Creamy Bacon Chicken


Creamy Bacon Chicken

Golden, crispy skinned and juicy bone-in baked chicken thighs with tender cremini mushrooms and crispy fried bacon pieces, simmered in a garlic parmesan cream sauce? YES please! Another ripper chicken dinner… readers have been loving this recipe since forever! Accidentally gluten free and low carb with maximum deliciousness.




Ingredients

    2 large chicken breasts cut in half lengthwise
    6 strips bacon cut into small pieces
    1/4 teaspoon garlic powder
    Flour for dredging
    1 cup heavy/whipping cream
    1/2 cup chicken broth
    Pepper to taste
    1 tablespoon butter
    1/2 teaspoon lemon juice
   

Instructions

number one Cut the bacon up and add it to a skillet (I use kitchen shears to make this job quick). Fry it over medium-high heat until crispy (about 10 mins). Once the bacon is done, take it out of the pan and set it aside. Leave about 2 tablespoons of the bacon fat in the pan.
number two Meanwhile, prep your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and pepper and then coat them in the flour.
number three Add the chicken to the skillet and cook it in the remaining bacon fat over medium-high heat for 4-5 minutes/side or until it's golden. If it starts to splatter a lot, reduce the heat. Once thechicken is browned, take it out of the pan and set it aside.
number four Add the chicken broth, lemon juice, and butter to the pan. Let it bubble until it's reduced by half (about 3-4 minutes).
number five Stir in the cream and once it starts to bubble, add the chicken and bacon back into the pan. Cook for another 5 minutes or so until the chicken is fully cooked through and the sauce has reduced to your liking.

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