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    Home » Chicken & Poultry

    Creamy Balsamic Spinach Bacon Mushroom Chicken

    Published: Jun 7, 2020 / Updated: Oct 8, 2022 / 60 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    This bacon mushroom chicken recipe is loaded with tender melt-in-your mouth chicken, a creamy balsamic sauce, and fresh spinach. It's the ultimate 30-minute comfort food meal!

    You might also like my Creamy Garlic Chicken for another decadent dinner.

    close-up of creamy balsamic bacon mushroom spinach chicken in a skillet

    Why you'll crave it

    My Creamy Bacon Chicken recipe is well loved, so I was inspired to make something that's similar but possibly even better. Like, totally over-the-top delicious with all the best flavors in a single dish. You can't go wrong with bacon, mushrooms, spinach, and cream... so I decided to go for it. This is easy comfort food at its best.

    I also love adding balsamic vinegar to recipes. It gives it an extra unexpected flavor boost, a special something-something that tastes amazing! It mellows out when cooked and becomes a touch sweet with that signature hint of balsamic flavor in the creamy sauce. SO good. All in all, this is one easy chicken recipe that is sure to impress guests but is equally simple to make after work for your family.

    What you'll need

    • Bacon - everything is better with bacon. I like to use kitchen shears to cut it into small pieces.
    • Chicken - we're using two boneless, skinless chicken breasts cut into 4 thinner cutlets that cook nice and quick
    • Garlic powder and pepper - to infuse savory flavor directly onto the cutlets
    • Flour - it helps the chicken to get that delicious golden crust when pan seared
    • Olive oil - for pan frying
    • Mushrooms - we're sautéing cremini aka baby bella mushrooms
    • Chicken broth - it adds depth of flavor for the base of the sauce
    • Balsamic vinegar - our signature ingredient to make the sauce next level tasty! Don't worry, it doesn't make it sour.
    • Heavy cream - for that luxurious quality
    • Spinach - a pop of freshness to tie it all together
    close-up of sautéed mushrooms

    How to make creamy bacon mushroom chicken

    This is an overview, and full ingredients & instructions are in the recipe card below.

    • Cut up the bacon, fry until crispy, and set aside. Leave some of the bacon fat in the skillet. Slice the chicken in half lengthwise, and season the 4 cutlets with pepper and garlic powder. Dredge in flour.
    • Cook the chicken until golden, and set aside. Sauté the mushrooms in olive oil until the water has cooked off and they're nicely seared. Set them aside.
    • Stir in the chicken broth and balsamic vinegar, scraping up the brown bits from the bottom of the skillet. Let it bubble until reduced by half. Add the cream, and return the chicken, bacon, and mushrooms to the pan. Let it thicken, add in the spinach until wilted, and enjoy!

    Substitutions and variations

    • Substituting the heavy cream for anything with a lower fat content isn't a good idea because the sauce may curdle, and it just won't be as thick or delicious. I use heavy cream for a reason. Yes, this is for sure a treat meal!
    • If you can't find cremini mushrooms, white button will do in a pinch.
    • You can use chicken thighs instead if you prefer. They're more forgiving when it comes to overcooking.

    Tools for this recipe

    • To make this and other recipes hassle-free, I love using a splatter guard for less clean-up.
    • These cooking tongs are a fantastic tool for any home cook. I use them to easily turn the chicken.
    • I always use an instant read thermometer to take the guesswork out of knowing when it's done. Chicken is safe to eat at 165F.
    • This is the Le Creuset skillet I used for this recipe. 
    creamy bacon mushroom chicken in a Le Creuset skillet

    What to serve with bacon mushroom chicken

    • The irresistible cream sauce is so good with a mountain of Garlic Mashed Potatoes or over a bed of rice.
    • For a veggie side, I like something really simple to complement it like these Easy Green Beans or Maple Roasted Carrots.
    • A side salad is another option. Use your fave mixed greens with my homemade Copycat Olive Garden Italian Dressing for an unforgettable meal!

