Chicken, With Bacon Recipe
Make Chicken, With Bacon Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main components
Seasoning & aromatics
Coating & fat for searing
Pan sauce (optional but recommended)
Method
Main components
- 1
Prepare chicken
Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness about 1/2 inch to ensure even cooking.
- 2
Wrap with bacon
Season both sides of each chicken breast with 3/4 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and a light dusting of smoked paprika. Wrap each breast with two bacon strips, overlapping slightly. Secure with toothpicks if needed.
Coating & searing
- 3
Dredge
Place the flour in a shallow dish and lightly dredge each bacon-wrapped breast, tapping off excess. The thin flour layer helps bacon crisp and creates a base for the pan sauce to thicken.
- 4
- 5
Finish in oven
Preheat oven to 375°F (190°C). Transfer the skillet to the oven and roast 12-18 minutes, until an instant-read thermometer inserted into the thickest part of chicken reads 160°F (71°C). Resting will bring it to 165°F. If you used a non-ovenproof pan, transfer breasts to a rimmed baking sheet before roasting.
Pan sauce (optional but recommended)
- 6
Remove chicken and reserve drippings
When chicken is done, transfer breasts to a cutting board and tent loosely with foil to rest. Pour off and discard excess fat from the skillet, leaving about 1 tablespoon of drippings and any browned bits (fond).
- 7
Deglaze
Place skillet over medium heat. Add the white wine (or additional 1/4 cup chicken broth if not using wine) and scrape up browned bits with a wooden spoon, cooking 1-2 minutes until mostly evaporated.
- 8
Make sauce
Add the chicken broth and bring to a simmer. Stir in Dijon mustard. Whisk in heavy cream and simmer gently 2-3 minutes until sauce thickens slightly. Taste and adjust seasoning with remaining 3/4 tsp kosher salt and 3/4 tsp black pepper if needed.
- 9