When I say creamy, you say chicken! Never boring, never bland, this Creamy Mushroom Chicken with Bacon is an easy, wholesome "restaurant replica" that's loaded with flavor, not fillers. Lemon and garlic bring the perfect hit of acid to a smooth cream sauce. Ready to serve with your favorite pasta or veggies in about 45 minutes.
Place bacon into a 12” skillet. Cook over medium high heat, stirring occasionally, until golden brown and crisp. Remove with a slotted spoon and set onto a paper towel lined plate to drain.
Place a chicken breast onto a piece of parchment paper, then fold the paper over the chicken. Lightly pound the chicken with the flat side of a meat tenderizer or a rolling pin until the chicken is an even thickness. Repeat with all chicken breasts. Season the chicken with italian seasoning, salt, and pepper on both sides.
Add the chicken to the pan with the rendered bacon fat and cook 4 minutes; flip and cook an additional 4 minutes, or until golden brown on both sides. Remove chicken and set aside on a plate.
Add the butter and heat until it melts then foams. Add the mushrooms, toss to coat in the fat, and saute, stirring occasionally, until the mushrooms release their liquid and turn golden brown around the edges. Remove mushrooms using a slotted spoon and set aside.
Add the garlic and saute, stirring continuously, until very fragrant, about 30 seconds. Add the chicken broth and lemon juice to the pan and gently scrape up any browned bits from the bottom. Bring to a simmer and cook until the sauce is reduced by half, about 5 minutes.
Add the heavy cream and whisk for 30 seconds, until smooth. Bring the liquid to a simmer, then add the bacon and mushrooms and stir into the sauce. Nestle the chicken into the sauce and simmer until cooked through (165°F), 3-4 minutes more.