Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
For the Topping:
- 4 slices bacon, chopped
- 1/2 cup onions, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 5 cups fresh spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Extra Parmesan cheese for garnish
Instructions
- Prepare the Chicken:
- Season the chicken breasts with salt, pepper, and garlic powder.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side or until golden brown and cooked through. Remove from the skillet and set aside.
- Cook the Bacon:
- In the same skillet, add the chopped bacon. Cook until crispy, then remove with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the skillet.
- Sauté the Vegetables:
- Add the diced onions to the skillet with the bacon fat, and sauté until they start to soften. Add the minced garlic and sliced mushrooms, and continue to sauté until the mushrooms are golden and soft.
- Make the Creamed Spinach:
- Add the fresh spinach to the skillet, and cook until it wilts down. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and the sauce has thickened. Season with salt and pepper to taste.
- Combine the Topping:
- Once the creamed spinach mixture is ready, add the cooked bacon back to the skillet and stir to combine everything evenly.
- Assemble the Dish:
- Return the cooked chicken breasts to the skillet, nestling them into the creamy spinach, bacon, and mushroom mixture. Cook for an additional 2-3 minutes to reheat the chicken.
- Serve:
- Serve the smothered chicken hot, garnished with extra Parmesan cheese if desired.
- Prepare the Chicken:
- Season the chicken breasts with salt, pepper, and garlic powder.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side or until golden brown and cooked through. Remove from the skillet and set aside.
- Cook the Bacon:
- In the same skillet, add the chopped bacon. Cook until crispy, then remove with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the skillet.
- Sauté the Vegetables:
- Add the diced onions to the skillet with the bacon fat, and sauté until they start to soften. Add the minced garlic and sliced mushrooms, and continue to sauté until the mushrooms are golden and soft.
- Make the Creamed Spinach:
- Add the fresh spinach to the skillet, and cook until it wilts down. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and the sauce has thickened. Season with salt and pepper to taste.
- Combine the Topping:
- Once the creamed spinach mixture is ready, add the cooked bacon back to the skillet and stir to combine everything evenly.
- Assemble the Dish:
- Return the cooked chicken breasts to the skillet, nestling them into the creamy spinach, bacon, and mushroom mixture. Cook for an additional 2-3 minutes to reheat the chicken.
- Serve:
- Serve the smothered chicken hot, garnished with extra Parmesan cheese if desired.
