Bacon should be a kitchen staple, like garlic or butter. It makes everything it touches taste better, from Brussels sprouts to chocolate bars. In this case, it elevates a basic chicken breast to a creamy marvel in just about 30 minutes. That’s the power of bacon.
Cut the bacon into small pieces and cook that in a pan until it’s crisp. Remove the bacon and set it aside, but do not wipe out the pan! The rendered fat and little browned bits of bacon left behind are made of flavor and should never be wasted.
Take two chicken breasts cut in half into cutlets and season them on both sides with garlic powder and fresh black pepper. Dredge them in flour, then fry them in the bacon fat left in the pan. Cook the chicken until it’s golden-brown on all sides, then take it out.
Add chicken broth, butter, and a bit of fresh lemon juice to the pan and let it come to a simmer. The lemon juice will add a nice depth of flavor to the sauce when it’s done.
When the sauce is reduced by about half, stir in a cup of heavy cream. Put the chicken and bacon back in the pan, and let the whole thing simmer for about five more minutes, or until the chicken is cooked through.
It’s a simple recipe, but what could have been a bland, one-note cream sauce is a rich, savory weeknight hero, thanks to bacon. Those little crispy bits of crunchy bacon add flavor and texture and make the whole thing into a dish that’s rich and comforting.
Get the recipe: Creamy Bacon Chicken from Salt and Lavender
More Delicious Chicken and Bacon Recipes on Kitchn
- Costco Chicken Bakes
- Slow Cooker Chicken Bacon Ragù
- Cheesy Ranch Chicken and Bacon Foil Packets
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