I’m sharing Smothered Chicken With Creamed Spinach And Mushrooms, where silky creamed spinach, crispy bacon, and earthy mushrooms cloak tender chicken while a simple secret deepens the sauce’s savory flavor.

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Every once in a while I cook something that makes me pause mid bite. This Smothered Chicken With Creamed Spinach And Mushrooms is one of those dishes.

I love how crisp bits of bacon and bright fresh baby spinach totally change the mood, and the whole dish hums with an earthy depth. It’s messy, a little showy, and way too good to pretend is healthy, yet somehow it earned a spot among my Easy Healthy Dishes For Dinner picks and even ranks high in Chicken Bacon Spinach Recipes I keep on file.

I make it when I want to impress myself.

Ingredients

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Chicken breasts: lean protein, filling versatile, helps keep carbs low, mild flavor.
Bacon: smoky salty fat that boosts flavor, but adds saturated fat and calories.
Mushrooms: earthy umami bite, low calories, small amount of fiber and B vitamins.
Spinach: packed with iron vitamin K and fiber, fresh green flavor and nutrients.
Cream cheese: makes sauce luxe and tangy, very high in fat and calories.
Heavy cream: gives silky texture and richness, mostly fat not many nutrients.
Parmesan: salty savory punch, adds umami and some calcium, use sparingly.
Garlic and onion: aromatic flavor boosters with antioxidants, they brightens the whole dish.

Ingredient Quantities

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

Kosher salt 1 tsp

Freshly ground black pepper 1/2 tsp

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1/2 cup all purpose flour

2 tbsp olive oil

2 tbsp unsalted butter

6 slices bacon chopped

8 oz cremini or white mushrooms sliced

1 small yellow onion finely chopped (about 1 cup)

3 cloves garlic minced

1 cup low sodium chicken broth

1 cup heavy cream

4 oz cream cheese softened

1/3 cup grated Parmesan cheese

10 oz fresh baby spinach packed (or 10 oz frozen spinach thawed and drained)

1 tsp Worcestershire sauce (optional)

2 tbsp chopped fresh parsley for garnish (optional)

How to Make this

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1. Pat the 4 chicken breasts dry, season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp smoked paprika; dredge in 1/2 cup flour and shake off excess.

2. Cook 6 slices chopped bacon in a large skillet over medium high heat until crisp; remove bacon to a paper towel and leave the rendered fat in the pan.

3. Add 2 tbsp olive oil and 1 tbsp of the butter to the hot skillet, don’t crowd the pan, brown the chicken 3 to 5 minutes per side until golden (it won’t be fully done), then transfer to a plate.

4. Lower heat to medium, add the remaining 1 tbsp butter, then add 8 oz sliced mushrooms and 1 small chopped yellow onion; sauté until they’re browned and softened about 5 to 6 minutes.

5. Stir in 3 minced garlic cloves and cook 30 seconds until fragrant, then pour in 1 cup low sodium chicken broth and scrape the browned bits from the bottom of the pan.

6. Add 1 cup heavy cream, 4 oz softened cream cheese and 1/3 cup grated Parmesan; whisk or stir until the cream cheese melts and the sauce becomes smooth. Add 1 tsp Worcestershire sauce if using.

7. Stir in 10 oz fresh baby spinach (or drained thawed frozen spinach) in batches, letting it wilt between additions, then fold the crispy bacon back into the sauce.

8. Nestle the browned chicken back into the skillet, spoon sauce over the pieces, reduce to low and simmer 5 to 8 minutes until the chicken reaches 165°F or is cooked through and the sauce has thickened a bit.

9. Taste and adjust salt and pepper if needed, sprinkle with 2 tbsp chopped fresh parsley if you like, then serve the smothered chicken spooned with plenty of the creamed spinach, bacon and mushrooms.

Equipment Needed

1. Large 12 inch skillet, cast iron or stainless for browning and simmering
2. Instant read meat thermometer to make sure chicken hits 165°F
3. Chef knife and cutting board for bacon, onion and mushrooms
4. Measuring spoons and 1 cup measuring cup for spices, broth and cream
5. Shallow plate or bowl for dredging the chicken in flour and another plate to rest it
6. Tongs for flipping chicken and bacon, plus a wooden spoon or silicone spatula for stirring
7. Whisk to help smooth the cream cheese into the sauce
8. Paper towels for draining bacon and a small bowl to hold rendered fat or scraps

FAQ

Q: Can I use frozen spinach instead of fresh? A: Yes. Thaw it completely, squeeze out as much water as you can, then stir it into the sauce near the end so it reheats and mixes in. Frozen may make the sauce a bit thinner at first so squeeze well.

Q: How do I know the chicken is done? A: Use an instant read thermometer, it should hit 165°F in the thickest part. If you dont have one cut into the center and make sure the juices run clear and theres no pink.

Q: Can I swap chicken breasts for thighs or bone in pieces? A: Yes. Boneless thighs stay juicier and need less time. Bone in or larger pieces will need longer to reach 165°F, so check temp often and adjust cooking time.

Q: My sauce is too thin how do I thicken it? A: Simmer it a bit to reduce, or whisk in a tablespoon of cornstarch mixed with cold water. Softened cream cheese and grated Parmesan also help thicken and add body.

Q: Whats the best way to store and reheat leftovers? A: Refrigerate in an airtight container up to 3 to 4 days. Reheat gently on the stove over low to medium heat with a splash of cream or broth to loosen the sauce. You can freeze up to 2 months but texture of cream may change, reheat slowly.

Q: Can I make parts of this ahead of time? A: Totally. Cook the bacon, mushrooms and creamed spinach ahead and store separately. Sear the chicken and finish it in the sauce when youre ready. It speeds dinner and keeps chicken from getting soggy.