    Leftovers and storage

    • You can store leftovers of this creamy balsamic chicken in the fridge for 3-4 days, but it's best enjoyed fresh.
    • Reheat in a saucepan slowly over a low heat until warmed through so that the sauce doesn't separate.
    • I generally don't recommend freezing anything with a cream-based sauce. The texture is liable to change.

    More chicken recipes to discover

    • Chicken Fettuccine Alfredo
    • Creamy Mushroom Chicken
    • Easy One Pot Chicken and Noodles
    • Creamy Chicken Lasagna
    • Chicken Riesling
    close-up of balsamic creamy spinach chicken with bacon and mushrooms

    Questions, or did you make this simple skillet chicken recipe? Let me know in the comments below and tag me #saltandlavender on Instagram. I love seeing your creations!

    close-up of creamy balsamic bacon mushroom spinach chicken in a skillet

    Creamy Balsamic Spinach Bacon Mushroom Chicken

    This bacon mushroom chicken recipe is loaded with tender melt-in-your mouth chicken, a creamy balsamic sauce, and fresh spinach. It's the ultimate 30-minute comfort food meal!
    5 from 20 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 530 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 6 strips bacon cut into small pieces
    • 2 large chicken breasts cut in half lengthwise
    • 1/2 teaspoon garlic powder
    • Pepper to taste
    • Flour for dredging
    • 1 tablespoon olive oil
    • 7 ounces cremini mushrooms sliced
    • 1/3 cup chicken broth
    • 1 tablespoon balsamic vinegar
    • 1 cup heavy/whipping cream
    • 2 cups loosely packed fresh baby spinach

    Instructions
     

    • Cut the bacon into small pieces (I do this with kitchen shears). Fry it over medium-high heat in a deep skillet until crispy. Take it out of the pan and set it aside on a plate. Leave about 2 tablespoons of the bacon fat in the pan.
    • Cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Sprinkle them with the garlic powder and pepper and coat them in flour on all sides.
    • Cook the chicken for 4-5 minutes/side until golden and take it out of the pan (ok to put it on the same plate as the bacon).
    • The pan will likely be quite dry, so add a splash of olive oil (about a tablespoon) prior to adding the mushrooms. Cook the mushrooms until the water has cooked out and they get a nice sear (about 6-8 minutes). You may need to turn down the heat a bit if the pan becomes too hot/smoking.
    • Take the mushrooms out of the pan (adding them to the same plate as the chicken and bacon is fine).
    • Stir in the chicken broth and balsamic vinegar, and scrape the brown bits from the bottom of the pan. Let it bubble until the liquid reduces by half (about 2 minutes or so).
    • Stir in the cream, and then add the chicken, bacon, and mushrooms back to the pan. Cook it for 5 minutes or so until the sauce thickens and the chicken cooks through.
    • Stir in the spinach (I lift the chicken up with tongs and tuck it underneath to make it easy!) and cook for another minute or two until it's wilted. Serve immediately.

    Notes

    • I don't recommend subbing the heavy cream for half-and-half or milk as the sauce may curdle and it won't be as thick.
    • I find the sauce salty enough with the bacon and chicken broth, but feel free to season the chicken with some salt as well if needed.
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
       

    Nutrition

    Calories: 530kcalCarbohydrates: 7gProtein: 31gFat: 42gSaturated Fat: 19gTrans Fat: 1gCholesterol: 176mgSodium: 460mgPotassium: 861mgFiber: 1gSugar: 2gVitamin A: 2328IUVitamin C: 7mgCalcium: 73mgIron: 1mg
    Keyword creamy chicken recipe, spinach bacon mushroom chicken
    Author Natasha Bull
    « Beet and Spinach Salad
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    1. Lisa says

      January 10, 2023 at 12:04 PM

      5 stars
      this was great. I added extra spinich and lemon while cooking chicken and more garlic

      Reply
      • Natasha says

        January 10, 2023 at 3:10 PM

        Excellent!! So glad you liked it.

