Go Back
Creamy Chicken Bacon Skillet with Spinach and Roasted Red Peppers is a flavorful one pan meal that is ready in less than 30 minutes!
Print

Creamy Chicken Bacon Skillet with Spinach and Roasted Red Peppers

Creamy Chicken Bacon Skillet with Spinach and Roasted Red Peppers is a flavorful one pan meal that is ready in less than 30 minutes!
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 473kcal
Author Ashley C.

Ingredients

For the chicken:

  • 4  small or 2 large boneless skinless chicken breasts
  • 1  tablespoon  olive oil
  • kosher salt and freshly ground black pepper  to taste

For the cream sauce:

  • 2  cloves  garlic   minced
  • 1 shallot diced
  • 1/3 cup diced bacon
  • 1  cup heavy cream or milk
  • 1/2  cup  chicken broth
  • 1/3 cup  grated Parmesan cheese
  • 2 cups spinach
  • 1/3 cup roasted red peppers
  • freshly chopped parsley for garnish
  • grated or shaved Parmesan for garnish

Instructions

  • Preheat oven to 400°F.
  • Season chicken with salt and pepper.
  • Heat a large, oven proof pan or skillet over medium high heat. Cook the chicken about 3 minutes, until golden brown on one side. Flip and cook the other side for an additional 3 minutes. Transfer the chicken to a plate. Don't worry if the chicken isn't cooked completely through, it will finish cooking in the oven.
  • Add the garlic and shallots to the skillet with the chicken juices and cook for one minute, stirring frequently. Add the bacon and cook until slightly crispy. Pour in the cream, chicken broth and Parmesan. Stir to combine and simmer until slightly thickened, about 2 to 3 minutes.
  • Add the spinach and red peppers and cook until spinach is melted. Add the chicken back into the pan and drizzle the sauce over the chicken. Allow to simmer for an additional 2 minutes.
  • Place the skillet in the oven for 5 to 8 minutes, or until the chicken is completely cooked through.
  • Garnish with fresh parsley and shaved Parmesan, if desired. Serve over rice, pasta or with steamed vegetables.

Notes

  • Serve this recipe with rice, quinoa or steamed vegetables.

Nutrition

Calories: 473kcal | Carbohydrates: 4g | Protein: 33g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 172mg | Sodium: 751mg | Potassium: 632mg | Fiber: 0g | Sugar: 0g | Vitamin A: 2545IU | Vitamin C: 13.9mg | Calcium: 283mg | Iron: 1.2mg