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Creamy Garlic Bacon Chicken plated

Creamy Garlic Bacon Chicken

Kurt
If you love garlic, you'll love this chicken recipe, elevated with a cream sauce filled with garlic, bacon, and mushrooms! It uses a lot of garlic, so feel free to adjust to your taste. As the saying goes, "Don’t ever let a recipe tell you how much garlic to put in. You measure that with your heart!"
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Method Stovetop
Servings 6
Calories 471 kcal

Ingredients
 

  • 1 ½ pounds chicken thighs or breasts skinless and boneless
  • 4 tablespoons flour
  • 4 tablespoons Parmesan cheese finely grated
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon sweet paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 slices thick-cut bacon diced
  • 1 small onion finely chopped
  • 12 large cloves garlic
  • 16 ounces baby portobello mushrooms sliced
  • Salt and black pepper to taste
  • 1 ¼ cup chicken broth
  • 1 ¼ cup heavy cream
  • Chopped fresh parsley for garnish

Instructions
 

  • In a shallow bowl, combine the flour, Parmesan cheese, thyme, garlic powder, onion powder, paprika, salt, and black pepper. Dredge the chicken in the flour mixture and shake off any excess.
    1 ½ pounds chicken thighs or breasts, 4 tablespoons flour, 4 tablespoons Parmesan cheese, 1 teaspoon dried thyme, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon sweet paprika, ½ teaspoon salt, ¼ teaspoon black pepper
  • Fry the diced bacon to your preferred crispness in a large skillet over medium-high heat. Remove the bacon from the skillet and transfer it to a paper towel lined plate. Leave the bacon grease in the pan.
    4 slices thick-cut bacon
  • Fry the chicken until golden on each side, and cooked through, 4 to 5 minutes on each side. Transfer to a warm plate and set aside.
  • Add the onions to the pan and cook for about 2 minutes.
    1 small onion
  • Smash six of the garlic cloves. Add the smashed and whole garlic cloves to the pan and cook for 2 to 3 minutes.
    12 large cloves garlic
  • Add the mushrooms, season with salt and pepper, and cook for 5 minutes.
    16 ounces baby portobello mushrooms, Salt and black pepper
  • Add the chicken stock and cream. Reduce the heat to medium-low and simmer until the sauce is reduced to your preferred thickness.
    1 ¼ cup chicken broth, 1 ¼ cup heavy cream
  • Return the chicken to the pan and simmer for 2 to 3 minutes to let it absorb the flavors from the sauce.
  • Garnish with parsley. Serve over pasta, mashed potatoes, or rice.
    Chopped fresh parsley

Nutrition Estimate

Calories: 471kcalCarbohydrates: 12gProtein: 31gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 183mgSodium: 711mgPotassium: 717mgFiber: 2gSugar: 4gVitamin A: 882IUVitamin C: 3mgCalcium: 107mgIron: 2mg

THIS RECIPE IS FROM

The Spice of Your Life - https://thespiceofyourlife.com

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