Oh, bacon—how you make everything better! Ever found yourself dreaming of the perfect dinner that combines crispy, savory bacon with juicy chicken? Well, today’s your lucky day. This recipe is like the first warm day of spring after a long winter—comforting and exciting all at once.
Steps
- Chop the bacon using kitchen shears and fry it in a skillet over medium-high heat until crispy, about 10 minutes. Remove the bacon and place it on a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the skillet.
- Slice the chicken breasts in half lengthwise to create four thin cutlets. Season the chicken with garlic powder and pepper, then dredge them in flour to coat thoroughly.
- In the same skillet with the reserved bacon fat, cook the chicken over medium-high heat for 4-5 minutes on each side until golden brown. Transfer the browned chicken to a plate and set aside.
- Add chicken broth, lemon juice, and butter to the skillet. Allow the mixture to simmer until it reduces by half, which takes about 3-4 minutes.
- Stir in the heavy cream, bringing the mixture to a gentle bubble. Return the chicken and bacon to the skillet, and cook for another 5 minutes until the chicken is fully cooked and the sauce has thickened to your preference.
Ingredients
- 6 slices of bacon
- 2 large boneless, skinless chicken breasts (cut lengthwise into 4 thinner pieces)
- Flour for coating
- 1/4 teaspoon garlic powder
- Pepper to taste
- 1/2 cup chicken broth
- 1/2 teaspoon lemon juice
- 1 tablespoon butter
- 1 cup heavy cream
Nutritional Values
Calories: 2024kcal | Carbohydrates: 16g | Protein: 120g | Fat: 164g | Saturated Fat: 84g | Cholesterol: 732mg | Sodium: 2020mg | Potassium: 2208mg | Sugar: 4g | Vitamin A: 3984IU | Vitamin C: 16mg | Calcium: 176mg | Iron: 4mg
FAQ
- Can I substitute the heavy cream with a lower-fat alternative?
- It’s not recommended to replace heavy cream with a lower-fat option, as it won’t provide the same richness and texture. Additionally, alternatives like half-and-half can result in a thinner sauce, and coconut milk will change the flavor.
- What type of chicken is best for this recipe?
- The recipe calls for large boneless, skinless chicken breasts, which are cut in half lengthwise to create four thinner cutlets. This method helps them cook faster and remain tender. If your chicken breasts are smaller, you can use four and keep them whole.
- Can I use chicken thighs instead of breasts?
- Yes, you can use chicken thighs, but you’ll need to adjust the cooking time as they generally take a bit longer to cook through than chicken breasts.
- How should I store leftovers?
- Store any leftovers in an airtight container in the refrigerator for 3-4 days. When reheating, do so gently over low heat in a saucepan until warmed through. Freezing is not recommended for creamy chicken dishes.
- Can I add vegetables to this dish?
- For added freshness, consider tossing in a handful of spinach towards the end of the cooking time. It will provide a nice pop of color and additional flavor.
Tips
- Use an Instant Read Thermometer: To ensure your chicken is perfectly cooked and not overdone, use an instant read thermometer. Aim for an internal temperature of 165°F.
- Maintain Sauce Texture: For the best creamy texture and richness, use heavy cream as suggested. Substituting with lower-fat alternatives like half-and-half will result in a thinner sauce and may affect the taste.
- Add Fresh Spinach: For added freshness and color, consider tossing in a handful of spinach near the end of cooking. This will enhance the dish without significantly altering the flavor.
- Reheat Gently: If you have leftovers, reheat them slowly over low heat in a saucepan. This will help maintain the sauce’s creamy consistency and prevent separation.
Equipment
- Instant Read Thermometer – To ensure the chicken is cooked perfectly to 165F.
- Skillet – A high-quality skillet, like a Le Creuset or Lodge skillet, for cooking the bacon and chicken.
- Butter Dish with Markings – Handy for measuring and storing butter.
- Airtight Container – For storing bacon.
