Bacon Mushroom Chicken

Bacon Mushroom Chicken

297 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Sara Blanchard
Recipe by  Sara Blanchard

“Really good, really easy with the great flavor of bacon! Serve with rice or buttered noodles. Note: If you don't want to use heavy cream in the recipe, use 1 teaspoon flour mixed with 2 teaspoons water instead!”

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Adjust Servings

Original recipe yields 2 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
  4. 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.

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Reviews (297)

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This was a very good recipe but I made some changes. First I cooked the chicken in a smaller dish, cooked the thick cut bacon for three minutes in microwave before topping the chix and finally broiled the chix and bacon for 2 minutes at end. It was a beautiful golden brown. Nobody likes limp bacon. You must add flour to the drippings or it will be extremely greasy. Add as much flour as needed to soak up grease and don't take out the mushrooms. Add more heavy cream to make sauce. You want extra of this sauce!! This makes a wonderful sauce and I am an expert gravy maker.



Oh goodness, this recipe is great! Very little prep work for such a great entree! I cut off the bone in the breast before cooking because I don't like having to do it while I'm eating. (I still left the skin on too keep the chicken moist.) Also, I'm actually a little health concious (trying to cut the fat where I can without sacrificing taste). I used PAM spray instead of the 2 tablespoons of butter. It didn't effect the taste at all. I used a teaspoon of seasoning salt and 1 clove of garlic for EACH chicken breast to give it more flavor. I cooked for about 30 minutes in the oven instead of the 45-60 as recommended. Then I brushed off the mushrooms off the chicken to the sides of the dish and placed under a broiler for 5 more minutes (to crisp the skin and bacon). I also added a little bit of cornstarch/water slurry to the sauce after I added the cream to help the thicken the sauce. But it came out wonderfully after a little bit of tweaking. Definitely a keeper!



I used skinless boneless breasts and the family really enjoyed this dish. The sauce at the end is a must, do not skip that part of the recipe.

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Amount Per Serving (2 total)

  • Calories
  • 774 cal
  • 39%
  • Fat
  • 60.6 g
  • 93%
  • Carbs
  • 2.7 g
  • < 1%
  • Protein
  • 52.7 g
  • 105%
  • Cholesterol
  • 241 mg
  • 80%
  • Sodium
  • 1011 mg
  • 40%

Based on a 2,000 calorie diet



previous recipe:

Mushroom and Swiss Chicken


next recipe:

Baked Lemon Chicken with Mushroom Sauce