A delicious recipe for Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms, featuring tender chicken breasts smothered in a creamy sauce with savory bacon and fresh spinach.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking and Sautéing
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken breasts
1 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
6 slices bacon, chopped
8 oz mushrooms, sliced
4 cloves garlic, minced
5 oz fresh spinach
1 cup heavy cream
1/2 cup chicken broth
4 oz cream cheese, softened
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 tsp Italian seasoning
1/4 tsp red pepper flakes, optional
2 tbsp chopped fresh parsley, optional
Instructions
Season the chicken. Pat the chicken breasts dry. In a small bowl, combine the paprika, garlic powder, onion powder, salt, and black pepper. Rub the seasoning evenly over both sides of the chicken.
Cook the bacon. Heat a large oven-safe skillet over medium heat. Add the chopped bacon and cook for 5–7 minutes until crispy. Transfer to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet.
Sear the chicken. Add the olive oil if needed. Sear the chicken for 4–5 minutes per side until golden brown. Transfer to a plate; the chicken will finish cooking later.
Cook the mushrooms. Add the sliced mushrooms to the skillet and sauté for 4–5 minutes until browned and their moisture has evaporated.
Add the garlic and spinach. Stir in the minced garlic and cook for 30 seconds. Add the spinach in handfuls and cook until wilted, about 1–2 minutes.
Make the creamy sauce. Pour in the chicken broth and heavy cream. Add the cream cheese, Parmesan, Italian seasoning, and red pepper flakes. Stir until the cream cheese melts and the sauce becomes smooth.
Return the chicken. Nestle the chicken breasts into the creamy spinach and mushroom sauce. Spoon some sauce over each piece.
Add bacon and mozzarella. Sprinkle the crispy bacon and shredded mozzarella evenly over the chicken.
Bake until bubbly. Transfer the oven-safe skillet to a preheated 375°F oven and bake for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F in the thickest part. If your skillet isn’t oven-safe, transfer everything to a baking dish first.
Garnish and serve. Let the chicken rest for 5 minutes. Sprinkle with fresh parsley and serve with the creamy sauce spooned generously over the top.
Notes
Even thickness matters: Pound thicker chicken breasts to an even thickness so they cook uniformly.
Brown the mushrooms well: This gives the sauce a deeper, savory flavor.
Avoid a watery sauce: Let the mushrooms release and cook off their moisture before adding the cream.
Don’t overcook the chicken: Use a meat thermometer to check for 165°F.
Serving suggestions: Pair with garlic mashed potatoes, steamed rice, roasted broccoli, or buttered green beans to soak up every bit of the creamy bacon sauce.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop or in the microwave until thoroughly hot.