Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 slices bacon, chopped
- 1 cup mushrooms, sliced
- 3 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
Instructions:
- Season the chicken:
Season chicken breasts with paprika, garlic powder, salt, and pepper. - Sear the chicken:
Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside. - Cook the bacon:
In the same skillet, cook the chopped bacon until crispy. Remove and place on paper towels to drain, leaving about 1 tablespoon of bacon grease in the skillet. - Sauté the mushrooms:
Add sliced mushrooms to the skillet and cook until softened and browned, about 5 minutes. Remove and set aside. - Make the creamed spinach:
In the same skillet, add the fresh spinach and cook until wilted. Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Simmer for 2-3 minutes until the sauce thickens slightly. - Assemble the dish:
Return the chicken to the skillet, nestling it into the creamed spinach. Top each chicken breast with the cooked mushrooms, crispy bacon, and shredded mozzarella cheese. - Melt the cheese:
Cover the skillet and cook on low heat for 5-7 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the cheese is melted and bubbly. - Serve:
Serve hot with mashed potatoes, rice, or a side salad for a complete meal.
This decadent dish is packed with flavor and perfect for a comforting dinner! Let me know if you’d like pairing suggestions or additional variations.