Nice N Easy Creamy Chicken And Bacon Recipes

CREAMY BACON CHICKEN

Steps:

• Cut the bacon up and add it to a skillet (I use kitchen shears to make this job quick). Fry it over medium-high heat until crispy (about 10 mins). Once the bacon is done, take it out of the pan and set it aside. Leave about 2 tablespoons of the bacon fat in the pan.
• Meanwhile, prep your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and pepper and then coat them in the flour.
• Add the chicken to the skillet and cook it in the remaining bacon fat over medium-high heat for 4-5 minutes/side or until it's golden. If it starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
• Add the chicken broth, lemon juice, and butter to the pan. Let it bubble until it's reduced by half (about 3-4 minutes).
• Stir in the cream and once it starts to bubble, add the chicken and bacon back into the pan. Cook for another 5 minutes or so until the chicken is fully cooked through and the sauce has reduced to your liking.

CREAMY CHICKEN AND BACON PASTA

Steps:

• Bring a large pot of salted water to boil. Add pasta and cook for time per packet MINUS 2 minutes (finishes cooking in Sauce).
• SCOOP OUT a mugful of pasta cooking water, then drain.
• Meanwhile, cook bacon until golden, drain on paper towels.
• Season chicken on both sides, cook in bacon fat, 2 minutes each side.
• Wipe pan - optional, to keep sauce pretty and white, and for a buttery clean tasting sauce rather than very bacony (Note 3).
• Over medium heat, melt butter. Add garlic and onion, cook for 3 - 4 minutes until onion is light golden and soft.
• Add cream, about 3/4 cup pasta water and parmesan. Stir, then simmer for 2 minutes until it reduces slightly - you don't need to be exact here. Season with salt & pepper.
• Add pasta and toss gently in the sauce for about 1 1/2 minutes. The sauce will thicken and coat the pasta, do this step until you get the sauce consistency you want. If your sauce gets too thick, add a splash of pasta water.
• Toss through bacon and chicken.
• Serve immediately, garnished with parmesan and parsley!

ONE PAN CREAMY BACON CHICKEN

Steps:

• Chop the bacon into small dice.6 slices bacon
• Place a large skillet or frying pan over medium heat, add the bacon and cook for 8-10 minutes until crispy. Use a slotted spoon to remove the bacon from the pan, leaving behind the bacon fat/grease.
• Pat the chicken breast dry to stop it sliding about the board.2 chicken breasts
• Lay the chicken breast flat on a chopping board.
• Use a large sharp knife to cut sideways through the breast.
• Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board.
• Carefully cut through until you have two plump fillets. Repeat with the second chicken breast.
• If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down.
• Add the flour to a shallow dish.¼ cup all-purpose flour
• Season the chicken fillets on both sides with salt and pepper, then coat them lightly in the flour. (don't discard the flour yet)½ tsp salt½ tsp black pepper
• Add the butter to the bacon fat and once melted, add the floured chicken fillets to the pan.1 tbsp butter4 chicken fillets
• Cook chicken for 4 minutes per side, until golden brown. Remove the fillets to a plate, tent with foil, and set aside.
• Turn the heat down to low, add the butter and chopped onion to the pan. Cook for 3-4 minutes until they have softened but not browned. 2 tbsp butter1 finely chopped onion
• Add two tablespoons of the remaining dredging flour to the onions and stir to coat. (see note 6)2 tbsp flour
• Slowly whisk in the chicken broth and sherry (if using). Scrape the bottom of the pan to ensure you get every bit of flavor up.3/4 cups chicken broth/stock2 tbsp dry sherry (optional)
• Add in ¾ of the crispy bacon and the dried thyme, then bring to a simmer and cook gently for a minute.3/4 of cooked crispy bacon½ tsp dried thyme
• Add the heavy cream, mustard, salt, and pepper to the pan and stir well.1 ¼ cups heavy cream½ tsp Dijon mustard¼ tsp salt¼ tsp black pepper
• Add the chicken back into the pan, plus any collected juices. Simmer together for another 4 minutes until the sauce has thickened, and the chicken is heated through.
• Season to taste and serve sprinkled with the remaining bacon.reamining crispy bacon

EASY CREAMY CHICKEN WITH MUSHROOMS AND ONIONS

Steps:

• Heat a little oil in a skillet and add chicken, fry over medium heat until the chicken is sealed.
• Add onions and continue to fry until they are starting to become transparent.
• Add mushrooms and fry for a further 3-5 minutes.
• Pour in the chicken stock.
• Mix in the flour paste and bring to a boil, simmer till sauce begins to thicken.
• Stir in the cream and herbs (if using) and serve imidiately over pasta, rice or potatoes.

CREAMY CHICKEN PASTA

Steps:

• Cook spaghetti as directed on package. Drain well. Meanwhile, toss chicken with flour. Set aside. Cook bacon in large skillet on medium heat until crisp. Drain on paper towels. Set aside.
• Remove all but 1 tablespoon drippings from skillet. Add chicken; cook and stir 4 minutes or until golden brown. Stir in milk, cream cheese and seasonings until well blended. Reduce heat to low; simmer 5 minutes, stirring occasionally.
• Cut bacon into bite-size pieces. Add to skillet. Place spaghetti in serving bowl. Add chicken mixture; toss well. Serve immediately.

NICE N EASY CREAMY CHICKEN AND BACON

Steps:

• Brown bacon and chicken pieces in large saucepan.
• Mix cream, mustard, water, and cornflour in jug and add to chicken and bacon. Let simmer for 5-10 minutes or until chicken is cooked through.
• Add spring onions and simmer for a further 2 minutes or until sauce has thickened.

CREAMY CROCK POT CHICKEN WITH BACON

Steps:

• Wrap each chicken breast in two slices of bacon, trying to cover as much of the chicken as possible, then place in the bottom of the crock pot.
• In a bowl, whisk the remaining ingredients together until smooth and creamy, then pour the mixture over the chicken.
• Cover the crock pot and cook on low for 7-8 hours. Remove the chicken and place on serving plates. Whisk the sauce a bit to make sure it's smooth, then pour the sauce over the chicken and serve.

EASY CHICKEN BACON RECIPE WITH CHEESE

Steps:

• Preheat oven to 350. In a 2 quart dish, place thawed chicken breasts. Top with cheese and bacon. Sprinkle with garlic salt. Bake, uncovered, for approximately 40 minutes, depending on the thickness of your chicken breasts. The cook time will vary a large amount according to how thick the chicken breasts are and whether or not they are frozen. If you cook them from frozen, I would recommend allowing 1.5 - 2 hours of bake time. I would recommend using a Meat Thermometer to make sure the chicken is an internal temperature of 160-165.

CHICKEN MAC 'N CHEESE WITH BACON RECIPE

Steps:

• Cook macaroni according to package instructions.
• Combine Alfredo sauce, mushroom soup, milk, 1 ½ cups of cheese, chicken, and ¼ cup of bacon in a casserole dish.
• Top with remaining cheese and bacon.
• Bake at 350°F for 25-30 minutes or until bubbly.