Description
Smothered BLT Chicken is a savory and creamy skillet dish featuring tender chicken breasts topped with crispy bacon, fresh spinach, grape tomatoes, and a rich parmesan cream sauce. This comforting meal combines all the flavors of a classic BLT sandwich in a hearty main course perfect for 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
- 10 oz. (2 cups) grape tomatoes, halved
- 3 cloves garlic, minced (1 Tbsp)
- 3 cups packed (3 oz) fresh spinach, roughly chopped
Pantry and 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 Bacon: Add chopped bacon to a 12-inch skillet and cook over medium heat, tossing occasionally until bacon is cooked through and crisp. Remove bacon from skillet and place on a plate lined with paper towels to drain excess fat.
- Prepare Chicken: If using 2 large chicken breasts, butterfly each and cut into two portions. Pound all chicken pieces to an even 1/2-inch thickness. Pat chicken dry with paper towels.
- Season Chicken: Season each chicken piece evenly on both sides with salt, black pepper, and Italian seasoning to ensure balanced flavor.
- 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 on each side until golden brown and fully cooked through. Transfer cooked chicken to a plate.
- Sauté Vegetables: In the same skillet, reduce heat to medium and add remaining 1/2 Tbsp olive oil. Add halved grape tomatoes and minced garlic, sautéing for about 30 seconds until fragrant.
- Add Broth and Simmer: Pour in 1 cup low sodium chicken broth and bring to a simmer. Reduce heat to medium-low and allow to simmer gently for 2 minutes to meld flavors.
- Thicken Sauce: Whisk cornstarch with remaining 1 1/2 Tbsp chicken broth until smooth. Pour the cornstarch mixture into the skillet and stir continuously as the sauce thickens over about 30 seconds.
- Add Spinach, Bacon, and Cheese: Stir in fresh chopped spinach, cooked bacon, and shredded parmesan cheese. Cook until the spinach wilts and the cheese melts into the sauce.
- Finish Cream Sauce: Stir in heavy cream to create a rich sauce. Season the sauce with additional salt and black pepper to taste.
- Combine and Serve: Return the cooked chicken pieces to the skillet, spoon the creamy sauce generously over the chicken, and serve immediately.
Notes
- Butterflying large chicken breasts helps them cook evenly and stay tender.
- Use low sodium chicken broth to better control the saltiness of the dish.
- If you prefer a thicker sauce, add slightly more cornstarch but whisk well to prevent lumps.
- Fresh spinach can be substituted with baby kale or Swiss chard for different texture and flavor.
- For a lighter dish, substitute heavy cream with half-and-half or a lactose-free cream alternative.
- Serve over rice, mashed potatoes, or pasta for a complete meal.
