Asiago Bacon Chicken, Single Recipe

Prepare and pound (optional)

Pat the chicken breast dry with paper towels. If the breast is unevenly thick, butterfly or gently pound to about 3/4" thickness for even cooking.

Brush both sides of the chicken with 1 tablespoon olive oil. Season evenly with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder.

Preheat a grill pan or skillet over medium-high heat until hot. Add the chicken and cook 4–5 minutes per side (depending on thickness) until an instant-read thermometer registers 165°F (74°C). Remove chicken to a plate and tent loosely with foil to rest while you prepare mushrooms and sauce.

While the chicken rests, start the bacon: in a small skillet over medium heat, cook 2 slices bacon until crisp, flipping as needed, about 6–8 minutes. Transfer bacon to a paper towel-lined plate and chop or crumble when cool.

In the same skillet, pour off most bacon fat leaving about 1 teaspoon (or wipe and add 1 teaspoon olive oil if you prefer less grease). Add 1 tablespoon butter and heat over medium. Add 3 oz sliced baby bella mushrooms and sauté until they release moisture and begin to brown, about 4–5 minutes.

Add 1 minced garlic clove and 1/2 teaspoon fresh thyme (optional). Sauté another 30–45 seconds until fragrant. Remove mushrooms from the skillet and set aside with the chopped bacon.

In the same skillet (wipe excess fat if desired), melt 1 tablespoon butter over medium-low heat. Sprinkle in 1 teaspoon flour and whisk to form a roux, cooking 30–45 seconds to remove raw flour taste.

Slowly whisk in 1/2 cup whole milk and 2 tablespoons heavy cream, ensuring no lumps. Bring to a gentle simmer while whisking, and cook 2–3 minutes until sauce begins to thicken.

Stir in 1/4 cup grated Parmesan cheese, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon garlic powder. Continue to simmer on low until the cheese melts and sauce is smooth, about 1–2 minutes. Taste and adjust seasoning.

Fold the sautéed mushrooms and the chopped/crumbled bacon into the sauce, stirring gently to combine and warm them through, about 1 minute.

Place the rested grilled chicken breast on a warm plate. Spoon the Parmesan cream sauce loaded with mushrooms and bacon over the top, allowing some sauce to spoon around the chicken.

Sprinkle 1/4 cup shredded Asiago cheese evenly over the sauced chicken. If desired, place under a broiler for 1–2 minutes to melt and lightly brown the Asiago—watch carefully to avoid burning.

Finish with 1 teaspoon chopped fresh parsley and 1/2 teaspoon lemon juice (optional) to brighten flavors. Serve immediately.