Tray Baked Chicken Stroganoff
Elevate your family dinner with this irresistible Tray Baked Chicken Stroganoff, a one-dish wonder that combines tender, oven-roasted chicken thighs with a creamy, flavor-packed mushroom sauce. This recipe transforms the classic Stroganoff into an easy-to-make tray bake, featuring the rich, comforting flavors of sautéed onions, garlic, and cremini mushrooms, all brought together with tangy sour cream and a touch of Dijon mustard. With a total prep and cook time of just 50 minutes, this dish is perfect for busy weeknights or a casual gathering. Serve it over egg noodles, rice, or fluffy mashed potatoes and garnish with fresh parsley for a satisfying, crowd-pleasing meal that’s as elegant as it is effortless. Trust us, this recipe doesn’t just save time — it’s a deliciously creamy masterpiece you’ll keep coming back to!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 250 g button or cremini mushrooms
- 1 medium yellow onion
- 3 cloves garlic cloves
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 0.75 cup sour cream
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 2 tbsp olive oil
- 2 tbsp parsley, chopped
- 1 tsp salt
- 0.5 tsp ground black pepper
Instructions
Preheat your oven to 200°C (400°F).
Start by patting the chicken thighs dry and seasoning them with half of the salt and pepper.
In a large ovenproof tray or baking dish, drizzle the olive oil and rub it to coat the bottom evenly.
Place the chicken thighs in the tray in a single layer and bake for 15 minutes.
While the chicken is baking, slice the mushrooms and onion thinly, and mince the garlic.
In a pan over medium heat, melt the butter. Add the onions and sauté for 3-4 minutes until softened.
Add the garlic and mushrooms to the pan. Cook for another 5 minutes until the mushrooms release their moisture and start to brown.
Sprinkle the flour over the mushroom mixture and stir well, cooking for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while stirring, ensuring there are no lumps. Bring the mixture to a gentle simmer.
Stir in the sour cream, Dijon mustard, paprika, and remaining salt and pepper. Mix until the sauce is smooth and creamy. Remove from the heat.
Remove the partially cooked chicken from the oven and pour the mushroom sauce over it, spreading evenly to coat all pieces.
Return the tray to the oven and bake for another 20 minutes, or until the chicken is fully cooked (internal temperature of 74°C or 165°F) and the sauce is bubbling.
Sprinkle with freshly chopped parsley before serving.
Serve hot over egg noodles, rice, or mashed potatoes for a comforting meal.
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 856 mg | 37% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 5.3 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 110 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 773 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
