Description
A rich and creamy stroganoff featuring tender chicken, crispy bacon, and earthy mushrooms in a Parmesan-infused sauce. Perfect for a hearty weeknight dinner.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 6 slices bacon, chopped
- 8 oz cremini mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- 12 oz egg noodles, cooked according to package directions
Instructions
- Cook the egg noodles according to package directions. Drain and set aside.
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove bacon and set aside, leaving about 1 tablespoon of drippings in the skillet.
- Season chicken pieces with salt and pepper. Add to the skillet and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken and set aside.
- Add butter to the skillet. Sauté mushrooms, onion, and garlic until softened, about 5 minutes.
- Sprinkle flour over the vegetables and stir constantly for 1 minute.
- Gradually pour in chicken broth while stirring. Bring to a simmer and cook until slightly thickened.
- Reduce heat to low. Stir in heavy cream and Parmesan cheese. Cook for 2-3 minutes until sauce is creamy and cheese is melted.
- Return chicken and bacon to the skillet. Stir to combine and heat through.
- Serve over cooked egg noodles. Garnish with fresh parsley.
Notes
For a lighter version, substitute half-and-half for heavy cream. You can also add a splash of white wine when deglazing the pan for extra depth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 620 kcal
- Sugar: 4 g
- Fat: 38 g
- Carbohydrates: 22 g
- Protein: 42 g