Description
Tender, juicy chicken breasts smothered in a creamy spinach and mushroom sauce with crispy beef for a savory finish. This one-skillet meal is rich, comforting, and naturally low in carbs.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 slices beef bacon, chopped
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Additional Parmesan cheese and fresh parsley for garnish
Instructions
- Season the chicken breasts generously with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, cook the chopped beef bacon until crisp. Remove and set aside, leaving the drippings in the skillet.
- Add the sliced mushrooms to the skillet and sauté for about 5 minutes, until they begin to brown. Stir in the minced garlic and cook for another minute until fragrant.
- Add the fresh spinach and cook until wilted, stirring occasionally.
- Reduce the heat to low. Stir in the heavy cream, grated Parmesan cheese, and nutmeg. Cook, stirring frequently, until the sauce thickens slightly and becomes smooth.
- Return the cooked chicken breasts and crispy beef bacon to the skillet. Spoon the sauce over the chicken and let simmer for 2-3 minutes until heated through and well combined.
- Serve hot, garnished with additional Parmesan cheese and freshly chopped parsley.
Notes
- For a lighter version, substitute half-and-half for the heavy cream; the sauce will be slightly less rich.
- Boneless chicken thighs can be used instead of chicken breasts for extra juiciness.
- Add red pepper flakes for heat or sun-dried tomatoes for a tangy twist.
- For a thicker sauce, stir in 1 tablespoon cream cheese or simmer a few extra minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of cream or milk if needed.
- Freeze in a freezer-safe container for up to 2 months; cream-based sauces may slightly change texture when thawed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 44 g
- Saturated Fat: 19 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 53 g
- Cholesterol: 185 mg
