Categorized:
- Main Dish
- Poultry
- Videos
Tagged:
- bacon
- chicken
- chicken broth
- cream
- garlic
- italian seasoning
- parmesan cheese
- spinach
- tomatoes
Smothered BLT Chicken
Ingredients
- 6 slices (6 oz) bacon, chopped
- 1 1/2 Tbsp olive oil, divided
- 2 (12 oz each) or 4 (6 oz each) boneless skinless chicken breasts
- Salt and black pepper
- 1 1/2 tsp Italian seasoning
- 10 oz. (2 cups) grape tomatoes (halved)
- 1 Tbsp minced garlic (3 cloves)
- 1 cup low sodium chicken broth, plus 1 1/2 Tbsp
- 1 Tbsp cornstarch
- 3 cups packed (3 oz) fresh spinach, roughly chopped
- 1/2 cup (1 oz) finely shredded parmesan cheese
- 1/3 cup heavy cream
Instructions
- Add bacon to a 12-inch skillet, cook over medium heat, tossing occasionally until cooked and crisp. Transfer to a plate lined with paper towels.
- If using 2 (12 oz) chicken breasts then butterfly and cut into 2 portions through the thickness. Pound each piece with a meat mallet to even the thickness. If using 4 (6 oz) pieces then pound each to an even 1/2-inch thickness.
- Dab chicken pieces dry with paper towels. Season each side evenly with salt and pepper and Italian seasoning.
- Heat 1 Tbsp olive oil in a clean 12-inch skillet over medium-high heat. Add chicken pieces in a single layer and cook until golden brown on each side and cooked through, about 4 minutes per side. Transfer to a plate.
- Set pan over medium heat, add remaining 1/2 Tbsp olive oil. Add tomatoes and garlic and saute 30 seconds.
- Pour in chicken broth, bring to a simmer, reduce heat to medium-low and let simmer 2 minutes.
- Whisk together cornstarch and remaining 1 1/2 Tbsp chicken broth. Pour into skillet and stir.
- Let cook and thicken, while stirring, about 30 seconds.
- Stir in spinach, cooked bacon and parmesan cheese. Cook until spinach wilts.
- Stir in heavy cream. Season sauce with salt as needed and pepper to taste.
- Return chicken pieces, and spoon sauce over chicken and serve.
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