Chicken With Bacon Cream And Thyme 2 Recipe

Who else is ready to elevate their midweek dinners with a creamy, bacon-loaded chicken dish that’s about to become your new favorite comfort meal? Let’s dive into this culinary delight!

Chicken With Bacon Cream and Thyme 2
is a delightful mix of flavors I adore, featuring succulent chicken breasts, crispy bacon, and a creamy, thyme-infused sauce. The blend of heavy cream, garlic, and Parmesan makes a rich dish with a whisper of elegance perfect for a “cozy evening,” as the original recipe surmised.

Chicken With Bacon Cream And Thyme 2 Recipe Ingredients

• Chicken Breasts: Lean protein source, low in fat.
• Bacon: Adds savory, smoky flavor, rich in fats.
• Heavy Cream: Creamy texture, high in fat content.
• Fresh Thyme Leaves: Herbal aroma, antioxidant properties.
• Garlic: Provides pungent flavor, immune-boosting.
• Parmesan Cheese: Adds umami, rich in calcium.

Chicken With Bacon Cream And Thyme 2 Recipe Ingredient Quantities

• 4 boneless, skinless chicken breasts
• 8 slices of bacon
• 1 cup heavy cream
• 1 tablespoon fresh thyme leaves
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1 tablespoon cornstarch (optional, for thickening)

How to Make this Chicken With Bacon Cream And Thyme 2 Recipe

1. The chicken breasts should be seasoned with salt and pepper on both sides.

2. In a big frying pan over medium heat, fry the bacon until it is nice and crispy. Take it out of the pan and let it drain on a plate that’s lined with paper towels. Leave a tablespoon of the fat in the pan.

3. Pour the olive oil into the skillet containing bacon fat and warm it over medium-high heat. Place the chicken breasts in the skillet and sear them for approximately 5-6 minutes per side; the chicken should be golden brown and cooked all the way through when you remove it from the heat. Move the chicken to a plate and set aside.

4. In the identical frying pan, turn the burner down to medium and put in the chopped garlic. Sauté for approximately 1 minute until you can smell it. (Be careful not to overcook the garlic; it should be soft and sweet, not hard and bitter.)

5. Add the chicken broth, and scrape up any browned bits from the bottom of the skillet. Let it simmer for 3 minutes.

6. Reduce the heat, and add the heavy cream, fresh thyme, and Parmesan cheese, stirring until completely blended.

7. To thicken the sauce, first make a slurry by mixing cornstarch with water. Then, slowly add the slurry to the sauce, stirring constantly.

8. Return the bacon, now in bits, to the skillet, along with the sauce. Stir to combine.

9. Put the chicken breasts back in the skillet, ladle the sauce over them, and let them bubble in the sauce for about 3-4 minutes.

10. Serve the chicken warm, garnished with fresh thyme and the luscious sauce from the skillet. Dig in!

Chicken With Bacon Cream And Thyme 2 Recipe Equipment Needed

1. Large frying pan
2. Plate
3. Paper towels
4. Tongs
5. Knife
6. Cutting board
7. Measuring cups
8. Measuring spoons
9. Wooden spoon or spatula
10. Small bowl (for cornstarch slurry)
11. Whisk

FAQ

• Q:Is it possible to use chicken thighs in place of chicken breasts? A: Yes, it is possible to substitute boneless, skinless chicken thighs for chicken breasts. These may take a little longer to cook.
• Q:Can dried thyme replace fresh thyme?
  A: Yes. If a recipe calls for fresh thyme and you have only dried thyme, measure out 1 teaspoon of dried thyme for each tablespoon of fresh thyme called for in the recipe.
• Q:Does the sauce need cornstarch? A: Not at all. Cornstarch is used when you want a sauce with a bit more body.
• Q:Can this dish be made ahead of time? A: This dish is best enjoyed fresh, but it can be made a day in advance. To reheat it, do so very gently on the stove. The sauce may thicken while it sits; if so, loosen it with a bit more cream or broth.
• Q:Is it possible to use half-and-half in place of heavy cream? A: It is permissible, but the sauce’s condition will be less rich ‘n’ creamy. If maintaining thickness is the aim, then consider a corntarch slurry instead, ‘k?
• Q:How must I store food that is left over?
  A: Leftovers can be stored for up to 3 days in an airtight container in the refrigerator. They should be reheated gently on the stovetop.
• Q:What accompaniments go well with this dish? A: This dish goes splendidly with smoothies, hearty stews, or an extravagant meatloaf.

Chicken With Bacon Cream And Thyme 2 Recipe Substitutions and Variations

If you want juicier chicken, use boneless thighs; they are a good substitute for chicken breasts.
To prepare bacon: Use pancetta for an equally rich and savory taste, or turkey bacon for a leaner alternative.
To prepare heavy cream in a dairy-free version, substitute it with coconut cream.
For dried thyme leaves: Use 1 teaspoon of dried thyme if fresh thyme leaves are not available.
For Parmesan cheese: Substitute Pecorino Romano for a sharper taste.

Pro Tips

1. Flavor Boost with Marination Before starting, marinate the chicken breasts in a mixture of olive oil, garlic, thyme, salt, and pepper for at least 30 minutes. This infuses the chicken with more flavor and enhances the overall taste of the dish.

2. Controlled Cooking for Tender Chicken To ensure the chicken remains juicy, use an instant-read thermometer to check for doneness (165°F internal temperature). This helps prevent overcooking while achieving perfect tenderness.

3. Perfectly Crisp Bacon Cook the bacon in the oven for evenly crispy slices. Preheat the oven to 400°F, lay the bacon on a baking sheet, and bake for 15-20 minutes. This method keeps your stovetop free for other tasks and results in consistent crispness.

4. Deglaze Like a Pro When adding the chicken broth to the pan, use a wooden spoon to scrape up the fond (browned bits) at the bottom. This adds depth to the flavor of your sauce and incorporates the delicious bacon and chicken drippings.

5. Cheesy Depth of Flavor For a richer sauce, consider adding a mix of Parmesan and Gruyère cheese. The Gruyère melts smoothly and complements the Parmesan, giving the sauce a velvety texture and a deeper cheesy flavor.