Creamy Chicken Bacon Stroganoff is a delicious and hearty dish featuring tender chicken, crispy bacon, and a rich creamy sauce served over egg noodles.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 tablespoons olive oil
4 slices bacon, chopped
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium onion, diced
3 cloves garlic, minced
8 ounces mushrooms, sliced
1 teaspoon dried thyme
1 teaspoon paprika
1 cup chicken broth
1 cup sour cream
2 tablespoons all-purpose flour
Salt and pepper to taste
8 ounces egg noodles
Fresh parsley, chopped (for garnish)
Instructions
In a large skillet, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon and set aside, leaving the drippings in the skillet.
In the same skillet, add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside with the bacon.
Add the diced onion and sliced mushrooms to the skillet. Sauté for about 5 minutes until the onions are translucent and the mushrooms are tender. Stir in the minced garlic, thyme, and paprika, cooking for an additional minute.
Sprinkle the flour over the mushroom mixture and stir to combine. Gradually pour in the chicken broth, stirring constantly until the mixture thickens, about 2-3 minutes.
Reduce the heat to low and stir in the sour cream until well combined. Return the cooked chicken and bacon to the skillet, mixing everything together. Season with salt and pepper to taste.
Meanwhile, cook the egg noodles according to package instructions. Drain and add to the skillet, tossing to coat the noodles in the creamy sauce.
Serve hot, garnished with fresh parsley.
Notes
For a lighter version, substitute Greek yogurt for sour cream.
Add spinach or peas for extra vegetables and color in the dish.