Crispy Bacon Chicken with Creamy Mushroom Pan Sauce
Ingredients
- 4chicken breasts (boneless, skinless)
- 6 slicesbacon
- 8 ouncesmushrooms
- 1shallot
- 2 clovesgarlic
- ¾ cupchicken broth
- ⅓ cupheavy cream
- 2 sprigsfresh thyme
- 1 tablespoonolive oil
- ·salt
- ·black pepper
Prep
- 01
Slice 8 ounces of mushrooms.
- 02
Mince 1 shallot.
- 03
Mince 2 cloves of garlic.
Method
- 01
Cook the bacon in a large skillet over medium heat until crispy, about 5–7 minutes. Transfer to a paper towel and crumble when cool, leaving about 1 tablespoon of bacon fat in the pan.
- 02
Pat the chicken dry and season both sides with salt and pepper. Increase heat to medium-high and sear the chicken in the bacon fat until golden on each side, about 6–7 minutes per side. Transfer to a plate.
- 03
In the same pan, add the sliced mushrooms and cook over medium-high heat, stirring occasionally, until golden and any liquid has evaporated, about 5 minutes.
- 04
Add the minced shallot and garlic, cooking for 1 minute until fragrant.
- 05
Pour in the chicken broth, scraping up any brown bits from the bottom of the pan. Return the chicken to the pan, add the thyme sprigs, and simmer for 8–10 minutes, until the chicken is cooked through (internal temperature 165°F).
- 06
Remove the thyme sprigs. Stir in the cream and crumbled bacon, then simmer for 2 minutes. Taste and adjust seasoning with salt and pepper.
- 07
Serve the chicken with the pan sauce spooned over the top.
Spice Tips
For a touch of warmth, add 1/4 teaspoon smoked paprika to the mushrooms as they cook. A small pinch of fresh nutmeg stirred into the cream adds subtle depth. If you like heat, finish with a crack of red pepper flakes.
Serve alongside mashed potatoes, egg noodles, or crusty bread to soak up the sauce. The recipe can be made up to 2 hours ahead and gently reheated on the stovetop over low heat.