Smothered Chicken With Creamed Spinach Bacon And Mushrooms Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs, they stay juicier and just need a few extra minutes; or use turkey cutlets for a lighter flavor.
Heavy cream: use 3 4 cup whole milk plus 1 4 cup melted butter to mimic richness, or half and half for a lighter sauce but simmer longer to thicken.
Cream cheese: substitute mascarpone or full fat ricotta for similar creaminess, or fold in plain Greek yogurt off the heat for tang, tho it will be a touch thinner.
Bacon: replace with pancetta or chopped prosciutto for that salty smoky hit, or try smoked sausage slices if you want more texture.

Pro Tips

1) Pound or butterfly the breasts so they are about the same thickness (around 3/4 inch). This makes them cook fast and evenly so you dont end up with dried edges and raw middle. Use a meat mallet or a heavy pan, and always let the chicken rest 4–5 minutes after searing so the juices redistribute.

2) Don’t crowd the pan when browning, and use a mix of oil + a little butter so the butter wont burn. Work in batches if needed, and shake off excess flour before searing so the crust isnt gummy. Keep the skillet hot enough to get a good brown, but not so hot the fat smokes.

3) For better mushroom color, dry them on a towel first and brown them without stirring too much, then add the onion. Salt the mushrooms later so they dont weep too much liquid. Also soften the cream cheese and warm the cream slightly before adding so the sauce goes silky smooth instead of lumpy.

4) If your sauce is too thin simmer it down a bit, or make a tiny slurry of 1 tsp cornstarch + 1 tbsp cold water and whisk in. If it gets too salty, a squeeze of lemon or a splash of extra broth can balance it. Finish with a thermometer in the thickest part of the chicken to hit 165 F so you dont overcook.

Smothered Chicken With Creamed Spinach Bacon And Mushrooms Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

995

kcal

Equipment: 1. Large 12 inch skillet, cast iron or stainless for browning and simmering
2. Instant read meat thermometer to make sure chicken hits 165°F
3. Chef knife and cutting board for bacon, onion and mushrooms
4. Measuring spoons and 1 cup measuring cup for spices, broth and cream
5. Shallow plate or bowl for dredging the chicken in flour and another plate to rest it
6. Tongs for flipping chicken and bacon, plus a wooden spoon or silicone spatula for stirring
7. Whisk to help smooth the cream cheese into the sauce
8. Paper towels for draining bacon and a small bowl to hold rendered fat or scraps

Ingredients

4 boneless skinless chicken breasts about 1 1/2 to 2 lb
Kosher salt 1 tsp
Freshly ground black pepper 1/2 tsp
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 cup all purpose flour
2 tbsp olive oil
2 tbsp unsalted butter
6 slices bacon chopped
8 oz cremini or white mushrooms sliced
1 small yellow onion finely chopped (about 1 cup)
3 cloves garlic minced
1 cup low sodium chicken broth
1 cup heavy cream
4 oz cream cheese softened
1/3 cup grated Parmesan cheese
10 oz fresh baby spinach packed (or 10 oz frozen spinach thawed and drained)
1 tsp Worcestershire sauce (optional)
2 tbsp chopped fresh parsley for garnish (optional)

Directions

Pat the 4 chicken breasts dry, season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp smoked paprika; dredge in 1/2 cup flour and shake off excess.
Cook 6 slices chopped bacon in a large skillet over medium high heat until crisp; remove bacon to a paper towel and leave the rendered fat in the pan.
Add 2 tbsp olive oil and 1 tbsp of the butter to the hot skillet, don’t crowd the pan, brown the chicken 3 to 5 minutes per side until golden (it won’t be fully done), then transfer to a plate.
Lower heat to medium, add the remaining 1 tbsp butter, then add 8 oz sliced mushrooms and 1 small chopped yellow onion; sauté until they’re browned and softened about 5 to 6 minutes.
Stir in 3 minced garlic cloves and cook 30 seconds until fragrant, then pour in 1 cup low sodium chicken broth and scrape the browned bits from the bottom of the pan.
Add 1 cup heavy cream, 4 oz softened cream cheese and 1/3 cup grated Parmesan; whisk or stir until the cream cheese melts and the sauce becomes smooth. Add 1 tsp Worcestershire sauce if using.
Stir in 10 oz fresh baby spinach (or drained thawed frozen spinach) in batches, letting it wilt between additions, then fold the crispy bacon back into the sauce.
Nestle the browned chicken back into the skillet, spoon sauce over the pieces, reduce to low and simmer 5 to 8 minutes until the chicken reaches 165°F or is cooked through and the sauce has thickened a bit.
Taste and adjust salt and pepper if needed, sprinkle with 2 tbsp chopped fresh parsley if you like, then serve the smothered chicken spooned with plenty of the creamed spinach, bacon and mushrooms.

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: 570g
Total number of serves: 4
Calories: 995kcal
Fat: 64.1g
Saturated Fat: 29g
Trans Fat: 0.4g
Polyunsaturated: 9.7g
Monounsaturated: 25g
Cholesterol: 298mg
Sodium: 1330mg
Potassium: 1370mg
Carbohydrates: 22.4g
Fiber: 3.2g
Sugar: 5.5g
Protein: 75.4g
Vitamin A: 5000IU
Vitamin C: 24mg
Calcium: 145mg
Iron: 4.2mg

Smothered Chicken With Creamed Spinach Bacon And Mushrooms Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Smothered Chicken With Creamed Spinach Bacon And Mushrooms Recipe Substitutions and Variations

Pro Tips