Chicken Recipes

Creamy Bacon Chicken

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This creamy bacon chicken recipe is a decadent and scrumptious dinner that’s easy sufficient for a weeknight and attractive sufficient for agency. It’s prepared in about half-hour!

I probably don’t need to sell you too tough, however bird with bacon and cream is a outstanding combination! Even my cream-loathing husband stated it become clearly tasty. The hen is pan-fried to a golden brown at the outside and when you bite into it, it melts to your mouth. And the bacon… properly it makes the whole lot even better.

When you need consolation food (energy be damned… and no, I did not calculate them lol), this is your dish.

My sister (the vegetarian) truely got here up with the concept for this recipe. She’s like “Is it authentic that I can’t discover a creamy bacon bird recipe to your website?” And I changed into like “hmmm…. There’s a creamy fowl bacon gnocchi recipe on my site, however you’re right”. And so this was born. This recipe is straight out of the Salt & Lavender playbook… I have lots of creamy chicken recipes. I list them at the bottom of the post in case you want to take a look.

How to make fowl with a creamy bacon sauce

Fry the bacon pieces until crispy then take them out of the pan;
Cook your flour-coated hen cutlets within the remaining bacon fats till they’re golden at the outdoor;
Add the bird broth, lemon juice, and butter to the pan and allow it cook dinner until it’s surprisingly reduced;
Pour the cream into the pan, add the hen and bacon again in, and retain cooking for any other five mins. I like to add a sprinkling of clean parsley, but that’s totally non-obligatory.

In order to save you the bacon cream sauce from tasting too cloying and one-dimensional, I brought a touch of lemon juice. The garlic powder introduced to the hen at the start of the recipe also offers the sauce extra depth of taste. And browning the hen within the bacon grease makes it extra tasty. Of direction.

What kind of chicken to use?

I used boneless, skinless bird breasts that I butterflied and then cut in half. I discover that slicing the fowl this way helps it stay tender and it also cooks quicker. You could try chicken thighs or bone-in fowl breasts, but you will must regulate the cooking time as wished.

Can I substitute the cream for something else?

I usually get this question on my cream-primarily based recipes, and the solution definitely depends for your dreams for the dish. I constantly recommend using heavy cream due to the fact the taste, richness, and texture simply can’t be substituted in my opinion. Half-and-half or milk will make the sauce end up thinner/greater watery, and you could want to make some tweaks like adding more flour or reducing the sauce for longer. Coconut milk/cream will deliver it a coconutty flavor, and different capability substitutes (bitter cream, Greek yogurt, dairy-free options, and many others.) may want to work for you in case you’ve tried comparable tweaks earlier than, but the flavor will virtually be exclusive from the unique recipe.

What to serve with creamy bacon chicken?

This dish is pretty wealthy, so I absolutely recommend some greens or a salad at the side. The sauce is delicious over potatoes (strive these roasted crimson potatoes or mashed potatoes), rice, or pasta.

 

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Creamy Bacon Chicken


  • Author: Karen Collins
  • Prep Time: 5 min
  • Cook Time: 25 min
  • Total Time: 30 minutes

Description

This creamy bacon chicken recipe is a decadent and scrumptious dinner that’s easy sufficient for a weeknight and attractive sufficient for agency. It’s prepared in about half-hour!


Scale

Ingredients

  • 8 ounces (250 g) green beans halved (OPTIONAL)
  • 1/4 cup honey
  • 1 tablespoon minced garlic
  • 45 chicken thighs bone in, skin on or off
  • 2 tablespoons water
  • 12 sprigs rosemary (OPTIONAL)
  • 1 pound (500 g) baby red potatoes quartered
  • 2 tablespoons smooth Dijon mustard
  • 11/2 tablespoons garlic powder
  • Salt and pepper to season
  • 1 tablespoon olive oil
  • 3 tablespoons wholegrain mustard

Instructions

  1. Cut the bacon up and upload it to a skillet (I use kitchen shears to make this task quick). Fry it over medium-excessive heat till crispy (about 10 minutes). Once the bacon is carried out, take it out of the pan and set it apart. Leave the bacon fat within the pan.
  2. Meanwhile, prep your chicken (reduce it in 1/2 lengthwise so that you have four smaller cutlets). Sprinkle them with the garlic powder and pepper after which coat them in the flour.
  3. Add the chook to the skillet and prepare dinner it inside the final bacon fat over medium-excessive warmness for four-5 minutes/facet or till it is golden. If it begins to splatter lots, reduce the heat. Once the bird is browned, take it out of the pan and set it apart.
  4. Add the chook broth, lemon juice, and butter to the pan. Let it bubble till it is reduced by way of half of (approximately 3-4 mins).
  5. More …

  • Category: Main Course
  • Cuisine: American

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