Smothered Chicken With Creamed Spinach Beef Bacon And Mushrooms is more than just a meal; it’s an experience, a culinary masterpiece that promises to delight your senses and comfort your soul. Imagine sinking your fork into incredibly tender chicken, enveloped in a rich, velvety sauce brimming with savory flavors. This dish truly stands out as a luxurious yet accessible option for any home cook looking to impress without the stress, offering a symphony of textures and tastes that dance on the palate.
Historically, the art of ‘smothering’ meats hails from Southern comfort food traditions, focusing on slow cooking in a flavorful gravy to achieve unparalleled tenderness. While this particular gourmet rendition might not have centuries of documented history, it beautifully builds upon that legacy, elevating it with premium ingredients. It’s a modern classic in the making, a testament to how simple cooking principles can be transformed into something truly magnificent with the right additions, blending rustic charm with refined elegance.
People absolutely adore this dish for its irresistible combination of textures and tastes. The chicken emerges incredibly juicy, perfectly complemented by the earthy aroma of sautéed mushrooms, the delightful crisp of beef bacon, and the creamy, wholesome goodness of spinach. Every bite of this Smothered Chicken With Creamed Spinach Beef Bacon And Mushrooms is a symphony of savory, creamy, and smoky notes, making it a guaranteed crowd-pleaser and a perfect choice for both weeknight dinners and special occasions. It’s comforting, satisfying, and simply unforgettable, promising a truly memorable dining experience.
Ingredients:
- For the Chicken:
- 4 large (about 6-8 oz each) boneless, skinless chicken thighs or breasts (I personally prefer thighs for juiciness, but breasts work beautifully too!)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste (I’m usually quite generous here!)
- 2 tablespoons olive oil (or rendered beef bacon fat, if you’re feeling extra flavorful!)
- For the Beef Bacon and Mushrooms:
- 8 ounces beef bacon, sliced into 1/2-inch lardons (or strips, if you prefer)
- 1 pound cremini mushrooms, cleaned and sliced (also known as baby bellas, they have a wonderful earthy flavor)
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup chicken broth (for deglazing)
- For the Creamed Spinach:
- 2 pounds fresh spinach (I know it sounds like a lot, but it wilts down dramatically!)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small shallot, finely minced (or 1/4 of a small yellow onion)
- 1 clove garlic, minced
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Pinch of freshly grated nutmeg (this is my secret weapon for creamed spinach, trust me!)
- Salt and freshly ground black pepper, to taste
- For the Smothering Sauce:
- 2 tablespoons all-purpose flour
- 2 cups chicken broth (low sodium, so we can control the seasoning)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese (optional, but adds a lovely richness)
- 1 tablespoon fresh parsley, chopped (for garnish, and a burst of freshness)
Preparing Our Ingredients: The Foundation of Flavor
Alright, let’s get our kitchen organized and our ingredients ready. This initial prep work might seem like a lot, but it makes the cooking process so much smoother and more enjoyable. Think of it as mise en place – everything in its place!
- Chicken Preparation: First things first, let’s get our chicken ready. I like to pat my chicken pieces thoroughly dry with paper towels. This is a crucial step because it helps us achieve that beautiful, golden-brown sear later on. Moisture on the surface will steam the chicken instead of browning it, and we definitely want a nice crust for maximum flavor. Once dry, place them on a plate or cutting board. In a small bowl, I’ll whisk together the smoked paprika, garlic powder, onion powder, dried thyme, a generous pinch of salt, and a good grind of black pepper. Then, I’ll sprinkle this seasoning blend evenly over all sides of each chicken piece, pressing it gently to ensure it adheres. Feel free to be quite liberal with the seasoning; this is where a lot of our initial flavor comes from! Set the seasoned chicken aside at room temperature for about 15-20 minutes while we prepare our other components. This allows the seasoning to penetrate slightly and the chicken to lose a bit of its chill, which helps it cook more evenly.
- Beef Bacon Prep: Next up, the beef bacon! I find that cutting the beef bacon into 1/2-inch lardons (small strips or cubes) before cooking gives it a fantastic texture and makes it easier to distribute throughout the dish. If you prefer larger pieces, you can certainly just slice it into wider strips. Lay your bacon out on a cutting board and, using a sharp knife, carefully slice it into your desired shape. Set these aside; they’re going to kick off our flavor journey in the pan.
