Description
Creamy Tuscan Chicken with Sun-Dried Tomatoes and Bacon
Ingredients
2 large boneless, skinless chicken breasts
3 slices bacon, chopped
½ cup sun-dried tomatoes, chopped
2 garlic cloves, minced
1 cup heavy cream
½ cup chicken broth
¼ cup grated Parmesan cheese
1 tsp Italian seasoning
1 tbsp olive oil
Salt and black pepper to taste
Optional: Fresh parsley or basil for garnish
For Serving:
1 lb asparagus, sautéed or steamed (optional)
Directions
Prepare the chicken: Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium heat. Cook chicken for 4-5 minutes per side until golden and cooked through. Remove from skillet and set aside.
Cook the bacon: In the same skillet, add chopped bacon and cook until crispy. Remove and drain on a paper towel.
Sauté garlic and tomatoes: Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in sun-dried tomatoes and cook for another minute.
Make the creamy sauce: Add chicken broth, scraping the bottom of the pan to deglaze. Stir in heavy cream and Parmesan cheese. Let the sauce simmer for 2-3 minutes until thickened.
Combine: Return the chicken to the skillet, spooning the sauce over the chicken. Sprinkle cooked bacon on top. Simmer for 2 minutes to let the flavors meld.
Serve: Garnish with fresh parsley or basil. Serve hot with sautéed asparagus or over pasta, rice, or mashed potatoes.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~450 kcal per serving
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