Description
A flavorful and hearty Smothered BLT Chicken recipe featuring crispy bacon, tender chicken breasts, fresh spinach, grape tomatoes, and a creamy parmesan sauce. Perfect for a comforting dinner that's quick to prepare.
Ingredients
Scale
Meat
- 6 slices (6 oz) bacon, chopped
- 2 (12 oz each) or 4 (6 oz each) boneless skinless chicken breasts
Vegetables and Herbs
- 10 oz (2 cups) grape tomatoes, halved
- 1 Tbsp minced garlic (3 cloves)
- 3 cups packed (3 oz) fresh spinach, roughly chopped
Liquids and Dairy
- 1 1/2 Tbsp olive oil, divided
- 1 cup low sodium chicken broth, plus 1 1/2 Tbsp
- 1/2 cup (1 oz) finely shredded parmesan cheese
- 1/3 cup heavy cream
Seasonings and Thickener
- Salt and black pepper to taste
- 1 1/2 tsp Italian seasoning
- 1 Tbsp cornstarch
Instructions
- Cook bacon: Add chopped bacon to a 12-inch skillet and cook over medium heat, tossing occasionally, until bacon is cooked and crisp. Transfer bacon to a plate lined with paper towels to drain excess fat.
- Prepare chicken: If using 2 (12 oz) chicken breasts, butterfly each and cut into 2 portions through the thickness, then pound each piece with a meat mallet to even thickness. If using 4 (6 oz) pieces, pound each to an even 1/2-inch thickness. Dab the chicken pieces dry with paper towels. Season both sides evenly with salt, black pepper, and Italian seasoning.
- Sear chicken: Heat 1 Tbsp olive oil in a clean 12-inch skillet over medium-high heat. Add chicken pieces in a single layer and cook until golden brown and cooked through, about 4 minutes per side. Transfer cooked chicken to a plate.
- Sauté tomatoes and garlic: Set the skillet over medium heat, add remaining 1/2 Tbsp olive oil. Add halved grape tomatoes and minced garlic; sauté for 30 seconds until fragrant.
- Simmer broth: Pour in 1 cup low sodium chicken broth, bring mixture to a simmer. Reduce heat to medium-low and let simmer for 2 minutes to develop flavors.
- Thicken sauce: In a small bowl, whisk together cornstarch and remaining 1 1/2 Tbsp chicken broth until smooth. Pour this mixture into the skillet and stir continuously, cooking for about 30 seconds until the sauce thickens.
- Add spinach, bacon, and cheese: Stir in roughly chopped spinach, cooked crispy bacon, and finely shredded parmesan cheese. Cook until the spinach wilts completely.
- Finish sauce: Stir in heavy cream and season the sauce with additional salt and pepper to taste.
- Serve: Return the cooked chicken pieces to the skillet and spoon the creamy sauce over the chicken. Serve immediately.
Notes
- Butterflying thicker chicken breasts helps ensure even cooking.
- Use fresh baby spinach for best texture and flavor.
- To make it lighter, substitute heavy cream with half-and-half or a light cream.
- Leftover sauce can be stored in the refrigerator for up to 2 days.
- For a dairy-free version, omit parmesan and heavy cream or substitute with vegan alternatives.
- Serve this dish with a side of rice, mashed potatoes, or crusty bread to soak up the flavorful sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 140 mg
