Of course! Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms is the epitome of comfort food. It’s a restaurant-quality dish that’s rich, creamy, and packed with flavor.
Here’s a detailed, restaurant-style recipe to make it at home.
Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms
This recipe involves a few components that come together for an incredible final dish.
Ingredients
For the Chicken:
· 4 boneless, skinless chicken breasts (or thighs)
· 1 teaspoon paprika
· 1 teaspoon garlic powder
· Salt and black pepper to taste
· 2 tablespoons olive oil
For the Creamed Spinach & Mushroom Topping:
· 6 slices bacon, chopped
· 8 oz cremini or white mushrooms, sliced
· 3 cloves garlic, minced
· 1 small onion, finely diced
· 5 oz (about 5 cups) fresh spinach
· 2 tablespoons all-purpose flour
· 1 cup chicken broth
· ½ cup heavy cream (or half-and-half)
· ¼ cup grated Parmesan cheese
· ¼ teaspoon ground nutmeg (optional, but classic for creamed spinach)
· Salt and pepper to taste
· Fresh parsley, chopped (for garnish)
Instructions
Part 1: Cook the Bacon and Chicken
- Cook Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate. Leave the bacon drippings in the skillet.
- Season Chicken: Pat the chicken breasts dry and season both sides generously with paprika, garlic powder, salt, and pepper.
- Sear Chicken: Heat the olive oil in the same skillet with the bacon drippings over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F / 74°C). Remove the chicken from the skillet and set aside on a plate.
Part 2: Make the Creamed Spinach & Mushroom Sauce
- Sauté Veggies: Reduce the heat to medium. In the same skillet, add the diced onion and sliced mushrooms. Cook for 5-7 minutes, until the mushrooms have released their water and started to brown, and the onions are soft.
- Add Garlic: Add the minced garlic and cook for 1 more minute until fragrant.
- Wilt Spinach: Add the fresh spinach in handfuls, stirring until each batch wilts before adding more.
- Make the Roux: Sprinkle the flour over the vegetable mixture and stir constantly for 1 minute to cook off the raw flour taste.
- Create Sauce: Gradually pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Then, stir in the heavy cream and bring the mixture to a simmer. Let it simmer for 2-3 minutes until the sauce thickens.
- Finish the Sauce: Stir in the grated Parmesan cheese and nutmeg. Taste and season with salt and pepper as needed. Fold in the reserved crispy bacon.
Part 3: Assemble and Serve
- Combine: Return the cooked chicken breasts to the skillet, nestling them into the creamed spinach and mushroom sauce. Spoon some of the sauce over the top of the chicken.
- Heat Through: Let everything heat through for 2-3 minutes over low heat.
- Garnish and Serve: Garnish with fresh chopped parsley. Serve immediately.
Serving Suggestions
· Over Mashed Potatoes: This is the classic pairing. The creamy potatoes soak up the incredible sauce perfectly.
· With Pasta: Especially fettuccine or egg noodles.
· With Rice: White or brown rice makes a great base.
· Alongside Crusty Bread: Essential for mopping up every last bit of the creamy sauce.
Recipe Tips & FAQs
· Don’t Crowd the Pan: Cook the chicken in batches if your skillet isn’t large enough. Overcrowding will steam the chicken instead of giving it a good sear.
· Deglaze: Scraping the browned bits (fond) from the bottom of the pan when you add the broth is where a huge amount of flavor comes from. Don’t skip this step!
· Thicker Sauce: If you prefer an even thicker sauce, let it simmer for a few more minutes, or create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the simmering sauce.
· Thinner Sauce: If the sauce becomes too thick, thin it out with a little more chicken broth or cream.
· Using Chicken Thighs: Chicken thighs are more forgiving and stay juicier. They will require a similar cook time.
· Make it Lighter: Substitute the heavy cream with half-and-half or whole milk (though the sauce will be less rich). You can also use less bacon.
This dish is rich, satisfying, and sure to become a new favorite. Enjoy your incredible homemade smothered chicken!