Smothered Chicken Creamed Spinach Bacon (Print Version)
Juicy chicken with creamed spinach, bacon, and mushrooms in a savory, rich sauce.
# Ingredients:
→ Protein
01 -
4 boneless chicken breasts or thighs
02 -
4 slices cooked bacon, chopped
→ Vegetables
03 -
250 grams fresh mushrooms, sliced
04 -
120 grams fresh spinach leaves
→ Dairy or Fats
05 -
30 millilitres unsalted butter or neutral oil
06 -
240 millilitres milk or cream
07 -
60 grams shredded cheese (optional)
→ Liquids
08 -
120 millilitres chicken broth
→ Seasonings
09 -
5 millilitres garlic powder
10 -
2.5 millilitres onion powder
11 -
2.5 millilitres paprika
12 -
Salt to taste
13 -
Freshly ground black pepper to taste
# Instructions:
01 -
Pat chicken dry and season evenly with garlic powder, onion powder, paprika, salt, and black pepper.
02 -
Heat butter or oil in a large skillet over medium heat. Arrange chicken in a single layer and cook 5–7 minutes per side, until golden brown and cooked through. Remove from skillet and keep warm.
03 -
In the same skillet, add sliced mushrooms. Cook, stirring occasionally, for 3–4 minutes or until tender and lightly browned.
04 -
Add spinach leaves to the mushrooms. Stir until just wilted, about 1 minute.
05 -
Pour in milk (or cream) and chicken broth, stirring to combine. Allow mixture to simmer gently for 3–4 minutes, until it begins to thicken slightly.
06 -
Return browned chicken pieces to the skillet. Sprinkle chopped bacon and shredded cheese (if using) over the top. Cook for an additional 2–3 minutes, letting flavors meld and sauce become creamy.
07 -
Transfer chicken and creamy spinach-mushroom mixture to plates. Serve hot, accompanied by rice, potatoes, pasta, or crusty bread as desired.
# Notes:
01 -
Using thighs instead of breasts yields juicier results; for added flavour, sauté a minced garlic clove with the mushrooms.