|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 3mg||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Dinner under 40 minutes? A dream. But a delicious lip-smacking chicken dinner in that amount of time? That's perfection. Our convenient skillet chicken and bacon recipe is ready in a pinch and will satisfy everyone at your table. Filling chicken, smokey bacon, and a decadent, creamy sour cream sauce will put this dinner at the top of your family's wish list. For a wholesome and delicious dinner, serve with mashed potatoes or noodles, and roasted broccoli or a green salad. Use the leftover chicken for sandwiches or wraps, or quickly reheat it in the microwave for a last-minute lunch.
This skillet dinner is made with simple everyday ingredients, but it has plenty of room for substitutions that you might find suitable. Mushrooms, fresh baby spinach, chopped kale, or perhaps some finely diced green peppers are all excellent ingredients to complement the flavors of the chicken and bacon. Additionally, as the creamy base screams of richness, a generous handful of Parmesan cheese or sharp cheddar right before you serve the chicken on the plates will complement the recipe wonderfully.
We found that the sour cream gives the perfect balance of creaminess to tartness, which is great when you're eating something so indulgent as bacon. However, this recipe can also be adjusted to your dietary needs and preferences. If you want it creamier and richer, use heavy cream. If you want it lighter, use half and half. Greek yogurt mixed with olive oil can also make a good substitution. But regardless of your choice, this recipe is a great alternative to the same old plain pan-fried chicken breast and won't take substantially much time out of your day.
Gather the ingredients.
Preheat the oven to 375 F. Arrange the bacon on a cooling rack and place it on top of a lined baking sheet. Always keeping an eye on it, cook the bacon in the oven for 25 to 30 minutes, or until very crispy.
Once cooked, drain the bacon on a paper towel and dice. Reserve the drippings and bacon bits.
Pound the chicken breasts between sheets of plastic wrap until thinned and even in a thickness of about 1/2-inch. This helps the chicken to cook more evenly and faster, too.
Sprinkle the chicken with salt and pepper and dust lightly with flour. Turn and repeat with the seasoning and flour.
Place a few teaspoons of the bacon drippings and the butter in a large skillet or sauté pan over medium heat. When the butter is foamy, add the chicken breasts.
Cook the chicken for about 4 minutes on each side, until nicely browned.
Remove the chicken to a plate and reserve.
Add the green onions and garlic to the skillet. Cook, stirring, for about one minute, until the green onion is softened. Remove the onion mixture to a bowl and set aside.
Return the chicken to the skillet and add the chicken broth. Bring to a boil. Reduce the heat, cover, and simmer for about 5 minutes.
Remove the cover, add the onion mixture back and the diced bacon and continue cooking for 1 to 2 minutes, until hot.
With a slotted spoon, remove the chicken and bacon mixture to a serving dish.
Stir the sour cream into the remaining liquid in the skillet, cooking and stirring just until hot and well blended. Do not boil.
Pour the sour cream sauce over the chicken and bacon. Garnish the chicken with fresh chopped parsley.