While Chicken Stroganoff doesn’t have the same historical significance as the original beef stroganoff, it still carries the essence of Russian cuisine’s love for creamy, hearty dishes. Beef stroganoff was named after the Russian aristocrat Count Pavel Stroganov, who’s said to have been a patron of the dish. Over the years, variations emerged, and Chicken Stroganoff became a popular version for home cooks worldwide, especially when chicken was more accessible than beef.

Why Add Bacon to Chicken Stroganoff?

Adding bacon to Chicken Stroganoff is an ingenious way to elevate the flavor profile. The crispy, salty bacon brings a rich, umami kick that pairs wonderfully with the creamy sauce. The bacon also adds texture, providing a satisfying crunch that contrasts with the tender chicken and silky sauce.

The Rich Flavor of Bacon

Bacon’s smoky and savory notes bring depth to the dish, complementing the mildness of the chicken. Its saltiness also helps balance the richness of the cream and the sweetness of the onions. This simple addition turns a classic dish into something extraordinary. Whether you prefer it crispy or slightly chewy, bacon adds layers of flavor that make the sauce even more indulgent.

Ingredients for Creamy Chicken Stroganoff with Bacon

To make this mouthwatering dish, you’ll need the following ingredients:

Essential Ingredients

• 2 chicken breasts, sliced into strips
• 4 slices of bacon, chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish (optional)
• Cooked egg noodles or rice for serving

Optional Ingredients

• Mushrooms, sliced (for added texture and flavor)
• White wine (to deglaze the pan)
• Fresh thyme (to bring in some herbal notes)

Step-by-Step Recipe

Cooking the Bacon

Start by cooking the chopped bacon in a large skillet over medium heat. You’ll want to render out the fat and cook the bacon until it’s nice and crispy. Once done, remove the bacon from the skillet and set it aside, leaving the rendered fat in the pan to flavor the chicken.

Browning the Chicken

Season the chicken strips with salt, pepper, and paprika. Add a tablespoon of olive oil to the skillet with the bacon fat. Brown the chicken in batches to ensure it gets a nice sear. Each batch should take about 5-6 minutes. Once all the chicken is browned, remove it from the pan and set it aside.

Making the Creamy Sauce

In the same skillet, add the chopped onions and garlic. Cook until softened, about 2-3 minutes. Sprinkle the flour over the onions and garlic and stir to make a roux. Gradually add the chicken broth, stirring to prevent lumps. Let the sauce simmer for 3-4 minutes until it thickens. Reduce the heat and stir in the heavy cream and Dijon mustard. Return the chicken to the skillet and cook for another 5 minutes until the chicken is cooked through.

Final Assembly and Serving

Once the chicken is cooked, stir in the crispy bacon. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Serve the creamy Chicken Stroganoff over your choice of egg noodles or rice, and garnish with fresh parsley.

Tips for Perfect Chicken Stroganoff

1. Use Fresh Chicken: Fresh chicken breasts will give you the best flavor and texture. Avoid using frozen chicken if possible.
2. Don’t Overcook the Chicken: Chicken can become dry if overcooked. Cook just until it’s no longer pink in the middle.
3. Use Full-Fat Cream: For the creamiest sauce, use heavy cream rather than a lighter substitute.

Common Mistakes to Avoid

1. Overcooking the Bacon: Bacon can burn quickly. Cook it over medium heat and watch carefully to avoid burning.
2. Lumpy Sauce: To avoid a lumpy sauce, be sure to whisk the flour into the onions and garlic thoroughly before adding the chicken broth.
3. Not Adjusting Seasoning: Always taste the sauce and adjust the salt and pepper to suit your preferences.

FAQs about Chicken Stroganoff with Bacon

How Can I Make Chicken Stroganoff Spicier?

Add a pinch of cayenne pepper or red pepper flakes to the sauce for an extra kick. You can also use spicy mustard instead of Dijon for an added layer of heat.

Can I Use Turkey Instead of Chicken?

Yes! Turkey breast can be substituted for chicken in this recipe. It will provide a similar texture, though the flavor will be slightly different.

Can I Make the Dish Gluten-Free?

Absolutely. To make this recipe gluten-free, simply substitute the flour with a gluten-free flour blend or cornstarch to thicken the sauce.

What Sides Pair Well with Chicken Stroganoff?

Chicken Stroganoff pairs wonderfully with steamed vegetables, garlic bread, or even a simple side salad to balance the richness of the dish.

Can I Make Chicken Stroganoff Ahead of Time?

Yes, you can make the sauce and cook the chicken ahead of time. Reheat and combine just before serving for the best results.

Conclusion

Creamy Chicken Stroganoff with Bacon is the perfect meal for any occasion, whether you’re looking for a quick weeknight dinner or a dish to impress your guests. With its tender chicken, rich sauce, and crispy bacon, this recipe combines everything you love in one comforting bowl. So, gather your ingredients and give this mouthwatering dish a try — your taste buds will thank you!

Creamy Chicken Stroganoff with Bacon

Ingredients:

2 chicken breasts, sliced into strips
4 slices of bacon, chopped
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon flour
1 cup chicken broth
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon paprika
Salt and pepper, to taste
1 tablespoon olive oil
Fresh parsley for garnish (optional)
Cooked egg noodles or rice for serving

Directions:

In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pan.
Season the chicken strips with salt, pepper, and paprika. Add the olive oil to the pan with the bacon fat and sauté the chicken strips until browned, about 5-6 minutes. Remove chicken from the pan and set aside.
In the same skillet, add the chopped onion and garlic, cooking until softened, about 2-3 minutes.
Sprinkle the flour over the onions and garlic, and stir to combine. Cook for another 1-2 minutes to create a roux.
Gradually add the chicken broth, stirring constantly to avoid lumps. Let the sauce simmer for 3-4 minutes until it thickens.
Lower the heat and stir in the heavy cream and Dijon mustard. Add the cooked chicken back into the pan and stir to combine, cooking for another 5 minutes until the chicken is cooked through.
Stir in the crispy bacon pieces. Adjust seasoning with salt and pepper to taste.
Serve over cooked egg noodles or rice, and garnish with fresh parsley.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 450 kcal per serving
Servings: 4 servings