Chicken And Bacon Recipe

Pound and season chicken

If chicken breasts are thick, halve horizontally or place between plastic wrap and gently pound to an even thickness (~1/2 inch). Pat dry with paper towels. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, smoked paprika, and half of the chopped rosemary.

Preheat oven to 375°F (190°C) if you plan to finish in the oven (optional).

Cook bacon

In a large skillet over medium heat, add bacon strips and cook until crisp, about 6–8 minutes, turning occasionally. Remove bacon to a paper-towel–lined plate and reserve 1–2 tablespoons of bacon fat in the pan. If you rendered more fat, pour off excess leaving about 1–2 tbs.

Sear chicken

Increase heat to medium-high, add 1 tbs olive oil and 1 tbs butter to the skillet with the bacon fat. When hot and shimmering, add chicken breasts and sear 3–4 minutes per side until golden-brown. Do not overcrowd; work in batches if needed. Chicken will finish cooking in sauce or oven.

Transfer seared chicken to a plate and tent loosely with foil.

Sauté aromatics

Reduce heat to medium. Add remaining 1 tbs olive oil and 1 tbs butter to the skillet. Add minced garlic and remaining rosemary and thyme. Sauté 30–45 seconds until fragrant, stirring so garlic doesn’t burn.

Deglaze

Pour in the 3 tbs chicken stock to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the stock reduce slightly, about 1–2 minutes.

Finish sauce

Stir in heavy cream and Dijon mustard, bring to a gentle simmer. Add the remaining 1/2 tsp kosher salt and remaining 1/2 tsp black pepper to taste. Simmer 2–3 minutes until the sauce slightly thickens. Squeeze in juice from half a lemon and stir.

Return chicken and bacon

Nestle the seared chicken back into the skillet sauce. Roughly chop or fold bacon strips and scatter over the chicken. Spoon sauce over chicken. Simmer gently 4–6 minutes, until chicken reaches 165°F (74°C) internal temperature. If chicken is not cooked through, transfer skillet to the preheated oven for 6–8 minutes (ensure skillet is ovenproof).

Adjust seasoning and rest

Taste sauce and adjust salt/pepper or lemon as needed. Remove skillet from heat and let chicken rest 3–4 minutes so juices redistribute.

Garnish and serve

Sprinkle chopped parsley over the chicken. Serve chicken and bacon with pan sauce spooned over, alongside mashed potatoes or steamed vegetables if using.