Description
Smothered BLT Chicken is a flavorful and hearty dish featuring tender chicken breasts cooked to golden perfection, topped with a rich and creamy sauce made from crispy bacon, fresh spinach, grape tomatoes, garlic, parmesan cheese, and heavy cream. This comforting meal combines the classic flavors of a BLT sandwich with a creamy sauce to create an irresistible dinner option.
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 the bacon is cooked and crisp. Transfer the cooked bacon to a plate lined with paper towels to drain excess grease.
- Prepare Chicken: If using 2 large chicken breasts, butterfly and cut each into 2 portions through the thickness. Pound each piece with a meat mallet to even thickness. If using 4 smaller breasts, pound each to an even 1/2-inch thickness. Pat the chicken pieces dry with paper towels. Season both sides evenly with salt, black pepper, and Italian seasoning.
- Sear Chicken: Heat 1 tablespoon olive oil in a clean 12-inch skillet over medium-high heat. Place chicken pieces in a single layer and cook until golden brown and cooked through, about 4 minutes per side. Transfer the cooked chicken to a plate and set aside.
- Cook Tomatoes and Garlic: Set the pan over medium heat and add the remaining 1/2 tablespoon olive oil. Add the halved grape tomatoes and minced garlic, and sauté for 30 seconds until fragrant.
- Add Broth and Simmer: Pour in 1 cup low sodium chicken broth, bring to a simmer, then reduce heat to medium-low and let it simmer gently for 2 minutes.
- Thicken Sauce: In a small bowl, whisk together 1 tablespoon cornstarch and the remaining 1 1/2 tablespoons chicken broth until smooth. Pour this mixture into the skillet and stir continuously, allowing the sauce to thicken, about 30 seconds.
- Add Spinach, Bacon, and Cheese: Stir in the roughly chopped fresh spinach, cooked bacon, and shredded parmesan cheese. Cook until the spinach wilts completely.
- Finish Sauce: Stir in the heavy cream and season the sauce with salt as needed and black pepper to taste.
- Serve: Return the chicken pieces to the skillet, spoon the creamy sauce over the chicken, and serve immediately.
Notes
- Butterflying the chicken breasts and pounding them to an even thickness ensures they cook evenly and stay tender.
- If you prefer, turkey bacon can be used as a lower-fat alternative to traditional bacon.
- For a spicier version, add a pinch of red pepper flakes when sautéing the garlic and tomatoes.
- Make sure to pat the chicken dry before seasoning to help achieve a nice golden crust.
- This dish pairs well with mashed potatoes, rice, or a fresh green salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 130 mg
