Chicken, Mushroom & Bacon Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even thickness about 3/4-inch. Season both sides with 1/2 tsp salt and 1/2 tsp black pepper.

Prepare vegetables & bacon

Thinly slice mushrooms. Peel and thinly slice the onion. Mince the garlic. Cut bacon into 1/2-inch pieces.

Heat a large skillet over medium heat. Add the bacon pieces and cook, stirring occasionally, until crisp and browned, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving bacon fat in the pan (about 1–2 tablespoons). If there is too much fat, spoon off excess leaving about 1 tbsp.

Increase heat to medium-high and add 1 tbs olive oil to the skillet with the bacon fat. When hot, add the seasoned chicken breasts. Sear until golden brown, about 3–4 minutes per side (internal temp should reach ~155°F/68°C at this stage). Transfer chicken to a plate — it will finish cooking in the sauce.

Reduce heat to medium. Add remaining 1 tbs olive oil and 1 tbs butter to the skillet. Add sliced onion and cook, stirring, until softened and beginning to caramelize, about 5 minutes. Add sliced mushrooms and cook until they release their moisture and brown, about 6–8 minutes. Add minced garlic and fresh thyme; cook 30–60 seconds until fragrant.

Pour in the white wine (or 1 tbs stock) to deglaze, scraping up browned bits from the bottom of the pan. Let the wine reduce by half, about 1–2 minutes. Add 1 cup chicken stock and bring to a gentle simmer.

Stir in Dijon mustard and heavy cream. Return the seared chicken and any collected juices to the skillet, nestling pieces into the sauce. Add cooked bacon back into the pan. Reduce heat to medium-low and simmer gently until the chicken reaches 165°F (74°C) and the sauce thickens slightly, about 6–8 minutes.

Taste sauce and season with remaining 1/2 tsp salt and remaining 1/2 tsp black pepper as needed. Stir in grated Parmesan if using and adjust consistency — simmer 1–2 minutes more to meld flavors. Sprinkle additional fresh thyme or chopped parsley if available.

Transfer chicken to plates and spoon mushrooms, bacon and sauce over the top. Serve immediately with mashed potatoes, rice, or crusty bread to soak up the sauce.