Quick Skillet Chicken with Bacon
Recipes that rely on elements that can easily be found in your cupboards are always winners in my book; this quick pan-fried chicken recipe is made all the more delicious by using staples like mustard, honey and capers for a punchy sauce. Serve with rice, couscous or just lightly dressed salad leaves.
Ingredients
- 1 tablespoon olive oil
- 8 slices smoked streaky bacon, roughly chopped
- 8 boneless skinless chicken thighs
- Sea salt and freshly ground black pepper
- 2 tablespoons (1 ounce) unsalted butter
- 4 garlic cloves, thinly sliced
- Scant 2/3 cup white wine
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 2 tablespoons capers, drained
- 5 dashes of hot sauce, or more if desired
- Handful of fresh flat-leaf parsley, chopped
- 9 ounces broccolini
Instructions
- In a large skillet over medium heat, warm the oil. Add the bacon and fry until golden and crisp, 5 to 10 minutes. Use a slotted spoon to scoop out the bacon and transfer it to a paper towel-lined plate, leaving the fat in the skillet.
- Season the chicken with salt and pepper and fry in the same skillet over medium-high heat until cooked through to an internal temperature of 165°F (74°C), 3 to 4 minutes per side.
- Return the bacon to the skillet and add the butter and garlic. Once the butter has melted, add the wine, mustard, honey, capers, hot sauce, and half of the parsley and let reduce to a thickened sauce, 2 to 4 minutes. Season with salt and pepper.
- Meanwhile, bring a large pot of water to a boil over high heat. Toss in the broccolini and blanch for 2 to 3 minutes, then drain.
- Serve the chicken with the broccolini, scattered with the remaining parsley.
Nutrition
Serving: 1portion | Calories: 446kcal | Carbohydrates: 10g | Protein: 46g | Fat: 21g | Saturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 232mg | Sodium: 370mg | Fiber: 1g | Sugar: 5g