Best Bacon Mushroom Chicken Recipes

BACON MUSHROOM CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.
• Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
• Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.

BACON MUSHROOM CHICKEN

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; set aside. Flatten chicken to 1/2-in. thickness; sprinkle both sides with seasoned salt. Brown in bacon drippings. Transfer to a 1-qt. baking dish coated with cooking spray. , In a small bowl, combine the honey, mustard, mayonnaise, corn syrup and onion; spread 1/4 cup over chicken. Top with bacon and mushrooms. Sprinkle with cheese. , Cover and bake at 350° for 20-25 minutes or until chicken juices run clear. Serve with remaining honey mixture.

ROAST ASPARAGUS AND MUSHROOM CHICKEN SPINACH SALAD WITH BACON, AVOCADO AND GOAT CHEESE RECIPE

Steps:

• Toss the asparagus and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20 minutes, mixing half way through.
• Meanwhile, cook the bacon and set aside on paper towels to drain before crumbling.
• Season the chicken with salt and pepper to taste, heat the grill (or a pan) to medium-high heat, brush with oil and cook the chicken until cooked through and golden brown, about 3-5 minutes per side, before letting rest for 5 minutes and slicing.
• Assemble the salad, toss in the dressing and enjoy!

WILD MUSHROOM, CHICKEN & BACON RISOTTO

Steps:

• Soak the dried mushrooms in 500ml boiling water for 20 mins, then drain the liquid into the stock. The mushrooms will have absorbed a lot of the liquid; you should have 1.5l in total. Chop the soaked mushrooms and add to the chestnut mushrooms.
• Make the risotto: start by frying the bacon in half the butter, then add the onion. When they are soft, add the mushrooms and continue to cook for a few mins until soft. Stir through the rice and continue as in the basic recipe. When you add the final ladle of stock, stir through the chicken to reheat. Add the chopped parsley with the Parmesan and remaining butter, leave to rest for a few mins, then stir through and serve.

CHICKEN, MUSHROOM AND BACON POT PIE

Steps:

• Preheat oven to 425 degrees F. In a heavy-based frying pan, fry the bacon in the oil until beginning to crisp. Then add the sliced mushrooms and soften them in the pan with the bacon.
• Turn the chicken strips in the flour and thyme and then melt the butter in the bacon and mushroom pan. Add the chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
• Pour in the hot chicken stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
• Take two deep oven-proof bowls and make a pastry rim for each one by placing a strip curled around the top of each bowl. Dampen the edges with a little water to make the pastry stick. Cut a circle bigger than the top of each pie for the lid, and then divide the chicken filling between the two bowls. Dampen the rim of the pastry again and then pop on the lid for each bowl, sealing the edges with your fingers or the underneath of the prongs of a fork. Cook the pot pies for about 20 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.

BACON MUSHROOM HONEY DIJON CHICKEN

Steps:

• In a small bowl, combine the mustard, honey, and lemon juice. Set Aside
• In a large skillet over medium heat, cook chicken all the way through in 2 Tablespoons of oil. Sprinkle with salt, pepper. Remove and set aside.
• In the same skillet, saute mushrooms with cooked bacon and 2 Tablespoons of green onions until tender. Remove and set aside. Add chicken breasts to skillet, top with cheese, mushrooms and bacon. Keep on skillet until the cheese is melted.
• When cheese is melted remove from skillet, place on a plate. Spoon some Honey, mustard, and lemon juice sauce over the chicken. Top with the cooked mushrooms and bacon pieces.
• Add more raw green onions and sauce if you would like.

MUSHROOM, BACON AND CHEESE STUFFED BREADED CHICKEN BREASTS

Steps:

• Mushrooms: Add butter, salt, pepper and mushrooms to a small pan and cook over high heat until liquid has been reduced.
• Bacon: Heat oven to 400F and place bacon on cookie sheet in oven. It should only take about 5 minutes depending on the thickness of the bacon. Remove and place in paper towels to remove excess fat.
• Flatten out chicken breast with a meat tenderizer until at least double in size and about ¼ inch thick. Try not to puncture the chicken or your cheese will melt out when cooking. Split parsley, bacon, cheese, mushrooms and tomatoes into two piles and place on one side of each breast so that the other side can be folded over. Grind oregano, basil, salt and pepper together in a mortar and pestle and add to stuffing. Add one tsp of Worcestershire to each breast and fold the other half of the breast over.
• Preheat an oven to 375°F Heat a cast iron pan (or a pan that can be transferred to the oven) to medium heat and add olive oil once up to heat. Whip the egg in a small bowl and paint one side of the chicken breast using a small brush. Mix the bread crumbs, parmesan and sea salt on a plate. Dip the egg side on the plate with the bread crumbs and place in the pan, breadcrumbs side down. Once in the pan, paint the side facing up with the remaining egg yolk. Place the remaining breadcrumbs on this side and pat them into the chicken. Flip the chicken after 1-2 minutes, once the breadcrumbs begin to turn a nice golden color, and place the pan in the oven. Cook for 20-25 minutes.

