Description
A comforting, oven-baked chicken dish with a creamy mushroom sauce that’s rich, satisfying, and perfect for family dinners.
Ingredients
-
2 lb (900 g) boneless, skinless chicken breasts, cut into bite-sized pieces
-
2 tbsp olive oil
-
1 medium onion, finely chopped
-
3 cloves garlic, minced
-
12 oz (340 g) mushrooms, sliced
-
2 tbsp unsalted butter
-
3 tbsp all-purpose flour
-
2 cups (480 ml) chicken broth
-
1 tbsp Dijon mustard
-
1 tsp paprika
-
1/2 tsp ground black pepper
-
1 tsp salt
-
1 cup (240 g) sour cream
-
1/2 cup (120 ml) heavy cream
-
1 tbsp Worcestershire-style sauce (alcohol-free)
-
2 tbsp chopped fresh parsley
Instructions
-
Preheat oven to 375°F (190°C) and grease a baking dish.
-
Brown chicken in olive oil for 4–5 minutes and transfer to baking dish.
-
Cook onion in butter until soft, then add mushrooms and cook until browned.
-
Stir in garlic and cook briefly.
-
Add flour, then slowly whisk in chicken broth.
-
Stir in mustard, paprika, salt, and pepper.
-
Remove from heat and mix in sour cream, heavy cream, and Worcestershire-style sauce.
-
Pour sauce over chicken and stir gently.
-
Cover and bake for 25 minutes, then uncover and bake 10–15 minutes more.
-
Garnish with parsley and serve warm.
Notes
Serve over egg noodles, rice, or mashed potatoes. Store leftovers in the refrigerator for up to three days and reheat gently for best texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes