Description
A flavorful and hearty Smothered BLT Chicken recipe featuring tender pan-seared chicken breasts topped with a savory bacon, spinach, and tomato cream sauce.
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 additional
- 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 crisp. Transfer bacon to a plate lined with paper towels to drain excess fat.
- 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 about 1/2 inch. If using 4 smaller breasts, pound each to an even 1/2-inch thickness. Dab chicken dry with paper towels and 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. Add chicken pieces in a single layer and cook until golden brown and cooked through, about 4 minutes per side. Remove chicken and transfer to a plate.
- Sauté Tomatoes and Garlic. Reduce heat to medium, add remaining 1/2 tablespoon olive oil to the skillet. Add grape tomatoes and minced garlic and sauté for 30 seconds until fragrant.
- Simmer Broth. Pour in 1 cup low sodium chicken broth and bring mixture to a simmer. Reduce heat to medium-low and let simmer for 2 minutes to blend flavors.
- Thicken Sauce. In a small bowl, whisk together cornstarch and remaining 1 1/2 tablespoons chicken broth. Pour this mixture into the skillet, stirring constantly, and cook for about 30 seconds until the sauce thickens.
- Add Greens and Cheese. Stir in chopped fresh spinach, cooked bacon, and shredded parmesan cheese. Cook until the spinach wilts and cheese melts into the sauce.
- Finish Sauce. Stir in heavy cream and season the sauce with salt and pepper to taste.
- Serve. Return the cooked chicken pieces to the skillet and spoon the creamy bacon, tomato, and spinach sauce over the chicken. Serve immediately.
Notes
- Butterflying and pounding chicken breasts ensures even cooking and a tender texture.
- Use low sodium chicken broth to control salt levels in the dish.
- Grape tomatoes work well for their sweetness and ability to hold shape; cherry tomatoes are a good substitute.
- For a lighter option, substitute heavy cream with half-and-half though sauce will be less rich.
- Reserve some bacon drippings after cooking bacon to enhance the sauce flavor by cooking tomatoes and garlic in it instead of olive oil if desired.
- Serve with crusty bread or over rice to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 130 mg
