Description
Smothered BLT Chicken is a delightful main course featuring tender chicken breasts cooked to golden perfection and smothered in a creamy sauce loaded with crispy bacon, fresh spinach, grape tomatoes, and parmesan cheese. This flavorful dish blends savory elements typical of a classic BLT sandwich into a comforting, skillet-cooked 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
Vegetables and Herbs
- 10 oz. (2 cups) grape tomatoes, halved
- 1 Tbsp minced garlic (3 cloves)
- 3 cups packed (3 oz) fresh spinach, roughly chopped
Liquids and Dairy
- 1 1/2 Tbsp olive oil, divided
- 1 cup low sodium chicken broth, plus 1 1/2 Tbsp
- 1/2 cup (1 oz) finely shredded parmesan cheese
- 1/3 cup heavy cream
Dry Ingredients
- 1 Tbsp cornstarch
- Salt and black pepper, to taste
- 1 1/2 tsp Italian seasoning
Instructions
- Cook Bacon: Add chopped bacon to a 12-inch skillet and cook over medium heat, tossing occasionally until crisp. Remove bacon with a slotted spoon and place it on a paper towel-lined plate to drain excess fat.
- Prepare Chicken: If using 2 large chicken breasts, butterfly and cut each into 2 portions through the thickness. Pound all chicken pieces (whether 2 large or 4 smaller breasts) to an even 1/2-inch thickness using a meat mallet. Pat dry with paper towels.
- Season Chicken: Season both sides of each chicken piece evenly with salt, black pepper, and Italian seasoning for balanced flavor.
- Sear Chicken: Heat 1 tablespoon of olive oil in a clean 12-inch skillet over medium-high heat. Add chicken pieces in a single layer. Cook until golden brown and cooked through, about 4 minutes per side. Transfer cooked chicken to a plate and keep warm.
- Sauté Tomatoes and Garlic: Reduce heat to medium. Add remaining 1/2 tablespoon olive oil to the 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 to develop flavor.
- Thicken Sauce: In a small bowl, whisk together cornstarch and the remaining 1 1/2 tablespoons chicken broth until smooth. Pour this mixture into the skillet and stir constantly for about 30 seconds until the sauce thickens.
- Add Spinach, Bacon, and Cheese: Stir fresh chopped spinach, cooked bacon, and shredded parmesan cheese into the sauce. Cook until the spinach wilts and cheese melts evenly into the sauce.
- Finish Sauce: Stir in heavy cream to create a rich, creamy sauce. Adjust seasoning with salt and pepper to taste.
- Combine and Serve: Return cooked chicken pieces to the skillet. Spoon the creamy BLT sauce generously over the chicken, allowing them to soak up the flavors. Serve immediately.
Notes
- To ensure even cooking, pounding the chicken breasts to uniform thickness is crucial.
- Using low sodium chicken broth helps control the saltiness; adjust seasoning accordingly.
- For a lighter sauce, you can substitute half-and-half for heavy cream.
- Feel free to add fresh herbs like basil or parsley for extra freshness.
- Make sure not to overcook the chicken to keep it juicy and tender.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 11 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 130 mg
