Smothered Chicken With Creamed Spinach Turkey Bacon And Mushrooms

Smothered Chicken With Creamed Spinach Turkey Bacon And Mushrooms

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Smothered Chicken with Creamed Spinach & Turkey Bacon: A Lighter Comfort Classic

Indulge in a comforting and flavorful weeknight meal with this Smothered Chicken, where tender chicken breasts are smothered in a rich, creamy sauce made healthier with turkey bacon and vibrant spinach.

This satisfying dish can be prepared in just 35 minutes, primarily utilizing one pan for minimal cleanup and offering a delightful blend of earthy mushrooms and savory turkey bacon.

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It’s an ideal choice for a quick family dinner or a cozy meal when you desire maximum flavor with straightforward preparation. Pair this hearty main with simple steamed rice, buttered noodles, or a fresh green salad to complete your meal.

Smothered Chicken With Creamed Spinach Turkey Bacon And Mushrooms

Smothered Chicken With Creamed Spinach Turkey Bacon And Mushrooms
Smothered Chicken With Creamed Spinach Turkey Bacon And Mushrooms

Pan-sear chicken breasts, then smother them in a creamy spinach sauce with crispy turkey bacon and mushrooms for a complete meal.

Prep time:25 min
Cook time:35 min
Total time:60 min
Servings:4

Ingredients

  • 4 (6 oz / 170g each) boneless, skinless chicken breasts, pounded to 3/4-inch (2 cm) thickness
  • 1/4 cup (30g) all-purpose flour
  • 1 teaspoon (5g) smoked paprika
  • 1/2 teaspoon (2.5g) onion powder
  • 1/2 teaspoon (2.5g) garlic powder
  • 1/4 teaspoon (1.25g) dried thyme
  • 1/2 teaspoon (2.5g) salt, divided
  • 1/4 teaspoon (1.25g) black pepper, freshly ground, divided
  • 2 tablespoons (30ml) olive oil, divided
  • 6 slices (170g) turkey bacon, cut into 1-inch (2.5 cm) pieces
  • 8 oz (225g) cremini mushrooms, thinly sliced
  • 1 small (70g) yellow onion, finely diced
  • 2 cloves garlic, minced
  • 10 oz (280g) fresh spinach, roughly chopped (or 10 oz / 280g frozen spinach, thawed and squeezed dry)
  • 4 oz (113g) cream cheese, softened
  • 1/2 cup (120ml) chicken broth, low sodium
  • 1/2 cup (120ml) heavy cream (or half-and-half)
  • 1/4 teaspoon (1.25g) ground nutmeg
  • 2 tablespoons (30g) fresh parsley, chopped, for garnish (optional)

Instructions

  1. Place each chicken breast between two sheets of plastic wrap. Pound evenly to 3/4-inch (2 cm) thickness using a meat mallet. Combine flour, smoked paprika, onion powder, garlic powder, dried thyme, 1/4 teaspoon (1.25g) salt, and 1/8 teaspoon (0.6g) black pepper in a shallow dish; stir until well combined.
  2. Dredge each pounded chicken breast thoroughly in the seasoned flour mixture, ensuring an even coating on all sides. Set the dredged chicken aside on a clean plate.
  3. Heat a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the cut turkey bacon and cook for 5-7 minutes, stirring occasionally, until crispy and golden brown. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate, reserving 1 tablespoon (15ml) of rendered fat in the skillet.
  4. Add the sliced mushrooms to the same skillet with the reserved bacon fat. Cook over medium-high heat for 5-7 minutes, stirring occasionally, until the mushrooms are tender, have released their moisture, and turn golden brown. Remove the mushrooms from the skillet and set aside with the bacon. Add 1 tablespoon (15ml) of olive oil to the pan.
  5. Increase the heat to medium-high. Add the dredged chicken breasts to the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 4-6 minutes per side, until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove the cooked chicken from the skillet and set aside on a plate, tented loosely with foil to keep warm.
  6. Reduce the heat to medium. Add the remaining 1 tablespoon (15ml) of olive oil to the skillet, along with the finely diced yellow onion. Cook for 3-5 minutes, stirring occasionally, until the onion has softened and become translucent. Stir in the minced garlic and cook for another 1 minute, until fragrant.
  7. If using fresh spinach, add it to the skillet in batches, stirring until completely wilted, which takes 2-3 minutes. If using thawed frozen spinach, add it and stir for 1-2 minutes, until heated through.
  8. Reduce the heat to low. Add the softened cream cheese, chicken broth, heavy cream, and ground nutmeg to the skillet. Whisk continuously for 3-4 minutes, until the cream cheese has melted completely and the sauce is smooth and slightly thickened. Add the remaining 1/4 teaspoon (1.25g) salt and 1/8 teaspoon (0.6g) black pepper. Taste and adjust seasoning as needed.
  9. Return the seared chicken breasts and sautéed mushrooms to the skillet, nestling them into the creamy spinach sauce. Sprinkle two-thirds of the crispy turkey bacon over the chicken and sauce. Simmer gently for 2-3 minutes, until the chicken is heated through.
  10. Remove from heat. Garnish the smothered chicken with the remaining crispy turkey bacon and chopped fresh parsley, if desired. Serve immediately.
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Notes

