Chicken and Mushrooms with Bacon
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Chicken and Mushrooms paired with a creamy base make the most incredible pasta sauce. In this recipe, tender juicy chicken breasts are cooked in a rich and creamy mushroom and bacon sauce that rivals any restaurant dish! This easy weeknight recipe is ready in under 30 minutes and is perfect served over any type of pasta (or rice).
How to Make Chicken and Mushrooms with Bacon
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I love the combination of mushrooms and chicken, and even more so when it’s as easy as this dish!
Not only is this made in one pan; any dinner that doesn’t leave me with a big stack of dishes is a win in my books! Because this is ready in under 30 minutes, it’s a perfect weeknight dinner!
In this recipe, the chicken breasts are pounded to 1/4″ with a mallet making them cook evenly and quickly. Once cooked, they’re gently simmered in a creamy mushroom bacon sauce creating and easy meal in minutes.
Recipe Tips
Mushrooms add a nice rich flavor while the bacon adds a hint of smokiness to this meal. White wine really adds depth to this sauce so if it’s available, I highly recommend adding it in. We love tossing this with pasta (such as spaghetti, linguine or tortellini) or even spooning it over rice.
I use white mushrooms in this recipe but it’s amazing with any kind of mushrooms including cremini, portabello or reconstituted dried mushrooms. If using dried mushrooms, be sure to keep the liquid you use to soak the mushrooms as it will have a huge mushroom flavor. We run it through a coffee filter to remove any grit.
If you’d like extra sauce, you can easily double the liquid ingredients.. (and the flour you add to the mushroom mixture). A sprinkle of fresh parsley and parmesan cheese is great on this dish too!
- 4 chicken breasts
- 1/2 cup flour
- 5 slices uncooked bacon diced
- 1/2 small onion diced
- 6 oz mushrooms
- 1 clove garlic
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 tablespoon flour
- salt & pepper to taste
- 1 1/4 cup heavy cream
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Pound chicken to 1/4″ thick between pieces of plastic wrap. Dredge chicken in flour.
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Heat 2 tablespoons olive oil in a pan over medium heat. Add chicken and cook about 4 minutes per side until cooked through. Remove from pan and set aside to keep warm.
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Cook bacon & onion over medium heat for about 5 minutes or until bacon starts to brown. Add mushrooms & garlic and cook until mushrooms are browned. Remove mushroom mixture, sprinkle with 1/2 tablespoon flour and set aside.
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Pour wine and broth into the pan and turn on med-high. Let simmer until reduced by half (about 6 minutes). Stir in mushrooms & heavy cream. Add chicken and let simmer until heated through (about 1 minute).
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Serve over pasta.
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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Holly
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
Can I make this with chicken drums??
I have never tried it Fernanda, but think it would work. Just make sure they’re cooked through in step 2. They’ll take longer than pounded chicken breasts.
I have now made this twice. It is awesome. I added some shredded carrot the second time and it was great. I also used all broth because I don’t have wine. 2nd time I used half cream and half milk to lower calories. It was still great.
I am so glad you were able to make this work with what you had on hand!
I’m thinking about making this in a casserole with penne pasta….Would you recommended shredded cheese on top, what kind?
Mary, I think cheese sounds like a fantastic addition! I like mozzarella or provolone with pasta.
It was delish.
I know nothing about wine. Could you recommend a specific wine (name and brand) to use with this. It sounds so delicious.
Try a table wine in this recipe. An affordable brand is Barefoot (the white wines they have are Moscato, Pinot Grigio, and Riesling).
All I have to say is OH MY GOD! This recipe is pure HEAVEN!
LOL! So glad you loved it Jillian!
I have just made this now! Left out the wine & stock (didn’t see these items added on the fb post)& it’s divine!! Fry off chicken (I used breast)..put to one side. Cook mushrooms bacon garlic powder, Fresh thyme, salt & pepper, after few mins add chicken & double cream. Add to cooked spaghetti quick yummy dish!
Does Sherry qualify as a dry white wine?
I used a table wine in this recipe. You could use Sherry however it may be a little bit sweeter than a dry white wine.
I made this with the white cooking sherry that I have and it came out great. My husband loved it.
DO you have a recipe book available for purchasing?
I don’t have a cookbook as of yet Kenya.
Looks great! Love the ingredients!
This is so pretty! That cream sauce sounds heavenly!
Made this the other night, and our family loved it! The only change I made was that I used Sweet Marsala in place of the dry white wine. Definitely a new favorite in our household.
I just made this and it was pretty good. I didn’t have wine so I substituted vinegar and sugar but it still came out pretty good.
This sounds amazing and is definitely going on my next meal plan. I have one question though and it may be silly. When you’re cooking the bacon and mushrooms and you say to remove the mushrooms and put them aside. Would that be just the mushrooms or everything all together?
Great question, remove all of it. I will update the post! :)
how do you get the chicken to 1/4 inch thick. I pound and pound and pound and can’t get it 1/4 inch thick without tearing the chicken apart. I have also tried cutting the chicken in 1/2 and that doesn’t work either. any help would be so appreciated!
I usually lay the chicken between 2 pieces of plastic wrap. I use the flat end of a mallet this style and gently pound, flipping over if needed.