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Bacon-Garlic Chicken

Help yourself to my wonderful Italian stovetop chicken. It can be thrown together in minutes but tastes like you made a big fuss. —Yvonne Starlin, Westmoreland, Tennessee
  • Total Time
    Prep/Total Time:30 min.
  • Makes
    4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 3 bacon strips, chopped
  • 1 tablespoon butter
  • 4 garlic cloves, thinly sliced
  • 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
  • 1/8 teaspoon crushed red pepper flakes
  • 1 cup reduced-sodium chicken broth
  • 1 tablespoon lemon juice

Directions

  • Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Lightly coat both sides with flour; shake off excess.
  • In a nonstick skillet, cook bacon over medium-high heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve 1 teaspoon drippings.
  • In same pan, heat butter and drippings over medium heat. Add chicken; cook until no longer pink, 4-6 minutes per side. Remove from pan.
  • Add garlic, rosemary and pepper flakes to pan; cook and stir until garlic begins to color, 1-2 minutes. Stir in broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Cook until slightly thickened, 3-4 minutes.
  • Return chicken and bacon to pan; heat through, turning chicken a few times to coat.
Nutrition Facts
1 chicken breast: 232 calories, 9g fat (4g saturated fat), 88mg cholesterol, 488mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

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Reviews

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Average Rating:
  • tegan
    Apr 29, 2018

    taste of home recipe

  • meaganteal
    Dec 4, 2016

    Really enjoyed this!! Even my picky 10 year old had a second helping. Did change anything at all.

  • dschultz01
    Nov 6, 2016

    No comment left

  • browns19fan
    Oct 9, 2016

    This was great -- my husband couldn't stop raving about it. I used skinless bone-in chicken thighs and cut the recipe in half for the two of us. I also extended the cooking time, used the full amount of lemon juice, and chopped the garlic because I invariably burn the thin-sliced variation.