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Smothered Chicken with Bacon, Garlic, and Spinach in Creamy Parmesan Gravy Recipe

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★★★★★

4.8 from 83 reviews

This Smothered Chicken recipe features tender, seared chicken breasts coated in a flavorful Parmesan-flour crust and smothered in a creamy garlic and spinach sauce with crispy bacon. It’s a comforting and hearty dish perfect for a satisfying dinner.

Ingredients

Scale

Chicken and Coating

  • 6 strips bacon
  • 2 large boneless and skinless chicken breasts (halved horizontally to make 4 fillets)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon pepper
  • 4 tablespoons all purpose flour
  • 4 tablespoons finely grated fresh Parmesan cheese
  • 4 tablespoons vegetable oil (for frying)

Sauce

  • 4 tablespoons unsalted butter
  • 7–8 garlic cloves (smashed)
  • 3 tablespoons flour
  • 1 1/2 cups chicken stock (broth)
  • 1 cup half and half or heavy cream
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 5 ounces (150 grams) baby spinach

Garnish

  • Fresh sage leaves
  • Fresh parsley

Instructions

  1. Cook Bacon: Heat a pan or skillet over medium heat. Fry the bacon strips until crispy on both sides, then transfer them to a plate to drain excess fat.
  2. Season Chicken: Season the chicken fillets evenly with lemon pepper, garlic powder, and salt for balanced flavor.
  3. Prepare Coating: In a shallow bowl, mix together the all-purpose flour and finely grated Parmesan cheese. Dredge each chicken fillet in this mixture, shaking off any excess coating.
  4. Sear Chicken: In the same pan, heat the vegetable oil until hot. Add the coated chicken fillets and sear each side until golden brown, about 4-5 minutes per side depending on thickness. Transfer cooked chicken to a plate and set aside.
  5. Clean Pan: Wipe the pan clean with a paper towel to remove residue and prepare for sauce.
  6. Prepare Garlic: Smash the garlic cloves using the blunt edge of a knife to release their aroma and flavor.
  7. Sauté Garlic: Add unsalted butter and the smashed garlic to the pan. Sauté for about 1 minute until fragrant.
  8. Make Roux: Stir in the flour, whisking continuously to form a smooth paste without lumps.
  9. Add Liquids: Gradually whisk in the chicken stock and half and half (or heavy cream), adding in small increments to maintain a smooth sauce. The gravy will begin to thicken.
  10. Season Gravy: Add salt, onion powder, and Italian seasoning to the gravy. Bring it to a gentle simmer and cook for 2 minutes to meld flavors.
  11. Wilt Spinach: Add the baby spinach to the sauce and cook until wilted, about 2 minutes, stirring occasionally.
  12. Combine Chicken and Sauce: Return the seared chicken fillets back into the pan with the gravy.
  13. Add Bacon: Chop the crispy bacon strips and add them into the pan to incorporate their smoky flavor.
  14. Simmer: Cover the pan partially or leave uncovered for a thicker gravy and cook over low heat for 1-2 minutes to warm through and blend flavors.
  15. Garnish and Serve: Garnish the smothered chicken with fresh sage leaves and parsley. Serve immediately and enjoy your hearty meal!

Notes

  • For extra richness, use heavy cream instead of half and half.
  • Adjust seasoning according to your preference, especially salt and pepper.
  • You can substitute baby spinach with kale or Swiss chard if desired.
  • Ensure the chicken is cooked through by checking internal temperature reaches 165°F (74°C).
  • Partially covering the pan softly cooks the chicken and thickens the sauce; leaving it uncovered results in a thicker gravy.

Keywords: Smothered Chicken, Creamy Chicken, Parmesan Chicken, Bacon Chicken, Chicken with Garlic Sauce, Chicken Dinner

Find it online: https://todayquickmeals.com/smothered-chicken-with-bacon-garlic-and-spinach-in-creamy-parmesan-gravy-recipe/