Go Back

Le Poulet Crémeux aux Champignons et Bacon

Découvrez le plat réconfortant par excellence : un poulet tendre, des champignons parfumés et du bacon croustillant enrobés d'une sauce riche et crémeuse. Cette recette facile, rapide et inoubliable est parfaite pour les dîners de semaine et deviendra à coup sûr un favori de la famille.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 29 minutes
Total Time 39 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

Pour le poulet
  • 4 chicken fillets environ 150 g chacun
  • 1 tbsp olive oil
  • fine salt to taste
  • freshly ground black pepper to taste
  • 1 tsp sweet paprika optional
Pour la garniture
  • 200 g fresh button mushrooms sliced
  • 150 g smoked bacon cut into lardons
  • 2 cloves garlic minced
  • 1 small yellow onion finely minced
  • 30 g unsalted butter
Pour la sauce crémeuse
  • 200 ml heavy cream
  • 100 ml chicken broth
  • 1 tbsp Dijon mustard optional
  • 40 g grated Parmesan cheese optional, but recommended
  • fresh thyme or flat-leaf parsley a few sprigs, for serving

Equipment

  • Large skillet

Method
 

  1. Step 1: Prepare the chicken: Season your chicken fillets generously with salt, pepper, and paprika if using. Heat olive oil in a large skillet over medium-high heat. Once hot, place the fillets in the skillet and brown for 5 to 6 minutes per side, until well cooked and nicely golden. Once ready, set them aside on a plate and cover with aluminum foil to keep them warm and juicy.
  2. Step 2: Cook the bacon: In the same skillet, add the bacon lardons. Cook for 4 to 5 minutes, stirring occasionally, until crispy. Drain any excess fat, keeping about one tablespoon in the pan.
  3. Step 3: Sauté the vegetables: Add the butter to the skillet. Once melted, add the finely minced onion and mushrooms. Cook over medium heat for 5 to 7 minutes. Be patient, let the mushrooms brown and all their water evaporate. This will give them an incredible taste. Towards the end of cooking, add the minced garlic and cook for just one additional minute, just long enough for it to release its aromas without burning.
  4. Step 4: Prepare the magic sauce: It's time to create the creaminess! Deglaze the skillet with the chicken broth, scraping the bottom well with a wooden spatula to retrieve all those delicious cooking juices. This is the base of your sauce's flavor! Pour in the heavy cream, add the mustard (if using), and grated Parmesan (highly recommended for an even deeper taste!). Mix well and simmer over low heat for 4 to 5 minutes, until the sauce thickens slightly. It should coat the back of your spoon.
  5. Step 5: Finalize the dish: Carefully return the chicken fillets to the sauce. Cover the skillet and simmer over low heat for 5 to 10 minutes. Regularly baste the chicken with the sauce so that it absorbs all the flavors. Just before serving, generously sprinkle with fresh chopped parsley or fresh thyme. And there you have it! Your Creamy Chicken with Mushrooms and Bacon is ready to be enjoyed.

Notes

This dish can be stored in an airtight container in the refrigerator for 2 to 3 days. Freezing is not ideal for cream-based sauces as they may separate upon thawing, but you can freeze the cooked chicken and mushrooms separately for 1 to 2 months. Reheat gently in a saucepan, adding a little milk or broth if the sauce seems too thick. For variations, you can substitute chicken with turkey or pork, use different types of mushrooms like oyster or shiitake, or swap bacon with pancetta or smoked ham. For a vegetarian option, omit bacon and add fresh spinach at the end of cooking. Always taste and adjust seasoning as needed.