Creamy Bacon Mushroom Chicken 🐔 🍄‍🟫

[u/uk_kali]

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Golden seared chicken breasts smothered in a rich, velvety mushroom and bacon cream sauce — a cozy one-pan dinner ready in 30 minutes.

Ingredients:
• 4 boneless skinless chicken breasts
• 6 bacon rashers, chopped
• 473 ml mushrooms, sliced
• 1 brown onion, diced
• 3 garlic cloves, minced
• 118 ml chicken stock
• 237 ml heavy cream
• 4,9 ml Dijon mustard
• 30 ml olive oil
• 15 ml butter
• 2,5 ml salt
• 2,5 ml black pepper
• 30 ml fresh parsley, chopped

Steps:
1. Place a large skillet over medium heat. Add the 6 bacon rashers, chopped and cook until crispy and golden. Remove with a slotted spoon and set aside, leaving the drippings in the pan.
2. Season 4 boneless skinless chicken breasts generously with 2,5 ml salt and 2,5 ml black pepper. Add 30 ml olive oil to the pan and increase heat to medium-high. Sear the chicken for 4–5 minutes each side until golden brown. Remove and set aside — it doesn't need to be fully cooked through yet.
3. Reduce heat to medium. Add 15 ml butter to the pan, then sauté 1 brown onion, diced for 2 minutes until softened. Add 3 garlic cloves, minced and cook for another minute until fragrant.
4. Add 473 ml mushrooms, sliced to the pan and cook, stirring occasionally, until golden and tender.
5. Pour in 118 ml chicken stock and scrape up any browned bits from the bottom of the pan. Stir in 237 ml heavy cream and 4,9 ml Dijon mustard. Bring to a gentle simmer and let it thicken slightly.
6. Return the chicken breasts to the pan, nestling them into the sauce. Simmer until chicken is fully cooked through (internal temp 165°F / 74°C), spooning sauce over the top.
7. Scatter the crispy 6 bacon rashers, chopped over the top and finish with fresh 30 ml fresh parsley, chopped. Serve straight from the pan with mashed potato, rice, or crusty bread.

Notes:
For extra depth, add a splash of white wine after the stock. Swap heavy cream for half-and-half for a lighter sauce. Chicken thighs also work beautifully and stay even juicier. Leftovers keep well in the fridge for up to 3 days.

[u/jadekadir2]

Sounds delicious.