- Mushroom Cleaning and Slicing: Now for our earthy mushrooms! Cremini mushrooms are wonderfully flavorful. I gently clean them with a soft brush or a damp paper towel to remove any dirt. I avoid rinsing them under water too much, as they tend to absorb liquid like sponges, which can make them watery when cooked. Once clean, I slice them about 1/4-inch thick. You want them substantial enough to hold up but thin enough to cook relatively quickly and integrate well into the sauce.
- Spinach Washing: Our beautiful fresh spinach is next. Even if it says “pre-washed,” I always give my fresh spinach a good rinse. I like to place it in a large colander and run cold water over it, tossing it gently, until I’m confident all the grit is gone. The most important part after washing is to drain it really, really well. Excess water will dilute our creamy spinach, and we don’t want that! You can shake it vigorously in the colander, or even use a salad spinner if you have one. Lay it out on clean kitchen towels to air dry a bit if you have time, or blot it dry.
- Aromatics Prep: Finally, let’s tackle our aromatics. For the main dish, I’ll finely dice the small yellow onion and mince two cloves of garlic. For the creamed spinach, a finely minced shallot (or a quarter of a small yellow onion if you don’t have shallots) and one minced garlic clove will do the trick. Having all these little flavor bombs ready to go makes adding them to the hot pan a breeze.
Cooking the Core Components: Building Flavor Layer by Layer
This is where the magic really starts to happen! We’re going to cook each part of our dish to perfection, ensuring every component contributes its unique deliciousness to the whole.
- Crisping the Beef Bacon: Grab a large, oven-safe skillet or a heavy-bottomed pan (cast iron works wonderfully here). Place it over medium heat. Add your sliced beef bacon lardons to the cold pan. This allows the fat to render slowly and evenly, resulting in perfectly crispy bacon. Cook, stirring occasionally, for about 8-10 minutes, or until the bacon is beautifully crispy and golden brown. Once it reaches that glorious crunch, use a slotted spoon to transfer the crispy bacon to a plate lined with paper towels to drain. Do not discard the rendered bacon fat! This liquid gold is packed with flavor and will be the base for cooking our chicken and mushrooms. We want all that smoky, savory goodness.
- Searing Our Chicken to Golden Perfection: With the delicious bacon fat still in the pan (you should have about 2-3 tablespoons; if less, add a touch of olive oil), increase the heat to medium-high. We want a good sear! Carefully place your seasoned chicken pieces into the hot skillet, ensuring not to overcrowd the pan. If necessary, cook them in two batches to avoid dropping the pan’s temperature, which would prevent proper browning. Sear the chicken for about 4-5 minutes per side, until it’s deeply golden brown and has a lovely crust. At this stage, we’re not trying to cook the chicken all the way through, just building incredible flavor and texture on the exterior. Once beautifully seared, remove the chicken from the pan and set it aside on a clean plate. We’ll finish cooking it later in the sauce.
- Sautéing the Earthy Mushrooms: Reduce the heat to medium. If there isn’t much bacon fat left in the pan after searing the chicken, add 1 tablespoon of unsalted butter. Once the butter is melted and shimmering, add your sliced cremini mushrooms to the pan. Cook the mushrooms, stirring occasionally, for about 8-12 minutes. Be patient here; the key is to let them release their moisture, then allow them to brown deeply. This browning process is essential for developing their rich, umami flavor. Once the mushrooms are beautifully caramelized and tender, add your diced yellow onion and minced garlic to the pan. Sauté for another 2-3 minutes, until the onion softens and the garlic becomes fragrant. Oh, that smell is just divine! Now, pour in 1/4 cup of chicken broth to deglaze the pan. Use a wooden spoon to scrape up all those flavorful browned bits (the “fond”) from the bottom of the pan. These bits are concentrated flavor! Let the broth simmer and reduce for about a minute. Then, transfer about two-thirds of the cooked mushrooms and onions to a separate bowl and set them aside. The remaining third will stay in the pan to become part of our incredible smothering sauce.
