Description
A creamy Italian-inspired dish featuring tender chicken breast in a rich mushroom and bacon sauce. This restaurant-quality meal combines the earthiness of mushrooms with the saltiness of bacon, all enveloped in a velvety cream sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 6 slices bacon, diced
- 2 cups mushrooms, sliced
- 1 cup frozen peas
- 3 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup chicken broth
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden brown and cooked through, about 6-7 minutes per side. Remove and set aside.
- In the same pan, cook diced bacon until crispy. Add mushrooms and garlic, cooking until mushrooms are golden brown.
- Pour in chicken broth and cream, stirring to combine. Add peas and simmer until sauce thickens, about 5 minutes.
- Return chicken to the pan, coating with sauce. Simmer for 3-4 minutes until heated through.
- Garnish with fresh parsley and serve hot.
Notes
- For best results, bring chicken to room temperature before cooking
- Substitute half-and-half for heavy cream for a lighter version
- Fresh mushrooms are preferred, but dried mushrooms work well too
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 620
- Sodium: 580mg
- Fat: 42g
- Saturated Fat: 22g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 48g