  • To deglaze, add 1/4 cup (60ml) white wine or chicken broth to the pan after removing chicken. Scrape browned bits from the bottom before adding onion.
  • Soften cream cheese by microwaving for 10-15 seconds before adding to the sauce for smoother consistency.
  • Adjust salt and pepper seasoning in the sauce after tasting, accounting for chicken broth sodium content variations.
  • Pair with rice, mashed potatoes, or a green salad to complement the creamy sauce.
  • To prepare ahead: Cook chicken and sauce separately. Reheat sauce gently, then add chicken and simmer until warmed through.

Nutritional Information (estimated per serving)

  • Calories: 550-650 kcal
  • Protein: 45-55g
  • Fat: 35-45g
  • Carbohydrates: 10-15g
  • Fiber: 2-4g

Pro Tips for Perfect Smothered Chicken with Creamed Spinach

Ingredient Tips

  • Chicken Breast Uniformity:Pound boneless, skinless chicken breasts to a uniform 3/4-inch thickness using a meat mallet. This ensures all pieces cook evenly within a 15-20 minute simmer, preventing drier edges and resulting in consistently juicy, fork-tender chicken.
  • Crispy Turkey Bacon:Cook turkey bacon in a cold non-stick skillet over medium-low heat (approximately 275°F) for 8-10 minutes, flipping every 2 minutes. This gradual rendering ensures deeply golden brown, uniformly crispy strips, rather than burnt or chewy pieces.
  • Mushroom Sauté for Flavor:Use cremini mushrooms, sliced 1/4-inch thick. Sauté them in a single layer with 1 tablespoon of olive oil over medium-high heat (375°F) for 4-5 minutes per side until deeply golden brown and their released liquid has completely evaporated, intensifying their earthy, umami flavor.
  • Thorough Spinach Drainage:If using frozen spinach, thaw it completely and squeeze out excess water using a clean kitchen towel or cheesecloth until only 1/4 cup of liquid remains from a 10-ounce package. This critical step prevents a watery creamed spinach sauce.
  • Broth Sodium Control:Use 1 cup of low-sodium chicken broth for the sauce base. If you must use regular broth, reduce the initial added salt by 1/2 teaspoon, then taste and adjust only after the sauce has simmered for 5 minutes, preventing an overly salty result.
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Technique Tips

  • Developing Chicken Sear:Sear seasoned chicken breasts in 1 tablespoon of olive oil over medium-high heat (approximately 375°F) for exactly 3 minutes per side. This creates a rich golden brown crust and builds foundational flavor without fully cooking the chicken, readying it for simmering.
  • Perfect Roux for Gravy:Whisk 3 tablespoons of all-purpose flour into 3 tablespoons of melted butter over medium heat for precisely 2-3 minutes. Continue stirring until a pale blonde roux forms and smells nutty, ensuring a smooth, lump-free thickening agent for your gravy.
  • Creamed Spinach Consistency:After wilting (or draining) the spinach, fold in a mixture of 4 ounces softened cream cheese, 1/4 cup heavy cream, 2 tablespoons grated Parmesan, and 1/4 teaspoon ground nutmeg over low heat (180°F) for 3-4 minutes. Stir until bubbling at the edges and the cheese is fully melted, creating a rich, thick sauce that slides off a spoon.
  • Smothering Simmer Time:Once chicken is returned to the gravy, cover the pan and simmer gently over low heat (190°F) for 15-20 minutes. Use a meat thermometer to confirm an internal temperature of 165°F, ensuring the chicken is perfectly cooked and fork-tender, absorbing the sauce flavors.
  • Gravy Thickness Adjustment:If your gravy appears too thick after simmering, gradually whisk in 1/4 cup of warm chicken broth, 1 tablespoon at a time, until it reaches a consistency that gently coats the back of a spoon. If too thin, create a slurry with 1 tablespoon cornstarch and 1 tablespoon cold water, whisk it in, and simmer for an additional 2 minutes until thickened.

