Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms
Ingredients:
For chicken:
Boneless, skinless chicken breast fillet
Season with salt and pepper
2 tablespoons olive oil
For creamed spinach:
2 tablespoons unsalted butter
2 cloves garlic, minced
4 cups fresh spinach leaves
1/4 cup cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste
For bacon and mushrooms:
4 slices bacon, chopped
1 cup mushrooms, sliced
Plus:
1/2 cup grated mozzarella (optional as topping)
Smothered Chicken with Creamed
Prepare:
Preheat oven to 375°F (190°C).
Season the chicken breast with salt and pepper. Heat the olive oil in a large skillet over medium heat and fry the chicken until golden brown and no longer pink in the center, about 6 to 8 minutes per side. Place in a baking dish.
Add bacon to the same frying pan and fry until crispy. Remove the bacon, reserving the fat in the pan.
Add the mushrooms to the pot and cook until soft and brown. Spread the mushrooms and bacon over the chicken in the baking dish.
Melt the butter in the same frying pan over medium heat. Add garlic and fry until fragrant. Add spinach and cook until wilted. Stir in the cream and Parmesan until the spinach is creamy. Season with salt and pepper.
Pour the creamed spinach over the chicken, bacon and mushrooms in a baking dish. If using, sprinkle mozzarella cheese on top.
Bake in the preheated oven for about 10 to 15 minutes, or until the cheese is melted and bubbly.
Serve warm with additional Parmesan cheese if desired.
Prep time: 20 minutes |Cook time: 35 minutes |Total time: 55 minutes
kcal: 450 kcal per serving |Servings: 4