🍗 Smothered Chicken with Mushrooms, Bacon & Spinach
This rich and comforting one-skillet meal features juicy chicken breasts smothered in a creamy garlic-Parmesan sauce loaded with crispy bacon, earthy mushrooms, and tender spinach. It’s indulgent, easy to make, and packed with flavor—the perfect dinner for a cozy night in or to impress guests with minimal effort.
📝 Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tbsp olive oil
- 6 slices bacon, chopped
- 8 oz (225g) mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- 1 tsp garlic powder
- 1 tsp onion powder
🍳 Instructions
- Season & Cook the Chicken:
Pat chicken breasts dry and season both sides with salt, pepper, garlic powder, and onion powder. In a large skillet over medium-high heat, heat olive oil. Sear chicken for 5–6 minutes per side, or until golden brown and cooked through (internal temp 165°F/75°C). Remove and set aside. - Cook the Bacon:
In the same skillet, add chopped bacon. Cook until crispy, then remove with a slotted spoon and set aside on a paper towel. - Sauté the Mushrooms:
In the remaining bacon fat, sauté mushrooms until golden and softened, about 5–7 minutes. - Make the Creamy Sauce:
Lower the heat. Stir in the heavy cream and Parmesan cheese. Let simmer for 2–3 minutes until it begins to thicken. - Add Spinach:
Toss in the fresh spinach and let it wilt, stirring occasionally. - Return Chicken & Bacon:
Add the cooked chicken and bacon back into the pan. Spoon sauce over the chicken and simmer gently for 3–5 minutes until heated through and flavors meld.
🍽️ Serving Suggestions
- Serve over mashed potatoes, cauliflower mash, rice, or pasta.
- Pair with crusty bread to mop up the sauce or a side salad for freshness.
🍴 Servings
- Serves 4 people as a hearty main course.
📊 Nutritional Info (per serving, approx.)
- Calories: 550–600 kcal
- Protein: 42g
- Carbs: 5–7g
- Fat: 40–45g
- Fiber: 1g
- Sodium: 700–800mg
(Values may vary depending on brand and portion sizes.)
💡 Notes & Tips
- Cut thick chicken breasts in half horizontally for quicker, more even cooking.
- Use half-and-half or evaporated milk for a lighter version (though sauce will be thinner).
- Add a splash of white wine or chicken broth to deglaze the pan before adding cream for extra depth.
- Don’t skip the Parmesan—it’s essential for the rich umami flavor.
🌿 Health Benefits
- Protein-rich: Great for muscle support and satiety.
- Spinach & mushrooms add fiber, antioxidants, and nutrients like iron and vitamin D.
- Customizable: Easily adapted to low-carb, keto, or gluten-free diets.
❓ Q&A
Q: Can I make this ahead of time?
A: Yes! It reheats well. Store in the fridge up to 3 days and warm gently over low heat.
Q: Can I use chicken thighs instead?
A: Absolutely! Thighs will be even juicier—just adjust cook time accordingly.
Q: Is there a dairy-free version?
A: Try unsweetened coconut cream or cashew cream and skip the Parmesan (or use nutritional yeast).
Q: Can I freeze this?
A: It’s best fresh, but you can freeze it in an airtight container. Thaw overnight and reheat gently to prevent cream from splitting.
Q: What’s the best way to reheat?
A: On the stove over medium-low heat, adding a splash of cream or broth to loosen the sauce if needed.
Let me know if you’d like a low-carb version, step-by-step images, or a printable card for this one!