by Diana Rattray
Thinly sliced chicken cutlets cook quickly and make an excellent weeknight meal. This easy skillet chicken gets flavor and richness from some bacon and a light and easy sour cream sauce.
If you don’t have cutlets, you can flatten boneless chicken breasts by gently pounding them between sheets of plastic wrap. If the chicken breasts are large—over 8 ounces—slice them horizontally to create 2 thin cutlets.
The chicken and sauce go well with rice, noodles, or potatoes. If you’re cutting carbs, serve them with a salad or roasted vegetables. Spaghetti squash or hearts of palm pasta are excellent choices, or try a tasty mashed cauliflower.
PrintEasy Skillet Chicken With Bacon
Chicken cutlets cook quickly in the skillet in this easy-prep recipe. Bacon and green onions flavor the chicken while a simple sour cream sauce adds richness!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Chicken, Bacon
- Method: Skillet
Ingredients
- 4 strips bacon
- 4 boneless chicken breast cutlets
- Kosher salt, to taste
- Freshly ground black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons unsalted butter or vegetable oil
- 3 tablespoons all-purpose flour
- 4 green onions
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 tablespoon chopped fresh parsley, optional
Instructions
- Cook the bacon in a large skillet over medium heat until crisp, about 5 to 7 minutes. Remove the bacon to paper towels to drain and leave the drippings in the pan.
- Season the chicken breast cutlets with salt, pepper, and the 1/2 teaspoon of garlic powder. Arrange the chicken in the pan and cook over medium heat for 4 to 6 minutes on each side, until the internal temperature reaches 165 F. This could take longer if your chicken breasts are thick. Remove the chicken to a plate and set aside.
- Slice the green onions thinly, reserving a few tablespoons of the dark green slices for garnish.
- Add 2 tablespoons of unsalted butter or oil to the drippings left in the pan and place it over medium heat; add the green onions and cook for 2 minutes. Add the flour and continue to cook, whisking constantly, for 2 minutes.
- Add the chicken broth to the pan and cook, whisking, until thickened, about 2 minutes.
- Whisk the sour cream into the chicken broth mixture and add the chicken back to the pan. Reduce the heat to medium-low and heat for 1 to 2 minutes, until hot. Do not boil. Taste the sauce and adjust the seasonings.
- Serve the chicken garnished with the reserved sliced green onion tops and parsley, if desired.
