Garlic Butter Chicken with Spinach and Bacon
Tired of the same old boring chicken dinner? I get it. You cook, you eat, you clean, and you wonder why it all felt so bland. It’s easy to get stuck in a food rut.
This Garlic Butter Chicken with Spinach and Bacon is the answer. It’s a one-pan meal that feels fancy but is surprisingly simple to make.
You get crispy bacon, tender chicken, and a creamy garlic sauce that you’ll want to put on everything. It’s the kind of dinner that makes a regular Tuesday feel special. Let’s cook something you’ll actually be excited to eat.
What You’ll Need
Here are the simple ingredients you need for this dish. Nothing too crazy, just good stuff that comes together perfectly.
- 4 boneless, skinless chicken breasts
- 8 slices of bacon, chopped
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1 tablespoon olive oil (if needed)
Tools You’ll Need
You don’t need a professional kitchen for this. Just a few basic tools will get the job done.
| Tool | Purpose |
|---|---|
| Large Skillet | For all cooking |
| Tongs | Flipping chicken |
| Spatula | Stirring sauce |
| Cutting Board | Prepping ingredients |
| Knife | Chopping |
Pro Tips
After making this dish dozens of times, I’ve learned a few things. These little tricks make a big difference.
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Pat Your Chicken Dry: Before you season the chicken, pat it completely dry with paper towels. A dry surface is key to getting a nice, golden-brown sear. Wet chicken just steams in the pan.
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Don’t Burn the Garlic: Add the garlic to the pan and cook it for only about 30 seconds, or until you can smell it. If you cook it too long, it will burn and turn bitter, which ruins the flavor of your sauce.
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Scrape the Brown Bits: After cooking the chicken, you’ll see browned bits stuck to the bottom of the pan. When you add the chicken broth, use your spatula to scrape those bits up. That’s pure flavor right there.
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Use Fresh Spinach: It might look like a lot of spinach, but it cooks down to almost nothing. Add it in handfuls and let it wilt before adding more. Fresh spinach has a much better texture than frozen for this sauce.
How to Make Garlic Butter Chicken
Follow these simple steps. The whole thing comes together in one pan, which means less cleanup for you.
Step 1: In a large skillet over medium-high heat, cook the chopped bacon until it’s crispy. Remove the bacon with a slotted spoon and set it on a paper towel-lined plate. Leave about a tablespoon of the bacon grease in the skillet.
Step 2: Pat the chicken breasts dry and season them generously with salt and pepper on both sides.
Step 3: Place the chicken in the hot skillet. Cook for about 5-7 minutes on each side, until golden brown and cooked through. The exact time will depend on the thickness of your chicken. Remove the chicken from the skillet and set it aside.
Step 4: Reduce the heat to medium. Add the butter to the same skillet. Once it’s melted, add the minced garlic and cook for about 30 seconds until fragrant.
Step 5: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for a couple of minutes to reduce slightly.
Step 6: Stir in the heavy cream and bring the sauce to a gentle simmer. Let it cook for 3-4 minutes, until it starts to thicken up.
Step 7: Stir in the grated Parmesan cheese until it’s melted and the sauce is smooth. Season the sauce with a little salt and pepper, but be careful with the salt since the bacon and Parmesan are already salty.
Step 8: Add the fresh spinach to the skillet, a handful at a time. Stir it into the sauce until it has wilted completely.
Step 9: Return the cooked chicken to the skillet. Spoon some of the creamy sauce over each piece.
Step 10: Sprinkle the crispy bacon bits over the top of the chicken and sauce. Let everything warm through for another minute or two, then serve immediately.
Substitutions and Variations
Don’t have something on hand? Or maybe you just want to change things up? Here are some easy swaps you can make.
| Ingredient | Substitution Idea | Note |
|---|---|---|
| Chicken Breasts | Chicken Thighs | More flavor, longer cook time |
| Heavy Cream | Half-and-Half | Lighter, thinner sauce |
| Spinach | Kale | Remove tough stems |
| Bacon | Pancetta | Richer, saltier flavor |
You can also add a pinch of red pepper flakes with the garlic for a little bit of heat. Sliced mushrooms are another great addition; just cook them after the chicken until they are browned.
Make-Ahead Tips
If you want to save some time on a busy night, you can do a few things ahead.
- Chop your bacon and mince your garlic ahead of time. Store them in separate airtight containers in the fridge for up to 2 days.
- You can also season your chicken breasts, cover them, and keep them in the fridge for a day before you plan to cook.
Meal Pairing & Serving Suggestions
This dish is rich and flavorful, so it pairs well with simple sides that can soak up all that amazing sauce.
- Starches: Serve it over mashed potatoes, egg noodles, or white rice.
- Vegetables: Roasted broccoli, asparagus, or a simple green salad with a light vinaigrette work great.
- Bread: A side of crusty bread is a must for dipping into the sauce.
Tips for Diets
You can adjust this recipe to fit certain dietary needs with a few small changes.
| Diet | Modification |
|---|---|
| Keto / Low-Carb | Serve with zucchini noodles or cauliflower rice |
| Gluten-Free | This recipe is naturally gluten-free |
Always double-check the labels on your chicken broth and bacon to make sure they fit your dietary requirements.
Leftovers and Storage
If you happen to have leftovers, they are great the next day.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, you can gently warm it in a skillet over low heat. Add a splash of milk or chicken broth if the sauce has gotten too thick. You can also microwave it, but the skillet method is better for keeping the chicken tender.
FAQs
Here are answers to a few common questions I get about this recipe.
Q1. Can I use frozen spinach instead of fresh?
Ans: Yes, but you have to thaw it and squeeze out all the extra water first. If you don’t, your sauce will be watery. You’ll need about 1 cup of thawed, squeezed spinach.
Q2. Can I make this dish dairy-free?
Ans: It’s tricky because of the cream and cheese. You could try using full-fat canned coconut milk instead of heavy cream and a dairy-free Parmesan alternative. The flavor and texture will be different, but it can work.
Q3. My sauce isn’t thickening. What did I do wrong?
Ans: You probably didn’t let it simmer long enough. Just give it a few more minutes on a low simmer. The cream and Parmesan need a little time to come together and thicken the sauce. Don’t boil it, or it might separate.
Wrapping Up
This Garlic Butter Chicken is proof that you don’t need a lot of time or complicated steps to make an incredible meal. It’s perfect for a weeknight dinner but also good enough to serve to guests.
Now it’s your turn. Give this recipe a try and see how easy it is to make a dinner you’ll truly love.
When you make it, come back and leave a comment below. I’d love to hear how it turned out for you or if you made any of your own fun changes
