Creamy Dijon Bacon Chicken Breast Skillet
Tender pan-seared chicken cutlets and crispy bacon simmered in a rich French dijon mustard and sour cream reduction, ready in under 30 minutes.
This French-inspired skillet pairs tender pan-seared chicken cutlets and crispy bacon with a silky, pan-deglazed dijon and sour cream sauce. Made in under thirty minutes, it delivers deep bistro-style comfort straight to the weeknight table. Each generous portion offers more than 50 grams of wholesome protein while staying naturally gluten-free.
Ingredients
Every ingredient is a real Clearshelf product, scored- 911.9 lb boneless skinless chicken breasts, halved horizontally into 4 thin cutlets and patted dry
- 694 slices bacon, chopped
- 3/4 tsp saltPantry staple
- 1/2 tsp black pepper, freshly crackedPantry staple
- 941 tbsp extra virgin olive oil
- 761 tbsp unsalted butter
- 931 tbsp minced garlic
- 931/2 tsp dried thyme
- 751/2 cup chicken broth
- 80
- 801/2 cup sour cream
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Pat the boneless skinless chicken breasts dry with paper towels and season evenly on both sides with salt and black pepper.
- 2
Cook the chopped bacon in a large skillet over medium heat until crisp, about 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the skillet; discard excess fat.
- 3
Add the extra virgin olive oil and unsalted butter to the skillet with the reserved bacon fat and heat over medium-high heat until shimmering. Lay the chicken cutlets in the skillet and sear undisturbed for 4 minutes, then flip and cook for another 3 to 4 minutes until golden brown and cooked to 165°F; transfer to a warm platter.
- 4
Lower heat to medium, add minced garlic and dried thyme to the remaining pan fat, and sauté for 1 minute until fragrant.
- 5
Pour in the chicken broth, scraping the caramelized browned bits from the pan bottom with a spatula, and let it simmer for 3 minutes until slightly reduced.
- 6
Turn heat down to low and whisk in the dijon mustard and sour cream until completely smooth and gently warmed through, about 2 minutes.
- 7
Nestle the chicken cutlets back into the skillet, spooning the velvety sauce over each cutlet, and simmer gently on low heat for 2 to 3 minutes. Scatter the crisp bacon over the chicken before serving.
Store leftovers in an airtight glass container for up to 3 days. Reheat slowly over low heat on the stovetop with a splash of chicken broth to keep the sour cream sauce smooth without breaking.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.