Creamy Mushroom Chicken with Bacon: The Ultimate Comfort Food Experience
Few dishes strike the perfect balance between comfort, elegance, and indulgence quite like Creamy Mushroom Chicken with Bacon. This timeless recipe, cherished by home cooks and gourmet chefs alike, captures the essence of hearty cooking with its rich, velvety sauce, succulent chicken breasts, earthy mushrooms, and the irresistible crunch of crispy bacon.
Rooted in both rustic European farmhouse cuisine and modern American comfort food traditions, this dish has evolved into a family favorite served across dinner tables, from weeknight meals to special gatherings. It’s a one-pan wonder that brings together robust flavors and wholesome ingredients, offering a deeply satisfying dining experience that feels both luxurious and accessible.
What makes this recipe particularly beloved is its versatility. It pairs effortlessly with mashed potatoes, pasta, rice, or crusty bread, soaking up every drop of the savory cream sauce. It can be dressed up for a dinner party or kept simple for a cozy meal at home. With just a few staple ingredients—most of which you likely already have in your kitchen—you can create a dish that tastes like it came straight out of a fine dining restaurant.
In this comprehensive guide, we’ll walk you through everything you need to master this dish. From detailed step-by-step instructions to variations, side pairing ideas, storage tips, and nutritional insights, this recipe article is designed to be your go-to resource for cooking Creamy Mushroom Chicken with Bacon. Whether you’re a seasoned home cook or just beginning your culinary journey, you’ll find this dish easy to make, deeply rewarding, and absolutely unforgettable.
Let’s begin by taking a closer look at the ingredients and what makes each component essential to the depth of flavor this dish offers.
Step-by-Step Instructions: How to Make Creamy Mushroom Chicken with Bacon
Ingredients You Will Need
For the Chicken:
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4 boneless, skinless chicken breasts (or thighs for more flavor)
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Salt and freshly ground black pepper, to taste
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon smoked paprika (optional)
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2 tablespoons all-purpose flour (for light dredging)
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2 tablespoons olive oil or neutral cooking oil
For the Bacon and Mushrooms:
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6–8 strips of thick-cut bacon, chopped
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2 tablespoons unsalted butter
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8–10 oz (225–300 g) cremini or baby bella mushrooms, sliced
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1 small yellow onion, finely diced (optional but recommended)
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3 cloves garlic, minced
For the Cream Sauce:
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1 cup (240 ml) heavy cream or double cream
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½ cup (120 ml) chicken broth (preferably low-sodium)
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½ cup (50 g) freshly grated Parmesan cheese
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1 teaspoon Dijon mustard (adds subtle tang)
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½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
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¼ teaspoon chili flakes (optional, for a bit of heat)
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Fresh parsley, chopped (for garnish)
Step 1: Prepare and Season the Chicken
Begin by patting the chicken dry with paper towels. Removing excess moisture helps the seasoning stick and promotes browning when seared. Place the chicken breasts on a clean surface and season generously on both sides with salt, pepper, garlic powder, onion powder, and paprika if using.
Optional Tip: Lightly pound the chicken breasts to an even thickness (about ¾ inch thick) using a meat mallet. This ensures even cooking and a tender texture.
Dust each piece of chicken lightly with all-purpose flour. This helps create a golden crust and also slightly thickens the sauce later when the chicken is returned to the pan.
Step 2: Sear the Chicken
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat. Once the oil is shimmering (but not smoking), add the chicken breasts in a single layer. Don’t overcrowd the pan — work in batches if necessary.
Sear the chicken for 4–5 minutes on each side, or until golden brown and nearly cooked through (internal temperature should be about 155–160°F / 68–71°C — it will finish cooking in the sauce). Remove from the skillet and set aside on a plate.
Chef’s Tip: Don’t move the chicken around too much while it’s searing. Let it develop a proper crust before flipping. If it sticks, it’s not ready to turn yet.
Step 3: Cook the Bacon
In the same skillet (don’t wipe it clean — the flavor is in the browned bits), add the chopped bacon. Cook over medium heat until crisp, about 5–7 minutes. Stir occasionally to ensure even browning.
Once the bacon is done, use a slotted spoon to remove it from the pan and set it aside on a paper towel-lined plate. Leave about 1–2 tablespoons of the bacon fat in the pan; drain the rest if there’s too much.
