Hi there! I’m excited to share one of my family’s favorite dinners with you: Creamy Balsamic Spinach Bacon Mushroom Chicken. This dish is a true crowd-pleaser, perfect for busy weeknights or those special occasions when you want to impress your loved ones without spending all day in the kitchen.
Growing up, my mom always said that the secret to a great meal is the love and care you put into it. Now that I’m a mom myself, I completely understand what she meant! This recipe combines all those comforting flavors that make you feel at home, with a creamy sauce that just hugs the chicken perfectly. Trust me, your family will be asking for seconds!
What I love about this dish is its simplicity. It comes together quickly, which is a lifesaver after a long day. The crispy bacon adds that salty crunch, while the mushrooms and spinach bring a lovely earthiness to the mix. Plus, who can resist a creamy sauce that makes everything taste so good? It’s the kind of meal that makes everyone gather around the table, sharing stories and laughter.
So grab your apron, and let’s get cooking! This Creamy Balsamic Spinach Bacon Mushroom Chicken is waiting to become a new favorite in your home, just like it has in ours.
How to Make Creamy Balsamic Spinach Bacon Mushroom Chicken
Ingredients
- 6 strips bacon, chopped
- 2 large chicken breasts, halved lengthwise
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- All-purpose flour, for coating
- 1 tablespoon extra virgin olive oil
- 8 ounces cremini mushrooms, sliced
- 1/3 cup low-sodium chicken stock
- 1 tablespoon balsamic vinegar
- 1 cup heavy cream
- 2 cups fresh baby spinach
Directions
Begin by cooking the chopped bacon in a large skillet over medium heat until it’s nice and crispy. Once done, transfer the bacon to a plate, leaving about 2 tablespoons of bacon fat in the skillet.
Next, take the chicken breasts and slice them in half horizontally to create thinner pieces. Season them with garlic powder, salt, and pepper. Lightly coat each piece in flour for an added crunch.
In the same skillet, using the reserved bacon fat, cook the chicken pieces for about 4-5 minutes on each side, or until they’re beautifully golden brown. Set the chicken aside on the plate with the bacon.
Now it’s time for the mushrooms! Add a splash of olive oil to the skillet and sauté the mushrooms over medium heat. Cook them for about 6-8 minutes, stirring occasionally until they’re golden and all their moisture has evaporated. Once done, remove the mushrooms and place them with the chicken and bacon.
To bring everything together, deglaze the skillet with the chicken broth and balsamic vinegar. Scrape up any flavorful bits stuck to the pan and let it simmer for about 2 minutes until the liquid reduces by half.
Pour in the heavy cream, mixing it with the reduced broth. Then, add the chicken, mushrooms, and bacon back into the skillet. Allow everything to cook for another 5 minutes until the sauce thickens and the chicken is cooked through.
Finally, stir in the baby spinach, tucking it gently under the chicken. Cook for an additional minute or two until the spinach wilts. Serve hot and enjoy this comforting dish!
Storing Suggestion
To store leftover Creamy Balsamic Spinach Bacon Mushroom Chicken, place it in an airtight container and refrigerate it for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of cream if the sauce has thickened too much.
Cooking Tips
For a richer flavor, consider using pancetta instead of bacon. You can also experiment with different mushrooms, such as shiitake or portobello, for added depth. If you prefer a lighter version, substitute half-and-half for the heavy cream without compromising the creaminess!
Serving Suggestions
This dish pairs wonderfully with a side of buttery mashed potatoes or a light green salad to balance the richness of the sauce. A glass of white wine, such as a crisp Sauvignon Blanc, complements the flavors beautifully. Garnish with fresh parsley for a pop of color!
Ingredient Substitutions
If you’re looking for alternatives, chicken thighs can be a great substitute for chicken breasts, offering more flavor and tenderness. Additionally, coconut cream can be used in place of heavy cream for a dairy-free version, though the flavor will differ slightly.
Seasonal Variations
During the spring and summer months, fresh asparagus or zucchini can be added to the dish for a seasonal twist. In the fall, consider incorporating roasted butternut squash to bring a touch of sweetness to the sauce.
Allergen Information
This recipe contains common allergens such as dairy (heavy cream) and gluten (flour). For gluten-free options, use a gluten-free flour blend. To avoid dairy, opt for a non-dairy cream or milk alternative suitable for cooking.
FAQ
Can I make this dish ahead of time?
Yes, you can prepare the components ahead of time. Cook the bacon, chicken, and mushrooms, then combine them with the sauce just before serving to keep everything fresh and flavorful.
What can I serve with Creamy Balsamic Spinach Bacon Mushroom Chicken?
This dish pairs well with mashed potatoes, rice, or even a simple green salad. Feel free to get creative with sides that complement the creamy sauce!
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just be sure to thaw and drain it well to avoid excess moisture in the dish. Stir it in at the end to heat through.
How long does it take to prepare this dish?
The total preparation time is around 40 minutes, making it perfect for a weeknight dinner or a casual gathering with friends and family.
Is this dish suitable for meal prep?
Absolutely! This Creamy Balsamic Spinach Bacon Mushroom Chicken reheats well, making it a great option for meal prep. Store it in individual containers for easy lunches or dinners throughout the week.
Can I use other meats in this recipe?
Yes, you can substitute chicken with turkey, pork, or even firm tofu for a vegetarian option. Just adjust the cooking time as needed for different proteins.
Creamy Balsamic Spinach Bacon Mushroom Chicken
Ingredients
- 6 strips bacon chopped
- 2 large chicken breasts sliced in half lengthwise
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- All-purpose flour for coating
- 1 tablespoon extra virgin olive oil
- 8 ounces cremini mushrooms thinly sliced
- 1/3 cup low-sodium chicken stock
- 1 tablespoon balsamic vinegar
- 1 cup heavy cream
- 2 cups fresh baby spinach loosely packed
Instructions
- Cook the bacon in a large skillet over medium heat until crispy. Remove and set aside, keeping about 2 tablespoons of rendered fat in the pan.
- Slice the chicken breasts in half horizontally, season with garlic powder, salt, and pepper, and lightly dredge in flour.
- In the same skillet, cook the chicken for 4-5 minutes on each side until golden. Set aside with the bacon.
- Add olive oil to the pan and sauté the mushrooms over medium heat until moisture evaporates and they are golden, about 6-8 minutes.
- Remove mushrooms and add chicken broth and balsamic vinegar to the skillet, simmering for about 2 minutes.
- Pour in the heavy cream and stir. Return chicken, mushrooms, and bacon to the pan and cook for about 5 minutes until the sauce thickens.
- Stir in the baby spinach, allowing it to wilt for another minute or two. Serve hot.
