Stove Top Chicken Bacon Casserole is a delicious less than 30-minute meal with sautéed chicken, bacon, leeks, spring vegetables in a creamy white wine sauce.
Stove Top Chicken Bacon Casserole with Spring Veggies
How good does that sound? Creamy, dreamy, savory, smoky from the bacon, and a little pop of freshness from the spring vegetables. We know you are going to love this recipe as we packed in some fresh spring veggies like leeks and peas and served over quick and easy zucchini zoodles.
Ok, I seen some of you out there squirming your eyes at the peas on the plate. LOL .... (smiling) The best part of this recipe is just exchange whatever veggies you like or you have in your crisper. To make it even more low carb try cauliflower, bell peppers or mushrooms instead.
30 Minute Dinner
In just 30 little minutes, you can have this weeknight easy Stove Top Chicken Bacon Casserole on your table. In case you were wondering, left overs are fabulous in work lunches the next day.
Stove Top Chicken Bacon Casserole is relatively lower carb. If you want to make this recipe keto friendly, remove the spring peas and substitute with bell peppers, green beans or other low carb vegetables. Also exchange the white wine with chicken broth. If you want to make this recipe dairy free, substitute the dairy creamer with coconut cream.
Why you are going to love this Chicken Recipe?
Rich and delicious this delightful bite will have you satiated. Quick and easy enough for a week night meal but fancy enough for a dinner party, you are going to love this recipe in your menu planning.
If you are looking for other ways to jazz up your chicken routine, be sure to check out our Garlic Chicken Saltimbocca, Creamy Chipotle Chicken Skillet and our Spicy Holy Basil Chicken (Pad Krapow Gai)
These recipes take less than 30 minutes from stovetop to table and can be made in one pan. With our crazy busy lives, it is good to have a few tried and true recipes to get you through a busy work or school week.
How many of you have left for work this morning before remembering to take something out of the freezer to thaw in the refrigerator. We have so been there, done that! If there is just one little trick that we learned the hard way is just take one minute to do that and your whole dinner time routine is less stressful.
Less than 30 minute Dinners
When there is something ready to be cooked, you are less likely to eat out or eat something that is not so healthy. We all have our days and trust us, you are not alone. Take a minute to check out our other less than 30 minute meals to get inspired.
How often per week do you fetch groceries?
May we ask, how many of your gather groceries every day or more than once a week vs once a week? Personally for us, grocery shopping, unless done at your leisure for fun at a farmers market/wet market is just down right stressful. There are some instances where daily grocery gathering is required because you live in a tiny apartment with a tiny little refrigerator and maybe no freezer. In that case, more power to you. Been there, done that in Asia!
Meal Prep Sundays
However, if you have a regular size refrigerator and have a freezer then do yourself a service to get those groceries just once a week and do your meal prep and even some cooking in advance to make your weeks go smoother. Stove Top Chicken Bacon Casserole is a perfect meal to make on Meal Prep Sundays. Just heat and eat when you come home from work.
Bless your little hearts. Working, school, dinner, kids, obligations = STRESS. We totally get that. Our Stove Top Chicken Bacon Casserole is one recipe that you can make in bulk and freeze for another night. As the days start to warm up a bit, another favorite time saving strategy is to marinate and grill lots of chicken breasts over the weekend. You can add your grilled chicken breasts to Buddha bowls, salads and pasta dishes and it shaves off loads of time in cooking.
Wishing everyone a super week!
More Delicious Chicken Recipes
Stove Top Chicken Bacon Casserole
- 1 tablespoon Olive oil
- 4 Chicken breasts skinless and boneless
- Salt and pepper
- 5 slices Bacon
- 2 Leeks
washed well and sliced thinly
- 2 cloves Garlic
peeled and minced
- ¼ cup White wine
(or chicken broth)
- 1 tablespoon dijon mustard
- ¾ cup Heavy Cream (or exchange with coconut cream if dairy intolerant)
- 1 cup Peas
thawed (previously frozen) or can exchange with veggies of choice.
- 4 cups Zucchini zoodles optional
- In a large frying pan, add olive oil. Season chicken both sides with salt and pepper and fry over medium low heat for about 3-4 minutes each side or until the juices run clear.
- Remove the chicken breasts from the pan and keep warm. Add the bacon and leeks and fry until the bacon is cooked and the leeks are tender, approximately 5 minutes. Add the garlic to the pan and just saute until aromatic.
- Deglaze the pan with white wine and add dijon mustard. Add your heavy cream (or coconut cream) into the pan and saute just until bubbly. Season to taste. Add the cooked chicken back into the pan and slather with the creamy white wine sauce and toss in your peas.
- If you would like to serve over zucchini noodles, sauté zucchini noodles in a little olive oil and season with salt and pepper for just 1 minute until starting to wilt. Plate your chicken over your zucchini noodles and lots of extra delicious creamy bacon and leek wine sauce.