Tender, juicy chicken breasts smothered in a creamy mushroom and bacon sauce. It's a quick and easy chicken skillet meal that's on your table in just 30 minutes. Better still, it's all made in one pan!
This chicken skillet dinner is bursting with flavors that the whole family will love! We start by cooking the bacon until crisp; then the tender chicken fillets are cooked in the bacon fat; finally, the delicious creamy mushroom sauce is made in the same pan.
Serve the creamy bacon mushroom chicken over a bed of mashed potatoes, rice, or pasta. Or serve it with some fresh bread and a salad. This is delicious comfort food at its very best.

So another chicken breast recipe for you. I can't help it. I am obsessed with skillet chicken dishes, with juicy chicken breasts and delicious sauces!
No one likes dry chicken!! Everyone wants juicy tender chicken! Make sure you don't overcook your chicken and follow the steps below to fillet chicken breasts! Filleting the chicken breast, also known as cutting it into cutlets, ensures that the chicken cooks quickly, so you have far less chance of overcooking the outside before the inside is cooked.
Filleting chicken breasts involves cutting them in half down the middle to create two thin chicken cutlets.
Regular readers will know that I do this with nearly all of my chicken breast recipes (and I have a lot!) Not only does it keep the meat juicy, it is also good for the bank balance because two chicken breasts will serve four people! (use that extra money or a bottle of wine - see the wine pairing at the end of this post)
How to Fillet a Chicken breast
- Use kitchen paper to pat each chicken breast. A dry chicken breast won't slip and slide on your cutting board.
- Place the chicken smooth side up on your board and use a sharp knife to cut sideways through the breast, as though you are opening it up like a book (see picture below)
- Try to keep the knife flat and parallel to the chopping board.
- Continue cutting through the breast until you have two cutlets.
- If you find they are not thick, cover the fillet with parchment paper and use the smooth side of a meat mallet (or a heavy based pan) to gently flatten the plumper end.
Quick recipe rundown (see recipe card for full details)
- Fry the bacon - get it crispy and remove from the pan, leaving behind the fat.
- Fillet chicken - see above for details.
- Coat and sear your chicken - season the chicken cutlets, then coat in flour and sear them for 3 minutes per side in the bacon fat.
- Remove the chicken from the pan - tent with foil to keep warm and tender.
- Cook the mushrooms - Sauté the mushrooms until softened.
- Make the sauce - Remove the mushrooms from the pan and saute chopped onion, garlic, add flour, chicken broth, and an optional splash of sherry. Bring to a simmer and allow to thicken.
- Finish the dish - Add cream and mustard, bring to a simmer, add the chicken and mushrooms back into the pan, cook for 2-3 minutes to reheat, and flavor the sauce further.
- Add in the crispy bacon, check your seasonings and serve.
Recipe Tips
- Use bacon that has some fat to it! (i.e., please don't use turkey bacon!)
- Let the bacon get nice and crispy; this adds flavor, and also, crispy bacon releases lots of bacon grease. This bacon fat is what we are going to cook the chicken in!
- Dredging the chicken cutlets in flour adds flavor and helps create a golden crust on the chicken.
- Don't throw away the flour left from dredging the chicken; some of it is used to help thicken the sauce. But once you have finished cooking, throw out any remaining flour as it has been used on raw chicken and can't be kept.
- Don't overcook the chicken! Chicken cutlets need just 3-4 minutes on each side. Go for 3 minutes as the chicken will cook further when you add it back into the sauce.
- Once cooked, place the chicken breasts on a warm plate and tent with foil; this keeps them warm and helps to tenderize the breast.
- Cook the mushrooms over high heat to get some color on them, plus it gives them a more intense flavor.
- When you add the flour to the pan, it will look like lumpy sand; this is okay. Just add the chicken broth slowly, stirring continuously; this will stop you from getting a lumpy sauce.
- When you return the chicken to the pan of sauce, add any juices that have collected on the plate.
Want to save this recipe?
Why You'll Love this Creamy Bacon Mushroom Chicken
- It's all cooked in one pan.
- It is easy to make.
- It is ready in under 30 minutes.
- It is inexpensive as two chicken breasts will serve four people.
- It is perfect for serving with pasta, rice, potatoes or bread.
What to serve with Creamy Mushroom Bacon Chicken
We love this over carbs!
Whilst it is delicious over plain steamed/boiled rice, try serving it with Easy Garlic Rice, or Garlic Bacon Rice.
Or for a delicious pasta option try it with this No Cream Italian Herb Pasta.
And no forgetting the potato! try serving this over my British Style Mashed Potatoes or the very decadent French Style Mashed Potato. Or go for something crispy like these Crispy Pan Fried Potatoes or my always popular Crispy Garlic Butter Potatoes.
No matter which carb option I go with I always adds something healthy this with a simple dish of Buttered Vegetables or a Simple Salad.
What wine to serve with this dish
The saltiness of the bacon, paired with the earthy creamy mushroom sauce, would be beautifully matched a lightly oaked Chardonnay, an oaked Chenin Blanc, or Viognier. Also, try this with a fruity, crisp Pinot Grigio, which is a great all-rounder for chicken recipes.
When it comes to red wine, I find you need something lighter; with a creamy mouthfeel, so try a Zinfandel or a Pinot Noir.
