Creamy Garlic Chicken with Spinach & Bacon

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If you're searching for a tasty Chicken dish for these cold Winter nights that will satisfy just about any palate, look no further! This creamy recipe is not only savory and rich, but hearty and filling! And, if you're not in the mood for Bacon (who in the world would NOT be?!), just substitute Sundried Tomatoes. This dish is quick and easy to make 🙂 Many thanks to eatwell101 for sharing this delicious recipe!!!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Servings 6 Chicken Breasts

Ingredients
  

  • 6 Boneless, Skinless Chicken Breasts Rinsed and patted dry with paper towels
  • 2 tsp Olive Oil
  • 2 Tbsp Butter salted or unsalted
  • 3 tsp Garlic chopped (I use the already chopped garlic in a jar from the produce section)
  • ⅓ Cup Chicken Broth
  • 5-6 Crispy Bacon Strips If you're substituting Sundried Tomatoes, use as much or as little as you want (I usually add about 5 Tablespoons)
  • 1 ¾ Cup Half & Half You may also use Heavy Cream or Skim Milk
  • 3 Cups Spinach Leaves Fresh
  • ½ tsp Dried Oregano
  • ½ tsp Dried Basil
  • Salt & Pepper to taste
  • ½ Cup Parmesan Cheese Shredded
  • Crushed Chili Pepper Flakes Optional
  • 1 tsp Cornstarch mixed with 1 Tablespoon water if you need/want a thicker sauce

Instructions
 

  • Gather your ingredients.
  • In a large skillet, heat the Olive Oil over low to medium heat (our cooktop runs quite hot, so I cook this between Low and Medium heat).
  • Sprinkle both sides of the chicken breasts with salt and pepper and add to the skillet, adjusting the temperature to brown both sides. Cook about 6-8 minutes per side, depending on the thickness of the breasts. Remove the chicken breasts from the skillet, once they're cooked and set aside (you may place them in a warm oven).
  • Next, add the butter to the skillet, mixing with the leftover chicken juices. Once melted, add the garlic and cook for approximately 1 minute.
  • Add the Chicken Broth to the butter and garlic mixture in the skillet. Cook for 2 minutes to reduce down slightly. Add the Bacon (or the Sundried Tomatoes) and cook for another 1-2 minutes.
  • Add the Half & Half (or Heavy Cream or Skim Milk) to the skillet and continue cooking over Low Heat until mixture starts to bubble, stirring frequently. Add the Basil and Oregano (and salt & pepper to taste, optional).
  • Add the Spinach and Parmesan Cheese and simmer until Spinach has wilted and cheese has melted. At this stage, if you want a thicker sauce, add the Cornstarch & Water mixture, mixing well. Continue simmering and stirring often.
  • Once the sauce has reached the desired consistency, add the chicken breasts back into the skillet, coating well with the sauce. Add the chili pepper flakes, if using.
  • Heat for a few minutes to warm the chicken. Top each breast with the savory garlic sauce and extra Bacon, if desired. Serve over steamed rice and your favorite veggie. Enjoy!