Creamy Smothered Chicken with Spinach, Mushrooms, and Bacon

📝 Description

This Creamy Smothered Chicken with Spinach, Mushrooms, and Bacon is a rich, comforting skillet dish made with juicy chicken breasts seared to perfection and topped with a velvety garlic-parmesan cream sauce. The sautéed spinach and mushrooms add earthiness, while the crispy bacon gives a smoky crunch. It’s a perfect blend of flavors that turns an ordinary chicken dinner into something special.

🍗 Ingredients

Servings: 4

4 boneless, skinless chicken breasts
1 teaspoon paprika
Salt & black pepper to taste
2 tablespoons olive oil or butter
4 strips bacon, chopped
8 oz mushrooms, sliced
3 cups fresh spinach
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
Optional: shredded mozzarella or provolone for topping

👩‍🍳 Instructions

Cook the Bacon:
In a large skillet, cook chopped bacon until crispy. Remove and set aside, leaving about 1 tablespoon of the bacon grease in the pan.
Sear the Chicken:
Season chicken breasts with paprika, salt, and pepper. In the same pan, sear both sides until golden brown (about 4–5 minutes per side). Remove and set aside.
Cook the Veggies:
In the same skillet, add mushrooms and sauté until softened. Add garlic and cook for 1 minute until fragrant. Toss in spinach and cook until wilted.
Make the Cream Sauce:
Pour in chicken broth and heavy cream. Stir in Parmesan cheese and Italian seasoning. Let simmer for 3–4 minutes until thickened slightly.
Combine Everything:
Return chicken to the pan, spoon sauce over the top, and sprinkle with bacon. (Add mozzarella or provolone if desired.) Cover and simmer for 5–7 minutes until chicken is cooked through.
Serve:
Serve hot over mashed potatoes, rice, or pasta.

🧀 Notes

You can use chicken thighs instead of breasts for juicier meat.
Add a pinch of red pepper flakes for a spicy kick.
Substitute half-and-half for heavy cream for a lighter sauce.
This dish reheats beautifully and tastes even better the next day!

💡 Tips

Don’t overcook the chicken — use a thermometer (165°F / 74°C internal).
Deglaze the pan with a splash of white wine before adding cream for extra flavor.
Fresh spinach works best — frozen spinach can make the sauce watery.