Tasty indulgent and definitely comfort food, this chicken in a creamy bacon and mushroom sauce is perfect if you love creamy chicken sauces!
At the moment I'm trying to make quick and easy meals and that is why this chicken dish appealed. After all, who doesn't love easy time saving recipes that are perfect for weeknights?
Now before you start telling me that this recipe is not my usual spicy style then let me tell you something. Sometimes, just sometimes I have a craving for rich creamy sauces and this chicken in a creamy bacon and mushroom sauce definitely satisfied those cravings! I definitely like to eat healthily most of the time but I do allow myself a little indulgence too!
Trust me, this chicken with creamy bacon and mushrooms is so good! The bacon flavours the chicken and keeps it moist as it is cooking. The chicken juices as well as the extra bacon pieces mean the sauce is also deliciously flavoured with bacon. It's the kind of meal you could make for a special occasion as well as a simple midweek meal! It is a very easy and tasty dish with almost no preparation. The oven does most of the work and the sauce is a breeze to make at the end.
How do you make this creamy chicken recipe?
This recipe couldn't be easier to prepare. I simply lightly oil a baking tray and place the chicken breasts onto it. I put a piece of bacon on top of each chicken breast. Then I put the mushrooms and more pieces of bacon around the chicken before baking it in the oven.
How do you make the creamy bacon and mushroom sauce?
When the chicken is ready, I take it out of the oven and put the bacon pieces, mushrooms and juices from the chicken into a small saucepan. I add some cream and stock and heat it through. To thicken it, I add a little cornflour mixed with water. All the flavour comes from the mushrooms and bacon. I just add a little back pepper. You can add salt too but I find the saltiness of the bacon means I don't need to.
Can you adapt this creamy chicken bacon and mushroom recipe?
If you want to make the sauce a little healthier then you can use less cream. Just a couple of tablespoons of double cream are enough to give a lovely creamy taste and texture. Use a little more stock in place of the cream. You can also replace the double cream with single cream or creme fraiche.
A great way to use up leftover cream
As I said earlier, I don't often use cream in savoury recipes. The reason I created this recipe in the first place was because I had a little leftover cream after making chocolate pots. I hate to waste things and a creamy savoury sauce was the ideal recipe to use it in. Another great creamy sauce recipe is my lemon and parsley sauce for fish recipe, which could also be served with chicken.
Recipe for Chicken in a Creamy Bacon and Mushroom Sauce
Recipe
Chicken in Creamy Bacon Mushroom Sauce
Ingredients
- 2 chicken breasts
- 2 cloves garlic
- 3 strips bacon
- 80 g mushrooms
- 100 ml chicken stock
- 50 ml double cream
- 1 teaspoon cornflour
- Pinch black pepper
Instructions
- Preheat the oven to 200°c
- Oil an ovenproof dish. Lay the chicken breasts in the dish. Cover each one with a rasher of bacon.
- Cut the other rasher up and put the pieces around the chicken. Chop the mushrooms in half and also place around the chicken. Peel the garlic cloves but leave whole and place between the chicken breasts. Put in the oven for 30 minutes .
- Take out of the oven. Remove the chicken but keep it warm. Add the cream and stock to the pan juices and heat through.
- Mix the cornflour with a little cold water and stir in to thicken the sauce.
- Season with a little black pepper.
- Serve with vegetables and potatoes.
Notes
Nutrition
More Recipes you might like!
If you love creamy recipes then how about one of these?
Or how about creamy bacon leek and mushroom pasta?
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rhomin
I rarely leave comments on the recipes I use, but this was a really gorgeous and is definitely going to be a regular meal for us. I did jig it about a bit as I wanted to do it in the Ninga foodie air fryer. It was so easy to adapt and I had only one pan to clean. I did the first step using the sear and saute setting, to brown the chicken breasts and bacon then added the mushrooms, garlic and onion and stirred them until the onion was clear. I made the stock and cream mixture and changed the Ninja to the Bake setting and set it to 170 degrees, When the chicken was fully cooked I mixed the cornflour with a little stock and added it to the Ninja and brought it all to the boil and cooked it for about three minutes stirring continually. The sauce was well thickened, so I added a little more dairy free cream and warmed it through cooking it gently. I had no problems with it splitting and it made the colour much nicer too. I am lactose intolerant and there are very few recipes that are successful using an alternative to cream. They either split or it goes into great big jelly lumps. Ugh! I used the Alpo soya cream. The sauce was rich and very tasty and not at all heavy. We had mashed potatoes and Savoy cabbage with it.
Corina Blum
That sounds lovely. I'm so peased you enjoyed the recipe and it's good to know that it worked so well with a dairy free cream too.
shuhan
The bacon and mushroom sauce looks good enough to be jsut tossed with pasta for a quick dinner really!
Tandy
this sounds delicious!
Juliana
This chicken dish looks delicious with mushroom and the creamy sauce...perfect meal Corina.
Hope you are having a fabulous week 🙂
kitchen flavours
Yum! What a lovely dinner! I would be happy and satisfied if served with this delicious looking creamy chicken! 🙂
calmyourbeans
Reblogged this on calmyourbeans.
Corina
Thank you