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Creamy Balsamic Spinach Bacon Mushroom Chicken

Published: / Updated: / 60 Comments

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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

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

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
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4
Calories 530 kcal

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
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    • Natasha says

      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

  7. Christine says

    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

  8. Khrys Kayne says

    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

      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

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

    Reply

    • Natasha says

      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

    • Natasha says

      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

  13. Nicole says

    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

  14. Maureen says

    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

      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

        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

  15. Nina says

    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

  16. Caryn Reveling says

    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

  17. Joanna Colton says

    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

  18. Martina Creevey says

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

    many thanks

    Reply

    • Natasha says

      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

    • Natasha says

      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

    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

  24. Shirl says

    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

  25. Lisa says

    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

  27. Pia says

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

    Reply

  29. Angie says

    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

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

      Reply