Experience the ultimate comfort food with our Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms. This rich and savory dish features juicy chicken breasts smothered in a creamy spinach sauce, with crispy bacon and earthy mushrooms adding depth and flavor. Perfect for a cozy dinner, this recipe is sure to become a household favorite.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tbsp olive oil
- 4 slices of bacon, chopped
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
- Season and Cook the Chicken: Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Cook the chicken breasts for about 6-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Cook the Bacon: In the same skillet, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the bacon fat in the skillet.
- Sauté the Mushrooms and Garlic: Add the sliced mushrooms to the skillet and cook for about 5 minutes, until they release their moisture and start to brown. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Make the Creamed Spinach: Reduce the heat to medium. Add the chopped spinach to the skillet and cook until wilted. Pour in the heavy cream, grated Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Stir until the sauce is well combined and thickened slightly.
- Combine Everything: Return the cooked chicken breasts to the skillet, nestling them into the creamy spinach sauce. Sprinkle the crispy bacon and shredded mozzarella cheese over the top.
- Melt the Cheese: Cover the skillet and let it cook for another 3-4 minutes, until the cheese is melted and bubbly.
- Serve: Garnish with fresh chopped parsley and serve hot. This dish pairs wonderfully with mashed potatoes, rice, or a side of garlic bread.