“My husband requested I make this and I had never even heard of it! Tracked down this recipe and gave it a try. It turned out SO tasty. We will definitely be making this again!”
📝 Step-by-Step Instructions
- Crisp the Bacon:
- In a large skillet over medium heat, fry chopped bacon until crispy.
- Remove crispy bacon with a slotted spoon and set aside on a paper towel, leaving the bacon grease in the skillet. 🥓
- Sear the Chicken:
- Season cutlets on both sides with garlic powder, Italian seasoning, smoked paprika, salt, and black pepper. 🧂
- Add olive oil to the skillet with the bacon grease over medium-high heat.
- Sear chicken cutlets for 3 to 4 minutes per side until a deep golden-brown crust forms. Transfer chicken into a 9×13-inch baking dish.
- Sauté Mushrooms & Spinach:
- In the same skillet, add sliced mushrooms and cook for 4 to 5 minutes until browned and tender.
- Add minced garlic and cook for 1 minute until fragrant. 🧄
- Toss in fresh baby spinach and stir until gently wilted. 🥬
- Make the Garlic Cream Sauce:
- Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan.
- Bring to a gentle simmer, then stir in the grated Parmesan cheese until smooth and melted. 🧀
- Assemble & Bake:
- Pour the mushroom, spinach, and cream sauce evenly over the seared chicken in the baking dish.
- Top each chicken cutlet with melted provolone or mozzarella cheese and the crispy crumbled bacon. 🧀🥓
- Bake uncovered at 375°F (190°C) for 15 to 20 minutes until bubbling and the cheese is fully melted and golden! ⏲️🔥
- Serve & Enjoy:
- Spoon extra creamy mushroom sauce over the chicken and serve warm alongside pasta, mashed potatoes, or garlic bread! 😋✨
