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Chicken with Bacon Mushroom Cream Sauce & Wild Rice

Course Main Course
Cuisine American



  • Mise en place. (Always!). Preheat oven to 350°. Place a baking dish in the oven to heat. 
  • Cook bacon in a large skillet. While the bacon is cooking, wash and slice mushrooms. Wash chicken and pat dry. Lay out on plate, skin side up. Sprinkle with flour and 1/2 of Italian seasoning. 
  • Remove bacon from skillet. Set aside to cool. 
  • Turn heat on skillet to medium to medium-high. Place chicken, skin (seasoned with flour and Italian seasoning) side down, in hot skillet. Sprinkle bottom of chicken with remaining half of Italian seasoning. Sear 2 minutes, until skin browned. Turn chicken over. Sear another 2 minutes until browned. 
  • Spray pre-heated baking dish with non-stick cooking spray. Place chicken in baking dish. Bake for 30-40 minutes, until chicken is done. While chicken is baking, continue with rest of cooking instructions. 
  • Cook rice according to package directions. 
  • Crumble bacon. 
  • In same skillet that has remaining bacon grease and chicken juice/seasoning, sauté mushrooms. When mushrooms are soft, remove half and mix them in with cooked rice. 
  • Add crumbled bacon, heavy cream, thyme, salt, pepper, and tarragon to skillet. 
  • Bring to a low simmer. Cook until sauce is thickened to desired consistency. 
  • Serve with sauce smothered over chicken and with wild rice & mushroom mixture on the side. 


***I use Applewood smoked bacon, though it's not necessary.