These Creamy Bacon Chicken Breasts are fantastic, ultra rich, speedy and simple. Even better, it’s completely made in one container!
Chicken and bacon are a match made in paradise and we’re here today to praise that reality. This is the coziest food you’ll at any point make and the ideal expansion to your supper turns!
First thing you’ll need to do is carry your chicken near room temp. Broiling meat straight out the cooler makes it seize up and begin delivering a ton of dampness. This thusly makes the meat come out intense and dry. Close by this you will not have the option to brown the chicken appropriately in view of the overabundance dampness, which means you miss out on flavor.
Another tip while preparing chicken bosom is butterflying each bosom in two to twofold the amount. This not just gives you a 2 for 1 kinda bargain, yet in addition implies the chicken will cook through faster and all the more equitably.
Ingredients (check list):
- 2 large Chicken Breasts, brought close to room temp (approx 9oz/250g each)
- 5oz / 150g Thick Cut Bacon, chopped
- 3/4 cup / 180ml Chicken Stock
- 3/4 cup / 180ml Heavy/Double Cream, at room temp
- 1/3 cup / 30g freshly grated Parmesan
- 2 Shallots, finely diced
- 2 cloves of Garlic, finely diced
- 2 sprigs of Fresh Thyme, or sub a pinch of dried thyme (no more than 1/4 tsp or it’ll be too overpowering)
- 1 tbsp Butter
- 1 tbsp Olive Oil
- 1/2 – 1 tsp Fresh Lemon Juice, optional (see notes)
- 1/2 tsp Salt plus more to taste
- 1/4 – 1/2 tsp Black Pepper, plus more to taste
- Butterfly your chicken breasts right through the centre to make 4 even sized breasts. Coat in 1/2 tsp salt and 1/4-1/2 tsp pepper and rub into the meat.
- In a large pan over medium-high heat add 1 tbsp butter and 1 tbsp olive oil. Add chicken breasts and fry both sides until golden, with the centre cooked right through. Remove and place to one side.
- Lower heat to medium and add bacon. Fry until it turns nice and crispy. Drain excess fat if needed (a couple tsp worth is great for flavour, too much and the sauce will be greasy) and add in shallots. Continue frying until the shallots soften and begin to brown, then add garlic and fry for another 1-2mins.
- Pour in chicken stock and cream, then add thyme and give it a stir. Turn heat to low and gently simmer for 5mins, or until the sauce starts to thicken slightly. Stir in parmesan then add a very gentle squeeze of lemon juice and salt & pepper to taste. Don’t go overboard with the lemon, this is just to cut through the richness of the sauce. Give it a final stir and simmer for another couple of minutes until the sauce thickens.
- Add in chicken breasts and baste in the sauce. Serve up and enjoy!
- Chicken – I prefer chicken breasts for this recipe but you could use thighs if you fancy! In both cases it’s important to bring close to room temp or the meat will seize up and dry out.
- Lemon Juice – This is purely to cut through the richness of the sauce, not necessarily to add flavour. I find 1/2 – 1 tsp does the trick so you won’t need much. If you don’t find the sauce too rich at all you can leave this out!
- Serving – This goes beautifully with either my Salt & Vinegar Potatoes or Lemon Potatoes, both are nice and vibrant/acidic which compliments this sauce really nicely. You could also use Roasted Baby Potatoes for something more herby (all Potato Recipes Here). I also serve with Garlic Green Beans but Roasted Broccolini also works well.
- Calories – whole recipe divided by 4 (no sides).