| | Creamy oven-baked chicken stroganoff
Creamy oven-baked chicken stroganoff
Creamy oven-baked chicken stroganoff 4.3-5 9
  • Calories: 3492 kj
  • Fat: 36g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 200C/180C fan-forced.
  2. Heat 1 tablespoon of oil in a large, flameproof baking dish over medium-high heat. Cook chicken for 3 to 4 minutes each side or until golden. Transfer to a plate. Cover loosely with foil.
  3. Combine remaining oil and paprika in a small bowl. Season with salt and pepper. Combine 1/2 the paprika mixture, garlic, mushrooms and onion in a bowl. Place in baking dish. Bake for 15 minutes.
  4. Whisk remaining paprika mixture, tomato paste, Worcestershire sauce and 1/2 the sour cream in a bowl. Gradually whisk in stock. Season with salt and pepper. Place beans and chicken on mushroom mixture in dish. Bake for 10 minutes. Drizzle with sour cream mixture. Bake for a further 5 minutes or until vegetables are tender and chicken is cooked through.
  5. Meanwhile, cook pasta following packet directions. Drain well.
  6. Transfer chicken to a board. Stand for 5 minutes. Slice chicken thickly. Return to dish, spooning a little sauce over chicken. Sprinkle with extra paprika and parsley. Serve with remaining sour cream and pasta.
Time for preparing:
40 min.


  • 21/2 tablespoons extra virgin olive oil
  • 2 x 300g chicken breast fillets
  • 2 teaspoons smoked paprika, plus extra to sprinkle
  • 8 garlic cloves, peeled
  • 250g cup mushrooms
  • 1 large brown onion, cut into thick wedges
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup sour cream
  • 1/2 cup Massel chicken style liquid stock
  • 120g green beans, trimmed, halved lengthways
  • 375g dried penne
  • 2 tablespoons chopped fresh flat-leaf parsley leaves