Common Issues

  • Dry Chicken:If chicken feels tough or dry, reduce future simmer time to exactly 15 minutes, ensuring the internal temperature reaches precisely 165°F. For existing dry chicken, shred it into 1-inch pieces and simmer in the sauce for an additional 5 minutes to reabsorb some moisture.
  • Watery Creamed Spinach:If your creamed spinach is too thin, return it to the pan over medium-low heat. Whisk 1 teaspoon of cornstarch dissolved in 1 tablespoon of cold water into the mixture and stir continuously for 2-3 minutes until it thickens to a consistency that thickly coats a spoon.
  • Lumpy Gravy:If your gravy develops lumps, immediately remove it from the heat. Whisk vigorously with a balloon whisk for 1-2 minutes to break down lumps, or for stubborn lumps, pass the gravy through a fine-mesh sieve into another saucepan. Return to low heat for a final 2 minutes.
  • Bland Sauce:If the final smothered sauce lacks depth, stir in 1/2 teaspoon of Worcestershire sauce and a pinch (about 1/8 teaspoon) of cayenne pepper, then simmer for an additional 2 minutes. Taste and adjust with an extra 1/4 teaspoon of salt if needed, ensuring flavors are fully developed.
  • Over-Thick Gravy (After Simmering):If the gravy becomes too viscous or gluey after the chicken has simmered, whisk in 1/4 cup of warm chicken broth, 1 tablespoon at a time, directly into the hot sauce. Stir until it reaches a smooth consistency that gently coats the back of a spoon without resistance.
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How to Store and Reheat Smothered Chicken

Refrigerator Storage

Duration: 3-4 days in airtight container

For optimal freshness and to prevent bacterial growth, store leftover Smothered Chicken with Creamed Spinach, Turkey Bacon, and Mushrooms in a shallow, airtight glass container or a high-quality food storage container immediately after cooling. Distributing the dish into smaller, individual portions can aid in faster cooling and more efficient storage. Over time, the rich creamed spinach sauce may thicken slightly, and the chicken might lose some of its initial juiciness. The turkey bacon will soften considerably, and the mushrooms will continue to release moisture, which can slightly thin the sauce’s consistency around the edges after day 3. While still safe to eat, the overall vibrant texture and flavor profile begin to decline after day 4.

Freezer Storage

Duration: 2-3 months

Freezing this dish is an excellent option for meal prepping, though some textural changes are to be expected. To freeze, ensure the dish is completely cooled. Portion individual servings into freezer-safe airtight containers or wrap tightly in plastic wrap followed by aluminum foil before placing in heavy-duty freezer bags. This double-layer protection helps prevent freezer burn. When ready to enjoy, thaw the frozen dish overnight in the refrigerator (typically 8-12 hours for individual portions). Expect the creamed spinach sauce to show slight separation upon thawing, appearing a bit grainy. The chicken may have a slightly drier, stringier texture, and the mushrooms will be considerably softer after freezing and thawing. The turkey bacon will lose any crispness and become chewy.

Reheating Instructions

  • Oven:Preheat oven to 325°F. Place individual portions in an oven-safe dish, cover tightly with foil, and bake for 15-20 minutes. Remove foil and continue baking for another 5-10 minutes, or until heated through and bubbling around the edges. This method works best for preserving moisture and allowing the sauce to gently re-emulsify.
  • Stovetop:Transfer the dish to a skillet over medium-low heat. Add a tablespoon of chicken broth or milk to help loosen the sauce. Cover and heat gently for 8-12 minutes, stirring occasionally to prevent sticking and encourage even heating. Ensure chicken reaches an internal temperature of 165°F. This method is good for individual servings and can help restore some creaminess to the sauce.
  • Microwave:Place a single serving in a microwave-safe dish. Cover loosely with a microwave-safe lid or damp paper towel. Heat on medium-high power for 2-3 minutes, stirring halfway through, until thoroughly hot. Be mindful that this method can dry out the chicken rapidly and may cause the spinach sauce to separate more noticeably, making it the least preferred for maintaining optimal texture.

Make-Ahead Tips

To streamline meal preparation, several components of the Smothered Chicken can be prepped in advance. The chicken breasts can be seared and set aside up to 2 days ahead, stored in an airtight container in the refrigerator. The creamed spinach can be fully prepared 1-2 days in advance, stored in a separate airtight glass container in the fridge. The mushrooms can be sautéed and the turkey bacon cooked and crumbled up to 3 days prior, also stored separately in airtight containers. When ready to serve, simply reheat the chicken and creamed spinach, then combine with the reheated mushrooms and turkey bacon. This modular approach allows for quick assembly on the day of serving, maintaining component integrity.