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.

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.
5 from 3 votes
Review Recipe

Bacon Mushroom Chicken

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Author Holly Nilsson
Course Main Course
Cuisine American
In this recipe, tender juicy chicken breasts are cooked in a rich and creamy mushroom and bacon sauce that rivals any restaurant dish!

Ingredients

  • 1 1/2 pounds chicken breasts boneless, skinless
  • 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
  • 1 1/4 cup heavy cream
  • salt & pepper to taste

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Instructions

  1. Pound chicken to 1/2″ 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 6-7 minutes per side until cooked through (165°F). Remove from pan and set aside to keep warm.

  3. Cook bacon over medium heat until crisp. Remove bacon and set aside. Add onions and cook in bacon fat until tender. Stir in 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 and simmer until slightly thickened, about 4-5 minutes. Add chicken and let simmer until heated through (about 1 minute).

  5. Serve over pasta.
Nutrition Information
Calories: 447, Fat: 29g, Saturated Fat: 15g, Cholesterol: 153mg, Sodium: 347mg, Potassium: 638mg, Carbohydrates: 13g, Fiber: 1g, Sugar: 1g, Protein: 30g, Vitamin A: 15.3%, Vitamin C: 5.4%, Calcium: 4.2%, Iron: 7.1%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword chicken and mushrooms

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About the author

Holly

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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!

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Comments

  1. Really glad I came across this! I used a bit more apple vinegar and little more broth instead of the wine. Cut up the chicken into small pieces also. It tasted SO good. Thank you

  2. Should I drain the drippings from the pan before proceeding with Step #4? WOW, this sounds incredibly tasty, so thanks!

    1. 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.

  3. 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.

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

    1. Try a table wine in this recipe. An affordable brand is Barefoot (the white wines they have are Moscato, Pinot Grigio, and Riesling).

  5. 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!

  6. 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.

  7. 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.

  8. 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?

      1. 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!