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One Pot Bacon Garlic Chicken and Spinach Dinner is a delicious, savory, rich, and luxurious complete meal in just one pot and under 20 minutes!
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Simple Bacon Garlic Chicken and Spinach Dinner
Bacon, garlic, chicken. Is there any greater combination in all of history? Ok – maybe a house all to myself, red wine, and Russian Snickers (they taste totally different when made with hazelnuts instead of peanuts, I’m forever spoiled….) – but I digress.
If you have chicken, bacon, and spinach – along with some garlic and butter on hand, you can have an amazingly delicious, restaurant-quality dinner in no time – in just one pot! This one pot bacon garlic chicken and spinach dinner is completely drool-worthy, and will become a family favorite in just one sitting!
The meal is super-simple, great for dinner parties (serve with rice, potatoes, or cous cous for a delicious and easy spread that will wow your guests) – and in just one pot there is little cleanup!
How to Make Chicken Thigh Bacon and Spinach
First assemble the following ingredients:
- Bacon (3 slices) – Bacon adds a smoky depth and crisp texture, serving as both a foundational flavor and a garnish for the dish.
- Chicken (3-5 lbs) – Chicken thighs, known for their juiciness and rich flavor, are the protein centerpiece of the dish, becoming tender and infused with the surrounding flavors during cooking.
- Chicken stock (2 tbsp) – Chicken stock provides a flavorful liquid base that helps to cook the chicken thighs thoroughly while also contributing to the sauce’s depth.
- Butter (1 tbsp) – Butter introduces a creamy element and richness, enhancing the sauce’s texture and the overall mouthfeel of the dish.
- Garlic (2 tbsp) – Garlic adds a pungent, aromatic quality, bringing a layer of complexity and warmth that complements the other savory ingredients.
- Spinach (1 1/2 cup) – Spinach contributes a fresh, slightly earthy taste and a pop of color, wilting down to blend seamlessly into the dish while adding nutritional value.
Use this Method
Cook Bacon. In a large, heavy pan, cook and crisp bacon until well browned. Remove bacon from pan, do not drain grease, and set aside and crumble when cool (while chicken is cooking).
Cook Chicken. Add chicken thighs to pan (I like to lay them flat to crisp up more and let the fat render). Let brown on each side, about 4-6 minutes. Remove from pan when browned and set aside (chicken may not be fully cooked, we’re just trying to get it well browned at this point.)
Deglaze. Add 2 tbsp stock to pan, scrape any bits of chicken that stuck to pan with stock with a rubber spatula (don’t scrub with metal on a cast iron pan, if using something else metal is ok) Add butter to pan, let melt.
Make Sauce. Add garlic to pan, let brown, about 4 minutes. Make sure garlic does not burn. Add stock to pan, and then add chicken thighs back in. Cook until stock has reduced into a thicker sauce and chicken has reached internal temperature of 165 degrees – about 5 minutes.
Finish. Add spinach, toss with chicken and sauce, and let reduce. Sprinkle crumbled bacon over the top. When spinach is soft and reduced, remove from heat and serve!
Tips and Tricks for Making One Pot Chicken Bacon and Spinach
Prep Ingredients Ahead: Chop your vegetables, measure out spices, and cut the chicken and bacon into bite-sized pieces before you start cooking to streamline the process.
Use a Large, Heavy Pot: A large Dutch oven or deep skillet works best to accommodate all ingredients and ensure even cooking.
Render Bacon First: Start by cooking the bacon until crisp. This not only cooks the bacon but also provides a flavorful fat base to cook the other ingredients.
Sear Chicken for Flavor: After removing the bacon, sear the chicken pieces in the same pot to develop a rich, golden crust for added flavor.
Deglaze the Pot: Use a splash of white wine, chicken broth, or even water to scrape up the browned bits from the bottom of the pot after searing the chicken. These bits add a depth of flavor to the dish.
Layer Flavors: Add garlic and spices after the chicken is seared to cook them gently and release their aromas without burning.
Simmer Gently: Once all the ingredients are added, simmer the dish gently to ensure the chicken cooks through without becoming tough.
Add Spinach Last: Stir in the spinach towards the end of cooking. It only needs a few minutes to wilt and retain its vibrant color and nutrients.
Adjust Seasoning: Taste and adjust the seasoning with salt, pepper, or other spices before serving to ensure a well-balanced dish.
