"Bacon Wrapped Spinach Stuffed Chicken with Garlicky Mushrooms… quick-and-easy, back-pocket dinners like this are exactly the vibe I need leading up to Superbowl weekend. Serve it with roasted sweet p’s, side veggies, or over cauli mash. Whatever you do, don’t skimp on the gahhhhlicky shrooms"
Bacon Wrapped Stuffed Chicken with Garlicky Mushrooms
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A Note from Feedfeed
This Bacon Wrapped Stuffed Chicken with Garlicky Mushrooms is an apetizing meal that's not only full of flavor, but super easy to make! Serve it with your favorite side (mashed potatoes and/or veggies) for a delicious weeknight meal the whole family will love.
For more recipes, head over to our Chicken feed for over 1,000 recipes of this widely popular, versatile meat!
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Tip: Starting the chicken in a cold pan will help render more fat from the bacon and reduce the chances of burning it.
Prep time: 10mins
Cook time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 medium chicken breasts
- 2 teaspoons paprika
- 1 teaspoon dry oregano
- pinch of salt
- pinch of black pepper
- chopped frozen spinach, thawed and drained
- 2 tablespoons finely chopped fresh parsley
- 8 slices of bacon
- 12 ounces cremini mushrooms, thinly sliced
- 4 cloves of garlic, finely chopped
- 1/3 cup chicken stock
- 1/2 lemon, cut into wedges
Method
Step 1
Preheat oven to 400°F.
Step 2
Butterfly chicken breasts and lightly season both sides with paprika, oregano, salt and pepper. Stuff each breast with spinach and wrap tightly with 2 pieces of bacon. Place in a cold cast-iron or stainless-steel skillet and cook over medium-high heat until browned, around 5 minutes. Flip and cook the second side until browned, around 3 minutes. Reserve 2 tablespoons rendered bacon grease in the skillet, transfer the chicken to a sheet pan and roast for 10-12 minutes or until the thickest part of the breast registers 165°F on a digital thermometer.
Step 3
Return the pan to medium-high heat and add the mushrooms. Cook, stirring occasionally, until golden brown. Add the garlic and cook, stirring, 1 minute. Deglaze with stock and cook until reduced in volume by ¼. Add parsley and season with salt and pepper to taste.
Step 4
Transfer the chicken to individual serving plates and top with mushrooms. Serve with sides of choice (I had cauliflower purée) and lemon wedges for squeezing.