Description
A savory Smothered BLT Chicken recipe featuring tender chicken breasts cooked with crispy bacon, fresh spinach, grape tomatoes, and a creamy parmesan sauce. This dish offers a flavorful twist on the classic BLT, perfect for a delicious and hearty dinner.
Ingredients
Scale
Meat & 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
Dairy
- 1/2 cup (1 oz) finely shredded parmesan cheese
- 1/3 cup heavy cream
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
Instructions
- Cook Bacon: Add chopped bacon to a 12-inch skillet over medium heat. Toss occasionally and cook until bacon is crisp. Remove bacon and place on a paper towel-lined plate to drain.
- Prepare Chicken: If using 2 large chicken breasts, butterfly and then cut each into two portions through the thickness. Pound each piece with a meat mallet to an even thickness. For smaller breasts, pound each piece to an even 1/2-inch thickness. Pat dry with paper towels.
- Season Chicken: Season both sides of each chicken piece 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. Add chicken pieces in a single layer and cook for about 4 minutes per side until golden brown and cooked through. Remove and set aside on a plate.
- Sauté Tomatoes and Garlic: Using the same pan, add remaining 1/2 tablespoon olive oil over medium heat. Add halved grape tomatoes and minced garlic, sautéing for 30 seconds until fragrant.
- Add Broth and Simmer: Pour in 1 cup of low sodium chicken broth, bring to a simmer, then reduce heat to medium-low and simmer for 2 minutes.
- Thicken Sauce: In a small bowl, whisk together 1 tablespoon cornstarch and remaining 1 1/2 tablespoons chicken broth. Pour this mixture into the skillet and stir continuously for about 30 seconds until the sauce thickens.
- Add Vegetables and Cheese: Stir in the fresh chopped spinach, cooked bacon, and finely shredded parmesan cheese. Cook until the spinach wilts completely.
- Finish Sauce: Stir in heavy cream, then season the sauce with salt and pepper to taste.
- Combine and Serve: Return the cooked chicken pieces to the skillet and spoon the creamy sauce over the chicken. Serve hot.
Notes
- Butterflying the chicken breasts helps them cook evenly and more quickly.
- If you prefer a thicker sauce, increase the cornstarch to 1 1/2 tablespoons total.
- Use low sodium chicken broth to better control the saltiness of the dish.
- Fresh spinach can be substituted with baby kale or swiss chard for a different flavor.
- For a lighter option, substitute heavy cream with half-and-half or a dairy-free cream alternative.
- Serve this dish with rice, mashed potatoes, or crusty bread for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
