Main Dishes

Creamy Bacon Spinach Feta Chicken

233
6
INGREDIENTS

6 strips bacon, chopped
6 boneless, skinless chicken thighs
Salt and pepper
1 tbsp butter
2 cloves garlic, minced
5 ounces baby spinach
1 cup heavy cream
1/2 cup grated Parmesan
1/2 cup crumbled feta
INSTRUCTIONS Pre heat oven 375F. In a large skillet over medium heat, cook the chopped bacon until crisp. Remove to a paper towel lined plate to drain, reserving the bacon grease in the pan. Season the thighs with salt and pepper and add to the pan, laying them flat if they are folded up. Cook 4 minutes per side,until it gets a little brown. Remove and transfer to a baking dish. Add the butter and let melt. Add the garlic and cook 1 minute, until fragrant. Add the spinach and sauté until wilted, 2 or 3 minutes. Stir in the heavy cream and the parmesan and cook until thickened, about 3 minutes. Add the bacon back into the sauce and stir to combine. Sprinkle the pan with crumbled feta. Put the sauce with the chicken and Sprinkle with crumbled feta. Cook in the oven for 30 minutes or until it gets bubbly Serve over rice or potatoes.
Nutritions

Calories
529

Sodium
1455mg
60% DV

Fat
34g
53% DV

Protein
39g
78% DV

Carbs
7g
2% DV

Fiber
2g
9% DV
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These amazing little twist on Chicken Pot Pie with Biscuits is a quick, easy, creamy, delicious comfort food in a scrumptious little puff.

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Chicken Pot Pie with Biscuits is a quick, easy, creamy, delicious comfort food in a scrumptious little puff. It makes such a nice twist on the traditional method.