Let’s talk about kitchen miracles. You know, the kind that happens when a cooking mishap turns into a stroke of genius. For me, that miracle was this Creamy Chicken Bacon Skillet with Spinach and Roasted Red Peppers. It was born on a chaotic weeknight when I was halfway through making a different recipe and realized I was out of a key ingredient. Instead of giving up, I raided the fridge; hello, jar of roasted red peppers and a bag of fresh spinach! The result was more than a save; it was a revelation. This recipe proves that the best dinners are often unplanned, effortless, and cooked entirely in one pan. It’s become my go to for everything from busy Tuesday nights to casual dinners with friends. It’s the kind of flavorful, comforting meal that feels indulgent but comes together with shockingly little fuss.
The flavor here is a masterclass in savory, creamy goodness. Imagine tender, juicy chicken breasts, seasoned simply, seared until golden, and then bathed in a luxurious sauce. That sauce is the star: it’s rich and velvety from the heavy cream and Parmesan, with a deep, smoky saltiness from the crispy bacon. The sweet, almost caramelized notes of the roasted red peppers and the fresh, earthy flavor of the spinach cut through the richness perfectly. As for texture, every bite is a delight: you get the satisfying sear on the chicken, the chewy crisp bits of bacon, the silky soft peppers, and the just wilted spinach, all coated in that luscious, clingy cream sauce. It’s a complete symphony in a single skillet.
Pro Tips for Skillet Success (Every Single Time)
These simple tricks are what separate a good dish from a truly great one. They’ll help you master the technique for perfect results.
- Pat Your Chicken Dry: This is the #1 rule for a beautiful sear. Before you season, use paper towels to pat the chicken breasts completely dry. Moisture is the enemy of browning; dry chicken = golden, crispy, restaurant quality skinless chicken.
- Don’t Crowd the Pan: When searing the chicken, give it space! If you put too much in the skillet at once, the temperature drops, and the chicken steams instead of sears. Cook in batches if necessary to get that perfect golden crust.
- Use the Chicken Fond: After removing the chicken, you’ll see those delicious browned bits stuck to the pan. That’s fond, and it’s pure flavor gold. Be sure to scrape it all up when you sauté the garlic and shallots; it’s the secret base for your incredible sauce.
- Simmer, Don’t Boil the Sauce: When you add the cream and broth, let it come to a gentle simmer. A rolling boil can cause the dairy to separate or the sauce to become greasy. A low, steady simmer will give you a smooth, perfectly thickened sauce.
Make Ahead, Storage & Freezing Instructions
- Make Ahead: You can prep components to make dinner lightning fast. Dice the bacon, mince the garlic and shallot, and grate the Parmesan up to a day in advance. Store them in separate containers in the fridge.
- Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for 3-4 days. The flavors meld and often taste even better the next day!
- Reheating: Reheat gently in a covered skillet over low heat, adding a small splash of chicken broth or cream to loosen the sauce. You can also reheat in the microwave, stirring every 30 seconds to ensure even heating.
- Freezing: While you can freeze this dish, I don’t recommend it. Cream based sauces can separate and become grainy when thawed and reheated, and the spinach will become very soggy. For the best texture and flavor, enjoy it fresh or as leftovers within a few days.
Step by Step Instructions
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Follow these easy steps for a foolproof, one pan dinner that’s sure to impress.
1Prep & Sear the Chicken: Preheat your oven to 400°F (200°C). Season the chicken breasts generously on both sides with salt and pepper. Heat the olive oil in a large, oven proof skillet over medium high heat. Once hot, add the chicken. Cook without moving for 3-4 minutes, until you have a deep golden brown crust. Flip and cook for another 3 minutes. The chicken will not be cooked through yet. Transfer it to a clean plate.
2Build the Flavor Base: In the same skillet (with all those tasty browned bits), add the minced garlic and diced shallot. Sauté for about 1 minute until fragrant. Add the diced bacon and cook, stirring often, until it’s crispy and has rendered its fat.
3Create the Cream Sauce: Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, scraping the bottom of the pan. Let it simmer for 2-3 minutes to thicken slightly. Remove the skillet from the heat and stir in the grated Parmesan cheese until it’s completely melted and the sauce is smooth.
4Add Veggies & Combine: Stir in the fresh spinach and chopped roasted red peppers. The spinach will wilt quickly in the hot sauce. Nestle the seared chicken breasts back into the skillet, spooning plenty of sauce and veggies over the top.
5Finish in the Oven: Carefully transfer the entire skillet to the preheated oven. Bake for 5-8 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F / 74°C at the thickest part).
6Garnish & Serve: Remove the skillet from the oven (remember, the handle will be hot!). Let it rest for 2-3 minutes. Garnish with freshly chopped parsley and extra shaved Parmesan. Serve directly from the skillet.
Customize It: Ingredient Substitutions
This recipe is wonderfully adaptable to different tastes and dietary needs.
- Gluten Free: This recipe is naturally gluten free! Just double check that your chicken broth and roasted red peppers are certified gluten free, as some brands may contain additives.
