My hubby asks me to make this for him at least once a week!

Ah, Baked Chicken Stroganoff! It's a comforting dish that reminds me of cozy dinners with my family. It’s originally a Russian classic, but with a Midwestern twist, it's become one of my go-to meals for busy weeknights. The creamy sauce, tender chicken, and savory mushrooms all come together to create a heartwarming dish that feels like a hug on a plate. Plus, it's perfect for meal prep! You can pop it in the oven, and while it’s baking, you have time to catch up on emails or even sneak in an episode of your favorite show.

This Baked Chicken Stroganoff pairs beautifully with egg noodles or a side of fluffy mashed potatoes to soak up all that delicious sauce. I also love serving it with a simple green salad or steamed veggies to add a little freshness and crunch to the meal. If you’re feeling indulgent, some garlic bread on the side wouldn’t hurt either!

Servings: 4

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 tablespoon Worcestershire sauce
2 tablespoons all-purpose flour
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley, chopped (optional, for garnish)

1. Preheat your oven to 350°F (175°C).

2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken chunks and cook until they are lightly browned on all sides. Remove the chicken from the pan and set it aside.

3. In the same skillet, add the onions and mushrooms, and cook until they are soft and the onions are translucent. Add the minced garlic and cook for an additional minute.

4. Sprinkle the flour over the vegetables and stir well to coat. Cook for a couple of minutes to get rid of the raw flour taste.

5. Gradually add the chicken broth, stirring constantly until the mixture starts to thicken. Stir in the cream of mushroom soup, sour cream, Worcestershire sauce, paprika, salt, and pepper.

6. Return the chicken to the skillet and mix everything well. Transfer the mixture to a baking dish.

7. Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the sauce is bubbly.

8. Once out of the oven, let it sit for a few minutes before serving. Garnish with fresh chopped parsley if desired. Enjoy!

For a lighter version, you can substitute Greek yogurt for the sour cream. If you're not a fan of mushrooms, feel free to omit them or replace them with bell peppers for a different flavor. To make it gluten-free, use gluten-free flour and check that the cream of mushroom soup is gluten-free as well. And if you want to add a little more depth to the dish, a splash of white wine in the sauce can work wonders.