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Chicken stroganoff traybake

Serves   4
Prep time: 15 mins
Cooking time: 35 mins

Chicken stroganoff has been a go-to family recipe for many generations, and this traybake version is great for those who love a quick and easy meal that requires surprisingly little effort! Packed with rich flavours, this meal is a sure-fire winner. 





  • 6 bone-in chicken thighs 
  • Olive oil
  • 1 Tbsp smoked paprika
  • 1 onion, sliced 
  • 1 ½ cups chicken or vegetable stock
  • 250g mushrooms, cut into thick slices 
  • 1 Tbsp dijon mustard 
  • ½ cup sour cream 
  • 250g green beans, trimmed 
  • Fresh parsley, to garnish 

To serve
Serve with mashed potato, rice or toss cooked pasta through the sauce just before serving. 



  1. Preheat your oven to 180 degrees celsius fan bake. Place the chicken thighs in a bowl, then drizzle with olive oil and season with salt and pepper. Add the smoked paprika, and toss to coat. 
  2. Lay the chicken thighs into a roasting dish. Spread the sliced onion and mushrooms around the chicken thighs, then pour the chicken stock into the dish. Place into the oven and bake for 20 minutes. 
  3. After 20 minutes, remove the chicken thighs and set aside. Stir the mustard and sour cream into the mushroom mixture, then season to taste with salt and pepper. 
  4. Nestle the chicken back into the back into the sauce. Return to the oven, and cook for a further 10-15 minutes or until the chicken is cooked through. 
  5. Cook the green beans in boiling water, then once the chicken has cooked, serve alongside the beans and garnish with fresh parsley. 


TIP: If your sauce is too thin, simply stir together 1 heaped teaspoon of cornflour with 1 Tbsp of water, and stir into the stroganoff sauce to thicken.