# Creamy Chicken with Bacon and Spinach 4 portions · US measures · unverified · 10 min publisher preparation · 36–46 min Creamy Chicken with Bacon and Spinach, adapted from Christina Cherrier. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Bacon uses a separate skillet while sauce cooks.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
1 ⅓ lb chicken breasts(450g) is the source parenthetical; original US quantity controls.	Season chicken with half Italian seasoning; brown in half butter 4–5 min/side and reserve.	Add bacon and chicken to sauce 10–15 min, continuing to 165°F.
to taste Salt and pepperUnquantified in source; use to taste or as optional garnish as stated.
1 ⅓ tbsp butter or olive oil
1 ⅓ tsp Italian seasoningoregano, basil - combined) · (thyme
1 ⅓ tsp paprika	After chicken is reserved, use remaining butter for garlic/paprika/herbs 2–3 min; tomatoes/stock 4–5 min; cream/cheese/spinach/flakes 2–3 min. Crisp bacon separately.
1 ⅓ tsp Italian seasoningoregano, basil - combined) · (thyme
5 ⅓ strip bacon
5 ⅓ count garlic clovesminced
1 ⅓ tbsp butter or olive oil
2 ⅔ count medium tomatoesdiced
1 ⅓ cup fresh spinach
1 ⅓ cup chicken stock(240ml) is the source parenthetical; original US quantity controls.
1 ⅓ cup half and halffor a lighter cream) · (240ml) is the source parenthetical; original US quantity controls. (half cream mixed with half milk
1 ⅓ cup mozzarellashredded
1 ⅓ tsp crushed red pepper flakes

## Ingredients - 1 ⅓ lb chicken breasts. (450g) is the source parenthetical; original US quantity controls. - 1 ⅓ tsp paprika - 2 ⅔ tsp Italian seasoning — oregano, basil - combined). (thyme - 5 ⅓ strip bacon - 5 ⅓ count garlic cloves — minced - 2 ⅔ tbsp butter or olive oil - 2 ⅔ count medium tomatoes — diced - 1 ⅓ cup fresh spinach - 1 ⅓ tsp crushed red pepper flakes - 1 ⅓ cup chicken stock. (240ml) is the source parenthetical; original US quantity controls. - 1 ⅓ cup half and half — for a lighter cream). (240ml) is the source parenthetical; original US quantity controls. (half cream mixed with half milk - 1 ⅓ cup mozzarella — shredded - to taste Salt and pepper. Unquantified in source; use to taste or as optional garnish as stated. ## Equipment - Stovetop and two skillets - Knife and cutting board - Instant-read thermometer ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Step 1.** Season chicken with half the Italian seasoning, salt and pepper. Heat half the butter over medium-high heat and brown chicken for 4–5 minutes per side; reserve. 2. **Step 2.** Melt remaining butter. Cook garlic, paprika and remaining seasoning for 2–3 minutes, then add tomatoes and stock for 4–5 minutes. 3. **Step 3.** Meanwhile, cook bacon in a separate pan until crisp, drain and chop. 4. **Step 4.** Stir cream, cheese, spinach and chili flakes into the main pan; simmer for 2–3 minutes. Add bacon and chicken and simmer for 10–15 minutes, continuing until chicken reaches 165°F. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity - Allow up to46 minutes for the longer sequential stage times. ## Nutrition per serving Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated. Known allergens for these plates: milk. Check product labels and cross-contact. ## First-cook checks and limits - The publisher lists 2985 calories without a serving size or complete nutrition breakdown; per-portion nutrition remains unreported. - Source published cooking time says 20 minutes, but sequential main-pan stages sum 26–36 minutes. With 10 minutes prep, The total here is 36–46 minutes; bacon can cook in parallel. - Ingredient quantities are scaled from 3 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Christina Cherrier. This adaptation has not been kitchen-tested. - The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Christina Cherrier: Creamy Chicken with Bacon and Spinach](https://www.eatwell101.com/chicken-bacon-spinach-cream-sauce) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-creamy-chicken-with-bacon-and-spinach/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.