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Creamy oven-baked chicken stroganoff
Creamy oven-baked chicken stroganoff
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Irresistible family-friendly twist on classic stroganoff.
Ingredients:
  • 45.50 gm extra virgin olive oil
  • 2 x 300g chicken breast fillets
  • 5.00 gm smoked paprika, plus extra to sprinkle
  • 8 garlic cloves, peeled
  • 250g cup mushrooms
  • 1 large brown onion, cut into thick wedges
  • 22.20 gm tomato paste
  • 24.40 gm Worcestershire sauce
  • 235.00 gm sour cream
  • 127.50 gm chicken style liquid stock
  • 120g green beans, trimmed, halved lengthways
  • 375g dried penne
  • 40.00 ml chopped fresh flat-leaf parsley leaves
Instructions:
  • Preheat your oven to 200C (180C fan-forced).
  • In a large flameproof baking dish over medium-high heat, heat 1 tablespoon of oil. Sear chicken for 3 to 4 minutes on each side until golden. Transfer to a plate and cover loosely with foil.
  • Mix the rest of the oil with paprika in a bowl and season it with salt and pepper. Combine half of the paprika mix with garlic, mushrooms, and onion in a bowl. Transfer the mixture to a baking dish and bake for 15 minutes.
  • Combine the rest of the paprika mixture, tomato paste, Worcestershire sauce, and half of the sour cream in a bowl. Slowly mix in the stock and season with salt and pepper. Spread the beans and chicken over the mushroom mixture in the dish. Bake for 10 minutes, then drizzle with the remaining sour cream mixture. Bake for an additional 5 minutes or until the veggies are tender and the chicken is fully cooked.
  • Cook the pasta according to the instructions on the packet and drain thoroughly.
  • Place the chicken on a cutting board and let it rest for 5 minutes. Cut the chicken into thick slices, then place them back in the dish and drizzle with some sauce. Sprinkle with additional paprika and parsley. Serve alongside the remaining sour cream and pasta.

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