Skillet Chicken with Turkey Bacon and Garlic Parmesan Cream (Print-Friendly Version)
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.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 4 boneless, skinless chicken breasts
02 - 6 slices turkey bacon
03 - 1 cup grated Parmesan cheese
04 - 1 cup heavy cream
05 - 1 tablespoon olive oil
06 - 1 tablespoon butter
07 - 4 cloves garlic, minced
08 - 1 teaspoon Italian seasoning
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon onion powder
11 - Salt and black pepper, to taste
# How to Make It:
01 - 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.
02 - 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.
03 - 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.
04 - 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.
# Extra Suggestions:
01 - Small pieces melt more evenly. Add them gradually with low heat so you can judge the sauce before adding the next handful.
02 - Even their thickness first or allow extra cooking time; the surface can brown well before a thick center is cooked.
03 - Some crispness softens in the sauce. Reserve a little cooked bacon for topping if you prefer more texture.
04 - 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.