Cajun Chicken & Smoked Bacon Recipe

Marinate the chicken

In a medium bowl combine 2 tbs olive oil, 1 tbs fresh lemon juice, 1.5 tbs Cajun seasoning, 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Add the 1 lb chicken pieces and toss until evenly coated. Cover and refrigerate for 20–30 minutes (or up to 2 hours).

Prepare the bacon

While the chicken marinates, cut 6 slices smoked bacon into 1/2" pieces. Pat bacon dry with paper towel to reduce splatter.

Cook the bacon

Heat a large heavy skillet over medium heat. Add the bacon pieces and cook, stirring occasionally, until fat renders and bacon is crisp-tender, about 6–8 minutes. Using a slotted spoon remove bacon to a paper-towel lined plate, leaving the rendered fat in the pan.

Sear the chicken

Increase heat to medium-high. Add 1 tbs olive oil to the pan with bacon fat if needed. Add marinated chicken in a single layer (work in batches if necessary) and sear until golden brown and just cooked through, about 3–4 minutes per side depending on size (internal temperature 165°F / 74°C). Remove chicken to a plate and tent with foil.

Build the sauce base

Reduce heat to medium and add 2 tbs unsalted butter to the pan. When butter melts, add 1/2 cup finely diced yellow onion and cook, stirring, until translucent, about 3–4 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant being careful not to burn.

Deglaze and simmer

Pour in 1 cup low-sodium chicken stock to deglaze the pan, scraping up browned bits. Stir in 1 tsp lemon zest, 1 tsp Dijon mustard, and 1/2 tsp Worcestershire sauce. Let simmer 2–3 minutes to reduce slightly.

Finish the cream sauce

Lower heat to medium-low and stir in 1 cup heavy cream. Simmer gently, stirring occasionally, until sauce thickens to coat the back of a spoon, about 4–6 minutes. Taste and season with salt and freshly ground black pepper as needed. Stir in 1 tbsp fresh lemon juice and the chiffonade of 8 basil leaves (reserve some basil for garnish).

Combine chicken and bacon with sauce

Return the seared chicken and cooked bacon to the pan, stirring to coat in the sauce. Cook another 1–2 minutes to meld flavors and ensure chicken is heated through.

Remove from heat. Spoon the chicken and bacon with lemon-basil cream sauce onto serving plates or over pasta/rice if desired. Sprinkle 3/4 cup aged Parmesan flakes evenly over the top so they soften slightly in the hot sauce. Garnish with torn fresh basil leaves and 1 tbs chopped parsley if using.

Serve immediately. Offer additional grated Parmesan and lemon wedges on the side.