(Low-Point W-W Version)
My niece calls this “fancy chicken night,” even though it’s so easy I can make it while gossiping on the phone. It has that restaurant-style creaminess without blowing your points — trust me, the sauce tastes way richer than it actually is!
🟣 W-W Points:
4–5 points per serving (makes 4 servings)
(Points vary depending on the bacon and Parmesan brands you use.)
🥣 Ingredients (W-W-Light Version)
- 4 boneless, skinless chicken breasts — 0 points
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- 1 tsp olive oil — 1 point
- 3 slices center-cut bacon, chopped — 3 points total
- 8 oz sliced mushrooms — 0 points
- 1 medium shallot, finely chopped — 0 points
- 8 oz fresh spinach — 0 points
- ½ cup fat-free half-and-half — 2 points
- ½ cup unsweetened almond milk — 0 points
- ½ cup chicken broth — 0 points
- 2 tbsp grated Parmesan — 2 points
- Pinch of nutmeg
(Fat-free half-and-half + almond milk keeps the sauce creamy without heavy cream.)
👩🍳 Instructions
1. Season the Chicken
Rub chicken with salt, pepper, garlic powder, onion powder, and paprika.
2. Cook the Chicken
Heat 1 tsp olive oil in a skillet. Cook chicken 5–6 minutes per side until golden and cooked through. Remove and set aside.
3. Crisp the Bacon
Add chopped center-cut bacon. Cook until crispy. Remove and set aside.
4. Sauté Mushrooms & Shallot
In the remaining bacon drippings, add mushrooms and shallot. Cook until mushrooms soften.
5. Add Spinach
Stir in spinach and cook until wilted.
6. Make the Light Cream Sauce
Reduce heat.
Add:
- fat-free half-and-half
- almond milk
- chicken broth
- Parmesan
- nutmeg
Simmer until the sauce thickens slightly.
7. Combine
Return chicken to the skillet. Coat in the creamy bacon-spinach-mushroom sauce. Simmer 2–3 minutes.
8. Finish
Sprinkle the crisp bacon on top.
