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Creamy Bacon Chicken
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Ingredients
0 of 15 gathered
Step by step
Method
4 steps
- 1
Pat 1½ pounds boneless chicken breasts dry and season with ¾ teaspoon kosher salt and ¼ teaspoon black pepper. Cook 4 slices chopped bacon in a wide skillet over medium heat for 6–8 minutes, until crisp; transfer it to a plate and leave 2 tablespoons drippings.
- 2
Sear the chicken in the drippings over medium-high for 4–6 minutes per side, until browned; move it to a plate while the center is still underdone. Add 1 diced shallot and cook 2–3 minutes, then stir in 3 minced garlic cloves for 30 seconds.
- 3
Pour in ½ cup chicken broth and scrape up the browned bits. Stir in 1 cup heavy cream and ½ cup grated Parmesan; simmer 3–5 minutes, until the sauce coats a spoon and smells savory.
- 4
Return the chicken and its juices to the skillet with 2 cups baby spinach. Cover and simmer 5–8 minutes, turning once, until the thickest piece reaches 165°F. Fold in the bacon and serve after a 5-minute rest.