Creamy Baked Chicken Stroganoff with Mushrooms and Herbs
Ingredients:
2 large chicken breasts, cut into cubes
8 oz (225g) cremini mushrooms, sliced
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp butter
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1 cup chicken broth
1/2 cup sour cream
1/2 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)
Directions:
Preheat your oven to 375°F (190°C).
Heat olive oil and butter in a large oven-safe skillet over medium heat.
Add the chopped onion and sauté for 2 minutes until softened. Stir in the garlic and cook for another 30 seconds.
Add the sliced mushrooms and cook for 5 minutes until they release their moisture and begin to brown.
Push the mushrooms to the side and add the cubed chicken. Season with smoked paprika, salt, and pepper. Cook for 4-5 minutes until lightly browned.
Stir in the Dijon mustard, Worcestershire sauce, and chicken broth. Bring to a gentle simmer.
In a separate bowl, whisk together sour cream, heavy cream, and cornstarch slurry. Slowly pour into the skillet, stirring constantly.
Once combined, transfer the skillet to the oven and bake uncovered for 15-20 minutes, until the sauce thickens and the chicken is fully cooked.
Remove from the oven and let sit for 5 minutes.
Serve hot over cooked egg noodles and garnish with fresh parsley.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 420 kcal | Servings: 4 servings
Creamy Baked Chicken Stroganoff with Mushrooms and Herbs
