Smothered Chicken with Creamed Spinach Bacon Mushrooms
Easy, creamy pressure cooker chicken dish smothered with spinach, crisp bacon, melty cheeses, garlic and mushrooms — cozy, rich, and full of flavor.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 tablespoon Butter
- 1.5 lb Chicken breast boneless, skinless
- Salt to taste
- ¼ teaspoon Lemon pepper seasoning
- ¼ teaspoon Paprika
- 1 tablespoon Vegetable oil
- 10 oz Spinach fresh
- 4 cloves Garlic minced
- ⅔ cup Half and half
- ⅔ cup Mozzarella cheese shredded
- 4 oz Mushrooms sliced
- 4 slices Bacon cooked, chopped
- 4 slices Pepper Jack cheese or Monterey Jack Cheese with Jalapenos
Instructions
Instructions
- Season chicken breasts with salt, lemon pepper seasoning, and paprika on both sides.
- Heat vegetable oil in pressure cooker insert over medium-high heat. Add chicken and cook 5–7 minutes per side until golden. Remove and set aside.
- Reduce heat to medium, add butter to the same skillet. Once melted, add minced garlic and sauté for 1 minute.
- Add fresh spinach and cook until wilted, 3–4 minutes. Stir occasionally.
- Pour in half and half and bring to a simmer. Stir in shredded mozzarella and cook until sauce is smooth and slightly thickened.
- Return chicken to skillet. Spoon creamed spinach mixture over chicken to coat.
- Reduce heat to low, place lid, ensure sealing ring is on and float valve is ready. Simmer for 5–7 minutes to meld flavors.
- Serve hot topped with cooked chopped bacon and pepper jack cheese slices.
Notes
Store leftovers in an airtight container in the fridge up to 3 days. Reheat with splash of milk or half and half. Freeze for longer storage.