Finish with Freshness: Garnish with fresh herbs, a squeeze of lemon juice, or a sprinkle of Parmesan cheese to add a fresh and bright finish to the dish.
FAQs
Yes, you can use frozen spinach. Thaw and squeeze out excess water before adding it to the pot to prevent the dish from becoming too watery.
Boneless, skinless chicken breasts or thighs work well. Thighs are more flavorful and tender, while breasts are leaner.
Yes, you can prepare it ahead of time and refrigerate it. Reheat gently on the stove, adding a little broth or water if necessary to loosen it up.
Yes, feel free to add vegetables like bell peppers, mushrooms, or cherry tomatoes for added flavor and nutrition.
The chicken is done when it reaches an internal temperature of 165°F (75°C) when checked with a meat thermometer.
Yes, this dish freezes well. Cool it completely before freezing in an airtight container. Thaw in the refrigerator overnight before reheating.
Add red pepper flakes, diced jalapeños, or a splash of hot sauce to the pot to kick up the heat.
No, bacon adds flavor but can be omitted for a lighter version or substituted with turkey bacon or smoked sausage.
What to Enjoy with One Pot Chicken Dinner
Crusty Bread: Serve with a slice of warm, crusty bread to soak up the delicious juices and flavors of the dish.
Steamed Rice: A side of fluffy steamed white or brown rice complements the savory flavors well, making for a more filling meal.
Roasted Vegetables: Pair with a side of roasted vegetables like carrots, Brussels sprouts, or sweet potatoes for added texture and nutrition.
Quinoa or Couscous: Opt for a side of quinoa or couscous for a wholesome, grain-based addition that absorbs the dish’s flavors beautifully.
Garden Salad: A simple garden salad with a light vinaigrette dressing adds a crisp, fresh contrast to the hearty one-pot meal.
Mashed Potatoes: Enjoy with a side of creamy mashed potatoes to complement the rich flavors of the chicken, bacon, and spinach.
Pasta: Serve alongside a simple pasta, such as angel hair or orzo, tossed in olive oil or a light sauce to round out the meal.
Garlic Parmesan Roasted Cauliflower: For a low-carb side, roasted cauliflower with garlic and Parmesan cheese makes a flavorful companion.
Polenta: Creamy polenta serves as a comforting base that pairs wonderfully with the savory components of the dish.
Zucchini Noodles: For a lighter, gluten-free option, zucchini noodles (zoodles) offer a fresh and healthy accompaniment.
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One Pot Bacon Garlic Chicken and Spinach
Equipment
Ingredients
- 3 slices bacon
- 4 lbs chicken thighs
- 2 tbsp chicken stock
- ½ cup low sodium chicken stock
- 1 tbsp butter
- 2 tbsp garlic diced
- 1 ½ cup spinach fresh
Instructions
- In a large, heavy pan, cook and crisp bacon until well browned.
- Remove bacon from pan, do not drain grease, and set aside and crumble when cool (while chicken is cooking).
- Add chicken thighs to pan (I like to lay them flat to crisp up more and let the fat render).
- Let brown on each side, about 4-6 minutes.
- Remove from pan when browned and set aside (chicken may not be fully cooked, we're just trying to get it well browned at this point.)
- Add 2 tbsp stock to pan, scrape any bits of chicken that stuck to pan with stock with a rubber spatula (don't scrub with metal on a cast iron pan, if using something else metal is ok)
- Add butter to pan, let melt.
- Add garlic to pan, let brown, about 4 minutes. Make sure garlic does not burn.
- Add stock to pan, and then add chicken thighs back in.
- Cook until stock has reduced into a thicker sauce and chicken has reached internal temperature of 165 degrees – about 5 minutes.
- Add spinach, toss with chicken and sauce, and let reduce.
- Sprinkle crumbled bacon over the top.
- When spinach is soft and reduced, remove from heat and serve!
I made this tonight. It was easy, quick, and delicious! I put it over quinoa. I will be checking out more of your recipes.
So glad I came across your recipe! It was fantastic. Next time we make it, however, we’ll serve over orzo to soak up the garlic-butter sauce/liquid. Can’t wait!
This is absolutely delicious! I’ve passed this on to many and everyone is a huge fan. Quick and easy, I just recommend a splatter screen for the bacon grease bc I can never control that mess, haha.