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### **Baked Chicken Stroganoff: A Comforting Twist on a Classic Dish**
If you love the rich, creamy flavors of traditional beef stroganoff but want a lighter, easier-to-make version, this **Baked Chicken Stroganoff** is the perfect recipe for you! This dish combines tender pieces of chicken with a luscious, savory mushroom sauce, all baked to perfection for a comforting, one-pan meal.
Unlike the traditional stovetop stroganoff, this baked version simplifies the cooking process while still delivering all the creamy, hearty goodness you expect from this beloved dish. Serve it over egg noodles, rice, or mashed potatoes for a satisfying meal that the whole family will love.
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### **Ingredients**
#### *For the Chicken:*
– 2 lbs boneless, skinless chicken breasts (cut into bite-sized pieces)
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 teaspoon smoked paprika
– 1 tablespoon olive oil
#### *For the Sauce:*
– 2 tablespoons butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz cremini or white mushrooms, sliced
– 1 teaspoon Worcestershire sauce
– 1 teaspoon Dijon mustard
– 1 teaspoon dried thyme (or ½ teaspoon fresh thyme)
– 1 cup low-sodium chicken broth
– 1 cup sour cream (or Greek yogurt for a lighter option)
– ½ cup heavy cream (or half-and-half)
– 1 tablespoon cornstarch (mixed with 2 tablespoons water)
*For Baking:*
– ½ cup shredded Parmesan cheese
– 1 cup shredded mozzarella or Swiss cheese
– ½ cup breadcrumbs (optional, for a crispy topping)
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