Smothered Chicken with Creamed Spinach, Bacon & Mushrooms Recipe | One-Skillet Creamy Chicken Dinner
This Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms is a flavor-packed skillet dinner that’s pure comfort food. Juicy chicken breasts are pan-seared and smothered in a creamy garlic sauce loaded with sautéed mushrooms, crispy bacon, and tender spinach. It’s a decadent, restaurant-worthy dish that comes together in one pan—perfect for cozy nights, special occasions, or when you want something truly satisfying. Serve it over mashed potatoes, rice, or pasta for a complete meal.
Equipment
- Large oven-safe skillet or cast-iron pan
- Tongs or spatula
- Knife and cutting board
- Measuring Cups and Spoons
- Paper towels
Ingredients
- 4 boneless, skinless chicken breasts
- 4 cups fresh spinach (baby spinach preferred)
- 6 strips thick-cut bacon
- 1½ cups sliced mushrooms (white or cremini)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded Pepper Jack cheese (or mozzarella/gouda)
- 2 tablespoons olive oil
- ½ teaspoon paprika
- Salt and black pepper, to taste
Optional Add-ins:
- ¼ cup sun-dried tomatoes, chopped
- ½ cup caramelized onions
- ¼ teaspoon red pepper flakes (for heat)
- Fresh parsley for garnish
Instructions
- Cook the Bacon In a large skillet over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate. Reserve 1 tablespoon of bacon fat in the pan.
- Sauté Mushrooms & Garlic Add mushrooms to the pan and cook for 5–7 minutes until browned. Stir in garlic and cook for 30 seconds
- Wilt the Spinach Add spinach and cook until wilted, about 2–3 minutes. Optional: Add sun-dried tomatoes or caramelized onions here.
- Make the Sauce Pour in heavy cream and simmer for 2–3 minutes. Stir in cheese until melted. Fold in chopped bacon. Remove from heat.
- Sear the Chicken Season chicken with salt, pepper, and paprika. In a separate skillet (or same pan if cleaned), heat olive oil over medium-high. Sear chicken 3–4 minutes per side until golden.
- Smother & Bake Preheat oven to 375°F (190°C). Place chicken in oven-safe skillet or baking dish. Spoon spinach mixture over each breast. Bake uncovered for 15–20 minutes or until chicken reaches 165°F (74°C).
- Serve Let rest 5 minutes. Garnish with parsley and serve with your favorite sides.
Notes
- Make-Ahead: Assemble the dish up to the baking step and refrigerate for up to 24 hours.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven or skillet.
- Avoid Microwaving: It can separate the sauce and dry out the chicken.
- Cheese Swap: Mozzarella for mild, gouda for smoky, or dairy-free cheese for a vegan twist.
- Spinach Tip: If using frozen spinach, thaw and squeeze out all excess water to prevent a watery sauce.