Creamed Spinach and Bacon Chicken


A quick and easy recipe when you have bacon left over!

Modified from: Spinach and Bacon Chicken

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40 min servings
Serving size has been adjusted!

Original recipe yields 2 servings



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  1. In large skillet, fry bacon until cooked to your liking; Remove bacon strips from skillet (leave bacon fat in skillet for frying chicken breasts) and place on paper towels to dry.
  2. Season the flour with the garlic salt, white pepper, and a little thyme
  3. Dredge/coat chicken breasts in flour, then brown in the same skillet, in the bacon fat, until somewhat crispy on each side.
  4. Remove chicken from skillet and place on paper towels.
  5. Pour out remaining bacon fat and pour in the wine.
  6. Add the garlic and amount of spinach you want to have, cover the skillet and simmer over medium low heat until spinach is wilted.
  7. Add the soup to the skillet and mix with the spinach and simmer uncovered for about 5 minutes.
  8. Add the chicken pieces and simmer for another 2 minutes. Serve the spinach and chicken and then crumble bacon slices into bits and place on top.



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