Man-Pleasing Chicken is one of my husband's favorite chicken recipes. This easy dish goes from fridge to fork in 30 minutes!
Let it be known that I am a feminist through and through but the fact remains that Man-Pleasing Chicken is one of my husband’s very favorite meals so here we are.
Man, woman, or otherwise — y’all will devour this savory, hearty meal that goes from fridge to fork in just 30 minutes!
What’s Inside
Chicken breast cutlets are smothered in a mouthwatering mixture of sauted spinach, mushrooms, half and half, and parmesan cheese in this tasty, one-skillet supper. It’s then topped with bacon, of course, as you’d expect any husband-pleasing (or at least my husband) chicken to be!
As I said, this dish cooks in about 10 minutes and I like serving over pasta or prepared mashed potatoes, plus pairing it with an easy side dish like a fresh salad, Air Fryer Asparagus, or Baked Potatoes.
Everyone will lick their plates clean!
Start by browning 3 slices chopped bacon in a large skillet over medium heat. Remove to a paper towel lined plate to drain then remove all but 1 teaspoon bacon grease from the skillet.
Turn the heat up to medium-high then season 4 chicken cutlets with salt and pepper, and saute for 3-4 minutes a side or until cooked through.
Slicing regular chicken breasts in half lengthwise to create cutlets not only lets them cook in half the time, but it essentially doubles your meat — it’s a great way to make chicken breasts go farther!
Next melt 1 Tablespoon butter in the skillet then add 1 chopped shallot and 8oz sliced mushrooms. Season with salt and pepper then saute until the mushrooms turn golden brown, 5-7 minutes.
Next, add 4 cups baby spinach, then allow them to wilt for about a minute.
Finally, add 1/2 cup half & half or heavy cream then let it simmer and thicken for about 1 minute. Finish by tossing in 1/3 cup grated parmesan cheese then stir until combined.
I prefer fresh grated parm by the way, if you can swing it!
Plate the chicken then spoon the luscious spinach-mushroom-cream sauce over the top and finish with a sprinkling of crisp bacon, plus a crack of black pepper.
A bed of cooked pasta or prepared mashed potatoes is perfect for soaking up the creamy sauce, though serving it low carb as is, or with a side of Gluten Free Focaccia is also totally divine.
However you serve it, I hope you love this easy, pleasing, one skillet chicken recipe — enjoy!
Equipment
Ingredients
- 3 slices bacon, chopped
- 2 chicken breasts, ~1lb, sliced in half lengthwise to create 4 cutlets
- salt and pepper
- 1 Tablespoon butter
- 1 shallot or 1/2 small onion, chopped
- 8 oz mushrooms, sliced
- 4 cups baby spinach
- 1/2 cup half & half
- 1/3 cup grated parmesan cheese
Directions
- Heat a large skillet over medium heat then add bacon and cook until crisp. Remove to a paper towel lined plate to drain then pour out all but 1 teaspoon bacon grease (just eyeball it) and turn heat up to medium-high.
- Season chicken breasts on both sides with salt and pepper then add to skillet and saute until no longer pink, 2-3 minutes a side. Remove to a plate then tent with foil to keep warm.
- Melt butter in skillet then add shallots and mushrooms, season with salt and pepper, and then saute until mushrooms are tender, 5-7 minutes. Add spinach then saute until just barely wilted, 1 minute. Add half & half then cook until sauce is thickened, 1 minute, then stir in parmesan cheese. Plate chicken then pour sauce on top and sprinkle with cooked bacon.
Notes
- Serve with cooked pasta or over mashed potatoes.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
This recipe was fantastic! It’s a pretty heavy dish but it is definitely a crowd please! The only change I made was using regular not baby spinach, just because that’s what I had. I served it with some polenta rounds–I had one of those tubes of polenta in the pantry that was nearing the end of it’s life. I sliced it up and fried it in a bit of the bacon grease, and spooned the chicken and sauce over it. With some roasted broccoli it was SO GOOD. My one suggestion for others is that it took quite a bit longer to make. Maybe my chicken was thicker, but I had to sauté it much longer than stated, and my mushrooms also took a while to soften. Still, I look forward to making this again for a special treat!
That sounds heavenly!! I need to us polenta rounds more often!!
Thank you so much for this great tasting, easy meal for my first home cooked meal for a special someone in my new home! I think I won his heart as well as his tummy!
For the Man Pleasing Chicken, can I use evaporated milk instead of half and half?
Hi Alisa! I tend to think the outcome would not be the same – I’d stick with heavy cream or even 2% milk if you don’t want to use half and half.