Description
A comforting twist on the classic dish, featuring tender chicken baked in a creamy mushroom sauce.
Ingredients
Scale
- 2 lbs boneless skinless chicken breasts, cut into chunks
- 2 cups sliced mushrooms
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup sour cream
- 1 can (10.5 oz) cream of mushroom soup
- 1 tbsp Worcestershire sauce
- 2 tbsp all-purpose flour
- 1 tsp paprika
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium-high heat. Add the chicken chunks and brown them on all sides (about 5-7 minutes). Remove the chicken and set aside.
- In the same skillet, add the diced onion and mushrooms. Sauté for about 5 minutes until softened.
- Add minced garlic and sauté for 1 more minute.
- Sprinkle flour over the vegetables and stir well. Cook for 2 minutes.
- Gradually stir in the chicken broth, followed by the cream of mushroom soup, sour cream, Worcestershire sauce, paprika, salt, and pepper. Mix until creamy and well combined.
- Return the browned chicken to the skillet, stirring to coat all the pieces in the sauce.
- Transfer the mixture to a baking dish and cover with foil.
- Bake for 30–35 minutes, then remove the foil for the last 5-10 minutes of baking.
- Let rest for a few minutes. Garnish with fresh parsley, and serve over noodles, mashed potatoes, or rice.
Notes
For a creamier texture, consider adding a bit of cream cheese or a heavier cream in place of some of the sour cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg