Description
Smothered BLT Chicken is a flavorful and comforting skillet dish featuring juicy chicken breasts topped with a creamy sauce loaded with crispy bacon, fresh spinach, grape tomatoes, and parmesan cheese. Perfect for an easy weeknight dinner that combines classic BLT flavors in a hearty main course.
Ingredients
Scale
Protein
- 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
Pantry & Dairy
- 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
- 1/2 cup (1 oz) finely shredded parmesan cheese
- 1/3 cup heavy cream
Instructions
- Cook the bacon: Add chopped bacon to a 12-inch skillet and cook over medium heat, tossing occasionally, until crisp. Transfer the bacon to a plate lined with paper towels to drain excess fat.
- Prepare the chicken: If using large chicken breasts, butterfly and then cut each into two portions. Pound each piece to an even 1/2-inch thickness. If using smaller breasts, pound each piece to the same thickness. Pat dry with paper towels and season both sides evenly with salt, black pepper, and Italian seasoning.
- Cook the chicken: Heat 1 tablespoon of 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. Transfer chicken to a plate.
- Sauté tomatoes and garlic: In the same pan, reduce heat to medium and add the remaining 1/2 tablespoon olive oil. Add halved grape tomatoes and minced garlic, sautéing for about 30 seconds until fragrant.
- Simmer with broth: Pour in 1 cup low sodium chicken broth and bring to a simmer. Reduce heat to medium-low and simmer gently for 2 minutes to soften the tomatoes.
- Thicken the sauce: Whisk together cornstarch and the remaining 1 1/2 tablespoons chicken broth in a small bowl. Pour the mixture into the skillet and stir continuously for about 30 seconds until the sauce thickens.
- Add greens and bacon: Stir in the chopped fresh spinach, cooked bacon, and shredded parmesan cheese. Cook until the spinach wilts and the cheese melts into the sauce.
- Finish the sauce: Stir in the heavy cream and season the sauce with additional salt and pepper to taste.
- Serve: Return the cooked chicken pieces to the skillet and spoon the creamy BLT sauce over them. Serve warm immediately.
Notes
- For a lower fat option, use turkey bacon instead of regular bacon.
- You can substitute fresh baby spinach with kale or Swiss chard, but cook a bit longer until tender.
- Use gluten-free cornstarch if needed to keep the dish gluten free.
- If you prefer a spicier kick, add a pinch of crushed red pepper flakes when sautéing the tomatoes and garlic.
- Serve this dish over rice, mashed potatoes, or pasta for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
