Every meal is better with some bacon! This recipe for Chicken with Mushrooms and Bacon is hearty and delicious. Each bite is indulgently creamy and packed full of tender chicken, crunchy bacon, and perfectly browned mushrooms! Next time you’re stumped on what to make for dinner, this Chicken with Mushrooms and Bacon will save the day. It’s even better as leftovers the next day!
Ingredients• 1 1/2 pounds chicken breasts, boneless and skinless • 1/2 cup plus 1 tablespoon flour, divided • 2 tablespoons olive oil • 5 slices bacon, uncooked and diced • 1/2 small onion, diced • 6 ounces mushrooms • 1 clove garlic • 1/2 cup dry white wine • 1/2 cup chicken broth • 1 1/4 cup heavy cream • salt, to taste • pepper, to taste • pasta, optional, of your choice, cooked, for serving
Carefully pound the chicken to a 1/2-inch thickness between pieces of plastic wrap - be sure not to break the chicken into pieces when pounding.
Dredge the chicken in the 1/2 cup of flour.
Heat the olive oil in a large pan over medium heat.
Cook the floured chicken in the oil until it is fully cooked, about 6-7 minutes per side. Set aside.
In the same frying pan, cook the bacon over medium heat until crisp.
Transfer the bacon to a paper-towel-lined plate. Set aside, keeping the bacon renderings in the pan.
Add the onions and cook in the bacon fat until tender, about 5 minutes.
Add the mushrooms and garlic, cooking until mushrooms are browned, about 6 minutes.
Transfer the mushroom mixture to a separate bowl.
Sprinkle the mushrooms with 1/2 tablespoon of the flour. Set it aside.
Pour the wine and broth into the pan.
Increase the heat to medium-high.
Simmer the mixture in the pan until the liquid is reduced by half, about 6 minutes. Stir in the cooked mushrooms and heavy cream.
Simmer the mixture until slightly thickened, about 4-5 minutes.
Add the chicken and let simmer until heated through, about 1 minute.
Taste for seasoning.
Crumble the bacon and sprinkle it over the mixture.
Serve over pasta.