Pan-Seared Chicken with Smoky Bacon and Mushroom Sauce

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Tender pan-seared chicken breasts topped with a rich smoky bacon and mushroom sauce, perfect for a comforting dinner. This American-inspired chicken recipe, ready in about 45 minutes, pairs boneless skinless chicken breasts, smoked bacon, chopped, cremini mushrooms, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) boneless skinless chicken breasts
• 4 slices smoked bacon, chopped
• 8 oz cremini mushrooms, sliced
• 1 medium shallot, finely chopped
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp butter

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

Instructions

1. Step 1: Season 4 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper on both sides.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through. Remove and keep warm.
3. Step 3: In the same skillet, add 4 chopped smoked bacon slices and cook until crisp, about 4 minutes. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the skillet.
4. Step 4: Add 1 medium finely chopped shallot and 3 minced garlic cloves to the bacon fat; sauté for 2 minutes until fragrant.
5. Step 5: Add 8 oz sliced cremini mushrooms and cook for 5 minutes until browned and tender.
6. Step 6: Pour in 1 cup chicken broth and bring to a simmer, scraping up any browned bits from the pan.
7. Step 7: Stir in 1/2 cup heavy cream, 1 tbsp butter, 1 tsp fresh thyme leaves, and the reserved bacon pieces. Cook for 3-4 minutes until sauce thickens slightly.
8. Step 8: Return chicken to the skillet and spoon sauce over each breast. Cook for 1 more minute to meld flavors, then serve hot.