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Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms

Tender chicken breasts smothered in a rich cream sauce with wilted spinach, savory mushrooms, and crispy bacon, perfect for a comforting dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 large boneless skinless chicken breasts
  • 6 strips thick-cut bacon
  • 8 ounces sliced mushrooms
  • 4 cups fresh spinach leaves
  • 4 cloves garlic minced
  • 2 tablespoons butter
Sauce Ingredients
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried Italian herbs
Seasonings
  • salt to taste
  • black pepper to taste
  • 0.5 teaspoon paprika
  • fresh parsley optional, for garnish

Equipment

  • Large heavy-bottomed skillet
  • Meat thermometer
  • Tongs
  • Wooden spoon

Method
 

  1. Season chicken breasts generously with salt, black pepper, and paprika on both sides.
  2. Heat a large heavy-bottomed skillet over medium-high heat and cook bacon strips until crispy, about 5-7 minutes. Remove to paper towels and set aside.
  3. Keep about 2 tablespoons of bacon drippings in the pan and sear seasoned chicken breasts for 5-6 minutes per side until golden brown and cooked through to 165°F. Remove and set aside.
  4. Reduce heat to medium and add butter to the pan, allowing it to melt with the bacon drippings.
  5. Add sliced mushrooms and sauté for 4-5 minutes until they release moisture and develop golden-brown edges.
  6. Stir in minced garlic and cook for 1 minute until fragrant.
  7. Sprinkle flour over the mushroom mixture and stir constantly for 1-2 minutes to create a roux.
  8. Gradually pour in chicken broth while stirring continuously, scraping up browned bits from the pan bottom.
  9. Add heavy cream and dried Italian herbs, stirring well to combine. Bring to a gentle simmer and cook for 3-4 minutes until sauce thickens.
  10. Add fresh spinach in batches, stirring as each addition wilts into the sauce.
  11. Return chicken breasts to the pan, nestling them into the creamed spinach mixture.
  12. Crumble reserved bacon over the chicken, reduce heat to low, and simmer for 2-3 minutes to warm through. Serve immediately.

Notes

For best results, use chicken breasts of uniform thickness. The dish can be made lighter by substituting half-and-half for heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.