Servings: 4
Active Time: 10 minutes
Total Time: 40 minutes
Calories: Approximately 450 per serving
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 6 slices of Turkey Bacon, chopped
- 1 cup mushrooms, sliced
- 2 cups fresh spinach
- 1 cup heavy cream
- 2 cloves garlic, minced
Instructions
1. Prepare Your Workspace and Ingredients
Begin by making sure all your ingredients are prepared and within easy reach. Pat the chicken breasts dry with paper towels — this helps them brown more efficiently. Season both sides of each chicken breast generously with salt and pepper, gently rubbing the seasoning into the meat so it adheres well.
Next, slice the mushrooms into even, thin pieces so they cook at the same rate. Mince the garlic finely. Chop the Turkey Bacon into small bite-sized pieces. Make sure the spinach has been washed and dried well; excess water can dilute the sauce later.
2. Heat the Pan and Sear the Chicken
Place a large, heavy-bottomed skillet over medium-high heat and add the 2 tablespoons of olive oil. Allow the oil to warm until it shimmers, but do not let it smoke. Carefully lay each seasoned chicken breast into the hot skillet, leaving space between them so they sear properly instead of steaming.
Let the chicken cook undisturbed for several minutes until the underside forms a deep golden brown crust. This typically takes about 4 to 5 minutes. Then, use tongs to turn each breast and sear the other side in the same manner. You’re aiming for rich color and flavor — this is the foundation of your dish. Once the chicken is cooked through (no longer pink inside), transfer it to a clean plate and set it aside while you build the sauce.
3. Cook the Turkey Bacon for Maximum Flavor
In the same skillet — now heated with leftover cooking oil and chicken juices — add the chopped Turkey Bacon. Let it cook over medium heat, stirring occasionally with a wooden spoon or heat-proof spatula. As the Turkey Bacon cooks, it will release flavorful fat and crisp up. Cook it until it reaches your desired level of crispiness, then use a slotted spoon to transfer the turkey bacon pieces to a separate small bowl, leaving the rendered fat in the pan.
4. Sauté the Mushrooms
With the turkey bacon fat still in the skillet (you can add a little more olive oil if the pan looks dry), add the sliced mushrooms. Spread them out so they have contact with the hot surface of the pan. Allow them to cook without moving them for the first minute or two so they can brown and develop a deep, earthy flavor. Then stir and cook the mushrooms until they are tender and slightly caramelized.
5. Add Garlic and Wilt the Spinach
Once the mushrooms are soft, push them to one side of the pan. Add the minced garlic to the empty space and stir it gently for about 30 seconds — just long enough for its aroma to emerge without burning. Then, add the fresh spinach directly into the skillet with the mushrooms and garlic. Using a wooden spoon, toss and stir the spinach until it just begins to wilt and reduce in volume. This usually happens quickly, within a minute or two.
6. Create the Cream Sauce
Pour the heavy cream over the wilted spinach and mushrooms, and reduce the heat slightly so the cream comes to a gentle simmer. Stir continuously as the liquid warms, allowing it to thicken slightly and combine with the flavors in the pan. At this stage the sauce should start to take on a rich, velvety texture.
7. Combine the Chicken and Sauce
Return the cooked chicken breasts to the skillet, nestling them into the sauce. Spoon extra sauce over the top of the chicken so each piece is coated with the mushroom-spinach-cream mixture. Sprinkle the previously cooked turkey bacon pieces evenly over everything. Let the chicken simmer in the sauce for several minutes so the flavors meld together and the sauce clings to the meat.
8. Serve and Enjoy
Once everything is heated through and the sauce has thickened to your liking, turn off the heat. Serve the smothered chicken immediately while it’s still hot, making sure each plate gets generous portions of the creamy sauce, spinach, mushrooms, and turkey bacon. This dish pairs beautifully with mashed potatoes, rice, pasta, or crusty bread to soak up any remaining sauce.