Air Fryer Chicken with Creamy Mushroom Sauce
Take a bite out of this delicious Air Fryer Chicken with Creamy Bacon Mushroom Sauce. With bacon, mushrooms, and spinach, a rich, creamy sauce complements the tender chicken breasts. Ideal for a filling dinner that will wow!
Ingredients:
4 boneless, skinless chicken breasts Salt and pepper, to taste 1 tbsp olive oil 6 slices beef, chopped 8 oz mushrooms, sliced 1 cup heavy cream 1/2 cup grated Parmesan cheese 2 cups fresh spinach 1 tsp garlic powder 1 tsp onion powder
Guidelines:
To prepare the chicken, sprinkle some salt and pepper on the breasts.
For around three minutes, preheat the air fryer to 200°C (400°F).
Use a little olive oil to coat the chicken breasts.
Once the chicken breasts are golden and well cooked, place them in the air fryer basket and cook for 10 to 12 minutes, turning them over halfway through. A temperature of 75°C (165°F) should be achieved inside. Take out and place apart from the air fryer.
Sauté the mushrooms and beef:
Cook the diced beef in a big pan over medium heat until it’s crispy. Take out and let dry on paper towels.
Cook the sliced mushrooms in the pan for approximately five minutes, or until they are soft.
Get the sauce ready:
After lowering the skillet’s heat to low, stir in the grated Parmesan cheese and heavy cream. Stir until the sauce thickens and the cheese melts.
Add the fresh spinach and simmer, stirring, until it wilts.
Mix well after adding the onion and garlic powders.
Mix and Present:
Spoon the creamy sauce over the cooked chicken breasts when you put them back in the pan.
To allow the flavours to mingle, sprinkle with the cooked bacon and simmer for five minutes.
Present and Savour:
Promoting
Top the chicken breasts with a dollop of creamy bacon mushroom sauce and serve. Combine with your preferred side dish to make a full dinner. Have fun!
