There's something irresistibly cozy and flavorful about a good, hearty chicken dish, and this Smothered Chicken with Bacon and Spinach Recipe has that comforting, come-home-to flavor we all crave. The crispy bacon, tender chicken, and creamy sauce loaded with spinach come together in a way that feels special enough for guests but simple enough for weeknight dinners.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Smothered Chicken with Bacon and Spinach Recipe
- Top Tip
- How to Serve Smothered Chicken with Bacon and Spinach Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Smothered Chicken with Bacon and Spinach Recipe
Why You'll Love This Recipe
Honestly, I fell in love with this Smothered Chicken with Bacon and Spinach Recipe because it’s one of those dishes that instantly feels like a hug on a plate. It’s packed with layers of flavor from crispy bacon to garlicky tomatoes, and the creamy spinach sauce just seals the deal.
- Perfect Flavor Balance: The smoky bacon and fresh spinach create a delicious contrast that's both comforting and fresh.
- Quick & Easy to Make: You can whip this up in about 35 minutes, perfect for busy evenings.
- One-Pan Magic: Everything cooks in a single skillet, which means less mess—always a win in my book.
- Flexible for Any Occasion: Dress it up for company or keep it casual—this recipe works on any night.
Ingredients & Why They Work
Each ingredient in the Smothered Chicken with Bacon and Spinach Recipe plays a key role in balancing flavor and texture. Bacon adds smoke and crunch, tomatoes bring brightness, and fresh spinach offers that leafy freshness, all tied up with creamy parmesan and heavy cream for richness.
- Bacon: The star that gives smoky crispness and savory depth. Use good quality bacon for best results.
- Chicken breasts: Pounded to even thickness so they cook perfectly and stay juicy.
- Grape tomatoes: Their sweet acidity brightens the rich sauce without overpowering.
- Garlic: Adds a savory punch that works beautifully with bacon and spinach.
- Chicken broth: The base liquid that keeps the sauce light but flavorful; low sodium lets you control saltiness.
- Cornstarch: Essential for thickening the sauce to a luscious, creamy texture.
- Spinach: Fresh and vibrant, wilts down to add color and nutrition.
- Parmesan cheese: Provides a nutty, salty richness that melts into the sauce.
- Heavy cream: Smooths and rounds out the sauce, keeping it rich and decadent without being heavy.
Make It Your Way
One of the best things about this Smothered Chicken with Bacon and Spinach Recipe is how flexible it can be. I often tweak the seasoning based on what I have on hand or what flavors I’m craving. Feel free to adjust and make it truly yours!
- Variation: Sometimes I swap out spinach for kale or Swiss chard for a sturdier green and a bit more texture—it’s a nice twist if you want to mix things up.
- Dairy-Free Option: Use coconut cream or a cashew cream in place of heavy cream and skip the parmesan for a dairy-free version that still feels indulgent.
- Make It Spicy: Toss in a pinch of red pepper flakes when you sauté the tomatoes and garlic if you like a little heat with your savory flavors.
Step-by-Step: How I Make Smothered Chicken with Bacon and Spinach Recipe
Step 1: Crisp Up That Bacon Perfectly
Start by cooking the chopped bacon in a wide skillet over medium heat. I like to toss it occasionally so it cooks evenly and gets that beautiful crisp all over—usually about 8 to 10 minutes. Once done, transfer it to a paper towel-lined plate to drain the excess fat. This step not only gives you that smoky crunch but also flavors the pan for the next steps.
Step 2: Prep and Season the Chicken
If you have thicker chicken breasts, butterfly and cut them into smaller portions, then gently pound them to about half an inch thickness. Pounding ensures the chicken cooks evenly without drying out. Pat the chicken dry with paper towels—this helps get a nice golden crust. Season generously with salt, pepper, and Italian seasoning for that herby depth.
Step 3: Sear Chicken Until Golden and Juicy
Heat one tablespoon of olive oil in your skillet over medium-high heat. Cook the chicken pieces in a single layer, about 4 minutes per side, until they’re golden brown and cooked through. Avoid crowding the pan to keep the sear even. Once cooked, set them aside on a clean plate—don't worry, they’ll soak up even more flavor in the sauce later.
Step 4: Build the Flavor with Tomatoes and Garlic
Keep the pan on medium heat and add the remaining olive oil, then toss in your halved grape tomatoes with the minced garlic. Sauté just for about 30 seconds—enough to soften the tomatoes and wake up the garlic without burning it. This quick step fills the kitchen with such a inviting aroma.
Step 5: Make the Creamy Sauce
Pour in the chicken broth and bring it to a gentle simmer, letting it reduce slightly for around 2 minutes. Meanwhile, whisk together cornstarch and the remaining chicken broth until smooth. Stir that mixture into the skillet and cook for about 30 seconds until it thickens to a luscious sauce. Then fold in chopped spinach, crispy bacon, and parmesan cheese, cooking until the spinach wilts and everything is well combined. Finish by stirring in heavy cream and adjusting salt and pepper to your taste.
Step 6: Bring It All Together
Return the chicken pieces to the skillet, spooning sauce over each piece so they’re smothered in that creamy goodness. Let everything heat through for another minute or two. Then, it’s ready to plate and enjoy!
Top Tip
From my experience, the trick to foolproof Smothered Chicken with Bacon and Spinach Recipe is balancing moisture and timing to keep the chicken tender and the sauce silky. These tips helped me avoid common pitfalls and made the process smoother.
- Even Thickness: Pounding the chicken ensures quick, even cooking and prevents dryness.
