Ingredients
4 boneless, skinless chicken breasts
6 strips of bacon, chopped
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Fresh parsley for garnish
Directions
1. Start by cooking the chopped bacon in a large skillet over medium heat until it’s golden and crispy. Scoop out the bacon and set it aside, leaving the delicious bacon grease in the pan for extra flavor.
2. Season your chicken breasts on both sides with salt, pepper, garlic powder, and onion powder.
3. In the same skillet, add the chicken breasts and let them cook for about 6-7 minutes per side, or until they’re nicely browned and cooked all the way through. Once done, remove the chicken and keep it nearby.
4. Slowly pour in the chicken broth, making sure to scrape up all the tasty bits stuck to the bottom of the pan.
5. Stir in the heavy cream and your crispy bacon pieces. Let everything simmer gently for about 5 minutes, so the sauce thickens up.
6. Return the chicken to the skillet, spooning that creamy, bacon-studded sauce all over the top.
7. Finish with a sprinkle of fresh parsley just before serving to add a pop of color and freshness. Enjoy!