CHICKEN BACON AND MUSHROOM PIE

Steps:

• cook the chicken and bacon in a wok. to make the sauce melt the butter in a saucepan and soften the mushrooms and onion stir in the flour cook for two minutes then gradually pour in the milk stiring constantly bring to the boil then add the cheese worcestershire sauce and season with the herbs and salt and pepper
• mix the chicken and bacon into the sauce then add the peas
• roll out the pastry if needs be then cut out the shape for the pie lid. tip the sauce into a pie dish then top with the lid, make some holes in the top to let steam escape use a pastry brush to glaze the pie with the egg cook the pie for 10-20 minutes on 170c/fan 150c/gas or until lightly brown on top serve with veg and enjoy

CHICKEN MUSHROOM AND BACON PIE

Steps:

• Preheat the oven to 425 degrees F. Fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.
• Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
• Pour in the hot stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
• Make a pastry rim for each of your pots for the pies, by this I mean an approximately 1/2-inch strip curled around the top of the pots. Dampen the edges to make them stick.
• Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two.
• Dampen the edges again and then pop on the top of each pie sealing the edges with your fingers or the underneath of the prongs of a fork.
• Cook the pies for about 20 minutes turning them around half way through cooking. Once cooked, they should puff up magnificently.

CHICKEN, MUSHROOM, AND BACON PIE

Steps:

• Preheat oven to 425°.
• Fry bacon strips in the oil until they begin to crisp; add in sliced mushrooms; soften them in the pan with the bacon.
• Combine flour and thyme in a plastic freezer bag; add chicken thighs; toss to coat.
• Melt butter in the pan (with the bacon/mushrooms); add in chicken thighs and all the flour left in the bag; stir around with the bacon and mushrooms until chicken begins to color, about 25 minutes.
• Pour in the hot stock and Marsala, stirring to form a sauce; let this bubble for about 5 minutes.
• Take two 1 1/4 cup pie pots (if yours are deeper, don't worry, there will simply be more space between the contents and the puff pastry top) and make a pastry rim for each one; an approximate 1/2-inch strip curled around the top of each pot; dampen the edges with a little water to make the pastry stick.
• Cut a circle bigger than the top of each pie-pot for the lid; divide the chicken filling between the two.
• Dampen the edges again and then pop on the top of each pie, sealing the edges with your fingers or the underneath of the prongs of a fork.
• Cook the pies for about 20 minutes, turning them around halfway through cooking; once cooked, they should puff up magnificently.

MUSHROOM BACON SWISS CHICKEN BREASTS

Steps:

• 1. Using a wok or deep skillet either spray with cooking spray or add the olive oil. Place chicken breasts in bottom of pan & sprinkle with pepper if desired. If using peppered bacon, eliminate the pepper as it can become overly peppered. Brown chicken for 4-5 min. on each side. Remove the chicken from the pan & place to the side while preparing the remaining ingredients. (I place it in a warming dish on the stove so it did not cool too much)
• 2. Leaving the drippings from the chicken in the wok/skillet, fry the bacon to desired crispness, remove & place bacon on paper towel to strain the remaining grease. Lightly saute' the onions & mushrooms in the pan drippings for about 5 min. Chop the bacon into chunks while the mushrooms & onions saute'.
• 3. Turn heat to medium & Replace Chicken breasts in bottom of pan and cover with the mushroom mixture, & sprinkle the bacon & top with the shredded Swiss. You will not use all the bacon, I freeze the rest so I can use it in additional baking & cooking for flavor. Cover the pan with a lid, while you make the remaining side dishes. Once the cheese is completely melted turn heat to low until ready to serve.

BACON MUSHROOM HONEY DIJON CHICKEN

Steps:

• Note: the original recipe called for 1/4 t of salt, 1/8 t of pepper and a dash of paprika. I didn't measure any of these three ingredients when I made the recipe - I just eyeballed it and sprinkled the seasonings on each side of the chicken as it cooked.
• In a resealable bag, combine the mustard, honey, 1 ½ t oil and lemon juice.
• Flatten each chicken breast with a meat mallet and cut each in half; add the chicken to the marinade.
• Seal the bag and marinate the chicken for about 2 hours in the refrigerator.
• Drain the marinade from the chicken.
• In a large skillet over medium heat, cook the bacon.
• When it is done, remove the bacon from the pan and let it drain and cool; crumble when cooled.
• Add the remaining oil to the bacon grease and brown chicken on all sides.
• Sprinkle each side of the chicken with salt, pepper and paprika as it browns.
• Top the chicken with the mushrooms and bacon.
• Add both of the cheeses and the green onions on top of the mushrooms and bacon.
• Cover the pan and cook the chicken on low heat for about 15-20 minutes or until the juices run clear.