Enjoy x
For more delicious chicken breast recipes why not try:
- Grilled Chicken with Red Pepper Pasta
- Mexican Chicken Breasts
- Easy Persian Chicken Breasts
- Creamy Garlic Parmesan Chicken Breasts
- Easy Crispy Lemon Pepper Chicken Breasts
- Garlic Butter Pasta with Garlic Chicken
- One Pan Creamy Mushroom Chicken
- See ALL chicken breast recipes
Get the Recipe
Creamy Bacon Mushroom Chicken Recipe
Ingredients
For the chicken
- 5 slices bacon (see note 1)
- 2 chicken breasts (see note 2)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 1 tablespoon butter
For the sauce
- 2 cups sliced mushrooms (see note 3)
- 1 tablespoon butter
- 1 small onion chopped (see note 4)
- 2 garlic cloves finely minced
- 2 tablespoon dry sherry optional (see note 5)
- ¾ cups chicken broth/stock
- 1 ¼ cups heavy cream (see note 6)
- ½ teaspoon Dijon mustard (see note 7)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Start with the bacon
- Chop the bacon into small dice.5 slices bacon
- Place a large skillet or frying pan over medium heat, add the bacon and cook for 8-10 minutes until crispy. Use a slotted spoon to remove the bacon from the pan, leaving behind the bacon fat/grease.
To prepare the chicken
- Use kitchen paper to pat each chicken breast. A dry chicken breast won't slip and slide on your cutting board.2 chicken breasts
- Place the chicken smooth side up on your board and use a sharp knife to cut sideways through the breast, as though you are opening it up like a book (see picture below)
- Try to keep the knife flat and parallel to the chopping board.
- Continue cutting through the breast until you have two fillets.
- If you find they are not thick, cover the fillet with parchment paper and use the smooth side of a meat mallet (or a heavy-based pan) to gently flatten the plumper end.
- Add the flour to a shallow dish.¼ cup all-purpose flour
- Season the chicken fillets on both sides with salt and pepper, then coat them lightly in the flour. (don't discard the flour yet)½ teaspoon kosher salt½ teaspoon black pepper
To finish the dish
- Add the butter to the bacon fat, and once melted, add the floured chicken fillets to the pan.1 tablespoon butter
- Cook chicken for 3 minutes per side, until golden brown. Remove the fillets to a plate, tent with foil, and set aside.
- Turn the heat up to high and add the mushrooms to the pan; cook for 3-4 minutes until they are browned.2 cups sliced mushrooms
- Remove the mushrooms from the pan. (I put them on the same plate as the chicken)
- Turn the heat on the pan to low, add the butter and the chopped onion, stir well and cook for 2-3 minutes until softened.1 tablespoon butter1 small onion
- Add the minced garlic and two tablespoons of the remaining dredging flour to the onions and stir to coat. (see note 8)2 garlic cloves
- Slowly whisk in the chicken broth and sherry (if using).¾ cups chicken broth/stock2 tablespoon dry sherry
- Bring to a simmer and cook gently for a minute.
- Add the heavy cream, mustard, salt, and pepper to the pan and stir well.1 ¼ cups heavy cream½ teaspoon Dijon mustard¼ teaspoon salt¼ teaspoon black pepper
- Add the chicken and mushrooms back into the pan, plus any collected juices. Simmer together for another 3 minutes until the sauce has thickened, and the chicken is heated through.
- Sprinkle over the cooked bacon, season to taste, and serve. Garnish with parsley (optional)
Notes
- Use bacon that will release some fat; this is what makes the sauce. Please don't use turkey bacon; it doesn't give you the flavor or fat! I like a thick-cut smoked bacon - that adds the most flavor to the sauce.
- Using larger chicken breasts will make the process of filleting/cutting into cutlets easier. Feel free to use boneless, skinless chicken thighs; instead, they will need to be cooked for 15-20 minutes.
- Use any mushrooms that you have available. I like baby Bellas, but this works with button mushrooms or large field mushrooms. If using field mushrooms, make sure you cook them for longer.
- Use any onion you have available, or substitute in a shallot.
- You can leave out the sherry or substitute it with white wine, masala, or brandy.
- I use Dijon mustard, but you can use grain mustard, English mustard, or sweet American mustard.
- You can substitute the heavy cream with whipping cream or thickened cream. I wouldn't suggest half and half as it can split. But If you want to try this, then cook over low heat and thicken with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water)
- Don't worry about using the flour that has touched the raw chicken; it will be cooked out and perfectly safe. Once you have added the flour to the sauce, the remaining flour needs to be thrown away.
Nutrition
Nutrition is per serving
Jessie says
wowwwww! that was soooo good! the sauce was incredible!! we liked it so much that we are making it again tonight lol!
was wondering if you can sub the flour for almond flour and if so what the conversion amount would be?! thanks so much for this divine creation!! i was basically licking the pot and plate after it was all gone haha!
Claire | Sprinkles and Sprouts says
Hi Jessie,
I am so happy you loved it that much 😉
I am afraid I don't use almond flour much so I am not sure.
I had a quick google and it doesn't sound like it would thicken the sauce in the same way.
Cx
Sharina says
This was a hit! We had this last night and my fam can't get enough of it! The chicken was so tender paired with the creamy and savory sauce! New go-to recipe!
Claire | Sprinkles and Sprouts says
Oh I am so happy you enjoyed it Sharina 🙂
Thanks for taking the time to come back and comment.
Cx
Karen says
Absolutely delicious
Heather MCCUBBIN says
Absolutely delicious!
Rose says
This is what I call winner winer chicken dinner! Thank you the recipe, my kids devoured it in minutes!