Chicken with Bacon Mushrooms and Onions
Elevate your weeknight dinners with this comforting and flavor-packed Chicken with Bacon, Mushrooms, and Onions recipe. Juicy, golden-seared chicken breasts are nestled in a creamy, herb-infused sauce brimming with caramelized onions, sautéed mushrooms, and crispy crumbled bacon. This one-pan wonder is deglazed with chicken broth and enriched with heavy cream for an irresistibly velvety finish. Perfect for cozy family meals or a dinner party centerpiece, this dish pairs beautifully with mashed potatoes, steamed vegetables, or a crusty loaf of bread to soak up every last drop of the savory sauce. Ready in under an hour, this recipe combines rich, rustic flavors with impressive presentation—your kitchen will smell heavenly!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 6 slices Bacon
- 250 grams White button mushrooms, sliced
- 1 large Yellow onion, thinly sliced
- 3 cloves Garlic, minced
- 1 cup Chicken broth
- 1 cup Heavy cream
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
Instructions
Season the chicken breasts evenly with salt, black pepper, and paprika on both sides.
In a large skillet, cook the bacon over medium heat until crispy, about 6-8 minutes. Remove the bacon, crumble it, and set it aside. Leave about 2 tablespoons of bacon grease in the skillet.
In the same skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side, or until golden brown. Remove the chicken and set aside on a plate.
Add 1 tablespoon of butter to the skillet along with the sliced mushrooms. Cook for 4-5 minutes or until the mushrooms are golden and softened. Remove the mushrooms and set aside.
In the same skillet, add another tablespoon of butter and the thinly sliced onions. Cook over medium heat for 8-10 minutes, stirring frequently, until the onions are caramelized and golden in color. Add the minced garlic and cook for another 1 minute until fragrant.
Pour the chicken broth into the skillet, scraping the bottom of the pan to deglaze it and release any brown bits. Let the broth simmer for 2 minutes.
Stir in the heavy cream, fresh thyme leaves, and return the mushrooms to the skillet. Mix well to combine.
Nestle the chicken breasts back into the skillet, along with any juices that have accumulated on the plate. Lower the heat to medium-low, cover, and let simmer for 15 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C).
Just before serving, sprinkle the crumbled bacon over the dish and stir gently to incorporate it into the sauce.
Serve the chicken hot with the sauce, mushrooms, onions, and bacon spooned generously on top. Pair with mashed potatoes, steamed vegetables, or crusty bread if desired.
Nutrition Facts
Calories |
2783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.0 g | 223% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 4485 mg | 195% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 12.3 g | ||
| Protein | 245.9 g | 492% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 175 mg | 13% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3326 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
