Description
A comforting, hearty bowl featuring tender chicken, smoky bacon, and earthy mushrooms in a rich, creamy stroganoff sauce, served over fluffy rice and topped with crispy fries for a satisfying crunch.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cubed
- 6 slices thick-cut bacon, chopped
- 8 oz cremini mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 tsp paprika
- Salt and black pepper to taste
- 2 cups cooked white rice
- 2 cups frozen french fries, baked or fried until crispy
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Cook the bacon in a large skillet over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the skillet.
- Add the chicken to the skillet and cook until browned and cooked through, about 6-8 minutes. Remove and set aside with the bacon.
- In the same skillet, add the onion and mushrooms. Cook until softened and browned, about 5-7 minutes. Add the garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir to coat. Gradually whisk in the chicken broth until smooth. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.
- Reduce heat to low and stir in the sour cream and paprika. Return the chicken and bacon to the skillet, stirring to combine. Season with salt and pepper. Simmer gently for 2-3 minutes until heated through.
- Divide the cooked rice among bowls. Top with the creamy chicken stroganoff mixture, then add a handful of crispy fries. Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste.