Description
Smothered BLT Chicken is a delicious and hearty dish featuring tender boneless skinless chicken breasts cooked with crispy bacon, fresh spinach, and a creamy tomato-garlic sauce topped with parmesan cheese. This easy-to-make skillet recipe combines classic BLT flavors with a rich and satisfying sauce that makes for a perfect 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 & Herbs
- 10 oz. (2 cups) grape tomatoes, halved
- 1 Tbsp minced garlic (3 cloves)
- 3 cups packed (3 oz) fresh spinach, roughly chopped
Pantry Items
- 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 extra
- 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 over medium heat. Cook, tossing occasionally, until bacon is crisp. Transfer bacon to a plate lined with paper towels to drain excess fat.
- Prepare Chicken: If using 2 larger chicken breasts, butterfly each and cut into two portions through the thickness. Pound each piece with a meat mallet to even thickness. If using 4 smaller breasts, pound each to an even 1/2-inch thickness. Pat chicken pieces dry with paper towels.
- Season Chicken: Season all sides of the chicken pieces evenly with salt, black pepper, and Italian seasoning.
- Sear Chicken: Heat 1 Tbsp olive oil in a clean 12-inch skillet over medium-high heat. Add chicken pieces in a single layer and cook 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 remaining 1/2 Tbsp olive oil. Add halved grape tomatoes and minced garlic, sauté for 30 seconds until fragrant.
- Add Chicken Broth and Simmer: Pour in 1 cup low sodium chicken broth and bring to a simmer. Reduce heat to medium-low and simmer for 2 minutes.
- Thicken Sauce: Whisk together 1 Tbsp cornstarch and remaining 1 1/2 Tbsp chicken broth until smooth. Pour the mixture into the skillet and stir continuously. Cook for about 30 seconds until the sauce thickens.
- Add Spinach, Bacon, and Parmesan: Stir in the chopped spinach, cooked bacon, and shredded parmesan. Cook until the spinach wilts completely.
- Finish Sauce: Stir in heavy cream and season the sauce with salt and pepper to taste.
- Serve: Return chicken pieces to the skillet. Spoon the creamy bacon, spinach, and tomato sauce over the chicken and serve immediately.
Notes
- You can substitute fresh baby kale for spinach if desired, but cook a little longer until softened.
- For a lighter version, use half-and-half instead of heavy cream or skip the cream entirely.
- If you prefer crispier chicken, finish cooking in a preheated 400°F oven for 5-7 minutes after searing.
- Low sodium chicken broth helps control saltiness; adjust seasoning at the end as needed.
- Use freshly grated parmesan cheese for the best melt and flavor.
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: 120 mg
