If you feel like a rich, comforting dish that’s indulgent yet highly flavorful, here’s a good one for you: Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms. Imagine juicy, tender, plump chicken breasts slathered in a luscious sauce, containing crisp bits of bacon, earthy mushrooms, and bright spinach all joined together for one creamy, delicious bite. And the best part? All coming together in a single pan, it’s perfect for busy weeknight dinners or during special occasions when you want to impress without donning layers of chef’s coat and/or apron.
This recipe has changed the game at my house. It’s one of those meals that ends up tasting decadent but is so very easy to throw together; perfect for weeknight dinners. Crispy bacon, chicken golden-seared and umami-laden mushrooms, all awash in a creamy sauce with fresh spinach, combine in a symphony of flavors… you’ll want to linger over each bite. The best part? It all comes together in one pan, which makes cleanup minimal and flavor maximal! I remember the first time I made this for my family — it was being asked for seconds, and the pan was scraped clean in no time. If you need a new MVP recipe that’s guaranteed to impress, you’ve found it!
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Why You’ll Love This Recipe
- One-Pan & Dump Meals: You only use as many pans as there are ingredients. This recipe cooks everything in a single skillet, so you can layer the flavors without all the fuss of pulling out pots and pans.
- Deep, Rich Flavors: Bacon brings smokiness, chicken is well seasoned, mushrooms add earthiness and a splash of balsamic vinegar brings a hint of tanginess that pulls it all together.
- Creamy, Dreamy Sauce: The heavy cream plus chicken broth yield a rich, thick sauce, just right for spooning over pasta, or mashed potatoes or even crusty bread.
- Family-Friendly: This dish is an easy family dinner with flavors everyone can get behind.
Ready to get cooking? Now let’s get into this delicious recipe!
Ingredient Tips & Substitutions
- Chicken Breasts: Halving the chicken breasts lengthwise allow them to cook faster and more evenly. You could also use boneless, skinless chicken thighs, if you want a richer, more tender outcome.
- Bacon: Use thick-cut bacon for added texture and flavor. Or if you are trying to cut back on fat, opt for turkey bacon or pancetta, which adds a slightly different flavor.
- Mushrooms: Creamy mushrooms are an excellent option because they are firm with intense flavor, but you can use white button mushrooms or even a blend of shiitake and portobello for an earthy variation.
- Spinach: Young, fresh baby spinach wilts wonderfully in the sauce, but replace it with kale or Swiss chard if you seek something heartier. If using kale, you’ll need to give it a few more minutes to soften in the sauce.
- Heavy Cream: Replace with half-and-half for a lighter version, or use a mix of Greek yogurt and milk. (Note: The sauce will be less rich but still delicious!
- Balsamic vinegar: Gives a hint of sweetness and depth. You can substitute in white wine vinegar or omit it if desired.
Directions
- It Begins with Bacon: Cut bacon into small pieces and cook them until crispy in a deep skillet. Remove and transfer them into a bowl and keep some bacon fat in the pan for more flavor.
- Cook the Chicken: Season chicken breasts with garlic powder and pepper, then dredge in flour. Sear in the bacon fat until golden brown and cooked. Set aside with the bacon.
- Sear the Mushrooms: In the same skillet, sauté sliced mushrooms until they’re caramelized and tender. Remove and set aside along with the chicken and bacon.
- Make the Creamy Sauce: Deglaze the skillet with chicken broth and balsamic vinegar, scraping up the browned bits. Stir in heavy cream and simmer it until the sauce has thickened.
- Bring Everything Together: Add the chicken, bacon and mushrooms back into the skillet and let it all simmer a few minutes in the sauce. Add fresh spinach and cook until wilted.
- Serve: Serve right away over pasta, mashed potatoes or crusty bread. Take each creamy, savor-filled bite and enjoy!
Bring on the complete recipe and try this flavorful meal for yourself! Let’s get started!
Serving Suggestions
This sweet and spicy chicken dish is creamy and it can be smothered, and it’s versatile and it goes great with lots of sides:
- Pasta: Top with fettuccine or penne for a full, rich meal.
- Mashed Potatoes: The creamy sauce is great for spooning over a pile of fluffy mashed potatoes.
- Rice or Quinoa: For a gluten-free choice, serve over steamed rice or fluffy quinoa.
- Roasted Vegetables: Roasted asparagus, green beans, or Brussels sprouts are a nice side to cut through the rich flavors.
Storage & Meal Prep Tips
- How To Store Leftovers: Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.
- Reheat: Stir gently in a skillet over medium-low heat, adding a splash of chicken broth or cream to revive the sauce.
- Freezing: This recipe is freezer friendly, though be aware the texture of the cream sauce will change somewhat. Freeze in individual portions for up to two months, and defrost in the refrigerator overnight before reheating.
Variations to Try
- Add Sun-Dried Tomatoes: If you want another punch of flavor, add some chopped sun-dried tomatoes when you return the mushrooms to the skillet.
- Swap the Greens: Kale, Swiss chard and even arugula work great instead of spinach, for a heartier or peppery flavor.
- Spicy Kick: Stir in a pinch of red pepper flakes, or a diced jalapeño, for some heat.
Final Note
This Smothered Chicken with Creamed Spinach, Bacon and Mushrooms is that kind of dish — it makes any meal an occasion. Crispy bacon, tender chicken, and that luscious, creamy sauce — everyone at the table will want seconds. It’s a wonderful one-pan recipe that’s both comforting and quick to pull together, and I’m convinced it is a must when you take comfort food to heart.
Other than that, happy cooking, and enjoy every bite!
Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms
Ingredients
- 6 strips bacon cut into small pieces
- 2 large chicken breasts cut in half lengthwise
- 1/2 tsp garlic powder
- to taste pepper
- as needed flour for dredging
- 1 tbsp olive oil
- 8 oz cremini mushrooms sliced
- 1/3 cup chicken broth
- 1 tbsp balsamic vinegar
- 1 cup heavy cream or whipping cream
- 2 cups fresh baby spinach loosely packed
Instructions
- Cook bacon pieces in a deep skillet over medium-high heat until crispy. Remove bacon with a slotted spoon, leaving about 2 tablespoons of bacon fat in the skillet.
- Slice each chicken breast in half lengthwise to create 4 thinner pieces. Season with garlic powder and pepper, then dredge lightly in flour.
- In the skillet with bacon fat, cook chicken for 4-5 minutes on each side until golden and cooked through. Remove from skillet and set aside.
- If the skillet is dry, add 1 tablespoon of olive oil. Sauté mushrooms for 6-8 minutes until browned and the water has evaporated. Remove from skillet and set aside.
- Add chicken broth and balsamic vinegar to the skillet, scraping up any browned bits. Let simmer until reduced by half, about 2-3 minutes.
- Stir in heavy cream and let it cook for 1-2 minutes until the sauce starts to thicken.
- Return chicken, bacon, and mushrooms to the skillet. Let them simmer in the sauce for 5 minutes.
- Stir in fresh spinach, lifting the chicken to help it wilt evenly.
- Serve the creamy chicken with your choice of pasta, mashed potatoes, or crusty bread.