Description

This Smothered BLT Chicken recipe features tender boneless skinless chicken breasts cooked to golden perfection and topped with a flavorful sauce made from crispy bacon, fresh spinach, juicy grape tomatoes, garlic, and parmesan cheese, all enriched with a creamy chicken broth base. It's a comforting and satisfying dish that's perfect for a hearty dinner.

Ingredients

Scale

Meat and Protein

6 slices (6 oz) bacon, chopped
2 (12 oz each) or 4 (6 oz each) boneless skinless chicken breasts

Vegetables and Aromatics

10 oz (2 cups) grape tomatoes, halved
1 Tbsp minced garlic (about 3 cloves)
3 cups packed (3 oz) fresh spinach, roughly chopped

Liquids and Sauces

1 1/2 Tbsp olive oil, divided
1 cup low sodium chicken broth, plus 1 1/2 Tbsp extra
1/3 cup heavy cream

Dry Ingredients and Seasonings

1 1/2 tsp Italian seasoning
Salt and black pepper, to taste
1 Tbsp cornstarch
1/2 cup (1 oz) finely shredded parmesan cheese

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Instructions

Cook Bacon: Add chopped bacon to a 12-inch skillet and cook over medium heat, tossing occasionally until crisp. Remove and place on paper towels to drain excess fat.
Prepare Chicken: If using larger chicken breasts, butterfly and cut into two portions each, then pound each piece evenly to about 1/2-inch thickness. For smaller breasts, pound each to an even 1/2-inch thickness. Pat dry with paper towels.
Season Chicken: Season both 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 for about 4 minutes on each side until golden brown and cooked through. Transfer to a plate.
Sauté Tomatoes and Garlic: In the same pan, add remaining 1/2 Tbsp olive oil over medium heat. Add halved grape tomatoes and minced garlic, sauté for 30 seconds until fragrant.
Simmer Broth: Pour in 1 cup chicken broth, bring to a simmer, then reduce heat to medium-low and simmer for 2 minutes.
Thicken Sauce: Whisk together cornstarch and the remaining 1 1/2 Tbsp chicken broth until smooth. Pour into skillet and stir continuously for about 30 seconds until sauce thickens.
Add Vegetables and Bacon: Stir in chopped spinach, cooked bacon, and grated parmesan cheese. Cook until the spinach wilts completely.
Finish Sauce: Stir in heavy cream and season the sauce with salt and pepper to taste.
Combine and Serve: Return the cooked chicken pieces to the skillet. Spoon the sauce generously over the chicken, then serve immediately.

Notes

Use paper towels to pat chicken dry to ensure a better sear.
Butterflying larger chicken breasts helps them cook evenly and faster.
If you prefer a thicker sauce, add a bit more cornstarch slurry gradually.
For a lower fat version, substitute heavy cream with half-and-half or omit.
Serve with crusty bread or over rice for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 4 g
Sodium: 550 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 110 mg