Creamy Baked Chicken and Mushrooms

Creamy Baked Chicken
Philippe Desnerck / Getty Images
  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
876 Calories
56g Fat
25g Carbs
65g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 876
% Daily Value*
Total Fat 56g 72%
Saturated Fat 22g 111%
Cholesterol 254mg 85%
Sodium 1896mg 82%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 12%
Protein 65g
Calcium 148mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This creamy baked chicken and mushroom dish may remind you of chicken paprikash, a Hungarian specialty of chicken and onions in a sour cream sauce seasoned with paprika. This recipe features mushrooms instead of onions. When combined with the sour cream, it is reminiscent of the casseroles popular in the 1970s, creating a cozy baked chicken dish that will satisfy your comfort food craving.

Depending on which type of paprika you use, the flavor of the dish can range from mild to hot. Most supermarkets carry the mild paprika, which may be from Spain, California, South America or Hungary. If you'd like a stronger seasoning you can find the more pungent varieties in ethnic markets. 

You can keep this recipe basic by using white button mushrooms, or you can make it a bit more interesting by choosing shiitake or baby bellas. The creamy sauce makes this dish ideal when served over hot cooked rice or egg noodles. 

Ingredients

  • 1/2 cup all-purpose flour
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 pounds chicken pieces
  • 1/4 cup butter
  • 1 cup sour cream
  • 1 cup​ chicken broth
  • 8 ounces fresh mushrooms (white button, crimini, shiitake, baby bella), sliced
  • 1 1/2 teaspoons paprika

Steps to Make It

  1. Preheat oven to 350 F.

  2. In a clean plastic or paper bag, combine flour with salt and pepper. Add chicken pieces and shake to coat with flour mixture.

  3. Melt butter in an ovenproof skillet over medium heat watching to make sure the butter doesn't burn. Add the chicken pieces, in batches if necessary, and brown chicken on all sides. (If you cooked chicken in batches, add all back into the skillet.)

  4. Mix in sour cream, chicken broth, mushrooms, and paprika. Gently stir to combine all ingredients thoroughly.

  5. If the skillet is not ovenproof, transfer mixture to a casserole dish.

  6. Cover and bake for 45 minutes, or until chicken is tender.