Rich & Creamy Smothered Chicken with Spinach, Bacon & Mushrooms

Golden chicken breasts smothered in a velvety cream sauce loaded with crispy bacon, sautéed mushrooms, and wilted spinach. Restaurant-quality, totally doable at home.

Ingredients (Serves 4)

Chicken

• 4 boneless, skinless chicken breasts

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika

• ½ teaspoon garlic powder

• 2 tablespoons olive oil

Sauce

• 6 slices bacon, chopped

• 8 oz mushrooms, sliced (baby bella or white)

• 3 cloves garlic, minced

• 1 cup heavy cream

• ½ cup chicken broth

• ½ teaspoon Italian seasoning

• ¼ teaspoon crushed red pepper flakes (optional)

• 2 cups fresh spinach

• ¼ cup freshly grated Parmesan cheese

Garnish

• Fresh parsley, chopped

Instructions

1. Season the chicken
   Pat chicken dry and season both sides with salt, pepper, paprika, and garlic powder.

2. Sear the chicken
   Heat olive oil in a large skillet over medium-high heat.
   Sear chicken 5–6 minutes per side until golden and cooked through (165°F internal temp).
   Remove chicken and set aside.

3. Cook the bacon
   In the same skillet, add bacon and cook until crispy.
   Remove bacon with a slotted spoon, leaving the drippings.

4. Sauté mushrooms
   Add mushrooms to the bacon fat. Cook 4–5 minutes until browned and moisture evaporates.

5. Build the sauce
   Add garlic and cook 30 seconds.
   Stir in chicken broth, scraping up browned bits.
   Add heavy cream, Italian seasoning, and red pepper flakes. Simmer 3–4 minutes until slightly thickened.

6. Add spinach & cheese
   Stir in spinach until wilted.
   Add Parmesan and mix until smooth.

7. Smother the chicken
   Return chicken and bacon to the pan.
   Spoon sauce over chicken and simmer 2–3 minutes.

8. Serve
   Garnish with parsley and serve hot.

Q & A

Q: Can I use chicken thighs instead?

A: Yes! Boneless thighs work great and stay extra juicy. Adjust cook time as needed.

Q: How do I keep chicken from drying out?

A: Don’t overcook during searing — finish cooking gently in the sauce.

Q: Can I make this low-carb or keto?

A: It already is! Just serve with cauliflower mash or sautéed veggies.

Q: Can I substitute the cream?

A: Heavy cream is best. Half-and-half will work but the sauce will be thinner.

Q: What mushrooms are best?

A: Baby bella (cremini) give the most flavor, but white mushrooms work too.

Q: Can I make this ahead?

A: Yes. Store refrigerated up to 3 days. Reheat gently over low heat.

Q: What goes well with this?

A:

• Mashed potatoes

• Rice or egg noodles

• Garlic bread

• Roasted asparagus or green beans.