Bacon-Wrapped Chicken with Creamy Garlic Pan Sauce
Ingredients
- 4chicken breast (boneless, skinless)
- 8 slicesbacon
- 4 clovesgarlic
- ¾ cupchicken broth
- ½ cupheavy cream
- 1 tablespoondijon mustard
- 1 tablespoonolive oil
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 2 sprigsfresh thyme (or 1/2 teaspoon dried)
Method
- 01
Pat 4 chicken breasts dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 02
Wrap 2 slices of bacon around each chicken breast, overlapping slightly. Secure with toothpicks if needed.
- 03
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add the bacon-wrapped chicken and sear for 5 to 6 minutes per side, until the bacon is crispy and the chicken is golden. Transfer to a plate.
- 04
Pour off all but 1 tablespoon of fat from the pan. Add the minced garlic and cook for 30 seconds until fragrant.
- 05
Stir in 1 tablespoon dijon mustard, then pour in 3/4 cup chicken broth, scraping up any browned bits from the bottom of the pan. Add the thyme sprigs.
- 06
Return the chicken to the pan and simmer for 8 to 10 minutes, until the internal temperature reaches 165°F.
- 07
Remove the chicken and thyme. Stir 1/2 cup heavy cream into the pan sauce and simmer for 2 minutes until slightly thickened. Taste and adjust seasoning if needed.
- 08
Plate the chicken and spoon the sauce over the top. Serve immediately.
Spice Tips
For subtle heat, add a pinch of cayenne pepper or red pepper flakes when you stir in the cream. A splash of fresh lemon juice brightens the sauce without overwhelming the richness.
Serve over egg noodles, rice, or mashed potatoes to soak up the sauce. The recipe can be made ahead through step 3 and refrigerated; add 2 to 3 minutes to the simmer time if cooking from cold.