Creamy Chicken Stroganoff with Crispy Bacon over Rice

This Creamy Chicken Stroganoff with Crispy Bacon is a rich and savory take on a classic comfort dish. Juicy chicken, crispy bacon, and sautéed mushrooms are simmered in a velvety, seasoned cream sauce and served over fluffy white rice for a hearty and satisfying meal.

Why You’ll Love This Recipe

This dish combines bold flavors and comforting textures in every bite. The smoky crunch of bacon, the earthy notes of mushrooms, and the creamy, slightly tangy sauce come together for a meal that’s quick to prepare yet tastes like it simmered all day. It’s versatile, family-friendly, and perfect for weeknight dinners or casual entertaining.

Ingredients

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

  • 1 lb chicken breast, cut into bite-sized pieces

  • 6 strips of bacon, diced

  • 1 tablespoon olive oil

  • 1 small onion, chopped

  • 2 cloves garlic, minced

  • 1 cup mushrooms, sliced

  • 1 tablespoon flour

  • 1 cup chicken broth

  • 1 cup heavy cream

  • 1 teaspoon Dijon mustard

  • 1 teaspoon paprika

  • Salt and pepper, to taste

  • 2 cups cooked white rice

  • Fresh parsley, for garnish


Directions

  1. Cook the Rice
    Prepare white rice according to package instructions. Set aside and keep warm.

  2. Cook the Bacon
    In a large skillet over medium heat, cook diced bacon until crisp (about 5–7 minutes). Remove and set aside on a paper towel-lined plate.

  3. Sauté the Chicken
    Add olive oil to the same skillet. Cook the chicken pieces until golden on all sides (about 5 minutes). Remove and set aside.

  4. Sauté Onions and Garlic
    In the same skillet, add chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant and soft.

  5. Cook the Mushrooms
    Add sliced mushrooms to the pan. Sauté for about 5 minutes until browned and their moisture has evaporated.

  6. Add Flour and Liquids
    Sprinkle flour over the vegetables, stir to coat, and cook for 1 minute. Gradually add chicken broth, stirring to deglaze the pan.

  7. Make the Cream Sauce
    Stir in the heavy cream, Dijon mustard, paprika, salt, and pepper. Let simmer for 5–7 minutes, until the sauce thickens slightly.

  8. Combine Ingredients
    Return the chicken and bacon to the skillet. Stir to coat in the sauce and heat through for about 5 minutes.

  9. Serve
    Spoon the chicken stroganoff over the cooked rice and garnish with chopped fresh parsley.


Servings and timing

  • Yield: 4 servings

  • Prep time: 10 minutes

  • Cook time: 25 minutes

  • Total time: 35 minutes

  • Calories: ~600 kcal per serving


Variations

  • Protein swap: Use turkey breast or boneless thighs for a different flavor.

  • Pasta alternative: Serve over egg noodles or mashed potatoes instead of rice.

  • Vegetarian option: Omit chicken and bacon, and add chickpeas or tofu for a meatless version.

  • Spice it up: Add a pinch of chili flakes or smoked paprika for extra heat.


Storage / Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.

  • Freezer: Freeze without the rice for up to 1 month. Thaw in the refrigerator overnight before reheating.

  • Reheating: Warm gently in a skillet over low heat, adding a splash of cream or broth if the sauce thickens too much.


FAQs

1. Can I use rotisserie chicken?

Yes—just add it during the final step when combining with the sauce to avoid overcooking.

2. What kind of mushrooms work best?

Cremini or button mushrooms are ideal, but portobello or shiitake add a deeper flavor.

3. Can I make it ahead of time?

Yes. Prepare up to a day in advance and reheat gently before serving.

4. Is there a dairy-free version?

Use coconut cream or a dairy-free alternative, and skip the bacon or use a plant-based substitute.

5. Can I use cornstarch instead of flour?

Yes—use 1 teaspoon cornstarch mixed with 1 tablespoon water as a slurry and add it to the sauce.

6. How do I keep the bacon crispy?

Add bacon just before serving to preserve its crispness.

7. What side dishes go well with this?

Steamed green beans, roasted vegetables, or a fresh salad pair well.

8. Can I double the recipe?

Absolutely. Use a larger skillet or cook in batches for best results.

9. Is this kid-friendly?

Yes. It’s mild, creamy, and packed with familiar flavors most children enjoy.

10. Can I use milk instead of cream?

You can, but the sauce will be thinner. Add a bit of butter or cheese for richness.


Conclusion

Creamy Chicken Stroganoff with Crispy Bacon is a satisfying dish that delivers bold flavor and comforting textures in every bite. Perfect for busy weeknights yet elegant enough for guests, this hearty meal comes together easily and always impresses. Try it once, and it may just become a staple in your dinner rotation.

Print

Creamy Chicken Stroganoff with Crispy Bacon over Rice

This Creamy Chicken Stroganoff with Crispy Bacon is a hearty, comforting dish served over fluffy white rice. Rich in flavor and easy to make, it’s a satisfying weeknight dinner packed with tender chicken, savory bacon, and a luscious mushroom cream sauce. Keywords: chicken stroganoff, creamy bacon chicken, chicken and rice, stroganoff with mushrooms, easy chicken dinner

  • Author: Douaa
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4
  • Category: Main Course
  • Method: Skillet
  • Cuisine: American-European Fusion
  • Diet: Vegetarian

Ingredients

Scale


  • 1 lb chicken breast, cut into bite-sized pieces


  • 6 strips of bacon, diced


  • 1 tablespoon olive oil


  • 1 small onion, chopped


  • 2 cloves garlic, minced


  • 1 cup mushrooms, sliced


  • 1 tablespoon flour


  • 1 cup chicken broth


  • 1 cup heavy cream


  • 1 teaspoon Dijon mustard


  • 1 teaspoon paprika


  • Salt and pepper to taste


  • 2 cups cooked white rice


  • Fresh parsley, for garnish


Instructions

  • Cook Rice:
    Prepare the rice according to package instructions. Set aside and keep warm.

  • Cook Bacon:
    In a large skillet over medium heat, cook diced bacon until crispy (about 5–7 minutes). Remove bacon and set aside.

  • Sear Chicken:
    Add olive oil to the skillet. Sauté chicken pieces until browned on all sides (about 5 minutes). Remove and set aside.

  • Sauté Vegetables:
    In the same skillet, add onions and garlic. Cook until softened, about 2–3 minutes. Add mushrooms and cook until browned and moisture evaporates, about 5 minutes.

  • Make Sauce:
    Sprinkle flour over vegetables, stirring to coat. Gradually add chicken broth while stirring, scraping up any browned bits from the pan. Stir in cream, Dijon mustard, paprika, salt, and pepper.

  • Simmer:
    Let sauce simmer for 5–7 minutes, until it thickens slightly.

  • Combine & Heat Through:
    Return cooked chicken and bacon to the skillet. Stir to coat in sauce and cook for an additional 5 minutes until everything is hot and flavors are blended.

  • Serve:
    Spoon chicken stroganoff over rice and garnish with fresh parsley.

Notes

  • For a lighter version, substitute half-and-half or evaporated milk for the cream.

  • Add a splash of Worcestershire sauce or white wine for deeper flavor.

  • Pairs well with steamed green beans or a fresh side salad.

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