Go Back

Smothered Chicken With Creamed Spinach Bacon And Mushrooms

Smothered chicken with creamed spinach, bacon, and mushrooms features skillet-seared chicken breasts smothered in a silky savory sauce. The mixture combines crispy chopped bacon, tender sautéed mushrooms, and wilted spinach thickened with heavy cream and Parmesan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless chicken breasts
Bacon
  • 6 slice bacon, chopped
Mushrooms
  • 8 oz mushrooms, sliced
Spinach
  • 3 cup fresh spinach
Cream base
  • 1 cup heavy cream
Cheese
  • 0.5 cup grated Parmesan cheese
Garlic
  • 3 clove garlic cloves, minced
Cooking fat
  • 2 tbsp olive oil
Seasoning
  • Salt and pepper, to taste

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the boneless chicken breasts with salt and pepper. Heat 2 tbsp olive oil in a cast iron skillet over medium-high until shimmering, then sear the chicken 4–6 minutes per side until golden and cooked through; set aside.
Cook bacon and sauté mushrooms
  1. Add the chopped bacon to the same skillet and cook 5–7 minutes until crispy. Remove the bacon and set aside, leaving the fat in the pan.
  2. Add the sliced mushrooms and minced garlic to the skillet with the bacon fat. Sauté 4–6 minutes over medium-high until softened.
Make the creamed sauce and finish
  1. Pour in the heavy cream and bring the mixture to a gentle simmer. Simmer 2–3 minutes, stirring, until slightly thickened.
  2. Stir in the fresh spinach and grated Parmesan cheese. Cook 2–4 minutes, stirring until the spinach wilts and the sauce thickens.
  3. Return the chicken breasts to the skillet and spoon the creamy mixture over the top. Simmer 5–7 minutes until the chicken is hot and the sauce clings, then top with the crispy chopped bacon before serving.

Notes

Pro tip: keep the skillet hot while searing so the chicken browns instead of steams—if needed, cook in batches. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet with a splash of cream or water. Freezing is not recommended because the cream can break after thawing. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly thinner but still creamy).