Description
Smothered chicken with creamed spinach bacon and mushrooms brings together juicy chicken thighs with a rich sauce of spinach, bacon, and mushrooms that you can have ready in about 45 minutes. This one-pan dish gives you tender chicken coated in a creamy, savory sauce that pairs perfectly with rice or mashed potatoes for a satisfying dinner your whole table will enjoy.
Ingredients
Scale
Proteins and aromatics:
- 6 strips bacon (cut into small pieces)
- 2 large chicken breasts (cut in half lengthwise)
Seasonings and coating:
- 1/2 teaspoon garlic powder
- To taste pepper
- As needed flour (for dredging)
Cooking and sauce ingredients:
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms (sliced)
- 1/3 cup chicken broth
- 1 tablespoon balsamic vinegar
- 1 cup heavy cream (or whipping cream)
- 2 cups fresh baby spinach (loosely packed)
Instructions
- Cook 6 strips of bacon (cut into small pieces) in a deep skillet over medium-high heat for 8-10 minutes until crispy, then remove with a slotted spoon and leave about 2 tablespoons of bacon fat in your skillet.
- Cut your 2 large chicken breasts in half lengthwise to create 4 thinner pieces, then season each piece with 1/2 teaspoon of garlic powder and pepper to taste.
- Dredge your seasoned chicken pieces lightly in flour as needed, shaking off any excess.
- Cook the chicken in your bacon fat over medium-high heat for 4-5 minutes on each side until golden and cooked through at 165°F internally, then set aside on a plate.
- Add 1 tablespoon of olive oil to your skillet if it looks dry, then sauté 8 ounces of sliced cremini mushrooms over medium-high heat for 6-8 minutes until browned and any released water has evaporated.
- Pour 1/3 cup of chicken broth and 1 tablespoon of balsamic vinegar into your skillet, scraping up any browned bits stuck to the bottom, then let it simmer for 2-3 minutes until the liquid reduces by about half.
- Stir in 1 cup of heavy cream and let your sauce cook for 1-2 minutes until it starts to thicken slightly over medium heat.
- Return your cooked chicken, bacon, and mushrooms to the skillet and let everything simmer together for 5 minutes.
- Add 2 cups of fresh baby spinach (loosely packed) to your skillet and gently lift the chicken pieces as the spinach wilts throughout the creamy mixture for about 2 minutes.
- Serve your smothered chicken over pasta, mashed potatoes, or crusty bread.
Notes
- The bacon fat is your foundation for flavor, so don’t skip it or substitute oil – it gives the chicken that rich, savory base you need.
- Pound your chicken breasts to an even thickness before cooking so they cook through at the same rate and stay tender rather than drying out.
- Let the sauce reduce properly before adding the cream, which concentrates the flavors and prevents a watery, bland dish.
- Add the spinach at the very end and stir gently to distribute it evenly, so some leaves don’t overcook while others stay raw.
- Prep Time: 10 minutes
- Cook Time: 25-28 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 125 mg