I developed a Spinach Stuffed Chicken that uses a single shortcut ingredient to create a rich, creamy center.

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I can never resist a seriously indulgent plate of smothered chicken, and this one pushed all the right buttons. Crisped bacon dots the creamy sauce, while baby spinach wilts into every spoonful, giving it a little green surprise.

I love how it flirts with familiar Chicken Dinner Recipes and even folks who scroll for Smothered Chicken or Bacon Recipes will pause. It looks restaurant fancy but it’s the kind of thing that makes you cut a piece and realize maybe you should have shared, or not.

You might think you know smothered chicken, but wait until you taste this.

Ingredients

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Chicken breasts: High in lean protein, low in carbs, filling but needs seasoning for flavor.
Bacon: Adds smoky salty crunch, high in fat and sodium, dont go overboard.
Mushrooms: Low calorie, earthy umami boost, provide some fiber and vitamin D when exposed.
Spinach: Super leafy green, loaded with iron, fiber and vitamins, shrinks when cooked.
Heavy cream: Gives rich silky sauce, very high in fat and calories, use moderately.
Cream cheese: Thickens sauce, adds tangy creaminess, more fat and some calcium.
Parmesan: Intense salty umami, small amount adds big flavor and some protein.
Garlic & onion: Aromatic base, low calorie, adds sweetness when caramelized and pungency when raw.
Thyme & Worcestershire: Thyme gives earthy herb notes, Worcestershire adds umami tang, optional depth.

Ingredient Quantities

4 boneless skinless chicken breasts, about 1 1/2 to 2 lb total

Salt and freshly ground black pepper, to taste

1/2 cup all purpose flour, for dredging

2 tablespoons olive oil

2 tablespoons unsalted butter

6 slices bacon, chopped

8 oz cremini or white mushrooms, sliced

1 small yellow onion, finely chopped

3 cloves garlic, minced

1 cup low sodium chicken broth

1 cup heavy cream

4 oz cream cheese, softened

1/4 cup grated Parmesan cheese

1 teaspoon Dijon mustard

5 oz baby spinach (about 4 packed cups)

1/2 teaspoon dried thyme or 1 teaspoon fresh thyme

1 tablespoon Worcestershire sauce, optional

2 tablespoons chopped fresh parsley, for garnish

How to Make this

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1. Pat the chicken dry, season both sides with salt and lots of black pepper, then lightly dredge each breast in 1/2 cup flour shaking off excess; if they’re uneven, give them a couple of gentle whacks with a rolling pin or mallet to about 1/2 inch so they cook evenly.

2. Heat a large skillet over medium-high, add 2 tablespoons olive oil and 2 tablespoons butter until foamy. Add the dredged chicken and brown 4 to 6 minutes per side until golden and just cooked through (internal temp 165F). Transfer to a plate and tent with foil to rest.

3. In that same pan cook 6 chopped bacon slices until crisp, about 5 minutes; remove with a slotted spoon to a paper towel lined plate but leave the rendered fat in the skillet.

4. Add the sliced mushrooms (8 oz) to the bacon fat and saute 4 minutes until they start to brown, then push them to the side and add the finely chopped small yellow onion; cook 2 to 3 minutes until soft. Stir in 3 minced garlic cloves and cook 30 seconds until fragrant.

5. Pour in 1 cup low sodium chicken broth and scrape the brown bits off the bottom with a wooden spoon, deglazing the pan; let the broth reduce a minute so it concentrates the flavor.

6. Reduce heat to medium-low and stir in 1 cup heavy cream, 4 oz softened cream cheese, 1/4 cup grated Parmesan, 1 teaspoon Dijon mustard, 1/2 teaspoon dried thyme (or 1 teaspoon fresh), and 1 tablespoon Worcestershire sauce if using; whisk or stir until the cream cheese melts and the sauce is smooth and slightly thickened, 3 to 5 minutes. Taste and adjust salt and pepper.

7. Add the 5 oz baby spinach to the sauce, tossing until wilted and incorporated; the spinach will shrink fast, so don’t overcook it.

8. Return the chicken and crispy bacon to the pan, spoon the sauce over each piece and simmer gently 2 to 3 minutes so everything melds and the chicken heats through. If sauce is too thick, splash in a tablespoon of chicken broth.

