Chicken with Cream Spanish Bacon Mushrooms Recipe

Ingredients

▢ 4 boneless skinless chicken breasts
Ezoic
▢ Salt and pepper to taste
▢ 1 teaspoon garlic powder
▢ 1 teaspoon onion powder
▢ 2 tablespoons olive oil
▢ 6 slices bacon
▢ 8 ounces mushrooms sliced
▢ 3 cloves garlic minced
▢ 2 cups fresh spinach
▢ 1 cup heavy cream
▢ 1/2 cup grated Parmesan cheese
▢ 1/2 teaspoon red pepper flakes optional
▢ 1 tablespoon fresh parsley chopped (optional, for garnish)
Ezoic

Instructions

Prepare the Chicken:
Season the chicken breasts with salt, pepper, garlic powder, and onion powder on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Cook the Bacon:
In the same skillet, add the bacon and cook over medium heat until crispy. Remove the bacon and place on a paper towel-lined plate to drain. Once cooled, crumble the bacon and set aside.
Cook the Mushrooms:
In the same skillet, add the sliced mushrooms and cook for 4-5 minutes, or until they are browned and tender. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Make the Creamed Spinach:
Add the fresh spinach to the skillet with the mushrooms and garlic. Cook, stirring frequently, until the spinach is wilted.
Reduce the heat to low and pour in the heavy cream. Stir in the grated Parmesan cheese and red pepper flakes (if using). Simmer for 2-3 minutes, or until the sauce has thickened slightly.
Combine and Serve:
Return the cooked chicken breasts to the skillet, nestling them into the creamy spinach and mushroom mixture.
Sprinkle the crumbled bacon over the top.
Simmer for an additional 2-3 minutes to heat everything through.
Garnish with chopped fresh parsley if desired.
Serve:
Serve the chicken with creamed spinach, bacon, and mushrooms hot, alongside your favorite side dishes like mashed potatoes, rice, or a fresh salad.