- Crafting the Velvety Creamed Spinach: While our chicken and mushrooms are doing their thing, let’s get that creamed spinach going. In a separate medium saucepan or a deep skillet, melt 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium heat. Add your minced shallot (or onion) and sauté for 2-3 minutes until it’s softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Now, it’s time for the spinach! Add the washed and well-drained fresh spinach to the pan in batches if necessary. It will look like an enormous mountain, but trust me, it wilts down incredibly fast. Stir constantly, allowing the spinach to wilt completely, which usually takes about 3-5 minutes. Once all the spinach has wilted, squeeze out any excess liquid using the back of a spoon against the side of the pan or by carefully transferring it to a colander and pressing. This step is crucial for a creamy, not watery, creamed spinach. Return the squeezed spinach to the pan. Reduce the heat to low. Add the softened cream cheese, heavy cream, and grated Parmesan cheese. Stir everything together until the cream cheese has melted and the sauce is smooth and coating the spinach beautifully. Season with a generous pinch of freshly grated nutmeg (my favorite secret ingredient for creamed spinach!), salt, and freshly ground black pepper to your taste. Simmer gently for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly. Keep it warm over very low heat or cover and set aside.
Assembling Our Smothered Masterpiece: The Grand Finale
We’re in the home stretch! This is where all our carefully prepared components come together to create the “Smothered Chicken With Creamed Spinach Beef Bacon And Mushrooms” we’ve been dreaming of.
- Building the Rich Smothering Sauce: Return to the large skillet where you cooked the chicken and mushrooms. Ensure you have about 1-2 tablespoons of fat remaining in the pan (if not, add a little butter or olive oil). Keep the heat on medium-low. Sprinkle 2 tablespoons of all-purpose flour into the pan with the remaining mushrooms and fat. Whisk constantly for 1-2 minutes to cook out the raw flour taste. This is our roux, and it will thicken our sauce beautifully. Slowly, and I mean slowly, pour in the 2 cups of chicken broth, whisking continuously to prevent lumps. The sauce will start to thicken almost immediately. Once smooth, stir in the 1/2 cup of heavy cream. Bring the sauce to a gentle simmer, stirring occasionally, and let it cook for about 3-5 minutes, or until it has thickened to your desired consistency. I like it thick enough to coat the back of a spoon, but still pourable. Taste the sauce and adjust the seasoning with salt and pepper as needed. This is also the point where I like to stir in 1/4 cup of grated Parmesan cheese, if I’m using it, for an extra layer of savory depth and creaminess. Then, gently fold in the reserved cooked mushrooms and onions that we set aside earlier. This ensures we have plenty of delicious mushroom and onion goodness throughout our sauce.
- Bringing It All Together and Finishing the Chicken: Now for the moment of truth! Gently nestle the seared chicken pieces back into the simmering smothering sauce in the skillet. Make sure they are partially submerged in the glorious, creamy mushroom sauce. Spoon some of the sauce over the top of each chicken piece. Reduce the heat to low, cover the skillet, and let the chicken simmer gently in the sauce for about 10-15 minutes, or until it’s cooked through. The exact cooking time will depend on the thickness of your chicken pieces. I usually check for doneness by inserting a meat thermometer into the thickest part of a piece; it should read 165°F (74°C). While the chicken is finishing, give your creamed spinach a final stir and ensure it’s still warm and luscious.
- Final Touches, Assembly, and Resting: Once the chicken is cooked through and tender, remove the skillet from the heat. This is my favorite part! Carefully transfer each piece of smothered chicken onto individual serving plates. Now, generously spoon a dollop (or two, I’m not judging!) of our creamy, delicious creamed spinach right over the top or alongside each chicken piece. Next, spoon a hearty amount of the rich mushroom and onion smothering sauce over the chicken and around the plate. Don’t be shy with that sauce; it’s what makes this dish so incredibly comforting. Finally, scatter a generous sprinkling of the crispy beef bacon lardons over the top of each serving. The textural contrast of the crispy bacon against the tender chicken, creamy spinach, and luscious sauce is just divine. For a final flourish and a touch of freshness, sprinkle with some freshly chopped parsley. Allow the dish to rest for just a couple of minutes before diving in; this allows the flavors to fully meld and the chicken juices to redistribute, ensuring every bite is perfectly moist and flavorful.
