Mushroom Spinach Chicken
Italian, Dinner, Featured, Gluten Free

Delicious Mushroom Spinach Bacon Chicken

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Delicious Mushroom Spinach Bacon Chicken

Today we have a delicious recipe. It is a Gluten Free delight for those that are looking for a delicious meal. But more than that, this is perfect for the whole family. This delicious mushroom spinach bacon chicken is the perfect dish to add to your menu.

We have chicken breasts cooked in a mushroom sauce with spinach and bacon. The sauce is extra creamy, and the blend of spinach and bacon make this one of my favorites.

Sautéed Mushroom in Cast Iron Pan

So, anyone that does not think eating Gluten Free can be tasty, try this meal before you give up on it.

And add some mashed potatoes to go along with it, and you have what I would call a perfect meal.

If you like this recipe, please check out my others like my Reese’s Peanut Butter Cup Pie, or even check out my Gluten Free Cookbook.

Delicious Mushroom Spinach Bacon Chicken

Creamy Balsamic Spinach Mushroom Bacon Chicken Featured

This delicious creamy meal is the perfect for a Gluten Free diet.

  • 9 strips Bacon (cut into small pieces)
  • 3 Large boneless skinless chicken breast (cut lengthwise in half)
  • 3/4 tsp Garlic powder
  • Pepper (to taste)
  • Gluten Free Flour (for dredging)
  • 1 1/2 tbsp Olive oil
  • 10 1/2 oz Portobello mushrooms (sliced)
  • 1/2 c. Gluten Free chicken broth
  • 1 1/2 tbsp Balsamic vinegar
  • 1 1/2 c. Heavy whipping cream
  • 3 c. Baby spinach (loosely packed)
  1. 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.

  2. 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.

  3. 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).

  4. 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.

  5. Take the mushrooms out of the pan (adding them to the same plate as the chicken and bacon is fine).

  6. 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 2minutes or so).

  7. 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.

  8. 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.

Gluten Free, Main Course
American, Italian
bacon, chicken, gluten free, mushroom sauce, spinach

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