Description
Smothered BLT Chicken is a delicious and hearty dish featuring tender chicken breasts cooked with crisp bacon, fresh spinach, grape tomatoes, and a creamy parmesan sauce. This recipe combines the classic flavors of a BLT sandwich into a satisfying main course perfect for dinner.
Ingredients
Scale
Meat and Poultry
- 6 slices (6 oz) bacon, chopped
- 2 (12 oz each) or 4 (6 oz each) boneless skinless chicken breasts
Produce
- 10 oz. (2 cups) grape tomatoes, halved
- 1 Tbsp minced garlic (3 cloves)
- 3 cups packed (3 oz) fresh spinach, roughly chopped
Pantry
- 1 1/2 Tbsp olive oil, divided
- Salt and black pepper, to taste
- 1 1/2 tsp Italian seasoning
- 1 cup low sodium chicken broth, plus 1 1/2 Tbsp
- 1 Tbsp cornstarch
Dairy
- 1/2 cup (1 oz) finely shredded parmesan cheese
- 1/3 cup heavy cream
Instructions
- Cook Bacon: Add chopped bacon to a 12-inch skillet and cook over medium heat, tossing occasionally, until cooked and crisp. Transfer the bacon to a plate lined with paper towels to drain excess fat.
- Prepare Chicken: If using 2 large chicken breasts, butterfly each and cut into 2 portions through the thickness. If using 4 smaller breasts, leave as is. Pound each piece with a meat mallet to an even 1/2-inch thickness.
- Season Chicken: Dab 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 in a single layer and cook until golden brown and cooked through, about 4 minutes per side. Transfer cooked chicken to a plate.
- Sauté Vegetables: Reduce heat to medium and add remaining 1/2 Tbsp olive oil to the same skillet. Add halved grape tomatoes and minced garlic, sauté for 30 seconds until fragrant.
- Simmer Broth: Pour in 1 cup low sodium chicken broth and bring to a simmer. Reduce heat to medium-low and let simmer for 2 minutes.
- Thicken Sauce: In a small bowl, whisk together cornstarch and the remaining 1 1/2 Tbsp chicken broth until smooth. Pour this mixture into the skillet and stir continuously until sauce thickens, about 30 seconds.
- Add Greens and Cheese: Stir in chopped spinach, cooked bacon, and shredded parmesan cheese. Cook until the spinach wilts completely.
- Finish Sauce: Stir in heavy cream and season the sauce with salt and black pepper to taste.
- Serve: Return the cooked chicken pieces to the skillet and spoon the creamy sauce over the top. Serve immediately.
Notes
- You can substitute turkey bacon for a leaner alternative.
- For a gluten free version, confirm that your chicken broth and cornstarch are gluten free.
- Pounding chicken breasts to an even thickness ensures even cooking.
- If you prefer a thicker sauce, increase the cornstarch to 1 1/2 tablespoons.
- This dish pairs well with rice, mashed potatoes, or crusty bread to soak up the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg
