Chicken Stroganoff Tray Bake

Chicken Stroganoff Tray Bake that’s perfect for an easy, comforting dinner:

Chicken Stroganoff Tray Bake
Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
250g (9 oz) mushrooms, sliced
1 teaspoon paprika
2 tablespoons plain flour
300ml (1 ¼ cups) chicken stock
200ml (¾ cup) sour cream
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Optional additions:
Potatoes (quartered or sliced)
Broccoli florets
Carrots, sliced
Instructions:
Preheat the oven to 200°C (390°F).

Sear the chicken: Heat the olive oil in a large oven-safe pan over medium heat. Season the chicken breasts with salt and pepper, then sear them in the pan for 4-5 minutes on each side until golden brown. Remove from the pan and set aside.

Cook the vegetables: In the same pan, add the chopped onion and cook for about 3 minutes until softened. Add the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms release their moisture and start to brown.

Add the paprika and flour: Stir in the paprika and flour, and cook for another 1-2 minutes to combine the flavors.

Make the sauce: Gradually add the chicken stock, whisking constantly to avoid lumps. Bring to a simmer and cook until the sauce thickens slightly. Stir in the sour cream, Dijon mustard, Worcestershire sauce, and season with salt and pepper.

Assemble the tray bake: Place the seared chicken breasts back into the pan, nestling them into the sauce. If you're adding any vegetables like potatoes, broccoli, or carrots, spread them around the chicken in the pan.

Bake: Transfer the pan to the oven and bake for 25-30 minutes, until the chicken is fully cooked and the vegetables are tender.

Garnish and serve: Remove the pan from the oven, sprinkle with fresh parsley, and serve the Chicken Stroganoff with rice, noodles, or crusty bread.