Conclusion:
Well, my friends, we’ve come to the end of our culinary journey with this truly exceptional dish, and I sincerely hope you’re feeling inspired to roll up your sleeves and bring it to life in your own kitchen. I truly believe that if you try just one new chicken recipe this year, it simply has to be this one. What makes it a must-try, you ask? It’s the harmonious symphony of textures and tastes, the kind that transforms a simple meal into an unforgettable experience. Imagine sinking your fork into tender, juicy chicken, perfectly cooked, enveloped in a luxurious, creamy sauce that’s been infused with the savory depth of beef bacon and the earthy goodness of sautéed mushrooms. Then, add to that the vibrant, comforting embrace of perfectly seasoned creamed spinach, all working together to create something truly magical. This isn’t just a meal; it’s a celebration of rich, satisfying flavors that comfort the soul and delight the palate. It’s robust without being heavy, elegant yet incredibly approachable, and absolutely bursting with character. The way the succulent chicken absorbs the complex flavors of the sauce, combined with the delightful chew of the bacon and the tenderness of the mushrooms, creates a multi-layered experience that will have everyone at your table asking for seconds. Trust me when I say that my recipe for Smothered Chicken With Creamed Spinach Beef Bacon And Mushrooms is a game-changer, poised to become a cherished staple in your culinary repertoire. It delivers on every promise of comfort food while elevating it to a gourmet level that will impress even the most discerning palates.
Elevate Your Meal: Serving Suggestions and Creative Variations
Now, let’s talk about how to make this magnificent dish an even more complete and personalized experience. While it’s certainly robust enough to stand on its own, pairing it with the right accompaniments can truly elevate your meal. For a classic, comforting side, I highly recommend a generous serving of creamy mashed potatoes or a fluffy bed of white rice; both are perfect for soaking up every last drop of that incredible sauce. If you’re looking for something a bit lighter, a simple green salad with a bright vinaigrette provides a wonderful contrast, cutting through the richness beautifully. Crusty artisan bread or warm dinner rolls are also excellent choices, ideal for scooping up any remaining sauce – trust me, you won’t want to waste a single drop! For those who love a bit of pasta, a light linguine or fettuccine tossed in a little butter and garlic could also be a delightful match.
But the fun doesn’t stop there! This recipe is also wonderfully versatile, inviting you to experiment and make it your own. Feeling adventurous? You could try adding a pinch of smoked paprika or a dash of cayenne pepper to the sauce for an extra kick. If you want to lean into different vegetable profiles, consider incorporating sun-dried tomatoes, roasted red peppers, or even some artichoke hearts for a Mediterranean twist. A sprinkle of fresh parsley, chives, or dill at the end can brighten up the flavors even further. For those who enjoy an extra layer of cheesiness, a little grated Parmesan or Gruyère stirred into the sauce or sprinkled on top during the last few minutes of cooking would be absolutely divine. If beef bacon isn’t your preferred choice, feel free to substitute it with regular smoked bacon or even pancetta for a slightly different flavor profile. The beauty of a dish like this lies in its adaptability, so feel empowered to get creative and tailor it to your personal taste and whatever fresh ingredients you have on hand.
Your Turn: Cook, Enjoy, and Share!
So, what are you waiting for? I genuinely encourage each and every one of you to set aside some time this week, gather your ingredients, and give this recipe a try. Don’t be intimidated by the layers of flavor; the process is straightforward and incredibly rewarding. The aroma filling your kitchen alone will be worth the effort, and the first bite will confirm that you’ve created something truly special. Once you’ve experienced the pure delight of this meal, I would absolutely love to hear about it! Please, don’t keep your culinary triumphs to yourself. Share your experiences, your photos, and any creative twists you added in the comments section below. Did you serve it with mashed sweet potatoes? Did you experiment with different herbs? Your insights and feedback are invaluable, not just to me, but to our entire community of food lovers who are always looking for inspiration and new ideas. Let’s build a vibrant space where we can celebrate delicious food together. Cooking is an act of love, and sharing that love through food and conversation makes it even more meaningful. Thank you for joining me on this delicious adventure. I’m confident that this dish will bring immense joy to your table and become a cherished favorite for family and friends alike. Happy cooking, and I can’t wait to see what wonderful creations you come up with!
