Chicken Bacon Mushroom Stroganoff: A Creamy Comfort Classic

Why You’ll Love This Recipe

Chicken bacon mushroom stroganoff is the kind of hearty, soul-warming meal that feels like a hug in a bowl. It takes the traditional beef stroganoff and gives it a new twist by using tender chicken, smoky bacon, and earthy mushrooms all enveloped in a luscious creamy sauce. The combination of flavors is absolutely irresistible—the salty crunch of bacon, the richness of mushrooms, and the creaminess of the sauce come together perfectly. I once tried this recipe with half-and-half instead of cream, and while it was a little lighter, it was still indulgent and satisfying. Served over pasta, rice, or even mashed potatoes, this dish is versatile and comforting. It’s perfect for busy weeknights but also elegant enough to serve at a dinner party.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chicken breast – Tender, lean, and quick to cook, making it a great alternative to beef for this stroganoff.

Bacon – Smoky, salty, and crisp, bacon adds depth and richness to the dish.

Mushrooms – Cremini or button mushrooms bring earthy flavor and meaty texture that balance the creamy sauce.

Onion – Sautéed onion provides a sweet, aromatic base.

Garlic – Adds depth and enhances the savory flavors.

Chicken broth – Forms the base of the sauce and infuses it with rich flavor.

Heavy cream – Makes the sauce velvety and indulgent. Half-and-half works for a lighter version.

Sour cream – A stroganoff classic, giving tanginess and creaminess to balance the richness.

Butter – Used for sautéing and for extra richness in the sauce.

Flour – Helps thicken the sauce to the perfect consistency.

Paprika – Adds subtle warmth and color. Smoked paprika gives even more depth.

Egg noodles or pasta – Traditionally paired with stroganoff, though rice or mashed potatoes are also excellent.

Parsley – Fresh parsley adds brightness and color to finish the dish.

Salt and black pepper – Essential seasonings to balance all the flavors.

Directions

Cook the bacon in a large skillet over medium heat until crispy. Remove and set aside, leaving some of the drippings in the pan. Add the chicken pieces, season with salt, pepper, and paprika, and cook until golden and cooked through. Transfer the chicken to a plate.

In the same skillet, melt butter and sauté the onions, mushrooms, and garlic until softened and fragrant. Sprinkle flour over the vegetables, stirring well to coat. Slowly pour in the chicken broth, whisking continuously to avoid lumps. Let the sauce simmer and thicken slightly.

Reduce the heat and stir in the heavy cream and sour cream, mixing until smooth and creamy. Return the chicken and bacon to the skillet, tossing everything together until coated in the sauce. Adjust seasoning to taste.

Serve hot over egg noodles, pasta, rice, or mashed potatoes. Garnish with fresh parsley before serving.

Servings and timing

This recipe makes 4 generous servings. Preparation takes about 15 minutes, while cooking requires 25 minutes, making it a 40-minute dish from start to finish.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. Avoid boiling, as sour cream can curdle at high heat. This dish does not freeze well due to the dairy.

Variations and Customizations

Turkey swap – Use turkey instead of chicken for a leaner twist.

Vegetarian option – Omit chicken and bacon, and increase the mushrooms for a hearty meat-free version.

Spicy kick – Add red pepper flakes or a dash of cayenne for subtle heat.

Wine enhancement – Deglaze the skillet with a splash of white wine before adding broth for depth of flavor.

Cheesy stroganoff – Stir in grated Parmesan for extra richness.

Herb upgrade – Add thyme or rosemary for aromatic complexity.

Gluten-free version – Use gluten-free pasta and substitute cornstarch for flour as the thickener.

Lightened version – Swap heavy cream for half-and-half and use turkey bacon.

FAQs

Can I use chicken thighs instead of breasts?

Yes, thighs are juicier and work very well in stroganoff.

What mushrooms are best?

Cremini or button mushrooms are classic, but shiitake or portobello add more depth.

Can I make this ahead of time?

Yes, but reheat gently to avoid curdling the sauce.

Is sour cream necessary?

It adds tanginess, but you can substitute with Greek yogurt.

What pasta works best?

Egg noodles are traditional, but linguine, fettuccine, or even rice work beautifully.

Can I freeze this dish?

Not recommended, as the creamy sauce may separate after thawing.

How can I thicken the sauce more?

Add a little extra flour or simmer uncovered until reduced.

Can I make it dairy-free?

Yes, use coconut cream instead of heavy cream and dairy-free sour cream.

How do I keep the chicken tender?

Avoid overcooking—cook just until golden and cooked through.

What sides go well with stroganoff?

A crisp green salad, garlic bread, or roasted vegetables complement it perfectly.

Conclusion

Chicken bacon mushroom stroganoff is a creamy, comforting classic that combines the richness of smoky bacon, the heartiness of chicken, and the earthiness of mushrooms. With a silky sauce that clings to pasta or rice, it’s both satisfying and versatile. This recipe is easy enough for a weeknight dinner but flavorful enough to serve guests. Once you try it, you’ll find it becomes a regular feature at your table whenever you crave something warm, rich, and utterly comforting.

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