        Reply
    2. Amanda says

      October 7, 2022 at 6:07 PM

      5 stars
      Omg that was delicious best meal I have in my in my life

      Reply
      • Natasha says

        October 7, 2022 at 6:40 PM

        That's awesome!! 😀

        Reply
    3. Sandy says

      October 7, 2022 at 3:33 PM

      5 stars
      Excellent ..recipe is a keeper..
      Did take me a bit longer than 30 min though. Lol

      Reply
      • Natasha says

        October 7, 2022 at 6:40 PM

        Thank you!! Haha oh well as long as it tastes good. 😀

        Reply
    4. Simone johnson says

      October 7, 2022 at 3:30 PM

      5 stars
      Easy to make and delish. Paired with polenta and added a balsamic glaze drizzle to finish

      Reply
      • Natasha says

        October 7, 2022 at 6:40 PM

        So happy you enjoyed it!!

        Reply
    5. Irna says

      October 15, 2021 at 1:22 PM

      Recipe looks delicious, I have no access to fresh mushrooms, could I use rehydrated porcini instead?

      Reply
      • Natasha says

        October 15, 2021 at 2:51 PM

        You could give that a try, yes. Just be mindful they might be a bit stronger than fresh mushrooms, so I'd adjust the quantity if you've used them before and find that to be true. Hope you enjoy this recipe, Irna! 🙂

        Reply
    6. Danielle says

      September 19, 2021 at 4:10 PM

      5 stars
      Instructions were easy to follow and it was delicious!

      Reply
      • Miranda @ Salt & Lavender says

        September 19, 2021 at 9:03 PM

        Love to hear that, Danielle! Thanks for trying the recipe.

        Reply
    7. Christine says

      September 1, 2021 at 8:45 PM

      5 stars
      Oh my, SO good! An easy and delicious weeknight dinner. Prepared as written, and it was just about 30 minutes to the table. Served with mashed potatoes. Perfect!

      Reply
      • Natasha says

        September 2, 2021 at 8:12 AM

        Yay!! Glad to hear it! 😀

        Reply
    8. Khrys Kayne says

      August 12, 2021 at 9:46 AM

      5 stars
      I can only rate this recipe as is sounds because I have not made it yet. I have two questions I am hoping can be answered.

      Would you recommend a nonstick pan if I do not have a cast iron? Also, the recipe says serve immediately, does that translate to the leftovers not being very good?

      Very excited to make this recipe, it sounds amazing!

      Reply
      • Natasha says

        August 12, 2021 at 10:31 AM

        Hi Khrys! You could use non-stick for sure, but you may get fewer of those yummy browned bits (it'll still be tasty). Sometimes cream sauces don't reheat too well (they can separate or dry out a bit, especially if you don't reheat slowly on a low heat), and it's really easy to overcook chicken breasts. With that said, leftovers should still be tasty as long as you don't boil them when reheating. Re: the rating, you can leave the stars blank if you hadn't yet made a recipe. 🙂 Hope you enjoy it!

        Reply
    9. Gracie says

      May 4, 2021 at 12:06 AM

      I was just wondering if you knew how many calories per serve this was? I am hoping to make this tonight

      Reply
      • Natasha says

        May 4, 2021 at 8:35 AM

        Hi! Just added it for you. Please keep in mind it's just an estimate. If you need the info for health reasons, I recommend weighing out the exact ingredients you're using.

        Reply
    10. Susan says

      April 27, 2021 at 9:49 PM

      5 stars
      Absolutely delicious!

      Reply
      • Natasha says

        April 28, 2021 at 8:36 AM

        Thank you, Susan! 😀

        Reply
    11. Mary says

      December 27, 2020 at 11:41 AM

      Could you substitute the Heavy whipping cream with Full Fat Coconut Milk due to dairy sensitivity?

      Reply
      • Natasha says

        December 27, 2020 at 12:07 PM

        Hi! It won't be the same, and I can't say the taste will be as good since it'll be a bit coconutty, but I know readers have subbed it in various recipes and it's worked out, so let me know if you do try. 🙂 I also heard Silk brand makes a dairy-free whipping cream... you may want to try that if you can find it locally.

