Sunday, January 8, 2017
Creamy Bacon Thyme Chicken
Hey, this is a good dish. Bacony, oniony, creamy... what more could you want? I was inspired by this recipe.
Preheat the oven to 350 degrees.
Heat a cast iron skillet over medium-high heat. Sautee:
A few strips of chopped bacon (I used turkey bacon. Full disclosure, it's not as good as real bacon but it's not terrible in this recipe)
1/2 red onion, chopped
After the bacon is browned and the onions are translucent, push the bacony onion mixture to the edges of the pan and add 2 chicken breasts. Brown on each side for a few minutes. Sprinkle with ground thyme. Add a small amount of water to the pan (about 1/3 cup) so the chicken doesn't get dry. Put it in the oven for 15 minutes, then flip the chicken breasts and cook for another 15 minutes.
Remove the chicken breasts from the pan once they're done and wrap in foil. Put them in the (turned off) oven to keep warm.
At this point, put a pot of water on to boil, if you're pairing this with pasta.
Put the skillet back over medium high heat and add about 5 chopped mushrooms. Cook those down until they look happy with the bacon and onion.
Sprinkle on 1/3 c. freshly grated parmesan cheese. Stir in 1/3 c. plain greek yogurt and a splash of milk. Add in some frozen peas, if you so desire. The end result should be a nice, creamy sauce.
Nestle the chicken into the saucy goodness, and serve over GF pasta.