Bacon Mushroom Chicken Cooked In Skillet
Tender chicken breasts are seared until golden, then smothered in a creamy garlic Parmesan sauce with crispy bacon and sautéed mushrooms. Bacon Mushroom Chicken Cooked In Skillet is surprisingly easy to make on a weeknight.
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This Mushroom Bacon Chicken Breast skillet recipe is rich, hearty, and ready in under 40 minutes. It’s perfect for weeknights but elegant enough for special occasions.
Table of Contents
Serving Suggestions
- Serve over mashed potatoes, buttered noodles, or rice.
- Add a side of roasted green beans or garlic bread for a complete meal.
- For a low-carb option, pair with cauliflower rice or zucchini noodles.
Bacon Mushroom Chicken Cooked In Skillet Faq’s
Yes! Boneless, skinless chicken thighs work perfectly and stay extra juicy.
Cremini or baby bella mushrooms add a deep, earthy flavor, but white button mushrooms also work well.
Use coconut cream instead of heavy cream and skip the Parmesan (or use a dairy-free alternative).
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or microwave with a splash of broth or cream.
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Bacon Mushroom Chicken Cooked In Skillet
Ingredients
For the Chicken:
- 2 large chicken breasts halved horizontally
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika optional
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Sauce:
- 4 strips of bacon chopped
- 2 cup2 mushrooms sliced
- 2 cloves garlic minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon flour for thickening
- 2 tablespoons chopped fresh parsley
Instructions
Prepare the Chicken:
- Pat chicken dry and season with salt, pepper, and paprika. Lightly dredge in flour, shaking off the excess.
Cook the Bacon:
- In a large skillet, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving about 1 tablespoon of bacon fat in the pan.
Sear the Chicken:
- Add olive oil and butter to the pan. Once hot, sear chicken for 4–5 minutes per side, until golden and cooked through. Remove and keep warm.
Cook the Mushrooms:
- In the same skillet, add mushrooms. Sauté for 4–5 minutes until tender and browned. Stir in garlic and cook another 30 seconds until fragrant.
Make the Creamy Sauce:
- Sprinkle 1 tablespoon of flour over the mushrooms, stir, then gradually pour in chicken broth and cream. Stir until smooth and slightly thickened.
Add Parmesan and Bacon:
- Stir in Parmesan cheese and cooked bacon. Simmer 2–3 minutes until the sauce is rich and creamy.
Combine Everything:
- Return the chicken to the skillet, spooning sauce and mushrooms over the top. Simmer for 2–3 minutes more.
Garnish and Serve:
- Sprinkle with fresh parsley and serve hot over mashed potatoes, rice, or pasta.
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
