Creamy Chicken Mushroom Bacon

8 Servings


2 pounds —Boneless,

Skinless Chicken, cut

into cubes

6 Slices Bacon —roughly

chopped into 1”-2”


4 garlic cloves —minced

1 cup —heavy whipping


1 cup —chicken broth

1/4 cup —fresh chives,

roughly chopped

4 Tablespoons —organic

red wine vinegar

2 ounces —fresh baby


1 ounce —sun-dried


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


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.

Tips / Suggestions

  • Serve over ZOODLES, Cauliflower Mash or Cauliflower rice! YUMMMMMMMM!!


Keto With Lee

Creamy Chicken Mushroom Bacon

Nutrition Facts


** Please note: These Macros are estimates according to the ingredients I used. ***