9. Finish with 2 tablespoons chopped fresh parsley and a little extra grated Parmesan if you want, then serve hot over mashed potatoes, rice, or buttered noodles. Trust me, it’s rich and totally worth the indulgence.

Equipment Needed

1. Large heavy skillet or sauté pan (12 inch recommended)
2. Tongs and a wide spatula for flipping and stirring
3. Cutting board
4. Chef’s knife
5. Meat mallet or rolling pin to even out breasts
6. Measuring cups and measuring spoons
7. Wooden spoon and a slotted spoon
8. Instant read thermometer for checking 165 F doneness
9. Plate, paper towels and aluminum foil to rest the chicken

FAQ

How do I know when the chicken is done? Cook dredged breasts 4 to 5 minutes per side in a hot skillet until golden, then finish simmering in the sauce for about 8 to 10 minutes if they are thick. The safest way is an instant read thermometer, it should read 165 F in the thickest part. Let the chicken rest 5 minutes before serving.

Can I make this ahead or freeze it? Yes. Store chicken and sauce separately in the fridge for up to 3 days. For longer storage freeze up to 3 months, thaw overnight in the fridge before reheating. Reheat gently on the stove over low heat, add a splash of broth or cream if the sauce has thickened or split.

Any easy substitutions for ingredients? You can use boneless skinless thighs instead of breasts, they stay juicier. For gluten free, dredge in GF flour or use 1 tablespoon cornstarch mixed with 1 tablespoon water. Half and half will work for a lighter sauce but it will be less rich. Greek yogurt is not recommended hot because it can separate. Turkey bacon works if you want less pork, and kale can replace spinach if you cook it a little longer.

How do I stop the cream sauce from splitting? Keep heat low once you add the cream and cream cheese, stir often. Soften the cream cheese first and whisk little by little into the warm broth and cream, that helps it blend. If it still gets grainy, stir in a tiny cornstarch slurry or a splash more broth and simmer gently until smooth.

Can I use mushrooms, bacon or spinach amounts differently? Sure, scale to taste. Mushrooms and bacon add texture and flavor so you can use more or less. If you add extra spinach you might need to cook it down a bit longer so it doesn't make the sauce watery.

What should I serve this with and how do I reheat leftovers? Serve over mashed potatoes, rice, wide pasta, or with a crusty loaf to soak up the sauce. To reheat, warm gently in a skillet over low heat with a splash of broth or cream, stirring until heated through. Microwaving works in a pinch but can make the sauce separate, so stir and add liquid as needed.

Rich & Creamy Smothered Chicken With Spinach, Bacon & Mushrooms – So Indulgent! Recipe Substitutions and Variations

Heavy cream: swap with 1 cup full‑fat coconut milk for dairy free, or 1 cup half‑and‑half for a lighter sauce, or mix 3/4 cup whole milk + 1/4 cup melted butter to mimic richness.
Cream cheese: use mascarpone 1:1 for the same creamy texture, or plain Greek yogurt for tang (stir in off heat so it doesn’t break).
Bacon: replace with pancetta or prosciutto for similar porky flavor, or turkey bacon if you want less fat — just cook till crisp.
All purpose flour (for dredging): use cornstarch 1:1 for a crisp, gluten free crust, or almond flour for a nutty note (won’t brown quite the same).

Pro Tips

– Pound the chicken to even thickness inside a zip bag or between two sheets of plastic so everything cooks at the same rate. If one breast is huge just slice it in half, saves time and keeps it juicy.

– Use an instant-read thermometer, not guesswork. Pull the chicken at about 160 F, tent it for 5 minutes and carryover heat will finish it to safe temp without drying it out.

– Soften the cream cheese fully and cut it into small pieces before adding, and add warm broth first then cream while stirring, this helps you avoid lumps. If it still looks grainy, whisk vigorously or run an immersion blender for a few seconds.

– Crisp the bacon well and taste the pan fat before you add more salt to the sauce, bacon can make things salty. If the sauce gets too rich, a squeeze of lemon or a teaspoon of white wine vinegar brightens it up instantly.

