Ingredients
1 tablespoon butter
2 cups fresh mushrooms, sliced
4 boneless, skinless chicken breasts
6 slices of bacon, cooked and crumbled
1 tablespoon olive oil
3 cups fresh spinach
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 teaspoon paprika (optional for seasoning the chicken)
1 teaspoon Italian seasoning (optional)
Instructions
Prepare the Chicken:
Season the chicken breasts with salt, pepper, paprika, and Italian seasoning (if using).
In a large skillet over medium heat, heat the olive oil and butter. Sear the chicken breasts for 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
Sauté the Vegetables:
In the same skillet, add the sliced mushrooms and cook until browned and tender, about 4-5 minutes. Add the garlic and sauté for an additional 1 minute until fragrant.
Stir in the fresh spinach and cook until wilted, about 2 minutes.
Make the Creamy Sauce:
Pour in the chicken broth, letting it reduce slightly. Then, add the heavy cream and Parmesan cheese, stirring until the cheese melts and the sauce thickens, about 3-4 minutes.
Combine & Serve:
Return the cooked chicken breasts to the skillet, spooning the creamy sauce over them. Top each chicken breast with crumbled bacon.
Let everything simmer for 2-3 minutes so the flavors can combine.
Serve hot with the creamy sauce drizzled on top.
Suggestions for Serving: Pair this dish with a side of mashed potatoes, garlic bread, or a light salad for a complete meal.
Enjoy.