        Reply
    12. Maureen A Terhune says

      December 21, 2020 at 10:15 AM

      5 stars
      Absolutely, positively, out of this world!!! It should be on a menu in a Michelin star restaurant!

      Reply
      • Natasha says

        December 21, 2020 at 10:29 AM

        Aww thank you! You're too kind. 🙂

        Reply
    13. Nicole says

      November 11, 2020 at 5:00 PM

      5 stars
      I made this recipe and it turned out AMAZING! I made it with extra chicken (i also cut into thinner slices) and I added peppers along with the mushrooms. I did add a little bit more chicken juice and I used coconut milk instead of cream and I added a little bit more than one cup as well since I had more chicken. I will Be making this again.

      Reply
      • Natasha says

        November 12, 2020 at 10:05 AM

        Wonderful!! 🙂

        Reply
    14. Maureen says

      November 5, 2020 at 2:11 PM

      I so want to make this recipe for guests this weekend but would prefer to make it ahead of time. I have this thing about not wanting to "cook" in front of the guests. What would you think if I prepped all the ingredients (mushrooms, bacon, chicken, etc), made a larger amount of the sauce and then put it all together in a casserole dish in the oven? Have you ever tried that?

      Reply
      • Natasha says

        November 5, 2020 at 2:44 PM

        Hi! I think that could possibly work, yes... but I would probably add the spinach in when you're close to serving. And be careful not to overcook the chicken in the oven. I'd basically just let it warm through. Or maybe use chicken thighs instead if you're going this route, since they're less likely to dry out.

        Reply
        • Maureen says

          November 8, 2020 at 7:36 AM

          5 stars
          Made this yesterday for family-they all loved it, even the 4 yr old! I followed your suggestions: made it on the stovetop, just increased ingredients for the sauce. When guests arrived put it in a 200 degree for about 15 minutes. Sauce thickened perfectly. Thanks for your feedback. Will definitely make again!

          Reply
          • Natasha says

            November 8, 2020 at 9:59 AM

            That's awesome!! I'm so happy to hear that. Thanks for reporting back!

            Reply
    15. Nina says

      October 15, 2020 at 8:17 PM

      5 stars
      This was a hit in my house! Absolutely delicious. I drizzled some balsamic vinegar over my piece just before eating which put it over the top. Thank you! Looking forward to a Salt & Lavender cookbook. 🙂

      Reply
      • Natasha says

        October 16, 2020 at 9:05 AM

        Great!! I'm so happy you enjoyed this dish, Nina. Cookbook - no immediate plans, but never say never. 😉

        Reply
    16. Caryn Reveling says

      October 13, 2020 at 4:31 PM

      5 stars
      This was amazing. My husband loves mushrooms and this was a perfect blend of tastes. The sauce was creamy and coated the chicken just enough to add to juicy chicken. I only have lean bacon, so I added 1Tbsp and a half to thicken what was left of the bacon fat. Fabulous and he just said, "that recipe is a keeper! "

      Reply
      • Natasha says

        October 13, 2020 at 5:48 PM

        That's awesome!! So happy you both enjoyed it. Thanks for commenting, Caryn!

        Reply
    17. Joanna Colton says

      October 10, 2020 at 12:56 PM

      5 stars
      This dish is so savory and delicious! You will need some crusty bread to clean your plate and make sure you get every last bite of the cream sauce. This will definitely become a regular dish in my weekly meal planning. My husband said it was the perfect fall/winter dinner. I didn't have cremini mushrooms but used organic baby bellas which seemed to work well. Can't wait to make it again!

      Reply
      • Natasha says

        October 10, 2020 at 4:29 PM

        I'm so glad you enjoyed it!! 🙂

        Reply
    18. Martina Creevey says

      October 6, 2020 at 4:28 AM

      when you say a cupful, how many mills approx is that Natasha, want to make this today, looks yummy

      many thanks

      Reply
      • Natasha says

        October 6, 2020 at 8:40 AM

        Approx 250 🙂 I believe technically is 237 ml, but 250 is fine.

