Ingredients (4 servings)

For the chicken

• 4 boneless, skinless chicken breasts

• 1 tsp paprika

• 1 tsp garlic powder

• Salt & pepper to taste

• 2 tbsp olive oil

For the sauce

• 6 slices bacon, chopped

• 8 oz (225 g) mushrooms, sliced

• 4 cloves garlic, minced

• 1 cup heavy cream

• ½ cup chicken broth

• ½ cup grated Parmesan

• 2 cups fresh spinach

• 1 tsp Italian seasoning

• Salt & pepper to taste

🧑‍🍳 Instructions

1. Prepare and cook the chicken

1. Pat chicken dry and season both sides with paprika, garlic powder, salt, and pepper.

2. Heat olive oil in a large skillet over medium-high heat.

3. Sear chicken 4–5 minutes per side until golden and cooked through.

4. Transfer chicken to a plate and set aside.

2. Cook the bacon and mushrooms

1. In the same skillet, cook bacon until crispy.

2. Remove bacon and leave some bacon grease in the pan.

3. Add mushrooms and cook until browned.

4. Add minced garlic and sauté 1 minute.

3. Make the creamy sauce

1. Pour in heavy cream and chicken broth.

2. Stir in Parmesan and Italian seasoning.

3. Simmer until slightly thickened (3–5 minutes).

4. Add spinach and cook until wilted.

5. Add bacon back into the sauce.

4. Combine and finish

1. Return chicken to the pan.

2. Spoon sauce over chicken and simmer 2–3 minutes.

3. Adjust seasoning with salt and pepper.