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Smothered Chicken With Creamed Spinach Bacon And Mushrooms

Smothered chicken with creamed spinach bacon and mushrooms featuring seared chicken breasts and a jade-green Parmesan cream sauce. The sauce simmers until thick and silky, then is spooned over the chicken and topped with crispy bacon.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless chicken breasts Boneless and skinless.
  • 1 Salt and pepper, to taste Season both sides.
Bacon and mushrooms
  • 4 slices bacon, chopped Chop before cooking.
  • 8 oz mushrooms, sliced Slice evenly; pat dry if needed for browning.
Creamed spinach sauce
  • 3 cup baby spinach Use fresh baby spinach.
  • 1 cup heavy cream For a silky, thick sauce.
  • 0.5 cup grated Parmesan cheese Grate fresh for best melt.
  • 2 clove garlic cloves, minced Minced.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Season and sear chicken
  1. Season the chicken breasts with salt and pepper, then sear in a large skillet over medium-high heat until golden and cooked through, about 5-7 minutes per side. Transfer to a plate and set aside.
Cook bacon and mushrooms
  1. Cook the chopped bacon in the same skillet over medium heat until crispy, about 6-8 minutes, then remove to a plate. Leave the bacon drippings in the pan for flavor.
  2. Sauté the mushrooms in the bacon drippings over medium-high heat until browned, about 6-8 minutes, stirring occasionally. Add the minced garlic and cook for 30-60 seconds until fragrant.
Make creamed spinach sauce
  1. Stir in the baby spinach and cook until wilted, about 2-3 minutes. Pour in the heavy cream and sprinkle in the grated Parmesan.
  2. Simmer the sauce over medium heat, stirring frequently, until thickened and silky, about 3-5 minutes.
Smother and serve
  1. Return the chicken to the skillet and spoon the creamed spinach sauce over the top. Warm through for 2-3 minutes until the chicken is hot.
  2. Top with the crispy bacon and serve warm immediately.

Notes

Pro tip: Sear the chicken first, then build the sauce in the same pan so you capture all the browned flavor bits; also pat the mushrooms dry before sautéing so they brown instead of steaming. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in a skillet with a splash of cream or water. Freezing is not recommended because the cream sauce may separate. For a lower-fat option, use half-and-half instead of heavy cream and reduce the simmer time slightly to prevent curdling.