        Reply
    19. Aisha says

      October 4, 2020 at 8:52 AM

      I only have apple cider vinegar. Would that work?

      Reply
      • Natasha says

        October 4, 2020 at 9:57 AM

        I am not sure that it would. Balsamic vinegar mellows out when cooked and adds a unique flavor. I'd probably just leave out the vinegar if not using balsamic.

        Reply
    20. Hope says

      August 28, 2020 at 3:37 PM

      5 stars
      I have made this recipe several times and it’s always delicious!!

      Reply
      • Natasha says

        August 29, 2020 at 9:44 AM

        Wonderful!! 🙂

        Reply
    21. Trace says

      August 23, 2020 at 2:15 PM

      5 stars
      Omg to die for. Was so yummy and easy to make. Will be making this again.

      Reply
      • Natasha says

        August 24, 2020 at 9:21 AM

        Yay!! 🙂

        Reply
    22. Dee says

      August 23, 2020 at 8:03 AM

      This looks delicious! Can't wait to try it out!
      Do you know if you could freeze this dish?

      Reply
      • Natasha says

        August 23, 2020 at 9:11 AM

        Thanks! I don't usually recommend freezing dishes with cream sauces as they can separate when you reheat them, and I think this one might get a little soggy (the spinach etc). With that said, if you have a piece left over, give it a try and see how it goes. The worst that can happen is you'll want to throw it out.

        Reply
    23. Julie says

      July 12, 2020 at 5:43 PM

      5 stars
      Amazing! So delicious and easy. I used coconut milk instead of heavy cream (only because I had it on hand). The creamy, balsamic-flavored sauce is divine! Thank you!

      Reply
      • Natasha says

        July 12, 2020 at 6:37 PM

        So glad you liked it and the substitution worked well! Thanks for commenting, Julie 🙂

        Reply
    24. Shirl says

      June 28, 2020 at 10:26 AM

      5 stars
      I made this for Father’s Day. It was absolutely delicious and a hit with the family . The balsamic really adds a layer of hmmm and yummm!

      Reply
      • Natasha says

        June 28, 2020 at 12:25 PM

        I'm so glad to hear you enjoyed it! 🙂

        Reply
    25. Lisa says

      June 27, 2020 at 6:48 PM

      5 stars
      Made this tonight for dinner. My husband, son & I loved it! Delicious and so easy to prepare. I served over angel hair pasta with roasted sweet potatoes on the side; I will definitely make again. Thank you!

      Reply
      • Natasha says

        June 27, 2020 at 6:58 PM

        That makes me so happy! Thanks for taking the time to comment. XO

        Reply
    26. simon andrew says

      June 17, 2020 at 12:12 AM

      Both the main ingredients are my favorite chicken and mushrooms I will try it at home.

      Reply
      • Natasha says

        June 17, 2020 at 8:50 AM

        Let me know how you like it, Simon!

        Reply
    27. Pia says

      June 16, 2020 at 1:11 PM

      Hi' Natasha
      Thank you, again (!), for a super meal. It was so good - and - again my kids were happy too!
      BW
      Pia

      Reply
      • Natasha says

        June 16, 2020 at 1:16 PM

        You're very welcome!! I'm so happy they liked it, Pia! 🙂

        Reply
    28. Erika says

      June 11, 2020 at 7:06 PM

      Tried this today and it was amazing!!

      Reply
      • Natasha says

        June 12, 2020 at 8:29 AM

        That's awesome!! Thanks for commenting - really appreciate it! 🙂

        Reply
    29. Angie says

      June 8, 2020 at 2:14 PM

      5 stars
      Just tried this recipe !!! I never know that this combination of balsamic vinegar and cream will be this good , it was amazing !! This is third recipe that i tried from your blog and all becoming big hits in my house.
      Thank you for your recipes.

      Reply
      • Natasha says

        June 8, 2020 at 2:38 PM

        Thank you so much for commenting! ♥️🤗 I’m so happy that you liked it and the other recipes.

        Reply

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    Hi! I'm Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!  Read more...

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