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Nutrition info

AmountPer serving
  • Calories483
  • Protein22 g
  • Fat41.1 g
  • Saturated fat13.3 g
  • Carbohydrates5 g
  • Fibre0 g
  • Sugars2 g
  • Cholesterol137 mg
  • Sodium784 mg
% Daily ValuePer serving
  • Potassium
  • Calcium3
  • Iron6
  • Vitamin A10
  • Vitamin C8
  • Vitamin B6
  • Vitamin B12
  • Folate
  • Magnesium
  • Zinc
Food prep tip

Bacon Garlic Chicken Skillet

  • One-Pot
  • Dinner
  • Thigh
Prepping10min
Cooking30min
Restingmin
  • Servings6
Nutrition informationThis recipe contains 22 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1
In a large skillet, heat olive oil over medium-high heat.
2
Remove the chicken thighs from package, pat dry with paper towel and sprinkle salt and pepper over each.
3
Place the chicken thighs into the skillet, skin side down and pan fry for 5-7 minutes, turning regularly until both sides are browned. Remove the chicken and set aside.
4
Keep the skillet on the stove top, reduce the heat to medium and sautee the red onion, garlic and a bit of the chicken stock for 3 minutes or until they’re brown.
5
Add in the remaining chicken stock, tomatoes, 1 sprig of rosemary and ½ of the bacon and combine well.
6
Place the browned chicken thighs into the skillet and simmer, covered for 20 minutes or until the internal temperature of the chicken reaches 165 degrees F.
7
Remove the chicken from the pan, add in the heavy cream and remaining rosemary and bring to a boil while stirring well. Once it’s well combined, add the chicken and simmer for 5 minutes covered.