Catching Up Over Smothered Chicken

Okay, here’s the honest truth: I first cooked this smothered chicken with creamed spinach, bacon, and mushrooms mostly because I’d forgotten to buy groceries for something fancier. It turned out to be one of those happy kitchen accidents where everyone (even my super-picky cousin) licked their plates clean and wanted more. Funny how the meals you sort of stumble into become favorites, right? And, not that this matters, but the dog kept sniffing hopefully at my feet the whole time. Can’t blame him.

What’s to Love About This Dish?

I pull this recipe out on rainy days or when my brother-in-law’s dropping by (he “doesn’t like spinach,” but never seems to notice here). The bacon adds big flavor without a ton of fuss, and the whole thing comes together even if you get distracted mid-way (guilty, always). If comfort food is your thing but waiting hours isn’t, this is your dish. Oh, and for anyone who’s ever scorched the bottom of a skillet – been there! These flavors save the day even if the sauce gets a tad... caramelized. And yes, tossing in pre-chopped mushrooms cause I was running late did no harm at all.

Gathering the Ingredients (and My Random Thoughts)

4 boneless, skinless chicken breasts (I sometimes use thighs if they’re on sale – honestly, juicier, but either works)
Salt and pepper (sea salt is nice, regular is fine—my gran said Brand X but…who can tell the difference?)
6 strips thick-cut bacon (turkey bacon’s ok if needed, but the real deal smells better)
2 cups mushrooms, sliced (button, cremini, or that bargain pack; I once used portobello and it was a bit much, but you do you)
3 cloves garlic, minced (sometimes I use one of those frozen cubes and nobody notices)
3 cups baby spinach, roughly chopped (I've swapped in kale once—family noticed, but pretended they didn’t hate it)
¾ cup heavy cream (whole milk works in a pinch but the sauce is less dreamy)
1 tablespoon Dijon mustard (or plain yellow if it’s all you’ve got—flavor’s subtler, still tasty)
½ cup shredded mozzarella (cheddar totally works, or skip cheese for dairy-free—though why?)
3 tablespoons olive oil or the bacon drippings (depends how much bacon you cooked)
½ teaspoon smoked paprika, optional (just a whim of mine, feels slightly fancier)

Let’s Get Cooking (It’ll Probably Get Messy)

Pat chicken dry and sprinkle both sides with salt and pepper. Don’t skimp. This is where flavor starts! (Or forget and add it later, been there.)
Heat a big skillet over medium, lay your bacon strips in, and let them crisp up. Flip occasionally—don’t wander off like I did once, or you’ll end up with ash instead of bacon. Set bacon aside, but keep that glorious fat in the pan.
Add a glug of olive oil if needed, toss in the chicken breasts, and cook for about 5-6 minutes per side, until golden. Sometimes I cover the pan for a bit so they don’t dry out, especially if they’re chunky. When they’re done, transfer to a plate and try not to nibble!
Now, throw the mushrooms right in (don’t worry if they look dry at first—they let off liquid soon), sauté about 4-5 minutes. Add garlic and cook just until that “oh wow” aroma hits—maybe 30 seconds.
Stir in the chopped spinach. Will look like a mountain of leaves, but trust me, it shrinks a ton. Don’t be alarmed if you think you overdid it.
Reduce heat to low, pour in heavy cream, and swirl in Dijon mustard. This is where I sneak a taste—don’t judge! Sprinkle in that paprika if you’re feeling it.
Return the chicken and bacon (break up the bacon if you like little crunchy bits everywhere; I do), simmer it all together for a few minutes so the flavors meld and sauce thickens. Sprinkle over cheese at the end, let it melt like magic. If it looks a tad thin, just simmer another minute; it thickens up easily.

What I’ve Learned (a.k.a. My “Oops” Notes)

Chicken breast dries out fast if you overcook (learned the hard way!); thighs actually forgive you.
If your spinach looks like sludge, you probably even did it right; mine always does before the cheese miracle at the end.
Using pre-cooked bacon (I admit…those days happen) is OK, but fry in a drop of olive oil first to fake some crisp.

Some Weird or Wonderful Variations I’ve Tried

One time I swapped mushrooms for sun-dried tomatoes. The flavor was huge—maybe a bit overwhelming, honestly, but if you’re a fan, dive in!
Skipped cheese once for a lactose-intolerant friend—no one noticed until I said something.
Threw in a spoonful of pesto instead of mustard—kind of went sideways, but kids ate it, so what do I know?

Do You Even Need Fancy Tools?

I rave about my cast iron skillet, but a cheap nonstick works fine (I used to swear otherwise, but nah). If you don’t have a lid, just tent with foil or, heck, a big plate—done it, didn’t regret it. For garlic…smash it under a can of beans, I won't tell.

Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms

Keeping and Reheating (But It Goes Fast)

Honestly, leftovers don’t make it to the next day in my house—I think it tastes better after sitting overnight though. Store in a container (with a tight-ish lid, even saran wrap works) and reheat gently on the stove. Microwave works, but the sauce sometimes splits a little—it’s still good, just stir it up.

What to Serve With It?

We always load up mashed potatoes on the side, but rice or even a lazy piece of sourdough works when I can’t be bothered. My dad insists on a green salad (something about balance?), but I’m all about carbs here. This mashed potato recipe is ridiculously good—I follow it, except for the occasionally slacker days. For wine, a chardonnay…though if box wine is what’s open, so be it.

Stuff I Wish I Knew Sooner: My Pro Tips

Don’t rush the sauce; I did once, ended up with a thin mishmash and regretted it. Let things bubble gently, even if you’re hungry.
If you use spinach from a bag, check for any ‘mushy’ leaves—learned that the gross way.
Actually, I find adding a little extra mustard brings out the smoke from the bacon. Try it if you’re in the mood.

Real-life FAQs (Because I’ve Been Asked These at Least Once)

Can I make this ahead of time?: Yes, and honestly, I think it tastes a notch better the next day. Just store the sauce and chicken together, warm gently.
I don’t eat pork—help?: Turkey bacon or even skip it altogether. Or try smoked paprika for some “oomph”—I’m forever tinkering with that part.
Can I use frozen spinach?: Sure. Just squeeze out the liquid, or you’ll end up with pond-chicken (not great!).
What’s the best pan to use?: I love my cast iron but nonstick’s fine. Once cooked it in a Dutch oven (don’t ask—long story); everything worked out.
Is there a lighter version?: You can use half-and-half, skip the cheese, lean turkey bacon etc. But for me, a little indulgence is part of the fun here. Life’s too short!

If you want some more fun dinner inspiration, Spend With Pennies always has something up their sleeve. Or just improvise—half the charm of home cooking is making it up as you go (or maybe that’s just my style?).

Alright, next time I’ll share the kitchen saga of how I once tried making this with tofu instead of chicken... but honestly, I still shudder thinking about it. Let’s just say, some classics work for a reason.

Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms