Sour Cream Bacon Chicken Recipes

SMOTHERED BACON CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Wrap each chicken breast in 2 strips of bacon and place in a glass 9x13 inch baking dish.
• In a small bowl, mix the sour cream and soup. Cover the chicken with the sour cream/soup mixture and bake uncovered in the preheated oven for 40 to 50 minutes or until slightly brown on top. Let cool and serve on top of hot, cooked rice if desired.

CROCK POT BACON SOUR CREAM CHICKEN

Steps:

• 1. Cook bacon...make sure the bacon is still pliable and not crisp. Drain on paper towels.m If you don't cook bacon, reduce the flour to 1/4 cup.
• 2. Wrap 1 slice of bacon around each breast, and place in crock pot.
• 3. In a medium bowl, combine soups, sour cream, and flour and whisk till combined. Pour over chicken.
• 4. Cook on low for 6-8 hrs.

SOUR CREAM AND BACON CROCKPOT CHICKEN

Steps:

• Cut each chicken breast in half so that you have two long and narrow chicken tender shape pieces.
• Place bacon in a large skillet and cook over medium heat until about halfway cooked. You want some of the fat to cook off, but the bacon to still be pliable.
• Immediately wrap a slice of bacon around each chicken piece while the bacon is still pliable. Place in crockpot.
• Add onion to skillet and cook in bacon fat for 2 minutes. Remove with a slotted spoon and place in crockpot.
• In a medium bowl, whisk together both soups, sour cream, flour, and garlic powder. Pour over chicken.
• Cover crockpot and cook on low for 5-6 hours, until chicken is completely done.
• Remove chicken from crockpot and place on a serving platter. Whisk the sauce well and taste for seasoning. Add salt and pepper to taste.
• Serve over rice, egg noodles, or mashed potatoes.

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

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.

SOUR CREAM AND BACON CROCKPOT CHICKEN

Steps:

• Cook bacon over medium low heat until some of the fat is rendered. Bacon should still be pliable and not crisp.
• Wrap a piece of bacon around each chicken breast and place in crockpot.
• Sprinkle with salt and pepper.
• In a medium bowl, mix soup, sour cream and flour with a wire wisk until blended.
• Pour over chicken.
• Cover and cook on low for 6-8 hours.
• Remove chicken and stir sauce.
• Pour sauce over chicken.

BACON WRAPPED CHICKEN WITH SOUR CREAM SAUCE

Steps:

• In a bowl, mix cream of chicken soup and sour cream. Set aside.
• Wrap 1 raw chicken breast with 2 pieces of raw bacon. Continue to do this 3 more times and place in a 9x13-inch baking dish.
• Pour soup and sour cream mixture on top of bacon-wrapped chicken, making sure all the chicken is covered. Bake uncovered at 400ºF for 1 hour.
• Serve with baked or mashed potatoes. Use leftover cream sauce over potatoes.

BAKED RANCH CHICKEN WITH BACON (CHICKEN BACON RANCH)

Steps:

• Heat oven to 375°F and spray an 8 x 11-inch baking dish with cooking spray.
• If the breasts are uneven in thickness, pound them to an even 1" thickness using a meat pounder.
• Sprinkle both sides of meat with half the grated Parmesan cheese, salt and freshly ground black pepper. Place the chicken in the prepared baking dish.
• In a medium bowl, whisk together Ranch dressing and sour cream. Pour the mixture over the chicken breasts and sprinkle with remaining Parmesan cheese.
• Bake at 375°F for 20-30 minutes or until a meat thermometer inserted in the thickest part of the breast reads 150°F.
• Set oven to broil and broil the breast an additional 2-4 minutes or until the chicken turns golden. It will burn quickly so watch closely.
• The chicken is cooked through when the thermometer reads 160°F when inserted in the thickest part of the middle breast.
• Remove from the oven and sprinkle with cooked bacon crumbles. Allow the chicken to rest a few minutes before serving.
• Garnish with diced parsley, if desired.
• Enjoy!

BACON, CREAM CHEESE, CHEDDAR CHICKEN

Steps:

• Preheat the oven to 400 F.
• Grease the bottom of the casserole dish with olive oil. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep.
• Add chicken breasts to the casserole dish. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts.
• Sprinkle chicken breasts with salt and pepper.
• Top with cream cheese. Cream cheese should be cold, right out of the fridge, sliced into 8 thin slices.
• Top with chopped cooked bacon (drained from fat).
• Top with shredded Cheddar cheese.
• Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts.

BAKED SOUR CREAM CHICKEN

Steps:

• Preheat the oven to 350 degrees.
• Pound chicken flat until about 1/2" thick.
• Place chicken into a greased 11"x7" baking dish.
• Spread the sour cream over the chicken.
• In a small mixing bowl, add the breadcrumbs, herbs, salt, and pepper, then mix until combined.
• Sprinkle crumb mixture over the chicken.
• Bake at 350 degrees for 20 minutes until cooked through.

CROCK POT SOUR CREAM & BACON CHICKEN RECIPE - (4.4/5)

Steps:

• Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to 1/4 cup. Or don't cook the bacon and proceed with the recipe. Wrap one slice of bacon around each boneless chicken breast and place in a 4 to 5 quart crockpot. In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken. Cover crockpot and cook on low for 6 to 8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended. Pour sauce over chicken. Serve over rice, couscous, or wide egg noodles.

CHICKEN, BACON, AND DRIED BEEF CASSEROLE

Steps:

• Gather the ingredients and heat the oven to 300 F/150 C/Gas 2.
• Wrap 1 strip of bacon around a chicken breast half. Repeat with the remaining halves.
• Line a large, lightly buttered casserole or baking dish with the dried beef.
• Place the 8 chicken breast halves on the chipped beef in the casserole dish.
• In a bowl, stir together the sour cream and soup until well blended; pour over the chicken.
• Sprinkle lightly with freshly ground black pepper.
• Bake slowly, at 300 F for 2 hours, or until chicken is cooked and bacon is crispy.
• Serve and enjoy.