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Stove Top Chicken Bacon Casserole / https://www.hwcmagazine.com
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5 from 2 votes

Stovetop Chicken with Creamy Bacon Sauce

Stovetop chicken with creamy bacon sauce is a delicious less than 30-minute meal with sautéed chicken, bacon, leeks, spring vegetables in a creamy white wine sauce.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Mains
Cuisine: American
Servings: 4
Calories: 631kcal
Author: HWC Magazine

Ingredients

  • 1 tablespoon Olive oil
  • 4 Chicken breasts skinless and boneless
  • Salt and pepper
    to taste
  • 5 slices Bacon
    chopped
  • 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
US Customary - Metric

Instructions

  • 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.

Notes

  • Feel free to exchange the peas with a vegetable of choice. If you want to make this recipe keto, then exchange peas with either cauliflower, bell peppers or mushrooms or any other low carb veggie or item of choice. 
  • Use a meat thermometer! According to the USDA, Chicken should be cooked until the internal temperature is 165 degrees F (73 degrees C).
  • Leftovers can be refrigerated in a covered container for up to 3 days or frozen for up to 3 months.

Nutrition

Serving: 1chicken breast | Calories: 631kcal | Carbohydrates: 14g | Protein: 55g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 224mg | Sodium: 516mg | Potassium: 1103mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1743IU | Vitamin C: 23mg | Calcium: 78mg | Iron: 2mg