Smothered Chicken Creamed Spinach and Bacon
Golden chicken smothered in a creamy spinach and mushroom sauce with crisp bacon, all made in one skillet.
Equipment
- Large skillet
- Instant-read thermometer
Ingredients
Main Ingredients
- 4 boneless chicken breasts or thighs about 1 1/2 lb, patted dry
- 4 slices cooked bacon chopped
- 8 oz fresh mushrooms sliced
- 4 oz fresh spinach leaves about 4 packed cups
- 2 tbsp unsalted butter or neutral oil
- 1 cup heavy cream or whole milk, see notes
- ½ cup shredded cheese optional
- ½ cup low sodium chicken broth
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- freshly ground black pepper to taste
Instructions
Cooking
- Season. Pat the chicken dry and rub with garlic powder, onion powder, paprika, and pepper.
- Sear. Cook in the butter over medium heat for 5 to 7 minutes per side until golden and 165 degrees F. Move to a plate.
- Cook the mushrooms. Brown them in the same skillet for 3 to 4 minutes.
- Wilt the spinach. Stir it in for about 1 minute until just wilted.
- Make the sauce. Add the cream and broth and simmer 3 to 4 minutes until slightly thick.
- Smother. Return the chicken, add the bacon and cheese, and cook 2 to 3 minutes.
- Serve. Spoon the creamy sauce over the chicken.
Notes
Substitutions: Use thawed, squeezed frozen spinach. With whole milk, stir in 1 tablespoon flour with the mushrooms.
Tips: Pound breasts to an even thickness and keep the heat gentle once the cream goes in.
Storage: Refrigerate 3 to 4 days. Reheat gently with a splash of broth until 165 degrees F.