A delicious and creamy dish featuring chicken breasts smothered in a rich sauce with bacon and mushrooms.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Low Fat
Ingredients
Scale
4 boneless, skinless chicken breasts, about 6–8 ounces each
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon salt, or to taste
½ teaspoon black pepper
2 tablespoons olive oil, divided
6 slices bacon, chopped
8 ounces cremini or white button mushrooms, sliced
½ medium yellow onion, finely diced
3 cloves garlic, minced
1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup chicken broth
1 cup heavy cream
½ cup freshly grated Parmesan cheese
1 teaspoon Dijon mustard, optional
¼ teaspoon black pepper, or to taste
Salt, to taste
2 tablespoons chopped fresh parsley, optional
Instructions
Pat the chicken breasts dry with paper towels. If they are very thick, slice them horizontally into thinner cutlets or gently pound them to an even thickness. Season both sides with garlic powder, paprika, onion powder, salt, and black pepper.
Place the chopped bacon in a large skillet over medium heat. Cook for 5–7 minutes, stirring occasionally, until crispy. Transfer the bacon to a paper towel-lined plate. Leave about 1 tablespoon of bacon drippings in the skillet and carefully discard any excess.
Add 1 tablespoon of olive oil to the skillet if needed. Sear the chicken for approximately 4–5 minutes per side, until golden brown. It does not need to be fully cooked yet. Transfer the chicken to a plate. It will finish cooking in the sauce.
Add the remaining olive oil and butter to the same skillet. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until their moisture evaporates and they develop a golden-brown color. Add the diced onion and cook for another 2–3 minutes until softened.
Stir in the minced garlic and thyme. Cook for about 30 seconds, just until fragrant. Avoid letting the garlic burn.
Sprinkle the flour over the mushrooms and onions. Stir for about 1 minute to coat the vegetables evenly.
Notes
For a spicier kick, add red pepper flakes to the sauce.
Serve with pasta or rice to soak up the creamy sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.