Creamy bacon and mushroom chicken breasts
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course, Dinner, Others
Creamy bacon and mushroom chicken breasts
Description
The recipe begins by browning bacon in a skillet to render its fat and crisp the meat, which imparts deep smoky flavor. Chicken breasts, optionally butterflied to reduce cooking time, are browned next for a golden exterior. Mushrooms and garlic sauté in the same pan until fragrant, building an earthy base. Adding fresh thyme, lemon juice, chicken stock, and cream creates a creamy sauce that simmers gently with the chicken and bacon, allowing the flavors to meld and the sauce to thicken. Seasoning with salt and pepper finishes the dish.
This dish offers a rich, creamy texture with a savory combination of ingredients that pairs well with simple sides like rice or steamed vegetables. The lemon juice brightens the sauce, balancing richness.
Ingredients
- 10 Bacon chopped, strips, streaky
- 4 chicken breast I butterflied mine to allow for quick cooking
- 250 g mushrooms quartered
- 3 garlic thinly sliced, cloves
- 1 teaspoon thyme fresh leaves
- lemon juice of ½ lemon
- 1 cup cream
- ½ cup chicken stock
- salt to taste
- black pepper to taste
Instructions
- Brown the bacon in a large skillet/deep pan. Remove and set aside. Pour off half of the bacon fat.
- Place the pan back on the heat and brown the chicken breasts on both sides. Remove and set aside.
- Fry the mushrooms and garlic until fragrant then add the thyme, lemon juice, chicken stock and cream. Allow to come to a simmer then add the bacon and chicken back to the pan and cover.
- Allow to simmer for 8-10 minutes or until the chicken is cooked through and the sauce has reduced.
- Season to taste and serve.
User Reviews
Overall Rating
4.6
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