Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms

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Instructions

  • 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.
  • Slice each chicken breast in half lengthwise to create 4 thinner pieces. Season with garlic powder and pepper, then dredge lightly in flour.
  • 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.
  • 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.
  • Add chicken broth and balsamic vinegar to the skillet, scraping up any browned bits. Let simmer until reduced by half, about 2-3 minutes.
  • Stir in heavy cream and let it cook for 1-2 minutes until the sauce starts to thicken.
  • Return chicken, bacon, and mushrooms to the skillet. Let them simmer in the sauce for 5 minutes.
  • Stir in fresh spinach, lifting the chicken to help it wilt evenly.
  • 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.

Nutrition

Calories: 550kcal

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