Creamy Baked Chicken Stroganoff

$- 4 boneless, skinless chicken breasts - 2 cups mushrooms, sliced (button or cremini) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup Greek yogurt - 1 cup chicken broth - 2 tablespoons olive oil - 1 tablespoon Dijon mustard - 1 teaspoon paprika - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - 8 ounces egg noodles The first step to making baked chicken stroganoff is gathering your ingredients. You need chicken breasts as the main protein. I suggest using boneless and skinless ones for ease. Next, you will need mushrooms, like button or cremini. These add a rich, earthy flavor that pairs well with the chicken. Onions and garlic are key for building flavor. Chop one medium onion and mince three cloves of garlic. They will form the base of your sauce. For the creamy part, Greek yogurt works wonders. It gives a nice texture and tang. You will also need chicken broth to keep everything moist and flavorful. For seasoning, Dijon mustard gives a slight kick. Paprika adds warmth, while dried thyme brings a nice herbal note. Don't forget salt and pepper to taste! Finally, fresh parsley is a great garnish that adds color. To serve, you will need egg noodles. They soak up the sauce and make each bite delicious. With these ingredients ready, you are set to create a comforting dish that warms the heart. {{ingredient_image_1}} - Preheat your oven to 375°F (190°C). - In a large skillet, heat 2 tablespoons of olive oil over medium heat. - Add 1 medium onion, finely chopped, and 3 cloves of minced garlic. - Sauté until the onion is translucent, which takes about 3-4 minutes. - Add 2 cups of sliced mushrooms to the skillet. - Cook until they soften and release their moisture, about 5-6 minutes. - In a bowl, mix 1 cup of Greek yogurt with 1 cup of chicken broth. - Add 1 tablespoon of Dijon mustard, 1 teaspoon of paprika, 1 teaspoon of dried thyme, salt, and pepper to taste. - Stir until well combined. - Place 4 boneless, skinless chicken breasts at the bottom of a baking dish. - Pour the mushroom mixture over the chicken, coating them well. - Spread the yogurt sauce evenly over the chicken and mushrooms. - Cover the dish with aluminum foil and bake for 25 minutes. - While the chicken bakes, cook 8 ounces of egg noodles according to the package instructions until al dente. - After 25 minutes, remove the foil from the baking dish. - Bake uncovered for an additional 15 minutes, allowing the top to turn golden. - Once done, serve the baked chicken stroganoff over the cooked egg noodles and garnish with fresh parsley. To make sure your chicken stays juicy, use boneless, skinless chicken breasts. These cook evenly and stay moist. Keep an eye on the cooking time. Bake for 25 minutes covered, then 15 minutes uncovered. This gives you the best texture. Boost the flavor with a few extra spices. Try adding garlic powder or onion powder. They add depth without much effort. You can also use fresh herbs like thyme or parsley. Fresh herbs brighten the dish and make it pop. For a creamy finish, Greek yogurt works great. It’s thicker than regular yogurt and adds a nice tang. If you prefer a richer sauce, try sour cream or heavy cream. To adjust the thickness, add more chicken broth if needed. This keeps the sauce smooth. Pro Tips Marinate the Chicken: For extra flavor, marinate the chicken breasts in a mixture of yogurt, Dijon mustard, and spices for at least 30 minutes before baking. Use Fresh Herbs: Fresh thyme or parsley can elevate the dish's flavor, so consider using them instead of dried herbs for a brighter taste. Adjust the Creaminess: If you prefer a creamier sauce, you can add a splash of heavy cream or sour cream to the yogurt mixture. Perfect Pasta: To ensure the egg noodles don't become mushy, cook them just until al dente and toss them with a little olive oil before serving. {{image_2}} You can switch up the protein in your baked chicken stroganoff. Try using turkey instead of chicken. Turkey gives a nice, hearty flavor. It also cooks well and stays juicy. If you want a vegetarian dish, replace the chicken with tofu or tempeh. Both options soak up flavors well and add a nice texture. Mushrooms add depth to the dish. You can choose between cremini and button mushrooms. Cremini mushrooms have a richer taste, while