Rich & Creamy Smothered Chicken With Spinach, Bacon & Mushrooms – So Indulgent! Recipe

Recipe by James Level

0.0 from 0 votes

I developed a Spinach Stuffed Chicken that uses a single shortcut ingredient to create a rich, creamy center.

Servings

servings

Calories

1056

kcal

Equipment: 1. Large heavy skillet or sauté pan (12 inch recommended)
2. Tongs and a wide spatula for flipping and stirring
3. Cutting board
4. Chef’s knife
5. Meat mallet or rolling pin to even out breasts
6. Measuring cups and measuring spoons
7. Wooden spoon and a slotted spoon
8. Instant read thermometer for checking 165 F doneness
9. Plate, paper towels and aluminum foil to rest the chicken

Ingredients

4 boneless skinless chicken breasts, about 1 1/2 to 2 lb total
Salt and freshly ground black pepper, to taste
1/2 cup all purpose flour, for dredging
2 tablespoons olive oil
2 tablespoons unsalted butter
6 slices bacon, chopped
8 oz cremini or white mushrooms, sliced
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 cup low sodium chicken broth
1 cup heavy cream
4 oz cream cheese, softened
1/4 cup grated Parmesan cheese
1 teaspoon Dijon mustard
5 oz baby spinach (about 4 packed cups)
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
1 tablespoon Worcestershire sauce, optional
2 tablespoons chopped fresh parsley, for garnish

Directions

Pat the chicken dry, season both sides with salt and lots of black pepper, then lightly dredge each breast in 1/2 cup flour shaking off excess; if they're uneven, give them a couple of gentle whacks with a rolling pin or mallet to about 1/2 inch so they cook evenly.
Heat a large skillet over medium-high, add 2 tablespoons olive oil and 2 tablespoons butter until foamy. Add the dredged chicken and brown 4 to 6 minutes per side until golden and just cooked through (internal temp 165F). Transfer to a plate and tent with foil to rest.
In that same pan cook 6 chopped bacon slices until crisp, about 5 minutes; remove with a slotted spoon to a paper towel lined plate but leave the rendered fat in the skillet.
Add the sliced mushrooms (8 oz) to the bacon fat and saute 4 minutes until they start to brown, then push them to the side and add the finely chopped small yellow onion; cook 2 to 3 minutes until soft. Stir in 3 minced garlic cloves and cook 30 seconds until fragrant.
Pour in 1 cup low sodium chicken broth and scrape the brown bits off the bottom with a wooden spoon, deglazing the pan; let the broth reduce a minute so it concentrates the flavor.
Reduce heat to medium-low and stir in 1 cup heavy cream, 4 oz softened cream cheese, 1/4 cup grated Parmesan, 1 teaspoon Dijon mustard, 1/2 teaspoon dried thyme (or 1 teaspoon fresh), and 1 tablespoon Worcestershire sauce if using; whisk or stir until the cream cheese melts and the sauce is smooth and slightly thickened, 3 to 5 minutes. Taste and adjust salt and pepper.
Add the 5 oz baby spinach to the sauce, tossing until wilted and incorporated; the spinach will shrink fast, so don't overcook it.
Return the chicken and crispy bacon to the pan, spoon the sauce over each piece and simmer gently 2 to 3 minutes so everything melds and the chicken heats through. If sauce is too thick, splash in a tablespoon of chicken broth.
Finish with 2 tablespoons chopped fresh parsley and a little extra grated Parmesan if you want, then serve hot over mashed potatoes, rice, or buttered noodles. Trust me, it's rich and totally worth the indulgence.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 531g
Total number of serves: 4
Calories: 1056kcal
Fat: 93g
Saturated Fat: 36g
Trans Fat: 0.6g
Polyunsaturated: 8g
Monounsaturated: 30g
Cholesterol: 312mg
Sodium: 1200mg
Potassium: 800mg
Carbohydrates: 18g
Fiber: 3g
Sugar: 4g
Protein: 75g
Vitamin A: 3500IU
Vitamin C: 10mg
Calcium: 100mg
Iron: 2.5mg

Rich & Creamy Smothered Chicken With Spinach, Bacon & Mushrooms – So Indulgent! Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Rich & Creamy Smothered Chicken With Spinach, Bacon & Mushrooms – So Indulgent! Recipe Substitutions and Variations

Pro Tips