👉 Smothered ChickenCreamed Spinach

Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms

This Smothered Chicken recipe is a creamy, savory, and indulgent dish that combines tender chicken breasts with crispy bacon, earthy mushrooms, and luscious spinach in a rich and velvety cream sauce. Perfect for a comforting dinner, this dish is easy to prepare and bursting with flavor. The addition of Parmesan cheese and thyme elevates the creamy base, while the red pepper flakes bring a gentle kick to every bite. Serve it with a side of rice or roasted vegetables for a complete meal!

Ingredients:

4 boneless, skinless chicken breasts
Salt and pepper to taste
6 slices of bacon, chopped
8 oz baby bella mushrooms, sliced
2 cloves of garlic, minced
2 cups fresh spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp thyme
1/2 tsp red pepper flakes

Instructions:

Season the Chicken: Season the chicken breasts generously with salt and pepper on both sides.
Cook the Bacon: In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set it aside, leaving the rendered bacon fat in the pan.
Sauté the Mushrooms and Garlic: In the same skillet, add the sliced mushrooms and minced garlic. Cook over medium heat until the mushrooms are golden and tender, about 5-7 minutes.
Add the Spinach: Add the spinach to the skillet and cook, stirring occasionally, until it wilts down, about 2-3 minutes.
Create the Cream Sauce: Pour in the heavy cream and stir to combine. Add the grated Parmesan cheese, thyme, and red pepper flakes. Stir until the cheese is melted and the sauce is smooth.
Combine Chicken and Bacon: Return the crispy bacon to the skillet. Place the seasoned chicken breasts on top of the creamy mixture, ensuring they are partly submerged in the sauce.
Simmer the Chicken: Cover the skillet and simmer for about 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F / 74°C).
Serve: Serve the smothered chicken hot with a side of rice, roasted vegetables, or mashed potatoes.

Storage Tips:

Refrigerating: Allow leftovers to cool completely before storing. Place the chicken and sauce in an airtight container and refrigerate for up to 3 days.
Freezing: This dish can be frozen, but it’s best to freeze the chicken and sauce separately from any sides (like rice or vegetables). Store in a freezer-safe container for up to 3 months.
Reheating: Reheat the chicken in a skillet over medium heat or in the microwave until heated through. Add a splash of cream or milk if the sauce thickens too much after refrigeration.

Reheating Tips:

Skillet Method: For best results, reheat on the stovetop over low heat. Add a little extra cream or broth to loosen the sauce as needed, and stir occasionally to prevent burning.
Microwave: To microwave, cover the dish loosely with a microwave-safe lid or plastic wrap. Heat in 30-second intervals, stirring in between, until the dish is thoroughly warmed.

20 FAQ About Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms

Can I use frozen chicken breasts?
- Yes, but make sure to thaw them completely before cooking.
Can I use other types of cheese?
- Yes, you can substitute Parmesan with mozzarella, Gruyère, or cheddar.
What can I serve with smothered chicken?
- This dish pairs well with rice, mashed potatoes, roasted vegetables, or a simple green salad.
Can I use spinach from a can?
- Fresh spinach is recommended, but if you use canned spinach, be sure to drain and squeeze out excess moisture.
How do I know if the chicken is cooked?
- Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C).
Can I add more vegetables?
- Absolutely! You can add bell peppers, onions, or even zucchini to the dish.
Can I make this recipe dairy-free?
- Yes, use a dairy-free cream substitute and omit the Parmesan.
Can I make it spicy?
- Yes, increase the amount of red pepper flakes or add hot sauce for extra heat.
How do I prevent the cream from curdling?
- Cook the sauce on low heat, and ensure the cream is added gradually to prevent curdling.
Can I cook this in the oven instead of on the stovetop?
- Yes, you can sear the chicken first, then finish cooking it in the oven at 375°F for 20-25 minutes.
Can I use chicken thighs instead of breasts?
- Yes, chicken thighs will work wonderfully and stay even juicier.
Is this recipe gluten-free?
- Yes, this recipe is naturally gluten-free.
Can I make this recipe ahead of time?
- Yes, you can prepare the sauce and store it in the fridge for a day, then cook the chicken when you’re ready.
What’s a good alternative to bacon?
- You can use turkey bacon or pancetta as an alternative.
Can I use frozen spinach?
- Yes, just make sure to thaw and drain any excess water from frozen spinach.
How long should I cook the chicken for?
- Cook the chicken for about 15-20 minutes until it reaches 165°F internally.
Can I make this recipe low-carb?
- Yes, skip the sides like rice and serve with a low-carb vegetable instead.
Can I add wine to the sauce?
- Yes, a splash of white wine can add extra depth to the flavor.
How do I keep the chicken from drying out?
- Simmer the chicken in the sauce gently and avoid overcooking.
Can I make this in a slow cooker?
- Yes, brown the chicken first, then cook everything in the slow cooker on low for 4-6 hours.

20 Best Tips for Making Smothered Chicken

Use Fresh Spinach: Fresh spinach wilts better and retains more flavor than frozen spinach.
Crisp the Bacon First: Crispy bacon adds texture and flavor contrast to the creamy sauce.
Don’t Overcook the Chicken: Overcooked chicken can become dry, so use a meat thermometer.
Let the Cream Simmer Slowly: Allow the cream to heat up gently to avoid curdling.
Adjust the Seasonings: Taste and adjust salt, pepper, and spices as you go.
Sear Chicken First: Sear the chicken in a hot skillet for a golden crust before simmering.
Use a Nonstick Skillet: This helps to avoid sticking and makes clean-up easier.
Add Garlic and Shallots: Enhance the flavor with extra garlic or shallots if desired.
Use Heavy Cream: Heavy cream creates a rich and smooth sauce that’s perfect for this dish.
Avoid Crowding the Skillet: Cook the chicken and vegetables in batches if necessary to avoid steaming them.
Let the Dish Rest Before Serving: Allow the dish to rest for a few minutes before serving for a better texture.
Pair with a Side Salad: A simple side salad balances the richness of the dish.
Add a Squeeze of Lemon: A touch of lemon juice can brighten the flavors of the creamy sauce.
Substitute Chicken Broth for a Lighter Sauce: If you want a lighter sauce, use chicken broth instead of heavy cream.
Add Mushrooms Slowly: Cook the mushrooms until they’re nicely browned for the best flavor.
Top with Fresh Herbs: Garnish with freshly chopped parsley or thyme for added flavor.
Serve with Rice: A fluffy rice side will soak up all the creamy sauce.
Use Bone-In Chicken: Bone-in chicken breasts or thighs can add extra flavor to the dish.
Don’t Skip the Red Pepper Flakes: Even a small amount adds a subtle kick.
Reheat Gently: Reheat the dish over low heat to avoid separating the cream.