How to Make Chicken with Creamed Spinach Bacon Mushrooms

Experience the rich and comforting flavors of “Savory Delight: Chicken with Creamed Spinach, Bacon, and Mushrooms.” This dish combines succulent chicken breasts with a creamy, savory blend of spinach, crispy bacon, and earthy mushrooms. Perfect for a weeknight dinner or a special occasion, this recipe is sure to impress with its delightful combination of flavors and textures.

Why You’ll Love Chicken with Creamed Spinach, Bacon, and Mushrooms:

Rich and Creamy: A decadent sauce that’s full of flavor.
Comforting: Perfect for a cozy, satisfying meal.
Easy to Make: Simple ingredients and straightforward preparation.
Versatile: Great for family dinners or entertaining guests.

Ingredients Notes For Chicken with Creamed Spinach, Bacon, and Mushrooms:

Chicken Breasts: Boneless, skinless chicken breasts, pounded to even thickness.
Bacon: Cooked until crispy, then crumbled.
Mushrooms: Sliced, use cremini, button, or your favorite variety.
Spinach: Fresh or frozen, chopped.
Garlic: Minced for added flavor.
Heavy Cream: For the creamy sauce.
Chicken Broth: Adds depth to the sauce.
Parmesan Cheese: Grated, for added richness.
Olive Oil and Butter: For cooking the chicken and vegetables.
Salt and Pepper: To taste.
Optional Garnish: Fresh parsley or thyme.

Chicken with Creamed Spinach, Bacon, and Mushrooms. This dish combines succulent chicken breasts with a creamy, savory blend of spinach, crispy bacon, and earthy mushrooms. Perfect for a weeknight dinner or a special occasion, this recipe is sure to impress with its delightful combination of flavors and textures.

Recipe Steps:

Prepare the Chicken:
Season 4 boneless, skinless chicken breasts with salt and pepper on both sides. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown and cooked through, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
Cook the Bacon:
In the same skillet, add 6 slices of chopped bacon. Cook until crispy, then remove and drain on paper towels. Discard excess bacon fat, leaving about 1 tablespoon in the skillet.
Sauté the Vegetables:
Add 1 cup of sliced mushrooms to the skillet and cook until browned, about 5 minutes. Add 2 minced garlic cloves and cook for another minute until fragrant. Add 3 cups of fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
Make the Cream Sauce:
Reduce the heat to medium-low. Pour in 1 cup of heavy cream and 1/2 cup of chicken broth. Stir in 1/2 cup of grated Parmesan cheese. Let the sauce simmer until it thickens slightly, about 5 minutes.
Combine and Serve:
Return the cooked chicken and bacon to the skillet, spooning some of the sauce over the top. Let everything simmer together for a few minutes until heated through. Garnish with fresh parsley or thyme if desired.

Storage Options:

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave.
Freeze: Freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

Ingredients

  • 4 boneless skinless chicken breasts
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons olive oil
  • 6 slices bacon
  • 8 ounces mushrooms sliced
  • 3 cloves garlic minced
  • 2 cups fresh spinach
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon red pepper flakes optional
  • 1 tablespoon fresh parsley chopped (optional, for garnish)

Instructions

  1. Prepare the Chicken:
    Season the chicken breasts with salt, pepper, garlic powder, and onion powder on both sides.
    In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  2. Cook the Bacon:In the same skillet, add the bacon and cook over medium heat until crispy. Remove the bacon and place on a paper towel-lined plate to drain. Once cooled, crumble the bacon and set aside.
  3. Cook the Mushrooms:
    In the same skillet, add the sliced mushrooms and cook for 4-5 minutes, or until they are browned and tender. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  4. Make the Creamed Spinach:
    Add the fresh spinach to the skillet with the mushrooms and garlic. Cook, stirring frequently, until the spinach is wilted.
    Reduce the heat to low and pour in the heavy cream. Stir in the grated Parmesan cheese and red pepper flakes (if using). Simmer for 2-3 minutes, or until the sauce has thickened slightly.
  5. Combine and Serve:
    Return the cooked chicken breasts to the skillet, nestling them into the creamy spinach and mushroom mixture.
    Sprinkle the crumbled bacon over the top.
    Simmer for an additional 2-3 minutes to heat everything through.
    Garnish with chopped fresh parsley if desired.

Serve:

Serve the chicken with creamed spinach, bacon, and mushrooms hot, alongside your favorite side dishes like mashed potatoes, rice, or a fresh salad.

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