Bacon & Chicken with Lemon-Herb Pan Sauce
Ingredients
- 4chicken breast (1 pound total, thin-cut or pounded flat)
- 6 slicesbacon
- 1lemon
- 3 clovesgarlic
- 1 tablespoonfresh thyme
- ½ cupchicken broth
- 2 tablespoonsbutter
- ·salt
- ·black pepper
Prep
- 01
Pound chicken breasts to an even ¼-inch thickness if they are thick.
- 02
Mince 3 cloves garlic.
- 03
Juice 1 lemon.
- 04
Strip fresh thyme leaves from the stems and chop finely.
Method
- 01
Cut bacon into 1-inch pieces and cook in a large skillet over medium heat until crispy, about 5 minutes. Transfer to a paper towel–lined plate, leaving 1 tablespoon bacon fat in the pan.
- 02
Pat chicken dry with paper towels and season both sides generously with salt and pepper. Increase heat to medium-high and cook chicken in the bacon fat for 4 to 5 minutes per side, until golden and cooked through (internal temperature 165°F). Transfer to a plate.
- 03
Pour off all but 1 tablespoon fat from the skillet. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly.
- 04
Add chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in lemon juice and fresh thyme, then remove from heat.
- 05
Whisk in 2 tablespoons butter until the sauce is silky. Taste and adjust seasoning with salt and pepper.
- 06
Return chicken to the pan, sprinkle crispy bacon over top, and spoon sauce over everything. Serve immediately.
Spice Tips
For a subtle heat, add a pinch of red pepper flakes when cooking the garlic. If you like savory depth, add a splash of white wine along with the broth, or stir in a teaspoon of Dijon mustard at the end.
Serve over pasta, rice, or crusty bread to soak up the zesty pan sauce. This dish comes together in under 25 minutes.