Smothered Chicken with Creamed Spinach
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 slices bacon, chopped
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Additional Parmesan cheese and fresh parsley for garnish
Directions:
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and cook until golden brown and cooked through, about 6-8 minutes per side.
- Remove from skillet and set aside.
- In the same skillet, cook bacon until crisp.
- Remove bacon and set aside, leaving the bacon grease in the skillet.
- Add mushrooms to the skillet and sauté until they begin to brown, about 5 minutes.
- Add garlic and cook for another minute.
- Stir in spinach and cook until wilted.
- Lower the heat and add heavy cream, Parmesan cheese, and nutmeg.
- Cook, stirring frequently, until the sauce thickens slightly.
- Return the chicken and bacon to the skillet.
- Spoon the creamed spinach and mushroom sauce over the chicken.
- Cook for an additional 2-3 minutes, ensuring the chicken is reheated and everything is well combined.
- Serve hot, garnished with additional Parmesan cheese and fresh parsley.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 650 kcal per serving | Servings: 4 servings
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave until warmed through.
Recipe Tips:
For a lighter version, you can use half-and-half or milk instead of heavy cream. Feel free to customize the dish by adding your favorite herbs or spices to the sauce for a personal touch. Enjoy this smothered chicken with a side of rice, pasta, or crusty bread to soak up the delicious sauce.”