Smothered Chicken With Creamed Spinach Bacon And Mushrooms
A luxurious yet accessible ultimate comfort dish featuring tender chicken smothered in a rich, velvety sauce with savory mushrooms, crispy beef bacon, and creamy spinach, perfect for any occasion.
Ingredients
-
1.5 pounds skinless, boneless chicken breast (approximately 4 small or 2 large breasts, halved)
-
1 teaspoon smoked paprika
-
1/2 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
1/2 teaspoon dried thyme
-
Salt and freshly ground black pepper, to taste
-
2 tablespoons olive oil
-
8 ounces beef bacon, sliced into 1/2-inch lardons
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1 pound cremini mushrooms, cleaned and sliced
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1 tablespoon unsalted butter
-
1 small yellow onion, finely diced
-
2 cloves garlic, minced
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1/4 cup chicken broth (for deglazing)
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10 ounces fresh spinach
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1 small shallot, finely minced (or 1/4 of a small yellow onion)
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1 clove garlic, minced (for spinach)
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4 ounces cream cheese, softened
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⅔ cup half-and-half
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1/2 cup grated Parmesan cheese
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Pinch of freshly grated nutmeg
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2 tablespoons all-purpose flour
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2 cups chicken broth (low sodium, for sauce)
-
1 tablespoon fresh parsley, chopped
Instructions
-
Step 1
Pat chicken breasts thoroughly dry. In a small bowl, whisk together smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Sprinkle seasoning evenly over chicken, pressing gently. Set aside at room temperature for 15-20 minutes. -
Step 2
Slice beef bacon into 1/2-inch lardons. In a large skillet over medium heat, add bacon to a cold pan. Cook for 8-10 minutes until crispy and golden brown. Transfer crispy bacon to a paper-towel-lined plate, reserving rendered bacon fat in the pan. -
Step 3
Gently clean and slice cremini mushrooms (1/4-inch thick). Finely dice the small yellow onion and mince two cloves of garlic. For creamed spinach, finely mince the shallot (or 1/4 small yellow onion) and one clove of garlic. Rinse and thoroughly drain 10 ounces of fresh spinach. -
Step 4
Increase skillet heat to medium-high. With bacon fat in the pan (add olive oil if needed), sear seasoned chicken breasts for 4-5 minutes per side until deeply golden brown. Remove chicken and set aside. -
Step 5
Reduce heat to medium. Add 1 tablespoon unsalted butter (if needed). Add sliced cremini mushrooms and cook for 8-12 minutes until browned. Add diced yellow onion and minced garlic, sauté for 2-3 minutes. Deglaze with 1/4 cup chicken broth, scraping up browned bits. Simmer for 1 minute. Transfer two-thirds of mushrooms/onions to a bowl; keep the rest in the pan. -
Step 6
In a separate saucepan, melt 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium heat. Sauté minced shallot and garlic for 3-4 minutes. Add spinach in batches; stir until wilted (3-5 minutes). Squeeze out excess liquid. Return spinach to pan. Reduce heat to low. Stir in softened cream cheese, approximately 1/3 cup half-and-half, and 1/4 cup grated Parmesan cheese. Season with nutmeg, salt, and pepper. Simmer gently for 2-3 minutes. -
Step 7
Return to the large skillet with remaining mushrooms/fat. Over medium-low heat, sprinkle in 2 tablespoons all-purpose flour; whisk for 1-2 minutes. Slowly whisk in 2 cups chicken broth. Stir in approximately 1/3 cup half-and-half. Bring to a gentle simmer, stirring for 3-5 minutes until thickened. Season with salt and pepper. Stir in 1/4 cup grated Parmesan cheese (optional) and fold in the reserved cooked mushrooms and onions. -
Step 8
Gently nestle seared chicken breasts back into the simmering smothering sauce. Spoon sauce over chicken. Reduce heat to low, cover, and simmer for 10-15 minutes, or until chicken reaches 165°F (74°C). -
Step 9
Transfer chicken to serving plates. Generously spoon warm creamed spinach over or alongside each chicken piece. Spoon rich mushroom smothering sauce over chicken and around the plate. Scatter crispy beef bacon lardons over top. Garnish with chopped fresh parsley. Rest for a few minutes before serving.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
