Ingredients
Scale
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 oz bacon, diced
- 1 tbsp olive oil
- 8 oz cremini mushrooms, sliced
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Cook bacon in a large skillet over medium heat until crispy; remove and set aside, leaving drippings in pan.
- Season chicken with salt and pepper, then brown in bacon drippings with olive oil for 5–6 minutes until golden. Remove chicken.
- Add mushrooms to same skillet; sauté 4–5 minutes until browned. Add garlic and thyme; cook 1 minute.
- Pour in chicken broth, scraping up browned bits. Stir in heavy cream and Parmesan; simmer 2–3 minutes until slightly thickened.
- Return chicken and bacon to skillet; simmer 3–4 minutes until chicken is cooked through.
- Garnish with fresh parsley and serve immediately.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add spinach or peas for extra veggies.
- Serve over mashed potatoes, pasta, or rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Skillet
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 serving (1/4 recipe)
- Calories: 520 Kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 115 mg
