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.
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
- 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.
- 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.
- 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.
- 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.
- 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.