Bacon-wrapped chicken tenders with a creamy mushroom sauce

Bacon-wrapped chicken tenders with creamy mushroom sauce is one of those dishes that feels comforting and a little indulgent. Chicken tenders are my favorite cut to cook with. They’re juicy, tender, and full of flavor. I make chicken fingers often, and I use tenders with chicken thighs in many of my saucy stews and Indian-inspired dishes.

I created this recipe to expand my range of chicken tender dinners. Instead of breading and frying them, I wrap the tenders in uncooked bacon and sauté them in a pan. The bacon slowly renders its fat and turns golden and crispy. It adds a smoky, savory layer while keeping the chicken moist inside.

After crisping the bacon, I build a creamy mushroom sauce in the same pan. The mushrooms soak up all the rich browned bits. Then I place the tenders into the sauce and finish the dish in the oven for about 30 minutes. The oven cooking deepens the flavor and thickens the sauce into a smooth, rich coating.

It takes longer than simple breaded tenders, but the crispy bacon and silky mushroom sauce make it worth the effort.

Here is my recipe for breaded tenders:

Chicken Tenders
Servings: 6 yield(s)
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Ingredients
  • 1 1/2-2 lb chicken tenders
  • 6-7 slices of bacon (Cut in half.)
  • 1-2 tbsp olive oil (Vegetable oil can be used instead.)
  • 1 tbsp unsalted butter
  • 1 container (8oz/227g) of white or baby bella mushrooms (Sliced.)
  • 3-4 cloves of garlic (Minced.)
  • 1 small onion (Diced.)
  • 1/2 cup of vegetable bouillon
  • 300 ml heavy cream
  • 1 tsp Dijon mustard (For deeper flavor.)
  • 1/2 tsp thyme
  • salt and black pepper (To taste.)
  • Parsley (schiffonaded) (To finish the dish. Optional.)
Instructions
  1. Season the chicken tenders lightly with salt and pepper. Wrap each piece tightly with a slice of bacon so it doesn’t unravel while sautéing. Heat oil and butter in a skillet over medium heat. Sauté the chicken on all sides until the bacon turns golden and lightly crispy, about 6–8 minutes. Transfer the tenders to an ovenproof dish.
  2. In the same pan, sauté the onion until soft and translucent. Add the garlic and sliced mushrooms. Cook until the mushrooms release their moisture and begin to brown. Pour in the bouillon and let it simmer briefly. Add the cream and mustard. Season with pepper and add salt and thyme. Let the sauce cook until it thickens slightly.
  3. Pour the sauce over the chicken and bake in a preheated oven at 350°F(180°C) for about 30 minutes. Once baked, sprinkle with fresh parsley before serving.