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Creamy oven-baked chicken stroganoff

  • 0:15 Prep
  • 0:40 Cook
  • 4 Servings


  • 21/2 tablespoons extra virgin olive oil
  • 2 x 300g chicken breast fillets
  • 2 teaspoons smoked paprika, plus extra to sprinkle
  • 8 garlic cloves, peeled
  • 250g cup mushrooms
  • 1 large brown onion, cut into thick wedges
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup sour cream
  • 1/2 cup Massel chicken style liquid stock
  • 120g green beans, trimmed, halved lengthways
  • 375g dried penne
  • 2 tablespoons chopped fresh flat-leaf parsley leaves


  • 1
    Preheat oven to 200C/180C fan-forced.
  • 2
    Heat 1 tablespoon of oil in a large, flameproof baking dish over medium-high heat. Cook chicken for 3 to 4 minutes each side or until golden. Transfer to a plate. Cover loosely with foil.
  • 3
    Combine remaining oil and paprika in a small bowl. Season with salt and pepper. Combine 1/2 the paprika mixture, garlic, mushrooms and onion in a bowl. Place in baking dish. Bake for 15 minutes.
  • 4
    Whisk remaining paprika mixture, tomato paste, Worcestershire sauce and 1/2 the sour cream in a bowl. Gradually whisk in stock. Season with salt and pepper. Place beans and chicken on mushroom mixture in dish. Bake for 10 minutes. Drizzle with sour cream mixture. Bake for a further 5 minutes or until vegetables are tender and chicken is cooked through.
  • 5
    Meanwhile, cook pasta following packet directions. Drain well.
  • 6
    Transfer chicken to a board. Stand for 5 minutes. Slice chicken thickly. Return to dish, spooning a little sauce over chicken. Sprinkle with extra paprika and parsley. Serve with remaining sour cream and pasta.

Source: taste.com.au


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