Baked Chicken Stroganoff

If you’re like me and always on the hunt for that perfect comfort food recipe—something hearty, creamy, and totally satisfying—then you’re going to fall in love with this Baked Chicken Stroganoff. It’s everything we love about a classic stroganoff, but with a cozy casserole twist that makes it perfect for family dinners or even a make-ahead meal for busy weeknights.

There’s just something about a warm, creamy dish bubbling away in the oven that makes the whole house smell amazing. I made this last weekend when the weather started to cool down, and let me tell you, the kitchen was filled with the kind of aromas that make everyone wander in asking, “What’s for dinner?” It’s that good.

Instead of the traditional beef, this version uses tender chicken pieces that are lightly browned and then coated in a rich mushroom and sour cream sauce. We’re talking golden, cheesy topping and layers of flavor in every bite. The best part? It all comes together easily and can even be prepped ahead of time.

Whether you serve it with buttered egg noodles, creamy mashed potatoes, or a hunk of crusty bread, this dish is the kind of meal that brings everyone to the table with big smiles and even bigger appetites.

Ingredients You’ll Need

Let’s start with what you’ll need to bring this delicious dish to life:

• 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• 1 tablespoon olive oil

• 1 medium onion, finely chopped

• 2 cups sliced mushrooms

• 2 garlic cloves, minced

• 2 tablespoons all-purpose flour

• 1 cup chicken broth

• 1 tablespoon Worcestershire sauce

• 1 teaspoon Dijon mustard

• 1 cup sour cream

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 cup shredded mozzarella or Swiss cheese

• Optional: chopped parsley for garnish

I personally love using chicken thighs in this recipe because they stay super juicy and flavorful when baked, but if you’ve got chicken breasts on hand, they’ll work beautifully too. And don’t be shy about mixing up the cheeses—Gruyère or a little Parmesan adds a nice punch of flavor.

STEP 1: Preheat and Prepare Your Dish

Go ahead and preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of olive oil. This helps keep everything from sticking and makes cleanup way easier.

STEP 2: Sear the Chicken

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add your chicken pieces and cook them just until lightly browned. You’re not looking to cook them all the way through—just enough to give them a nice color on the outside. This helps lock in moisture and adds flavor when it bakes later.

Once browned, remove the chicken from the pan and set it aside. Don’t worry, it’ll finish cooking in the oven with the sauce.

STEP 3: Sauté the Veggies

Using the same skillet (no need to wash it—flavor, remember?), add the chopped onion and sliced mushrooms. Cook them over medium heat until the onions are soft and the mushrooms are nicely browned. This usually takes around 6 to 8 minutes.

When everything looks golden and smells delicious, add in the minced garlic and cook for one more minute. Garlic burns quickly, so don’t walk away during this step.

STEP 4: Build the Sauce Base

Now we’re getting into the good stuff. Sprinkle 2 tablespoons of flour over the sautéed veggies, stirring it in to coat everything evenly. This helps thicken your sauce so it’s velvety and creamy when baked.

Slowly pour in 1 cup of chicken broth, stirring constantly to prevent lumps. You’ll notice the mixture start to thicken—this is exactly what you want.

Once it’s slightly thickened, stir in the Worcestershire sauce, Dijon mustard, salt, and pepper. These ingredients add that signature tangy-savory stroganoff flavor.

STEP 5: Add the Creamy Element

Lower your heat and stir in the sour cream. This step brings that signature creamy texture we all love in a good stroganoff. Mix it gently until it’s smooth and well combined. Then, return your chicken to the skillet and toss everything together so the chicken is coated in that dreamy sauce.

Now that we’ve got that rich and creamy chicken stroganoff filling ready to go, it’s time to pull it all together into a warm, bubbly casserole. This part of the process is quick and easy—and once it hits the oven, your kitchen is going to smell absolutely incredible. Seriously, this is the kind of recipe that has everyone asking for seconds before the first plate is finished.

I love that this dish is just as perfect for a quiet weeknight as it is for a dinner with friends. You can prep it ahead of time, keep it chilled in the fridge, and pop it in the oven right before serving. It’s low-fuss, high-reward cooking—and those are the kinds of recipes I keep coming back to.

STEP 6: Transfer to the Baking Dish

Now that your chicken is coated in that luscious sour cream and mushroom sauce, it’s time to transfer everything into your prepared 9×13-inch baking dish. Use a spatula to make sure you get every bit of that flavorful sauce—nothing should go to waste.

Spread it all out evenly so that the chicken is distributed well throughout the dish. This helps it bake evenly and ensures that every scoop is full of flavor.

STEP 7: Top with Cheese

Next up: the cheesy topping. Sprinkle 1 cup of shredded mozzarella or Swiss cheese evenly over the top. You could stick with just one type of cheese, or you can go wild and mix things up. I’ve made this with Gruyère before and loved the slightly nutty flavor it added. Parmesan also gives a little salty bite that works beautifully with the creaminess of the sauce.

This cheesy layer is going to get golden and bubbly in the oven, forming that irresistible top crust that makes casseroles so comforting.

STEP 8: Bake Until Bubbly

With everything assembled, it’s time to bake the stroganoff uncovered for 25 to 30 minutes. You’ll know it’s ready when the top is bubbling and lightly golden, and the chicken is cooked all the way through.

You don’t need to stir or cover it—just let the oven do its thing. If you want an extra golden top, you can broil it for the last 1–2 minutes, but keep a close eye on it so it doesn’t burn.

STEP 9: Let It Rest

Once the casserole comes out of the oven, resist the urge to dig in right away. Let it rest for about 5 minutes. This allows the sauce to settle and thicken slightly so you get the perfect scoop every time.

Right before serving, sprinkle with a bit of chopped parsley if you like. It adds a pop of color and a little freshness to balance the richness of the dish.

Serving Suggestions: What to Pair It With

Now that your Baked Chicken Stroganoff is hot and ready, let’s talk sides. This dish is so flavorful and creamy, it really shines when served with something that can soak up that delicious sauce.

Here are a few of my favorite ways to serve it:

• Buttered Egg Noodles – Classic and comforting, this is my go-to pairing. The noodles catch the sauce perfectly.

• Mashed Potatoes – Creamy meets creamy, and no one’s mad about it.

• Steamed Rice – A simple, no-fuss option that lets the stroganoff be the star.

• Crusty Bread – For scooping, dipping, and savoring every last bite.

Honestly, there’s no wrong way to serve this. It’s one of those recipes that’s flexible enough to pair with what you’ve already got on hand.

Make-Ahead and Storage Tips

One of the reasons this recipe has earned a regular spot in my meal rotation is because it’s very make-ahead friendly. Here’s how to get the most out of your leftovers and prep time:

• Make It Ahead: Assemble the entire dish (up to the baking step), cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 15 minutes, then bake as directed.

• Storing Leftovers: Transfer any leftovers to an airtight container and store in the fridge for up to 3 days.

• Reheating: Reheat individual servings in the microwave or warm the whole dish in the oven at 325°F until heated through. You might want to cover it with foil to prevent the top from over-browning.

Easy Variations You’ll Love

This recipe is delicious as-is, but it’s also super adaptable. Here are a few fun variations to try:

• Add Veggies: Stir in frozen peas, green beans, or spinach for a pop of color and extra nutrients.

• Use a Different Protein: Swap the chicken for turkey or even leftover rotisserie chicken.

• Make it Spicy: Add a pinch of red pepper flakes or a splash of hot sauce to the sauce for a little heat.

• Switch Up the Cheese: Try Gruyère, fontina, or sharp cheddar for different flavor profiles.

There’s a lot of room to make this your own, and once you’ve made it a couple of times, you’ll start dreaming up your own delicious versions. That’s when you know you’ve found a keeper of a recipe.