, add the remaining tablespoon of olive oil as the pan may dry out. Remove cooked chicken and set aside on a plate.
3. Sauté Vegetables: In the same pan, melt 1 tablespoon of butter. Add the sliced cremini mushrooms and chopped onion. Sauté for 6-8 minutes until the mushrooms release their water, it cooks off, and they develop a nice sear.
4. Add Flavorings: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute to blend the flavors.
5. Deglaze and Simmer: Pour in the chicken broth and scrape the pan bottom to release browned bits. Return the cooked chicken to the pan and simmer together for 2 minutes, stirring occasionally.
6. Finish with Sour Cream: Remove the pan from heat and stir in the sour cream. Warm gently for about a minute without letting it boil to prevent curdling. Adjust seasoning with additional salt and pepper if needed. Serve immediately.

Notes

• Ensure the chicken is not overcrowded in the pan to get a nice sear.
• Do not boil the sour cream to prevent curdling; gently warm it instead.
• Use full-fat sour cream for the creamiest texture.
• This dish pairs well with egg noodles, rice, or mashed potatoes.
• Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.

Keywords: Chicken Stroganoff, creamy chicken, mushroom sauce, Dijon mustard, quick dinner, stovetop chicken