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Creamy Chicken Bacon and Mushrooms

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


  • 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


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.