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Bacon & Rosemary Chicken for Two

 Bacon & Rosemary Chicken for Two
Simple ingredients add up to simply fantastic flavor in this fast recipe that our taste panel just raved about. It’s likely to become a new family favorite at your house.—Yvonne Starlin, Hermitage, Tennessee
2 ServingsPrep/Total Time: 30 min.


  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 3 bacon strips, chopped
  • 1-1/2 teaspoons butter
  • 2 garlic cloves, thinly sliced
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • Dash crushed red pepper flakes
  • 1/2 cup reduced-sodium chicken broth
  • 1 tablespoon lemon juice


  • Flatten chicken breasts slightly; sprinkle with salt and pepper.
  • Place flour in a large resealable plastic bag. Add chicken breasts,
  • one at a time, and shake to coat.
  • In a large skillet, cook bacon over medium heat until crisp. Remove
  • to paper towels with a slotted spoon; drain, reserving 1 tablespoon
  • drippings. Cook chicken in butter and reserved drippings for 4-6
  • minutes on each side or until a meat thermometer reads 170°.
  • Remove and keep warm.
  • Add the garlic, rosemary and pepper flakes to the skillet; cook for 1

2 of 2

Bacon & Rosemary Chicken for Two (continued)

Directions (continued)

  • minute. Add broth and lemon juice; bring to a boil. Cook until
  • liquid is reduced by half. Return chicken and bacon to skillet; heat
  • through. Yield: 2 servings.
Nutritional Facts: 1 chicken breast half equals 313 calories, 17 g fat (7 g saturated fat), 102 mg cholesterol, 756 mg sodium, 5 g carbohydrate, trace fiber, 34 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.