Bacon & Rosemary Chicken Recipe

4.5 28 39
Bacon & Rosemary Chicken Recipe
Bacon & Rosemary Chicken Recipe photo by Taste of Home
Publisher Photo

Bacon & Rosemary Chicken Recipe

Read Reviews
4.5 28 39
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 Jones Dairy Farm Dry-Aged 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

Directions

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.
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.
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 serving: 304 calories, 16g fat (6g saturated fat), 101mg cholesterol, 719mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 33g protein.

  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 5 Jones Dairy Farm Dry-Aged 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
  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

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Reviews forBacon & Rosemary Chicken

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mommayor User ID: 6425768 263649
Reviewed Mar. 19, 2017

"This was delicious! I used boneless, skinless chicken thighs instead of breasts. Followed the rest of the recipe exactly. I probably put in too much red pepper flakes because it had a kick to it. But my family loved it. Will definitely make again."

MY REVIEW
greatwithoutgluten User ID: 6330173 261895
Reviewed Feb. 27, 2017

"This was easy and a big hit in our house. I did not use the flour. I will be making this again. I really enjoyed the bacon with the lemon and rosemary flavors ."

MY REVIEW
hchambers User ID: 7140928 240710
Reviewed Dec. 31, 2015

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

MY REVIEW
copelah User ID: 1282457 237162
Reviewed Nov. 11, 2015

"Just another chicken recipe. Not much flavor."

MY REVIEW
cynandtom User ID: 2224843 233555
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
l2bake User ID: 2030987 111915
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
Chris1414 User ID: 5738024 148315
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."

MY REVIEW
Peggie0203 User ID: 2074993 211990
Reviewed Nov. 7, 2013

"Did not flour the chicken, used less salt, omitted the garlic and lemon juice. Used freshly ground black pepper, coarse grind. The flavors of the bacon, rosemary and pepper flakes really blend well in this recipe.

Got rave reviews from my family. Will definitely make this again."

MY REVIEW
cmarie_1124 User ID: 5693915 211989
Reviewed Oct. 23, 2013

"One of my husband's favorite chicken recipes!"

MY REVIEW
Pootsyanne User ID: 1798720 121095
Reviewed Dec. 11, 2012

"so yummy!!!!"

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