- Don’t Overcrowd the Pan: Giving chicken enough room means better browning and improved flavor.
- Whisk Cornstarch Smoothly: Mixing cornstarch with cold broth before adding prevents lumps in your sauce.
- Fresh Spinach Timing: Add spinach last so it stays vibrant and doesn’t overcook into mush.
How to Serve Smothered Chicken with Bacon and Spinach Recipe
Garnishes
I like to finish the dish with a little extra sprinkle of freshly shaved Parmesan and a pinch of cracked black pepper—simple but it adds that elegant touch. Sometimes a few fresh basil leaves on top bring a bright herbal note that pairs beautifully with the creamy sauce.
Side Dishes
This dish is fantastic served alongside buttery mashed potatoes or creamy polenta to soak up all that smothered goodness. For something lighter, a side of roasted asparagus or a crisp green salad balances the richness perfectly.
Creative Ways to Present
For a dinner party, I like plating the chicken over a bed of garlic-herb rice or wild mushroom risotto, spooning extra sauce atop. Garnishing with small edible flowers or microgreens really makes the dish pop visually and feels festive.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well stored in an airtight container in the fridge for up to 3 days. Make sure to cool it completely before sealing to avoid sogginess.
Freezing
I’ve frozen this dish a couple of times, and it holds up beautifully. Freeze it in a sturdy container without the heavy cream at first—add fresh cream when reheating to keep it fresh and creamy.
Reheating
Reheat gently on the stove over low heat to prevent the sauce from breaking. Adding a splash of chicken broth or cream helps thin it a bit if it thickened too much overnight.
Frequently Asked Questions:
Absolutely! Boneless, skinless chicken thighs work well and stay juicy, but they may need a slightly longer cooking time. Just make sure to pound them to even thickness for best results.
Whisking the cornstarch with cold chicken broth before adding it to the pan ensures the sauce thickens properly. Also, simmer the sauce for a couple of minutes as directed to let it reduce and reach a creamy consistency.
Yes! You can cook the chicken and make the sauce a few hours ahead, then gently reheat on low while stirring in fresh spinach. Just add the heavy cream at the end to keep the sauce creamy and fresh.
Kale, Swiss chard, or even arugula are great substitutes. Just remember tougher greens like kale may need a bit longer to wilt.
Final Thoughts
This Smothered Chicken with Bacon and Spinach Recipe has become one of my go-to dishes because it’s reliably delicious and feels a little fancy without the fuss. I hope you enjoy making it as much as I do—nothing beats a meal that’s packed with flavor, comfort, and a touch of indulgence. Give it a try and watch it become a family favorite!
Print
Smothered Chicken with Bacon and Spinach Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
A flavorful Smothered BLT Chicken recipe featuring tender chicken breasts cooked with crispy bacon, fresh spinach, grape tomatoes, and a creamy Parmesan sauce, perfect for a satisfying dinner.
Ingredients
Meat and Protein
- 6 slices (6 oz) bacon, chopped
- 2 (12 oz each) or 4 (6 oz each) boneless skinless chicken breasts
Vegetables and Herbs
- 10 oz. (2 cups) grape tomatoes, halved
- 1 tablespoon minced garlic (3 cloves)
- 3 cups packed (3 oz) fresh spinach, roughly chopped
Pantry Items
- 1 ½ tablespoon olive oil, divided
- Salt and black pepper to taste
- 1 ½ teaspoon Italian seasoning
- 1 cup low sodium chicken broth, plus 1 ½ Tbsp
- 1 tablespoon cornstarch
Dairy
- ½ cup (1 oz) finely shredded Parmesan cheese
- ⅓ cup heavy cream
Instructions
- Cook the bacon: Add chopped bacon to a 12-inch skillet and cook over medium heat, tossing occasionally until crisp. Transfer cooked bacon to a plate lined with paper towels to drain.
- Prepare the chicken: If using two 12 oz chicken breasts, butterfly and cut each into two portions through the thickness. Pound all chicken pieces to an even ½-inch thickness. Pat dry with paper towels, then season both sides evenly with salt, black pepper, and Italian seasoning.
- Sear the chicken: Heat 1 tablespoon olive oil in a clean 12-inch skillet over medium-high heat. Add chicken pieces in a single layer and cook until golden brown and cooked through, about 4 minutes per side. Remove and transfer to a plate.
- Sauté tomatoes and garlic: Lower heat to medium, add remaining ½ tablespoon olive oil to the skillet. Add halved grape tomatoes and minced garlic, sauté for 30 seconds until fragrant.
- Simmer the broth: Pour in 1 cup low sodium chicken broth and bring to a simmer. Reduce heat to medium-low and let simmer for 2 minutes.
- Thicken the sauce: Whisk together 1 tablespoon cornstarch with remaining 1 ½ tablespoon chicken broth until smooth. Pour the mixture into the skillet and stir continuously for about 30 seconds until the sauce thickens.
- Add spinach, bacon, and cheese: Stir in fresh spinach, cooked bacon, and shredded Parmesan cheese. Cook until the spinach wilts and cheese melts.
- Finish with cream and seasoning: Stir in heavy cream and season the sauce with salt and pepper to taste.
- Combine and serve: Return the cooked chicken pieces to the skillet. Spoon the creamy sauce over the chicken and serve immediately.
Notes
- You can substitute turkey bacon for a leaner option.
- Use fresh garlic instead of minced for more intense flavor.
- Adjust the cream quantity for a lighter or richer sauce.
- Serve with crusty bread or over cooked rice for a complete meal.
- Ensure chicken is pounded evenly to cook uniformly.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 115 mg
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