CHICKEN, BACON AND MUSHROOM CASSEROLE

Steps:

• Toss 8 small free-range chicken legs in 1/4 cup (40g) plain flour until coated.
• Heat 2 tbs olive oil in a frying pan over high heat.
• Add chicken and cook, turning until golden. Place in a 3.5-litre crockpot.
• Add 200g bacon rashers, rind removed and cut into 2cm cubes, 500g button mushrooms, halved, 1 onion, chopped, and 2 garlic cloves, crushed, to the frying pan and cook for 5 minutes or until golden.
• Add to the crockpot with 800g can diced tomatoes and 140g container tomato paste.
• Cook, covered, on Low for 4-6 hours or on High for 2-3 hours.
• Season well with salt and freshly ground pepper. Serve with a dollop of sour cream and scattered with chopped continental parsley.

MUSHROOM, CHICKEN & BACON RISOTTO WITH A SPINACH SALAD

Steps:

• Soak the dried mushrooms in 500ml boiling water for 20 mins, then sieve the mushrooms and add liquid to a saucepan. Quickly rinse the mushrooms to ensure no dirt present, then chop and add to the chestnut mushrooms.
• Add the stock to the saucepan holding the mushroom liquid, bring to the boil, and keen on a low simmer.
• Season the chicken thighs with salt and pepper.
• Heat a frying pan on a medium heat. Add 25g butter to a frying pan, along with some olive oil (to avoid the butter burning), and once the butter melted, add the chopped chicken thighs. Cook for a few minutes, stirring, until the thighs are browned. Then put the chicken on a plate to the side.
• Put frying pan back on heat, add 25g butter and allow to melt. Add bacon and cook until starting to turn golden brown. Then add the chopped onion and cook until it's translucent and soft. Then add the sliced mushrooms and porcini mushrooms and cook for a further 8--10 minutes.
• Add the rice to the frying pan and stir continuously until the rice is completely coated in butter, shiny, and the edges of the grain start to look transparent.
• Pour the white wine into the frying pan and simmer until totally evaporated.
• Add one ladleful of stock, and stir the rice over a low heat until liquid is absorbed. Add another ladleful of stock and continue stirring. Repeat until the rice is cooked al dente (after say 25-30 mins). It should be slightly firm but with a starchy bite in the middle. The risotto should be creamy and slightly soupy, and when you draw a wooden spoon through it, there will be a wake that holds for a few moments.
• Add the final ladle of stick and add the chicken thigh to reheat. Stir in the chopped parsley, parmesan, and 10g of butter. Leave to rest for a few minutes, then serve.
• To make the salad: Put balsamic vinegar, lemon juice, olive oil, and a good pinch of salt and pepper into a large salad bowl. Add the pine nuts, sliced spinach leaves, mint leaves, sun-dried tomatoes, and cucumber. Toss together and serve.

EASY CHICKEN, BACON AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 400°F. Wrap each chicken breast criss-crossed in two strips of bacon. Lay the chicken in a 9x13 metal pan.
• In a separate bowl mix the cream of mushroom soup and the sour cream till well blended. Pour the cream of mushroom mix over the chicken.
• Bake for 1 hour or until chicken is done.

CHICKEN BACON MUSHROOM BAKE

Steps:

• Preheat oven to 350 degrees F.
• In 12-inch cast iron skillet melt 1 tablespoon each butter and olive oil over medium high heat.
• Season chicken with seasoning salt and pepper to taste. Add chicken to skillet and cook for 6-8 minutes till golden (chicken will finish cooking in the oven). Remove to plate and set aside.
• To the same skillet, add the remaining 1 tablespoon each butter and olive oil. Add mushrooms. Cook till tender. This took me about 8-10 minutes. Remove to plate and set aside.
• To the skillet add the fresh spinach, garlic and the 1/2 cup chicken broth. Cook spinach down, season lightly.
• In medium sized mixing bowl using wooden spoon or mixer, mix together cream cheese, parmesan cheese, mozzarella cheese, sour cream, mayonnaise, dried onion flakes.
• Return chicken and mushrooms to the skillet with spinach. Stirring well to mix the ingredients together. Stir in half the crumbled or chopped bacon pieces. Stir in the cheese mixture. Top with remaining bacon and additional tablespoon of parmesan cheese.
• Bake for 30 minutes until golden and bubbling.

