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Bacon & Rosemary Chicken Recipe
Bacon & Rosemary Chicken Recipe photo by Taste of Home

Bacon & Rosemary Chicken Recipe

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4.5 26
Publisher Photo
Simple ingredients add up to simply fantastic flavor in this fast recipe that everyone will rave about. It's likely to become a new family favorite at your house. —Yvonne Starlin, Hermitage, Tennessee
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

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

Nutritional Facts

1 chicken breast half equals 304 calories, 16 g fat (6 g saturated fat), 101 mg cholesterol, 719 mg sodium, 5 g carbohydrate, trace fiber, 33 g protein.

Directions

  1. Pound chicken breasts slightly with a meat mallet to uniform thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.
  2. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Cook chicken in butter and reserved drippings 4-6 minutes on each side or until a thermometer reads 165°. Remove and keep warm.
  3. Add garlic, rosemary and pepper flakes to skillet; cook and stir 1 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: 4 servings.
Originally published as Bacon & Rosemary Chicken in Simple & Delicious October/November 2010, p33

Nutritional Facts

1 chicken breast half equals 304 calories, 16 g fat (6 g saturated fat), 101 mg cholesterol, 719 mg sodium, 5 g carbohydrate, trace fiber, 33 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Bacon & Rosemary Chicken

AVERAGE RATING
   (26)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 31, 2015

"Great recipe! It makes for a delicious meal that is simple to make."

MY REVIEW
Reviewed Nov. 11, 2015

"Just another chicken recipe. Not much flavor."

MY REVIEW
Reviewed Sep. 27, 2015

"Really Good! I was making my Chicken Marsala, on the weekend which also incorporates browning floured chicken so I made extra of that and also extra bacon from breakfast so a weeknight dinner came together quickly. I also used the zest of the lemon."

MY REVIEW
Reviewed Mar. 13, 2014

"this was good and I would make it again. Did not do the first step at all or add any flour. What I did do was put the all the ingredients in the crock pot and cook on low for 6-8 hrs. Also cut the amount of rosemary in half ."

MY REVIEW
Reviewed Jan. 10, 2014

"This is a fantastic recipe. Very tasty and smells great! I found this recipe a few years ago, and I have been making it regularly ever since. It is absolutely one of my best recipes. It's my boyfriend's favorite out of anything that I cook for him."

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