Baked Bacon and Mushroom Chicken Breasts

    1 hour 10 minutes

    Baked chicken breast fillets with mushrooms and bacon in a pour over creamy sauce. The cooking time is long but the preparation is simple.

    456 people made this

    Serves: 2 

    • 2 tablespoons butter, melted
    • 2 chicken breast fillets, bone in and skin on
    • 1 teaspoon salt
    • 1 clove garlic, crushed
    • 2 slices streaky bacon
    • 40g mushrooms, halved
    • 4 tablespoons thickened cream

    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C
    2. Pour melted butter into a 23x33cm baking dish. Add chicken, skin side down; sprinkle with salt and garlic. Turn chicken over, season, and lay bacon slices 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 in English (329)


    This dish was so easy to make. It tasted great too.  -  06 Mar 2013


    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.  -  22 Oct 2002  (Review from Allrecipes USA and Canada)


    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!  -  12 May 2003  (Review from Allrecipes USA and Canada)