- Lighter/Dairy Free: For a lighter sauce, you can substitute the heavy cream with half and half or whole milk, though the sauce will be slightly less rich and thick. For a dairy free version, use full fat canned coconut milk and a dairy free Parmesan alternative.
- Vegetarian: Omit the chicken and bacon. Sauté the garlic and shallots in olive oil, then proceed with the sauce. Add a can of drained white beans or crispy pan fried tofu for protein.
- Common Pantry Swaps:
- Bacon: Pancetta or prosciutto are excellent substitutes. For a vegetarian smoky flavor, a teaspoon of smoked paprika added with the garlic works well.
- Heavy Cream: See lighter options above. For a rich but tangy twist, you could use full fat sour cream, but let the sauce cool slightly before stirring it in to prevent curdling.
- Spinach: Fresh kale (stems removed) or Swiss chard are great. If using kale, add it a minute earlier as it takes slightly longer to wilt.
- Shallot: A small yellow or red onion, finely diced, is a perfect stand in.
Serving Suggestions
This skillet is a complete meal, but it loves a good sidekick!
- The Perfect Base: Serve it over a bed of fluffy white rice, creamy mashed potatoes, or buttered pasta (like fettuccine or penne) to soak up every drop of the amazing sauce.
- For a Lighter Meal: Skip the starch and pair it with simple steamed vegetables like broccoli or green beans, or a bright, crisp side salad with a lemony vinaigrette.
- Beverage Pairings: A buttery Chardonnay or a crisp Pinot Grigio complements the creamy sauce beautifully. For a non alcoholic option, sparkling water with a lemon twist or iced herbal tea is perfect.
- Extra Garnishes: Set out small bowls of extra Parmesan, red pepper flakes for a kick, or toasted pine nuts for a delightful crunch.
Essential Equipment List
- Large Oven Proof Skillet (12 inch): This is non negotiable. A cast iron or stainless steel skillet that can go from stovetop to oven is ideal. It should be large enough to sear the chicken without crowding.
- Tongs: For easily flipping the chicken breasts.
- Wooden Spoon or Spatula: For sautéing the aromatics and scraping up the fond.
- Instant Read Thermometer: The most reliable way to ensure your chicken is perfectly cooked (165°F / 74°C) without overcooking it.
- Measuring Cups & Spoons
- Cutting Board & Sharp Chef’s Knife: For prepping the bacon, shallot, and garlic.
Frequently Asked Questions (FAQ)
- Can I cook this entirely on the stovetop?
Absolutely! After adding the chicken back to the sauce in Step 4, simply cover the skillet and let it simmer on low heat for 8-10 minutes, or until the chicken is cooked through. Flip the chicken halfway through. - My sauce is too thin. How can I thicken it?
Let it simmer uncovered for a few more minutes to reduce. You can also create a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water, then whisking it into the simmering sauce. Cook for an additional minute until thickened. - Can I use frozen spinach?
You can, but you must thaw it completely and squeeze out ALL the excess liquid using a clean kitchen towel or cheesecloth. If you don’t, it will water down your beautiful cream sauce. - What’s the best way to get crispy bacon?
Start with a cold skillet and cook the diced bacon over medium heat, stirring occasionally. This allows the fat to render slowly, leading to evenly cooked, crispy pieces.
Creamy Chicken Bacon Skillet with Spinach & Roasted Red Peppers
Ingredients
For the Chicken:
- 4 small or 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
For the Cream Sauce:
- 2 cloves garlic minced
- 1 shallot finely diced
- 1/3 cup diced bacon
- 1 cup heavy cream or half and half for a lighter version
- 1/2 cup low sodium chicken broth
- 1/3 cup freshly grated Parmesan cheese plus more for garnish
- 2 cups packed fresh spinach
- 1/3 cup chopped jarred roasted red peppers drained
- Fresh chopped parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Pat the chicken breasts dry and season generously on both sides with salt and pepper.
- Heat olive oil in a large, oven proof skillet over medium high heat. Add the chicken and sear for 3-4 minutes per side, until golden brown. Chicken will not be fully cooked. Transfer to a plate.
- In the same skillet, add garlic and shallot. Sauté for 1 minute until fragrant. Add diced bacon and cook until crispy.
- Pour in heavy cream and chicken broth. Bring to a gentle simmer for 2-3 minutes to thicken slightly. Remove from heat and stir in grated Parmesan until melted.
- Stir in spinach and roasted red peppers until spinach wilts. Nestle the seared chicken back into the skillet, spooning sauce over the top.
- Transfer the skillet to the preheated oven. Bake for 5-8 minutes, or until chicken is cooked through (165°F internal temperature).
- Garnish with fresh parsley and extra Parmesan. Serve immediately over rice, pasta, or with steamed vegetables.
Notes
- For a complete one pan meal, add halved baby potatoes to the skillet before baking.
- Ensure your skillet handle is oven safe. If not, wrap it tightly in foil before baking.
- Leftovers keep well in the fridge for 3-4 days. Reheat gently on the stovetop with a splash of broth.
