Bacon Mushroom Chicken with Creamy Gravy Recipe
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This loaded bacon Chicken is the ultimate in flavor! It is loaded with sauteed onions, bacon and mushrooms and then topped with bacon gravy and cheese. What is not to love? I served this with mashed potatoes and used the bacon gravy that was over the chicken (so good!) The onions are optional but I honestly love them in this recipe. Yum!~
You Will Need
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6 Chicken Breasts
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2 cups Chicken Broth (use what's left for gravy)
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1 medium Onion (cut in half and sliced)
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1/2 pound Bacon (cut into bite-sized pieces)
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2 cups Mushrooms (sliced)
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1/2 tsp Pepper
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1/2 tsp Onion Powder
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1/2 tsp Garlic Salt
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1 cup Shredded Fiesta Cheese
For the Gravy:
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1 can Cream of Bacon Soup
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2 TBSP Corn Starch
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3 TBSP Water
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1/4 tsp Salt
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1/4 tsp Pepper
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What can you serve with Loaded Bacon Chicken?
Mashed Potato's and Gravy
Roasted Garlic, Parmesan Potatoes
How do you make Bacon Mushroom Chicken with Creamy Gravy Recipe In the Instant Pot
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Begin by cutting the bacon into bite-sized pieces.
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In your instant pot, set it to the sauté function and cook the bacon pieces until they turn light golden brown. Once done, remove the bacon and set it aside.
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In the same bacon grease, add the sliced onions and mushrooms. Sauté them until the onions become translucent. Turn off the sauté function and transfer the onions and mushrooms to a separate dish.
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Clean the inner pot of your instant pot.
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Add 2 cups of chicken broth to the instant pot's inner pot and place the chicken breasts at the bottom without using a rack.
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Place the lid on your instant pot, and select the "manual" or "pressure cook" setting for 25 minutes at high pressure.
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Season the chicken breasts with 1/2 teaspoon of pepper, 1/2 teaspoon of onion powder, and 1/2 teaspoon of garlic salt before placing them in the Instant Pot.
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Add 2 cups of chicken broth to the instant pot's inner pot and place the seasoned chicken breasts at the bottom without using a rack.
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Place the lid on your instant pot, and select the "manual" or "pressure cook" setting for 25 minutes at high pressure.
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Once the chicken is cooked, manually release the pressure.
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To make the gravy, add the can of Cream of Bacon soup to the instant pot. Turn on the sauté function to combine it with the broth.
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In a separate bowl, create a slurry by mixing 2 tablespoons of cornstarch with 3 tablespoons of water. Add this mixture to the gravy and stir until it thickens. Season the gravy with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
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Preheat your oven to 350°F (175°C).
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In a casserole dish, layer the cooked chicken with half of the bacon, all of the sautéed onions and mushrooms, and pour the gravy evenly over the top.
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Sprinkle 1 cup of shredded Fiesta cheese evenly on top and then add the remaining bacon pieces.
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Bake in the preheated oven for about 10 minutes, or until the cheese has melted, and the dish is heated through.
Garnish with a sprinkle of some freshly chopped herbs like parsley, chives, or cilantro over the top for a burst of color and freshness.
Serve your Bacon Mushroom Chicken with Creamy Gravy hot and enjoy!
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How do you make Bacon Mushroom Chicken with Creamy Gravy Recipe on the stovetop
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In a large skillet or frying pan, cook the bacon pieces over medium heat until they become crispy. Remove the bacon from the pan and place it on a paper towel-lined plate to drain. Set it aside.
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In the same skillet, using some of the bacon drippings, sauté the sliced onions and mushrooms until the onions become translucent and the mushrooms are tender. Remove them from the skillet and set them aside.
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Season the chicken breasts with 1/2 teaspoon of pepper, 1/2 teaspoon of onion powder, and 1/2 teaspoon of garlic salt.
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In the same skillet, add a bit more bacon drippings or oil if needed. Place the seasoned chicken breasts in the skillet and cook over medium-high heat until they are browned on both sides and cooked through. This should take about 5-7 minutes per side, depending on the thickness of the chicken. You can cover the skillet with a lid to help cook the chicken evenly.
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While the chicken is cooking, prepare the gravy. In a separate saucepan, combine the Cream of Bacon soup, cornstarch, water, chicken broth, salt, and pepper. Whisk the mixture together over medium heat until it thickens, stirring constantly. Once the gravy is thickened, remove it from heat.
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Once the chicken is cooked through, place it on a serving platter or individual plates.
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Top the cooked chicken with the sautéed onions, mushrooms, and the crispy bacon.
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Drizzle the creamy bacon gravy over the chicken and garnish with shredded Fiesta cheese.
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Serve your Bacon Mushroom Chicken with Creamy Gravy hot from the stovetop and enjoy!
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Tips and Storage
Browning the Chicken:
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When cooking the chicken, make sure to sear it well on both sides until it develops a nice golden-brown color. This adds flavor to the dish.
Bacon Crispiness:
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To ensure crispy bacon, cook it until it's fully crisp before removing it from the skillet.
Creamy Gravy:
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When making the gravy, whisk continuously to avoid lumps. If lumps do form, you can strain the gravy to remove them.
Seasoning:
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Feel free to adjust the seasoning to your taste. If you like it spicier, add some cayenne pepper or chili flakes.
Cheese Choice:
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While Fiesta cheese adds a nice kick, you can experiment with other cheese varieties like cheddar, Monterey Jack, or Swiss for different flavor profiles.
Storage:
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Refrigeration: Store any leftover Bacon Mushroom Chicken with Creamy Gravy in an airtight container in the refrigerator for up to 3-4 days. Be sure to allow it to cool before refrigerating.
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Freezing: You can freeze this dish for longer storage. Place it in an airtight container or heavy-duty freezer bags. It's best to freeze it without the cheese topping. Thaw it in the refrigerator before reheating.
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Reheating: Reheat in the microwave or on the stovetop until heated through. If the dish has thickened, you may need to add a splash of chicken broth or milk to loosen the gravy.
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Cheese Topping: If you have leftovers with melted cheese on top, note that the texture of the cheese may change when reheated. It may not be as gooey as when freshly baked.
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Individual Portions: Consider dividing the dish into individual portions before refrigerating or freezing for easier reheating and serving.
