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Chicken breasts finish with chopped turkey bacon in a garlic-Parmesan cream sauce. This skillet recipe is separate from the baked bacon-wrapped chicken strips.
Ingredients and measurements
- Small pieces melt more evenly. Add them gradually with low heat so you can judge the sauce before adding the next handful.
- 4 boneless, skinless chicken breasts
- 6 slices turkey bacon
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
Preparation and baking
- Stage 1
Cook turkey bacon according to its package in a large skillet, then transfer to a clean plate and chop. Season chicken with garlic powder, onion powder, Italian seasoning, pepper and salt to taste.
- Stage 2
Add oil and butter to the skillet and cook chicken over moderate heat, turning as needed until the thickest centers reach 165°F. Work in batches if crowded and transfer cooked chicken to a clean plate.
- Stage 3
Lower heat. Add minced garlic and stir briefly before pouring in cream. Simmer gently, then reduce heat and add finely grated Parmesan in small additions.
- Stage 4
Return cooked chicken and bacon to the sauce. Spoon sauce over the meat and warm gently without boiling hard. Taste before adding more salt and serve.
Small pieces melt more evenly. Add them gradually with low heat so you can judge the sauce before adding the next handful.
Why grate Parmesan finely?
Even their thickness first or allow extra cooking time; the surface can brown well before a thick center is cooked.
Can I use very thick breasts?
Some crispness softens in the sauce. Reserve a little cooked bacon for topping if you prefer more texture.
Should bacon stay crisp?
This recipe uses chopped turkey bacon and a measured cream sauce. The baked guide wraps chicken strips in bacon and uses a prepared wing sauce.
How is this different from the baked version?
Refrigerate promptly in shallow covered containers within two hours, or one hour above 90°F. Keep at 40°F or colder. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Storage and serving
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
This is an editorial revision of the archived recipe with clarified preparation and ingredient allocation. A Pinch Of Lemon has not kitchen-tested this version. The reference supports temperature guidance, not the complete recipe formula. Existing photographs are illustrative. Reference: FoodSafety.gov cooking temperatures.
Common Questions About This Recipe
- Why grate Parmesan finely?
Small pieces melt more evenly. Add them gradually with low heat so you can judge the sauce before adding the next handful.
- Can I use very thick breasts?
Even their thickness first or allow extra cooking time; the surface can brown well before a thick center is cooked.
- Should bacon stay crisp?
Some crispness softens in the sauce. Reserve a little cooked bacon for topping if you prefer more texture.
- How is this different from the baked version?
This recipe uses chopped turkey bacon and a measured cream sauce. The baked guide wraps chicken strips in bacon and uses a prepared wing sauce.