Recipe by Sara Blanchard
"Really good, really easy with the great flavor of bacon! Serve with rice or buttered noodles. Note: If you don't want to use heavy cream in the recipe, use 1 teaspoon flour mixed with 2 teaspoons water instead!"
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bone-in chicken breast halves, with skin
2 thick slices
This was a very good recipe but I made some changes. First I cooked the chicken in a smaller dish, cooked the thick cut bacon for three minutes in microwave before topping the chix and finally broiled the chix and bacon for 2 minutes at end. It was a beautiful golden brown. Nobody likes limp bacon. You must add flour to the drippings or it will be extremely greasy. Add as much flour as needed to soak up grease and don't take out the mushrooms. Add more heavy cream to make sauce. You want extra of this sauce!! This makes a wonderful sauce and I am an expert gravy maker.
Ugh! It was very bland! With everyone's stellar review, I was expecting more! This just turned out to be a fatty greasy mess!
Oh goodness, this recipe is great! Very little prep work for such a great entree! I cut off the bone in the breast before cooking because I don't like having to do it while I'm eating. (I still left the skin on too keep the chicken moist.)
Also, I'm actually a little health concious (trying to cut the fat where I can without sacrificing taste). I used PAM spray instead of the 2 tablespoons of butter. It didn't effect the taste at all. I used a teaspoon of seasoning salt and 1 clove of garlic for EACH chicken breast to give it more flavor.
I cooked for about 30 minutes in the oven instead of the 45-60 as recommended. Then I brushed off the mushrooms off the chicken to the sides of the dish and placed under a broiler for 5 more minutes (to crisp the skin and bacon). I also added a little bit of cornstarch/water slurry to the sauce after I added the cream to help the thicken the sauce. But it came out wonderfully after a little bit of tweaking. Definitely a keeper!
I used skinless boneless breasts and the family really enjoyed this dish. The sauce at the end is a must, do not skip that part of the recipe.
Easy and delicious. Sauce was too runny, next time I'll thicken it with a bit of cornstarch.
Because I had previously tried a butter chicken recipe and found it to be bland, I marinated this chicken with a lemon pepper marinate about 2 hours prior to cooking. I used Mrs. Dash with Garlic as the seasoning and rubbed black pepper on the bacon. I used a full 4 oz. can of sliced mushrooms and sprinkled the entire dish with a little mozarella cheese about 10 minutes before removing from the oven. This was the best dish I've tried thus far and it's going in my recipe book!
This was very quick to prepare and easy to make. Best of all you can make it with things you already have on hand. I did use 1/3 cup half and half, 1/3 cup whole milk and 1-1/2 tablespoon flour to replace the cream. I also put the mushrooms and bacon in with the drippings to make the sauce.
I was in a hurry to get the chicken done so I upped the temp to 375 and placed foil over the top of the pan after baking the chicken for 20 minutes.
Absolutely excellent! We served it with pasta, which is great with the sauce. More changes I made -- I pre-cooked the bacon to get it crispy, doubled the mushrooms, and used 3/4 or 1 cup of cream to make more sauce. Also, I included the mushrooms in the sauce while cooking and crumbled the bacon into the sauce once it was thick. You most definitely want to make enough sauce to go around -- it's wonderful!
* Percent Daily Values are based on a 2,000 calorie diet.
Bacon Mushroom Chicken
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 545
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