Step 4: Sauté the Mushrooms and Aromatics
To the pan with reserved bacon fat, add 2 tablespoons of butter and allow it to melt over medium heat.
Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until they’re golden and their moisture has evaporated. Mushrooms tend to release a lot of water — the key is to cook them long enough so they brown rather than steam.
Add the diced onion (if using) and continue to sauté for another 2–3 minutes until translucent and fragrant. Stir in the minced garlic and cook for 30 seconds, just until aromatic.
Chef’s Note: Don’t rush the mushrooms. Properly browned mushrooms are the backbone of the sauce’s earthy flavor. Undercooked mushrooms can leave the dish watery and bland.
Step 5: Deglaze and Build the Sauce
Pour in the chicken broth and use a wooden spoon or spatula to gently scrape up any flavorful bits stuck to the bottom of the pan — this is called deglazing, and it enhances the richness of the sauce.
Reduce the heat to medium-low and stir in the heavy cream, Dijon mustard, dried thyme, chili flakes (if using), and grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
Simmer gently for 5–7 minutes, stirring occasionally. The sauce should thicken slightly — not too runny, but not overly thick either. If it reduces too much, you can loosen it with a splash of broth or cream.
Adjust Seasoning: Taste the sauce and adjust with additional salt and pepper as needed. The bacon and Parmesan already add saltiness, so go easy at first.
Step 6: Return the Chicken and Bacon to the Pan
Nestle the seared chicken breasts back into the pan, along with any juices that have collected on the plate. Scatter the cooked bacon over the top. Spoon some of the sauce over each piece of chicken.
Cover partially with a lid and simmer for another 5–10 minutes, or until the chicken is fully cooked through (internal temp of 165°F / 74°C). The sauce will continue to thicken slightly during this time, and the chicken will absorb all those luscious flavors.
Step 7: Garnish and Serve
Once the chicken is cooked through and the sauce is rich and creamy, remove the pan from the heat. Garnish generously with freshly chopped parsley for color and freshness.
Serve hot, straight from the pan, with your choice of side dishes (see pairing ideas in the next section).
Creamy Mushroom Chicken with Bacon Recipe
Few dishes strike the perfect balance between comfort, elegance, and indulgence quite like Creamy Mushroom Chicken with Bacon. This timeless recipe, cherished by home cooks and gourmet chefs alike, captures the essence of hearty cooking with its rich, velvety sauce, succulent chicken breasts, earthy mushrooms, and the irresistible crunch of crispy bacon.
Ingredients
- For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp butter
- For the Sauce:
- 6 slices of bacon, chopped
- 8 oz (225g) cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream (or half and half)
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning (or a mix of dried thyme, basil, oregano)
- Salt and pepper, to taste
- 1 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Prepare the Chicken:
Pat chicken dry and season both sides with salt, pepper, and garlic powder.
In a large skillet over medium heat, heat olive oil and butter.
Sear chicken for 4–5 minutes per side or until golden brown and cooked through (internal temp 165°F/74°C). Remove and set aside. - Cook the Bacon:
In the same skillet, add chopped bacon and cook until crispy.
Remove bacon with a slotted spoon and set aside. Leave about 1–2 tablespoons of bacon grease in the pan. - Sauté Mushrooms & Garlic:
Add sliced mushrooms to the pan and sauté for 4–5 minutes, until browned and tender.
Add minced garlic and cook for another 30 seconds, until fragrant. - Make the Creamy Sauce:
Reduce heat to medium-low. Pour in chicken broth and scrape up any browned bits from the bottom.
Stir in heavy cream, Parmesan cheese, Italian seasoning, and cooked bacon (reserve some for garnish if desired).
Simmer the sauce for 3–5 minutes, until it thickens slightly. Season with salt and pepper to taste. - Combine and Serve:
Return the cooked chicken to the skillet. Spoon sauce over the chicken and simmer for another 2–3 minutes until everything is heated through.
Garnish with fresh parsley and extra bacon if desired.
Notes
- Chicken substitute: Chicken thighs work well and are juicier than breasts.
- Mushrooms: Use any variety you like – cremini, button, or even wild mushrooms.
- Thicker sauce? Let it simmer a bit longer or add a slurry of 1 tsp cornstarch + 1 tbsp water.
- Add greens: Stir in a handful of spinach or kale at the end for a nutritious boost.
- Serving ideas: Serve over mashed potatoes, pasta, rice, or with crusty bread.