Here’s a rich and comforting recipe for Sautéed Chicken with Creamy Spinach, Bacon, and Mushrooms — perfect for a weeknight dinner or an indulgent weekend meal.
Sautéed Chicken with Creamy Spinach, Bacon, and Mushrooms
🕒 Ready in 35–40 minutes | Serves 4
🧂 Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts or thighs
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Salt and pepper to taste
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1 tsp paprika (optional, for color)
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1 tbsp olive oil
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1 tbsp butter
For the Sauce:
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4 slices bacon, chopped
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1 small onion, finely diced
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3–4 cloves garlic, minced
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1 cup mushrooms, sliced (white or cremini)
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2 cups fresh spinach (can substitute with kale or Swiss chard)
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1 cup heavy cream (or half-and-half)
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½ cup chicken broth
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½ cup grated Parmesan cheese
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Salt and pepper, to taste
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Optional: pinch of red pepper flakes
🍳 Instructions
1. Cook the Chicken
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Season chicken with salt, pepper, and paprika.
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Heat olive oil and butter in a large skillet over medium-high heat.
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Sauté chicken for 5–7 minutes per side, until golden brown and cooked through.
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Transfer to a plate and keep warm.
2. Cook the Bacon
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In the same skillet, cook the chopped bacon until crispy.
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Remove with a slotted spoon and set aside, leaving 1–2 tbsp of bacon fat in the pan.
3. Sauté Vegetables
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Add the diced onion to the bacon fat and cook until translucent (about 3 minutes).
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Stir in garlic and mushrooms. Cook for 5–7 minutes until mushrooms are browned and moisture evaporates.
4. Make It Creamy
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Pour in chicken broth and let simmer for 2 minutes.
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Add the heavy cream and Parmesan cheese. Stir until smooth and bubbling.
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Toss in the spinach and cook until wilted (1–2 minutes).
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Return the bacon to the pan. Add red pepper flakes if using.
5. Finish
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Return the chicken to the pan and spoon sauce over the top.
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Simmer for a few more minutes to blend flavors and warm everything through.
🍽️ Serve With
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Mashed potatoes, pasta, or rice
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Crusty bread to mop up the sauce
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Light salad on the side for balance