Smoky Bacon-Chicken with Charred Jalapeño Cream
Ingredients
- 1½ poundschicken breast
- 6 ouncesbacon
- 2jalapeño
- 3 clovesgarlic
- ½ cupheavy cream
- ½ cupchicken broth
- ¾ teaspoonsmoked paprika
- ¼ teaspooncayenne pepper
- 1lime
- 1 tablespoonolive oil
- ·salt
- ·black pepper
Prep
- 01
Mince 3 cloves garlic
- 02
Slice 2 jalapeños lengthwise and remove seeds for less heat, or leave seeds in for extra kick
Method
- 01
Cook bacon in a large skillet over medium-high heat until crispy, about 6-7 minutes. Transfer to a paper towel and chop into bite-sized pieces; set aside. Leave 2 tablespoons bacon fat in the pan.
- 02
Pat chicken breasts dry and season both sides with salt, black pepper, and smoked paprika. Working in batches if needed, sear in the hot bacon fat over medium-high heat for 5-6 minutes per side until golden and cooked through (165°F internal temperature). Remove to a plate.
- 03
Add jalapeños and garlic to the same pan and cook over medium heat for 2 minutes, stirring, until fragrant and lightly charred.
- 04
Pour in chicken broth, scraping up any browned bits. Simmer for 1 minute, then stir in heavy cream and cayenne pepper. Return chicken to the pan.
- 05
Simmer for 2-3 minutes until sauce coats the chicken. Stir in bacon, then squeeze lime juice over the top. Taste and adjust salt and pepper. Serve immediately with rice or crusty bread to catch the sauce.
Spice Tips
This recipe hits medium-heat from the jalapeños and cayenne. For more fire, double the cayenne or add a small minced serrano pepper alongside the jalapeños. To dial it down, seed both jalapeños and reduce cayenne to a pinch. A splash of hot sauce stirred in at the end also works beautifully.
To make this even spicier, leave the jalapeño seeds in or add a pinch of red pepper flakes. For a lighter version, substitute sour cream for half the heavy cream.