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Creamy Chicken Bacon Skillet

Creamy Chicken Bacon Skillet with Spinach & Roasted Red Peppers

An easy, one pan wonder ready in 30 minutes! Tender chicken seared and baked in a rich, creamy sauce with crispy bacon, fresh spinach, and sweet roasted peppers. The perfect weeknight dinner that feels indulgent.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4

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.