Skillet Chicken With Creamed Spinach, Mushrooms, and Bacon

Heat a large heavy skillet, such as cast iron, over medium-high heat and cook the bacon until crisp, about 4 minutes per side. Remove with tongs to a plate lined with paper towels, and pour off all but about 2 teaspoons of the bacon fat.

Return the pan to medium high heat and sauté the onions and the mushrooms until golden brown, about 7 minutes. Season with salt and pepper, and remove them to a platter (you will also hold the chicken breasts on this platter).

Return the skillet once more to medium-high heat, add the olive oil and sauté the chicken thighs for about 8 minutes on each side until nicely browned, but not quite cooked through. Remove them to the platter next to the sautéed mushrooms and onions.

Back on the heat the skillet goes, and add the spinach. Sauté for 2 minutes, until the spinach is wilted, then add the cream and broth and bring to a simmer. Season with salt and pepper, then stir in the mozzarella and continue to stir until the cheese is melted.

While the spinach is cooking, chop the cooked bacon. Stir the bacon, along with the cooked mushrooms and onions into the sauce. Tuck the browned chicken thighs into the simmering sauce and continue to cook over medium heat until the chicken is cooked through, about 5 minutes more. Serve from the pan.