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).

Chicken, Mushrooms and Bacon create the most incredible pasta sauce.  In this recipe, tender juicy chicken breasts are cooked in a rich and creamy mushroom and bacon sauce in under 30 minutes.  This recipe is perfect served over pasta or rice.

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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.

Chicken and Mushrooms create the most incredibly flavorful pasta sauce.  In this recipe, tender juicy chicken breasts are cooked in a rich and creamy mushroom and bacon sauce in under 30 minutes.  This recipe is perfect served over pasta or rice.

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.

Chicken and Mushrooms create the most incredible pasta sauce.  In this recipe, tender juicy chicken breasts are cooked in a rich and creamy mushroom and bacon sauce in under 30 minutes.  This recipe is perfect served over pasta or rice.

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!

Chicken and Mushrooms create the most incredible pasta sauce.  In this recipe, tender juicy chicken breasts are cooked in a rich and creamy mushroom and bacon sauce in under 30 minutes.  This recipe is perfect served over pasta or rice.
Print Recipe
5 from 1 vote
Servings: 4 servings
BACON MUSHROOM CHICKEN
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
 
Author: Holly
Course: Main Course
Cuisine: American
Keyword: chicken and mushrooms
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).
Ingredients
  • 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
Instructions
  1. Pound chicken to 1/4″ thick between pieces of plastic wrap. Dredge chicken in flour.
  2. 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.
  3. 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.
  4. 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).
  5. Serve over pasta.
Nutrition Information

(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!

25 comments on “Chicken and Mushrooms with Bacon”

  1. 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.

  2. 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.

  3. I’m thinking about making this in a casserole with penne pasta….Would you recommended shredded cheese on top, what kind?

  4. 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).

  5. All I have to say is OH MY GOD! This recipe is pure HEAVEN!

  6. 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!

  7. Does Sherry qualify as a dry white wine?

  8. DO you have a recipe book available for purchasing?

  9. Looks great! Love the ingredients!

  10. This is so pretty! That cream sauce sounds heavenly!

  11. 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.

  12. 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.

  13. 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?

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