button mushrooms are milder. If you can't find fresh mushrooms, dried mushrooms are a great option. Just soak them in warm water first to rehydrate them. This makes them soft and full of flavor. When serving baked chicken stroganoff, consider pairing it with sides. Steamed broccoli or green beans complement the dish well. You can also serve a simple salad for a fresh crunch. For garnishes, fresh parsley adds color and brightness. You can sprinkle it on top just before serving to enhance the dish’s look and taste. After you finish your meal, let the baked chicken stroganoff cool down. Place leftovers in a container with a tight lid. You want to keep it fresh! Store it in the fridge for up to three days. If you plan to eat it later, make sure to keep some sauce on top. This will help keep the chicken moist. Yes, you can freeze baked chicken stroganoff! Just make sure it has cooled completely. Pack it in a freezer-safe container or a zip-top bag. Remove as much air as possible to prevent freezer burn. It will stay good for about three months. When you are ready to eat it, place it in the fridge to thaw overnight. You can reheat it in the oven or microwave. For the oven, set it to 350°F (175°C). Place the stroganoff in a baking dish and cover with foil. Heat it for about 20 minutes. This keeps it creamy and warm. In the microwave, use a microwave-safe bowl. Heat in short bursts, stirring in between. This way, it warms evenly and stays creamy. Enjoy your meal again just like it was fresh! Yes, you can use other types of pasta. Here are some good options: - Penne - Fusilli - Farfalle - Spaghetti These shapes hold the sauce well. Just cook them according to the package instructions. This recipe offers a good balance of nutrition. Here's a quick breakdown: - Chicken: Lean protein source. - Mushrooms: Low in calories, high in nutrients. - Greek yogurt: Adds creaminess with less fat than sour cream. - Olive oil: A healthy fat that supports heart health. Overall, it’s a comforting dish that can fit into a balanced diet. Yes, you can prep this dish in advance. Here are some tips: - Assemble ahead: Layer the chicken and sauce, then cover and refrigerate. - Storage: Keep it in an airtight container for up to two days. - Baking: When ready, bake it straight from the fridge, adding a few extra minutes to the time. This makes it perfect for busy nights! This blog post covered a tasty chicken recipe with easy steps and helpful tips. You learned about the ingredients, cooking methods, and great variations. Remember, using fresh ingredients makes your dish even better. Feel free to switch up proteins or mushrooms for your taste. Store leftovers well and reheating is simple. With practice, you’ll master this dish. Enjoy your cooking, and share your results with friends!$

A delicious and creamy chicken stroganoff baked to perfection, served over egg noodles.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
2 cups mushrooms, sliced (button or cremini)
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup Greek yogurt
1 cup chicken broth
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon paprika
1 teaspoon dried thyme
to taste salt and pepper
for garnish fresh parsley, chopped
8 ounces egg noodles

Instructions

Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
Add the sliced mushrooms to the skillet and cook until they are softened and release their moisture, about 5-6 minutes.
In a bowl, mix the Greek yogurt, chicken broth, Dijon mustard, paprika, dried thyme, salt, and pepper until well combined.
Place the chicken breasts at the bottom of a baking dish and pour the mushroom mixture over the chicken, ensuring they are well coated.
Pour the yogurt sauce over the chicken and mushrooms, spreading it evenly.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Meanwhile, cook the egg noodles according to package instructions until al dente. Drain and set aside.
After 25 minutes, remove the foil and bake for an additional 15 minutes, allowing the top to become slightly golden.
Once baked, remove from the oven and let it cool for a few minutes. Serve the baked chicken stroganoff over the cooked egg noodles and garnish with fresh parsley.

Notes

Garnish with fresh parsley for added flavor.

Keyword baked, chicken, creamy, noodles, stroganoff