Here’s a rich, creamy chicken stroganoff with bacon & mushrooms — comforting and easy to make 🍄🥓
Creamy Chicken Stroganoff with Bacon & Mushroom
Serves: 3–4
Time: ~30 minutes
Ingredients
- 2 chicken breasts or thighs, sliced
- 4–6 rashers bacon, chopped
- 250 g (8–9 oz) mushrooms, sliced
- 1 small onion or shallot, finely chopped
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tsp paprika (smoked if possible)
- 1 tsp Dijon or wholegrain mustard
- 1 tbsp flour (optional, for thickening)
- 200 ml (¾ cup) chicken stock
- 200 ml (¾ cup) crème fraîche or double/heavy cream
- Salt & black pepper
- Fresh parsley (optional)
Instructions
- Cook bacon in a large pan over medium heat until crispy. Remove and set aside, leaving the fat in the pan.
- Brown chicken in the same pan with olive oil if needed. Season lightly, cook until golden, then remove.
- Sauté onion & mushrooms in butter until soft and mushrooms release their moisture (5–7 min).
- Add garlic and paprika, cook 30 seconds.
- Sprinkle in flour (if using), stir well, then slowly add stock, scraping the pan.
- Stir in mustard, return chicken and bacon to the pan.
- Simmer gently 5–8 minutes until chicken is cooked through.
- Lower heat and stir in cream or crème fraîche. Season to taste.
- Finish with parsley.
Serve With
- Egg noodles (classic)
- Mashed potatoes
- Rice
- Tagliatelle or pappardelle
Tips
- Add a splash of white wine before the stock for extra depth.
- For extra richness, finish with a knob of butter.
- Swap chicken for turkey or even leftover roast chicken.
Want a lighter version, slow-cooker, or one-pan twist?
