Creamy Balsamic Mushroom Bacon Chicken

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Creamy Balsamic Mushroom Bacon Chicken has the most amazing creamy balsamic mushroom sauce with tender and juicy chicken topped with crispy bacon. This is an easy restaurant quality meal you can make at home! 

Creamy Balsamic Mushroom Bacon Chicken cooking in a skillet.

Creamy Balsamic Mushroom Bacon Chicken

Winner winner chicken dinner! This was one amazing meal. I have made a lot of chicken recipes in my day so take it from me, this was fantastic! This dish has a whole lot of creaminess going on just the way we like it. But the added balsamic in the creamy sauce added this tangy delicious flavor to the sauce. It was such a delicious and unique combination.

The chicken gets pan fried to perfection and is tender and juicy. The added mushrooms to the cream sauce was just what it needed and the chicken is exceptionally good topped with the crispy bacon.

Cream Sauce + Balsamic + Mushrooms + Bacon. This is a recipe for perfection!

Creamy Balsamic Mushroom Bacon Chicken in the skillet.

This meal tastes like it comes straight from a restaurant. The best part is that it is on the dinner table in about 30 minutes waiting for your family to devour. It only uses one pan which makes clean up a breeze.

Creamy Balsamic Mushroom Bacon Chicken in a skillet.

This meal soared up to the top 5 best chicken recipes on the blog. The flavors were incredible. My family gobbled up the entire meal and couldn’t seem to get enough.

I know that your family will love this just as much as we did!

Creamy Balsamic Mushroom Bacon Chicken in the skillet.

Creamy Balsamic Mushroom Bacon Chicken

4.87 from 15 votes
Creamy Balsamic Mushroom Bacon Chicken has the most amazing creamy balsamic mushroom sauce with tender and juicy chicken topped with crispy bacon. This is an easy restaurant quality meal you can make at home!
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4


  • 1 Tablespoon olive oil
  • 4 chicken breasts thinly sliced
  • 5 slices of bacon chopped
  • 4 ounce mushrooms sliced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 3 Tablespoons balsamic vinegar
  • 1/2 cup grated parmesan cheese
  • salt and pepper


  • In a large skillet add 1 tablespoon olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
  • Add the bacon to the skillet and cook until crisp. Remove bacon and set aside on plate. Add the mushrooms to the skillet and cook until tender. Remove and set aside on a plate.
  • Add the chicken broth, heavy cream, balsamic vinegar, parmesan cheese, and salt and pepper to the skillet. Whisk over medium high heat until it starts to thicken 3-5 minutes. Add the mushrooms to the sauce.
  • Add chicken to the skillet and let simmer for 1-2 minutes. Top with crispy bacon and chopped parsley.


Serves: 4

Calories566kcal (28%)Carbohydrates5g (2%)Protein55g (110%)Fat35g (54%)Saturated Fat18g (90%)Cholesterol237mg (79%)Sodium588mg (25%)Potassium1024mg (29%)Fiber1g (4%)Sugar3g (3%)Vitamin A1050IU (21%)Vitamin C5.7mg (7%)Calcium192mg (19%)Iron1.2mg (7%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. I tried the balsimc mushroom bacon chicken and my sauce came out alot darker then what is pictured. What did I do wrong?

      1. Made this for a family dinner celebration. I have a family of foodies and they rated this high on their scale of favorite recipes. Definitely a keeper.

  2. 5 stars
    this is excellent. I made this twice. The first time I followed the recipe exactly; the second time I used boneless/skinless chicken thighs, . As much as I love the skin, felt it might be too fatty for this already creamy dish. I increased the stock/cream/cheese just by a bit because I like the extra sauce. Really love the dish. I made a snap peas/ green beans / snow peas / mint salad on the side to balance the dish. Great recipe. Thank you.

  3. Recipe taste really good. However, ingredient says 4 breasts thinly sliced and method comes across that breasts should be whole

  4. This dish was very easy to make and my family loved it. I have made many of your recipes and they all have been very easy to make and my family has loved all of them.

  5. This looks good and I plan to try it but: could ricotta or crema be subbbed for heavy cream? I can’t see buying a whole container that will never be used, while the other 2 are usually in my fridge. Thank you.

  6. Really enjoyed this ? My family are a tough crowd to all please as well !!! Will definitely be making again . Thank you

  7. I tired this out tonight, we aren’t mushroom fans, so I skipped them. The next time I make this I think I’ll wait until I add the chicken back in for the Parmesan cheese. I poured it over brown rice, very tasty!

  8. 5 stars
    Wow! I just made this tonight and it was a delicious. The balsamic really added a great kick to it. I’m still kind of a beginning cook here and it never felt too difficult. Will be adding this to my regular favorites!

  9. 4 stars
    Good recipe idea. I made it twice. The first time like you suggest, but in my opinion it comes out too strong in flavor. So the second time I didn’t use the broth at all. I also first fried the bacon and used its fat-oil to fry the chicken. I also added some wine when frying the mushroom. My wife liked it the second time much more and so did I.

    1. Having used both in other recipes before, I would go with the coconut milk in this one so that you get more of the thickness from it.

  10. This meal looks delicious and I”d love to make it but I’m a little confused. Are the chicken breasts boneless and skinless? How long do you cook on each side? I am also confused because it says chicken breasts “thinly sliced.” They look like whole breasts in the photos. Should we slice the breasts in half or buy chicken cutlets? Thanks!

    1. I usually like to slice my chicken in half (long ways) since come of them are so thick. If you use frozen chicken you can cut those down the middle if they seem too large. I like to use boneless/skinless chicken. In the beginning when cooking the chicken you will cook each side (flipping once) until all the pink in the middle is gone on one side then flipping to the other side the same amount. Using a kitchen thermometer is also a helpful tool while cooking meat. Hope that helps! This is a great dish and very simple to make! Enjoy and happy cooking! XOXO

    1. 5 stars
      If you take fresh, not frozen, chicken breasts that have been sliced in half to be very thin, and then only cook them till they are **just** done, then they won’t be dry. Maybe less than 20 min over all.

      I had this last night and it was sooooo good that I will most certainly be making this often!

      1. 5 stars
        I’ve made this several times now the trick is to watch how long your chicken is in the pan for. I sear the chicken on both sides cooking them for a few minutes, then I transfer them to the oven to keep them warm until I transfer them back to heat up with the sauce and mushrooms, and the chicken is super moist and tender.

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