Description
A rich and creamy stroganoff made with tender chicken, crispy bacon, mushrooms, and a silky sour cream sauce, perfect over egg noodles or rice.
Ingredients
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 slices bacon, chopped
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 12 ounces egg noodles, cooked
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Cook bacon in a large skillet over medium heat until crispy. Remove and set aside, leaving drippings in the pan.
- Season chicken with salt, pepper, and paprika. Add to the skillet and cook until browned and cooked through. Remove and set aside.
- Add olive oil, onion, garlic, and mushrooms to the skillet. Cook for 5–6 minutes until softened.
- Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in chicken broth, then add heavy cream, Worcestershire sauce, and Dijon mustard. Simmer until sauce thickens, 4–5 minutes.
- Reduce heat to low and stir in sour cream until smooth.
- Return chicken and bacon to the skillet. Stir until heated through.
- Serve over cooked egg noodles, garnished with parsley.
Notes
- For extra depth of flavor, use smoked bacon.
- Can substitute Greek yogurt for sour cream for a lighter version.
- Also pairs well with rice or mashed potatoes instead of noodles.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Russian-Inspired