CHICKEN THIGHS W/CREAMY MUSHROOM AND BACON SAUCE RECIPE - (4.6/5)

Steps:

• Preheat oven to 350 F. Season both sides of chicken thighs generously with salt and pepper and Italian herb seasoning mix (usually a combination of dried thyme, oregano and other herbs). Heat vegetable oil on medium-high heat in a large skillet. Add chicken thighs skin-side down. Cook for about 5 minutes, on the skin side until nicely browned. Transfer chicken thighs, skin side up, to the foil-lined baking sheet and bake at 350 F for about 20 minutes or until chicken thighs are completely cooked through and no longer pink in the center. In the mean time, make the mushrooms sauce: Heat vegetable oil in a large skillet on medium heat. Add sliced mushrooms (without salting - to ensure the mushrooms get caramelized) and cook on medium heat for about 3 minutes flipping once. Add chopped cooked bacon to the skillet. Add heavy creamy, 1/8 teaspoon salt and snipped fresh thyme, bring to boil, stir, immediately reduce to simmer and simmer for about 2 minutes on very low heat for flavors to blend and sauce to reduce a bit. Taste and add more salt if needed. When chicken is done baking and chicken thighs are completely cooked through, add cooked chicken thighs to the skillet and spoon the sauce and the mushrooms on top of chicken thighs.

CHICKEN BACON MUSHROOM QUICHE RECIPE - (4.7/5)

Steps:

• If using dried mushrooms, soften them by covering them with boiling water in a heat-proof bowl for about 30 minutes. Drain well. Preheat the oven to 375°F (190ºC). Grease a casserole dish or glass baking dish with coconut oil. I used a 10-inch round casserole. If you use a smaller one, you may have to bump up the baking time a few minutes since the quiche will be thicker. In a large skillet over medium heat, render and brown the bacon. Add the leftover chicken, mushrooms and sage to the pan and cook for a few minutes, making sure there is no moisture left from the mushrooms (if not, your quiche will be soggy). Dump this mixture into the greased casserole dish, and set aside. Crack the eggs into a medium bowl. Add the coconut milk, sea salt and pepper. Whisk to combine. Pour the egg mixture into the casserole dish. Bake the quiche for about 30 minutes or until the center is set and not jiggly. OPTIONS: Instead of dried mushrooms, use about 2 cups of sliced fresh mushrooms, any kind. Be sure to fry them down before you use them so they don't add a lot of moisture to the quiche. Don't have any chicken? Use any leftover meat you'd like or just go meatless. If you don't add meat, I recommend adding a veggie in its place. Don't like coconut milk? Use another nut milk of choice (homemade almond milk is great...I would make it extra thick by cutting the water down to 3 cups instead of 4). Double the ingredients and make a mega-sized quiche for the week ahead.

CHICKEN BACON AND MUSHROOM ALFREDO

Steps:

• Preheat the oven to 190°C/375°F. Cut the spaghetti squash in half and scoop out the seeds and guts (save the seeds to roast as I mentioned in this post). Place the squash on a baking tray and roast in the oven until tender. This will take around an hour. If you are in a hurry, you could cook the squash in the microwave. Place the chopped bacon in a skillet over a medium heat and cook until crispy. Remove the bacon, leaving most of the fat in the pan and set it aside. Add the onions to the bacon fat and cook for around 5 minutes until translucent and starting to soften. Add the garlic and mushrooms and cook for another 5 minutes until the mushrooms are looking almost cooked. Add the chicken breast and spinach and cook until the spinach is wilted. Now add the coconut milk and herbs and season with salt and black pepper. Toss everything around until it is all hot, and serve inside the halved spaghetti squash, topped with the reserved cooked bacon.

CHICKEN, MUSHROOM AND BACON PIE

Steps:

• 1. Preheat the oven to 220°C/gas mark 7. In a heavy-based frying pan, fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon. 2. Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the bacon-and-mushroom pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to colour. 3. Pour in the hot stock and Marsala, stirring to form a sauce, and let this bubble away for about 5 minutes. 4. Take two 300ml pie-pots (if yours are deeper, don't worry, there will simply be more space between contents and puff pastry top) and make a pastry rim for each one - by this I mean an approx. 1cm strip curled around the top of each pot. Dampen the edges with a little water to make the pastry stick. 5. Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two pots. 6. Dampen the rim of the pastry again and then pop on the lid of each pie, sealing the edges with your fingers or the underneath of the prongs of a fork. 7. Cook the pies for about 20 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.