Chicken with Mushrooms, Spinach & Bacon in Creamy Sauce

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If you’re craving a comforting dinner that’s rich in flavour but still manageable on a weekday, these Chicken with Mushrooms, Spinach & Bacon in a Creamy Sauce are exactly what you need. Tender chicken breasts are seared golden, then smothered in a lush mushroom-cream sauce with wilted spinach and crisp bacon. Serve it with mashed potatoes, rice, or crusty bread to soak up every drop of the sauce.

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Why You’ll Love This Recipe

• The combination of mushrooms, spinach and bacon offers great texture and flavour contrast.
• A creamy sauce ties everything together, making the dish comforting and satisfying.
• Chicken breast keeps it lean yet flavourful.
• One-pan skillet method keeps prep and clean-up simple.
• Works well for dinner parties or a family meal that feels a bit elevated.

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Ingredients You’ll Need

For the Chicken

• 4 boneless, skinless chicken breasts (or thighs if preferred)
• Salt & freshly ground black pepper
• 2 tbsp olive oil or butter (for searing)
• ½ tsp garlic powder (optional)

For the Bacon & Veggie Sauté

• 4 slices bacon, chopped
• 8 oz (≈225 g) mushrooms, sliced (cremini or button)
• 2 cups fresh baby spinach (or 4 cups loosely packed)
• 2 cloves garlic, minced

For the Creamy Sauce

• 1 cup heavy cream (or combination of cream + milk)
• ½ cup chicken broth
• ¼ cup grated Parmesan (optional for extra richness)
• 1 tsp dried thyme or Italian seasoning
• Extra salt & pepper to taste

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Instructions

1. Prep & Sear the Chicken

1. Season the chicken breasts on both sides with salt, pepper and garlic powder if using.
2. Heat the olive oil (or butter) in a large skillet over medium-high heat.
3. Add the chicken and sear ~4–5 minutes per side until golden and almost cooked through. Remove the chicken from the skillet and set aside.

2. Cook Bacon, Mushrooms & Spinach

4. In the same skillet, add the chopped bacon. Cook until crisp. Drain excess bacon fat if needed, leaving ~1 tbsp in the pan for flavour.
5. Add the sliced mushrooms to the skillet. Sauté until they release their liquid and begin to brown (~4–6 minutes).
6. Add the minced garlic and cook for ~30 seconds until fragrant.
7. Add the fresh spinach and stir until just wilted (~1–2 minutes).

3. Make the Sauce & Return Chicken

8. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
9. Add the heavy cream, Parmesan (if using), and dried thyme (or Italian seasoning). Stir and bring to a gentle simmer.
10. Return the seared chicken breasts to the skillet, nestling them into the sauce. Simmer on low heat for ~3–5 minutes until the chicken is cooked through and the sauce has thickened slightly.

4. Serve

11. Taste the sauce and adjust salt & pepper as needed.
12. Plate the chicken, spoon the mushrooms, spinach and sauce over the top.
13. Serve immediately with your choice of sides (mashed potatoes, rice, pasta or vegetables) to soak up the creamy sauce.

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You Must Know

• Use chicken breasts of even thickness (or pound slightly) so they cook evenly.
• Sear the chicken until golden before making the sauce to build flavour and texture.
• Don’t overcook spinach—it should wilt but retain colour and texture.
• Heavy cream gives you that rich, thick sauce—milk alone may not give the same result.
• Let the chicken rest in the sauce for a few minutes so it finishes cooking in the residual heat and soaks up flavour.

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Storage Tips

• Store cooled leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently in a skillet over low heat (add a splash of cream or broth if sauce has thickened).
• Not ideal for freezing because cream-based sauces tend to change texture when thawed.

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Ingredient Substitutions

• Substitute chicken thighs for breasts if you prefer juicier meat.
• Use half heavy cream + half milk for slightly lighter sauce (though it may be thinner).
• Substitute spinach with kale or Swiss chard (adjust wilt time).
• For dairy-free: use coconut cream or a dairy-free alternative instead of heavy cream; skip Parmesan or use vegan cheese.
• If you don’t have bacon: use pancetta or turkey bacon, or omit and add extra mushrooms for vegetarian version (note: then not vegetarian since chicken still used).

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Serving Suggestions

• Serve with buttery mashed potatoes, garlic-parmesan roasted potatoes, or steamed rice to soak the sauce.
• Add a side of roasted green beans or steamed broccoli for extra vegetable balance.
• A crisp green salad with vinaigrette helps cut through the richness of the cream sauce.
• For drink pairing: try a medium-bodied white wine (like Chardonnay) or a light red wine (like Pinot Noir) for complementary flavours.

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Pro Tips

• Use a thermometer to ensure chicken reaches ~165 °F (74 °C) internal for safety and juiciness.
• If your sauce is too thin, simmer a little longer uncovered to reduce; if too thick, add a dash more broth or cream.
• Sauté mushrooms until golden—don’t overcrowd the pan or they’ll steam rather than brown.
• Use the bacon fat for flavour but drain excess so the dish isn’t greasy.

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Frequently Asked Questions

→ Can I make this ahead of time?
Yes — you can cook the chicken and sauce ahead, cool, and store. Reheat gently later, and add fresh spinach just before serving if you prefer the greens to stay vibrant.

→ Can I use frozen spinach instead of fresh?
You could, but fresh spinach wilts much better and has better texture in the dish.

→ Will the sauce curdle if I use milk instead of cream?
Possibly — milk is thinner and less stable when simmering. Heavy cream is recommended for best texture and stability.

→ Is this dish low-carb?
Yes — if you serve it without high-carb sides. The chicken, mushrooms, spinach, bacon and cream sauce are naturally low-carb.

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✨ This Chicken with Mushrooms, Spinach & Bacon in Creamy Sauce brings together rich flavours, comforting textures, and vibrant greens in one satisfying skillet. Perfect for a meal that feels indulgent without being over the top.

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