Description
A heartwarming twist on the classic comfort dish, featuring tender baked chicken in a creamy mushroom sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup sour cream
- 1 cup chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Egg noodles or rice for serving
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onions and minced garlic, cooking until softened, about 3-4 minutes.
- Stir in the sliced mushrooms and cook until they’re tender, about 5 minutes.
- In a separate bowl, combine the sour cream and chicken broth, whisking until smooth.
- Season the chicken breasts with salt and pepper, then place them into a baking dish in a single layer.
- Pour the mushroom mixture over the chicken, followed by the sour cream mixture.
- Cover the dish with foil and bake for 30-35 minutes until the chicken is cooked through (165°F/74°C).
- Serve the Baked Chicken Stroganoff over cooked egg noodles or rice.
Notes
For best flavor, let the sour cream come to room temperature before mixing. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg