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Bacon & Rosemary Chicken

Simple ingredients add up to simply fantastic flavor in this chicken bacon 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

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

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

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Reviews

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Average Rating:
  • Diane
    Feb 19, 2021

    Really Good! Made this tonight and the family loved it. I didn't really change any ingredient. However, I had 5 chicken breasts and when I weighed them they were all 7 to 8 oz each. I had to add more butter while frying and I added more chicken broth. Next time I will just add the juice of the whole lemon. I also cooked more bacon. I heated up the oven to warm them, because I could only fit 2 breasts at a time in my cast iron skillet. That's mostly because the breasts when pounded out were quite large. This was yummy, served it with rice and veggies.

  • TexasR
    Jan 19, 2018

    Oh wow this is so good!!! The chicken was moist and tender. The flavor from the lemon and rosemary was perfect. Nothing was over done on the seasoning. This is company worthy!!

  • jesskate
    Sep 16, 2017

    Very tasty!

  • RLSM
    Sep 10, 2017

    We love this in our home!

  • Magpie1955
    Aug 14, 2017

    Excellent!! Didn't have lemons or lemon juice so had to subsitute lime juice. It was so good not sure if I want to use the lemon next time! And there will be a next time! This was delicious!

  • tcarver
    Aug 13, 2017

    Amazing. This is the best recipe. Don't change anything. Very easy.

  • ruthrod
    Aug 11, 2017

    No comment left

  • mommayor
    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.

  • greatwithoutgluten
    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 .

  • hchambers
    Dec 31, 2015

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