Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms
Ingredients
- 6 strips bacon cut into small pieces
- 2 large chicken breasts cut in half lengthwise
- 1/2 tsp garlic powder
- to taste pepper
- as needed flour for dredging
- 1 tbsp olive oil
- 8 oz cremini mushrooms sliced
- 1/3 cup chicken broth
- 1 tbsp balsamic vinegar
- 1 cup heavy cream or whipping cream
- 2 cups fresh baby spinach loosely packed
Instructions
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Cook bacon pieces in a deep skillet over medium-high heat until crispy. Remove bacon with a slotted spoon, leaving about 2 tablespoons of bacon fat in the skillet.
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Slice each chicken breast in half lengthwise to create 4 thinner pieces. Season with garlic powder and pepper, then dredge lightly in flour.
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In the skillet with bacon fat, cook chicken for 4-5 minutes on each side until golden and cooked through. Remove from skillet and set aside.
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If the skillet is dry, add 1 tablespoon of olive oil. Sauté mushrooms for 6-8 minutes until browned and the water has evaporated. Remove from skillet and set aside.
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Add chicken broth and balsamic vinegar to the skillet, scraping up any browned bits. Let simmer until reduced by half, about 2-3 minutes.
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Stir in heavy cream and let it cook for 1-2 minutes until the sauce starts to thicken.
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Return chicken, bacon, and mushrooms to the skillet. Let them simmer in the sauce for 5 minutes.
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Stir in fresh spinach, lifting the chicken to help it wilt evenly.
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Serve the creamy chicken with your choice of pasta, mashed potatoes, or crusty bread.
Notes
For a richer flavor, substitute chicken breasts with boneless, skinless chicken thighs. Add sun-dried tomatoes or a pinch of red pepper flakes for extra depth and heat.
