Chicken & Bacon Stroganoff

There’s something about the smell of bacon sizzling in a pan that brings everyone into the kitchen. This creamy Chicken & Bacon Stroganoff is one of those hearty, comforting meals that feels like a warm hug at the end of a long day. Inspired by classic stroganoff flavours but with a Kiwi twist, it’s simple enough for a weeknight dinner yet special enough to serve when friends drop by. Serve it over a bed of fluffy rice and watch it disappear.

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Chicken & Bacon Stroganoff

Ingredients:

500g chicken breast, cut into bite-sized pieces

6 rashers streaky bacon, diced

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

200g mushrooms, sliced

1 tablespoon plain flour

250ml chicken stock

250ml cream (standard or pouring cream)

1 teaspoon Dijon mustard

1 teaspoon paprika

Salt and freshly ground black pepper, to taste

2 cups cooked white rice (such as jasmine or basmati)

Fresh parsley, chopped, for garnish

Instructions:

Start cooking the rice according to packet instructions while you prepare the stroganoff. Set aside and keep warm.

In a large frying pan, cook the diced bacon over medium heat until crispy (about 5–7 minutes). Remove and set aside on a plate lined with a paper towel.

In the same pan, add the olive oil. Add the chicken pieces and cook for about 5 minutes, turning to brown all sides. Remove from the pan and set aside.

Add the onion and garlic to the pan (you can add a little more oil if needed). Sauté for 2–3 minutes until softened and fragrant. Add the mushrooms and cook for about 5 minutes, or until they've released their moisture and started to brown.

Sprinkle over the flour and stir through the veggies to coat evenly.

Slowly pour in the chicken stock, stirring to combine and scraping up any browned bits from the bottom of the pan. Stir in the cream, Dijon mustard, paprika, salt, and pepper. Bring to a gentle simmer and cook for 5–7 minutes until the sauce thickens slightly.

Return the chicken and bacon to the pan. Stir to coat everything in the sauce and cook for another 5 minutes, or until the chicken is cooked through and the sauce is rich and creamy.

Serve the stroganoff over hot cooked rice and garnish with fresh parsley.