Creamy Chicken, Bacon & Mushroom

Serves 8

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  • 2 pounds —Boneless, Skinless Chicken, cut into cubes
  • 6 Slices Bacon —roughly chopped into 1”-2” pieces
  • 4 garlic cloves —minced
  • 1 cup —heavy whipping cream
  • 1 cup —chicken broth
  • 1/4 cup —fresh chives, roughly chopped
  • 4 Tablespoons —organic red wine vinegar
  • 2 ounces —fresh baby spinach
  • 1 ounce —sun-dried tomatoes, roughly chopped
  • 1-2 Tbsp —Bacon grease to cook chicken (enough to cover the bottom of the pan)
  • Pink Himalayan Salt to taste
  • Black pepper to taste
  • 2 teaspoons —xanthan gum (optional—this is to thicken the sauce if you need to)


  1. Bake your bacon at 425*F for 24-30 minutes. Save the bacon grease!
  2. Allow to cool and cut into 1” -2” pieces. (this step can be done ahead of time and stored in an airtight container in the refrigerator.
  3. Season the cubed chicken pieces with salt and black pepper to taste.
  4. In a deep pan add rendered bacon fat from the bacon you just made. You only need about 2 tablespoons. Just enough to cover the pan.
  5. Allow it to warm up and then add the chicken.
  6. Cook the chicken until browned, NOT burnt.
  7. Add mushrooms, garlic and the sun-dried tomatoes. Stir to combine.
  8. Now add the chicken broth and heavy cream (this is where you would add the xanthan gum to help thicken the sauce—optional).
  9. Stir to combine and allow to cook for approximately 2 minutes or until it begins to bubble.
  10. Reduce heat to a simmer for 5-10 minutes or until you have reached your desired thickness. Remember to stir frequently to avoid scorching.
  11. Now we are ready to bring this home! Add the bacon, red wine vinegar, spinach and chives. Mix it and mix it good. Let simmer some more for 5 minutes.


***Please note: These Macros are estimates according to the ingredients I used. If you are allergic to any of these ingredients please do not use them.***  


Only 1.6g Net Carbs!