|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 56g||72%|
|Saturated Fat 22g||111%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 3g||12%|
|*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.|
Baked chicken has a timeless appeal. 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. It might also, upon first glance, remind you of baked chicken dishes cooked with cans of condensed cream of mushroom soup, but this dish is much tastier because you're making everything the sauce from scratch using fresh ingredients.
Although this recipe isn't for chicken paprikash, this baked chicken and mushrooms dish does incorporate paprika. Depending on which type of paprika you use, the flavor of the dish can range from mild to hot. Most supermarkets carry paprika that may be labeled as mild or sweet, which may be from Spain, California, South America, or Hungary. If you'd like a stronger version of paprika, you can find the more pungent varieties in well-stocked grocery stores, specialty markets, or online.
You can keep this recipe basic by using white button mushrooms, or you can make it a bit more flavorful by choosing shiitake or baby bellas. Baking everything together in a covered casserole dish, along with the sauce, ensures the chicken stays tender and moist. And the creamy sauce makes this dish ideal when served hot over rice or egg noodles. It's an easy, hands-off approach that leaves you free to set the table, make a starch to serve it with, and put together a green salad to serve with dinner
- 1/2 cup all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 cup butter
- 2 pounds chicken pieces
- 1 cup sour cream
- 1 cup chicken broth
- 8 ounces fresh mushrooms (white button, cremini, shiitake, baby bella), sliced
- 1 1/2 teaspoons paprika
Heat oven to 350 F.
In a clean plastic or paper bag, combine the flour with salt and pepper. Add chicken pieces and shake to coat with flour mixture.
Melt butter in an ovenproof skillet over medium heat. Add the chicken pieces, in batches if necessary, and cook to brown chicken on all sides.
If you cooked chicken in batches, add them all back into the skillet. Mix in sour cream, chicken broth, mushrooms, and paprika. Gently stir to combine thoroughly.
If the skillet is not ovenproof, transfer mixture to a casserole dish.
Cover and bake for 45 minutes, or until chicken is tender.
How to Store Creamy Baked Chicken With Mushroooms
If you have leftovers, they will keep in the refrigerator for several days. Reheat the chicken completely, with the sauce, in the microwave for several minutes, or in the oven at 300 F for 15 to 20 minutes, covered.