Creamy Chicken Bacon and Mushrooms
Jan 09, 2015, Updated Mar 05, 2017
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This creamy chicken bacon and mushrooms is the perfect weekday meal. Packed full of flavor and delicious when served with pasta, mashed potatoes or vegetables.
Chicken is almost always something I have hanging around in my freezer. While I’m a huge fan chicken thighs {hello crispy pan roasted chicken thighs!} I do have a place in my heart for chicken breast. I feel like it gets a bad wrap but my opinion it’s only because it so often gets overcooked. Can I get an amen?
Also, lets pledge to stop overcooking our chicken. I think it’s because everyone is petrified of getting sick so they cook their chicken until it’s totally dead. I get the fear but no need to overcook. My biggest tip – use a thermometer. The FDA will tell you that chicken needs to be taken to 165 degrees to be cooked safely. I like to pull my chicken out around 155-160 degrees and let it rise until 165 degrees. This helps keep it most and not overcooked and shoe leather in texture.
Who likes eating leather?
For this recipe I used 4 large boneless skinless chicken breasts and pounded them out until they were equal in size. That doesn’t mean I made them super thin – I just made them even and made sure no area was was substantially thicker than another area. Then I seasoned it up with kosher salt and pepper and gave it a a quick fry in the pan. Then I paired it up with a creamy mushrooms sauce and lots of little pieces of bacon.
That’s right, bacon.
Sweet baby J I love the stuff.
I served this dish with a side of steamed broccoli but I think it would be slammin’ over mashed potatoes or buttered egg noodles. It’s your choice. I never judge.
Well, if you make this without the bacon I might judge. You must promise you will make it with the bacon.
It’s worth it – trust me.
Cream Chicken Bacon and Mushrooms
This creamy chicken bacon and mushrooms is the perfect weekday meal. Made all in one skillet and packed full of flavor. Perfect over top noodles or potatoes.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients:
- 6 thick slices bacon, diced
- 4 boneless skinless chicken breast, pounded until even in thickness
- Kosher salt and pepper, to taste
- 8 ounces sliced baby bella mushrooms
- 4 sprigs thyme, leaves removed
- 3/4 cup dry white wine
- 1-1/2 cups heavy cream
Directions:
In a large frying pan set over medium high heat add the diced bacon and fry until crispy. Remove bacon from the pan and set aside on a paper towel lined plate.
Add the pan (with the bacon grease) back onto the heat.
Season your chicken breast with kosher salt and pepper and cook until the chicken is lightly browned on each side. It's ok fi the chicken issn't fully cooked. You're just browning them in the skillet.
Remove from the pan and set aside to rest while you prepare the mushroom sauce. If there is not enough grease in the skillet to brown your mushroom add a little drizzle of olive oil to the pan.
Add in the mushrooms and season lightly with kosher salt and pepper. Sauté until the mushrooms start to soften and release their moisture.
Add in the thyme and white wine and let the wine cook down until half of the wine remains. Pour in the cream and lower the heat to medium low.
Add the chicken back to the skillet and let the mixture warm (and finish cooking the chicken totally through) until the sauce has thickened and the chicken is fully cooked.
Stir in the bacon and serve the chicken smothered in sauce.
I’m making coq au vin tonight, but damn if this isn’t ever making me reconsider that decision. As a former NEOhioan, buttered egg noodles are my JAM.
YES! I LOVE me some buttered egg noodles. When I go home I always come back with a few bags of Amish noodles…yum!
Amen. Amen. Aaaaaaamen. At 165 a chicken breast is officially done – as in grind it up and use it as a filler. I’m not a chicken breast fan – but the mushrooms and bacon make this look irresistible.
What plug in do you use for your recipes – I really love the look.
You had me at creamy, bacon and mushrooms.
Love this. You can never have too many chicken recipes. Especially when mushrooms are involved!
I totally agree with you about chicken often being overcooked! I really enjoy the chicken breast if it’s cooked correctly. Wonderful recipe – lovely combination of flavors!
Chicken leather is no bueno! This gorgeous chicken looks perfectly browned and don’t even get me started on how amazing the bacon and mushrooms on top look!
Chicken with mushrooms and cream is a staple in any Russian home! I grew up eating many chicken dishes, especially over mashed potatoes. So this here is my comfort food! Looks beautiful and I can already taste it
Amen to that!!! That is probably the reason it took me so long to like chicken, you know the over cooked tough stuff…Love this recipe. and I have visions of this slathered over egg noodles. Oh it sounds so good – wish I could take a bite through my screen 🙂
What a beautiful dish, Brandy! Gah, that creamy sauce with my favorite things is totally making me swoon!
Only in our world do chicken breasts (justifiably) get a bad rap lol. I feel like everyone else prefers the breast! Not me, thigh any time. But I will take any part of the chicken prepared like this. Yum!