Tender chicken, earthy mushrooms, and a creamy sauce baked together for the ultimate comforting dinner—perfect served over noodles!

Why You’ll Love This Recipe

• Creamy, comforting, and full of flavor.

• One-pan skillet recipe makes cleanup easy.

• Perfect for weeknight dinners or meal prep.

• Can be served over noodles, rice, or mashed potatoes.

• Rich and hearty, yet simple to make.

Ingredients

• 2 large chicken breasts, cut into cubes

• 8 oz (225 g) cremini mushrooms, sliced

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tbsp butter

• 1 tbsp olive oil

• 1 tsp smoked paprika

• ½ tsp salt

• ¼ tsp black pepper

• 1 cup chicken broth

• ½ cup sour cream

• ½ cup heavy cream

• 1 tbsp Dijon mustard

• 1 tsp Worcestershire sauce

• 1 tbsp cornstarch mixed with 2 tbsp water

• 8 oz egg noodles, cooked

• Fresh parsley, chopped (for garnish)

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 420 kcal per serving

Step-by-Step Instructions

Step 1: Preheat and Sauté

Preheat oven to 375°F (190°C). Heat olive oil and butter in a large oven-safe skillet over medium heat.

Step 2: Cook Aromatics

Add onion and sauté for 2 minutes, then stir in garlic and cook 30 seconds until fragrant.

Step 3: Cook Mushrooms

Add sliced mushrooms and cook 5 minutes until browned. Push mushrooms to the side.

Step 4: Cook Chicken

Add chicken to the skillet, season with smoked paprika, salt, and pepper, and cook 4–5 minutes until lightly browned.

Step 5: Add Broth and Seasonings

Stir in Dijon mustard, Worcestershire sauce, and chicken broth. Simmer gently for a few minutes.

Step 6: Add Creamy Sauce

In a bowl, whisk together sour cream, heavy cream, and cornstarch slurry. Slowly stir into the skillet until fully incorporated.

Step 7: Bake

Transfer the skillet to the oven and bake uncovered for 15–20 minutes, until sauce thickens and chicken is cooked through.

Step 8: Serve

Let rest 5 minutes, then serve over cooked egg noodles. Garnish with chopped parsley.

Tips & Variations

• Substitute Greek yogurt for sour cream for a lighter version.

• Add frozen peas or spinach for extra veggies.

• Use any type of mushroom you prefer, such as white or portobello.

• For thicker sauce, let it simmer a few extra minutes on the stove after baking.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs work well and stay extra juicy.

Can this be made ahead?

Yes, prepare the skillet up to step 6, refrigerate, then bake when ready to serve.

What can I serve instead of noodles?

Serve over rice, mashed potatoes, or even cauliflower rice for a lower-carb option.

Final Thoughts

This Baked Chicken Stroganoff is creamy, flavorful, and incredibly comforting. Perfect for a weeknight dinner or a cozy weekend meal, it’s a dish that will quickly become a family favorite.