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1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken chunks and cook until they are lightly browned on all sides. Remove the chicken from the pan and set it aside.
3. In the same skillet, add the onions and mushrooms, and cook until they are soft and the onions are translucent. Add the minced garlic and cook for an additional minute.
4. Sprinkle the flour over the vegetables and stir well to coat. Cook for a couple of minutes to get rid of the raw flour taste.
5. Gradually add the chicken broth, stirring constantly until the mixture starts to thicken. Stir in the cream of mushroom soup, sour cream, Worcestershire sauce, paprika, salt, and pepper.
6. Return the chicken to the skillet and mix everything well. Transfer the mixture to a baking dish.
7. Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the sauce is bubbly.
8. Once out of the oven, let it sit for a few minutes before serving. Garnish with fresh chopped parsley if desired. Enjoy!
Variations & Tips
For a lighter version, you can substitute Greek yogurt for the sour cream. If you’re not a fan of mushrooms, feel free to omit them or replace them with bell peppers for a different flavor. To make it gluten-free, use gluten-free flour and check that the cream of mushroom soup is gluten-free as well. And if you want to add a little more depth to the dish, a splash of white wine in the sauce can work wonders.
