Crispy Bacon & Tomato Chicken with Lemon Greens
Ingredients
- 4boneless, skinless chicken breasts (about 6 ounces each)
- 6 slicesbacon
- 12 ouncescherry tomatoes
- 3 clovesgarlic
- 1lemon
- 5 cupsarugula
- 2 tablespoonsolive oil
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 3 tablespoonsfresh basil
Prep
- 01
Mince 3 cloves garlic.
- 02
Cut 1 lemon in half for juicing.
- 03
Roughly chop fresh basil (about 3 tablespoons).
Method
- 01
Cook bacon in a large skillet over medium-high heat until crispy, about 6–8 minutes. Transfer to a plate and let cool, then crumble into bite-sized pieces.
- 02
Season chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon black pepper on both sides. In the same skillet with bacon fat, cook chicken over medium-high heat for 6–7 minutes per side, until golden and an instant-read thermometer reads 165°F. Transfer to a cutting board and let rest for 2 minutes, then slice.
- 03
Add 1 tablespoon olive oil to the skillet. Add cherry tomatoes and cook over medium heat, stirring occasionally, until softened and blistered, about 4–5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- 04
Squeeze juice from the lemon into the skillet and stir to combine. Season with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add crumbled bacon and sliced chicken back to the skillet and toss gently.
- 05
Toss arugula with 1 tablespoon olive oil in a large bowl. Divide among four plates, top with the chicken and bacon mixture, sprinkle with fresh basil, and serve immediately.
Spice Tips
For a subtle kick, add 1/4 teaspoon red pepper flakes to the tomatoes as they cook. A pinch of smoked paprika deepens the bacon flavor without overpowering the freshness. A drizzle of aged balsamic over the finished plate adds richness.
Cooking the arugula separately keeps it fresh and bright rather than wilted. You can substitute spinach if you prefer, or serve the chicken and bacon mixture over pasta or rice for a heartier meal.