Step 4: Sauté the Vegetables
- Reduce the heat to medium.
- Add the onions and garlic to the skillet and sauté for 2–3 minutes, until fragrant and translucent.
- Add the mushrooms and cook for 5–6 minutes, until they release their moisture and become golden brown.
- Stir in the chopped spinach and cook for 1–2 minutes, just until wilted.
Step 5: Make the Creamy Sauce
- Pour the chicken broth and heavy cream into the skillet.
- Add the Dijon mustard and mix thoroughly.
- Simmer for 3–4 minutes, stirring occasionally, until the sauce thickens slightly.
- Season with salt and pepper to taste.
Step 6: Combine Chicken and Sauce
- Return the seared chicken breasts to the skillet.
- Sprinkle the cooked bacon over the top.
- Cover the skillet and simmer for 5–7 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
- Stir the sauce gently around the chicken to coat it in creamy goodness.
Step 7: Serve and Enjoy
- Serve the chicken hot, spooning plenty of creamy spinach, mushrooms, and bacon over each piece.
- Optional: garnish with grated Parmesan or a sprinkle of fresh parsley for added color and flavor.
- Pair with mashed potatoes, rice, or crusty bread to soak up every bit of that heavenly sauce.
Tips for Success
- Even cooking: Pound the chicken to an even thickness for uniform cooking.
- Creamy consistency: If the sauce is too thick, add a splash of chicken broth or milk.
- Extra flavor: Deglaze the pan with a splash of white wine before adding the cream for a deeper flavor.
Final Thought:
This Chicken in Creamy Spinach with Bacon and Mushrooms recipe is the perfect blend of smoky, savory, and creamy textures. It’s elegant enough for a dinner party yet simple enough for a cozy weeknight meal. Every bite is rich, flavorful, and deeply satisfying.
If you want, I can also create a shortcut version that cooks this entire dish in one pan in under 30 minutes, keeping all the creaminess and flavor intact. Do you want me to do that?
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