Get ready to transform your dinner routine with this irresistible smothered chicken dish that combines the richness of cream, the earthiness of mushrooms, and the smoky allure of bacon. This restaurant-worthy meal brings together classic comfort food elements in a way that feels both indulgent and surprisingly achievable for home cooks.
Perfect for those cozy weeknight dinners or when you want to impress guests without spending hours in the kitchen, this one-skillet wonder delivers layers of flavor that will have everyone asking for seconds.
Why You’ll Love This
- One-pan recipe means minimal cleanup
- Ready in under 45 minutes for a quick weeknight dinner
- Naturally low-carb and keto-friendly
- Makes impressive leftovers that reheat beautifully
- Customizable to your family’s taste preferences
Ingredients
- 4 boneless, skinless chicken breasts
- 8 slices bacon, chopped
- 8 oz mushrooms, sliced
- 10 oz fresh spinach
- 2 cups heavy cream
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup shredded parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Season chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden. Remove and set aside.
- In the same skillet, cook chopped bacon until crispy. Remove with a slotted spoon.
- Sauté mushrooms in the bacon fat until golden brown.
- Add garlic and cook until fragrant, about 30 seconds.
- Pour in chicken broth, scraping up any brown bits from the bottom.
- Add heavy cream and thyme, simmer until slightly thickened.
- Stir in spinach until wilted, then add parmesan cheese.
- Return chicken and bacon to the skillet, simmer for 5 minutes until heated through.
- Serve hot, spooning sauce over chicken.
Tips & Variations
- Pound chicken breasts to even thickness for more consistent cooking
- Substitute half-and-half for heavy cream to reduce calories
- Use baby bella or shiitake mushrooms for deeper flavor
- Make ahead: prepare sauce separately and reheat with chicken
- Add sun-dried tomatoes for extra depth and color
Serving Suggestions
Serve this creamy chicken dish over cauliflower rice for a low-carb option, or with traditional mashed potatoes to soak up the delicious sauce. A simple side salad with lemon vinaigrette provides a fresh contrast to the rich main course.
Notes
- Store leftovers in an airtight container for up to 3 days
- Chicken is done when internal temperature reaches 165°F (74°C)
- Sauce will continue to thicken as it cools
FAQs
- Can I use frozen spinach? Yes, but thaw and drain well first to prevent watery sauce.
- How do I prevent the sauce from curdling? Simmer gently and avoid boiling after adding cream.
- Can I make this dairy-free? Try coconut cream and dairy-free parmesan alternatives.
- What can I substitute for mushrooms? Try artichoke hearts or roasted red peppers.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 4 boneless, skinless chicken breasts
- 8 slices bacon, chopped
- 8 oz mushrooms, sliced
- 10 oz fresh spinach
- 2 cups heavy cream
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup shredded parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Steps
- Season chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden. Remove and set aside.
- In the same skillet, cook chopped bacon until crispy. Remove with a slotted spoon.
- Sauté mushrooms in the bacon fat until golden brown.
- Add garlic and cook until fragrant, about 30 seconds.
- Pour in chicken broth, scraping up any brown bits from the bottom.
- Add heavy cream and thyme, simmer until slightly thickened.
- Stir in spinach until wilted, then add parmesan cheese.
- Return chicken and bacon to the skillet, simmer for 5 minutes until heated through.
- Serve hot, spooning sauce over chicken.
Notes
- Store leftovers in an airtight container for up to 3 days
- Chicken is done when internal temperature reaches 165°F (74°C)
- Sauce will continue to thicken as it cools
