Creamy BLT Chicken
Everyone loves a good weeknight chicken recipe. For this Creamy BLT Chicken recipe, we took the delicious flavors of a BLT sandwich and gave it a high protein twist. Bacon, shallots, and garlic create a rich flavor that we then paired with a creamy sauce. Then we threw in some tomatoes and spinach to finish off the BLT flavor. This is such a rich and hearty high protein chicken recipe for weight loss that tastes just as good as your favorite summer sandwich.
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Shallots add such a great flavor to this dish. They’re a little less pungent than white onions so they won’t overpower the dish. It’s not too sweet, not too sharp – but adds just enough flavor to your dish. In a pinch, yellow onions are a good substitute.
Creamy BLT Chicken Recipe Tips:
+ Serve this up over some cauliflower rice or crispy potatoes to add some volume to this dish. You can also enjoy it on it’s own in a pasta bowl when you can really smother the chicken in the sauce.
+ If you have any leftovers, warm them up in the microwave or throw them back in a pan of the skillet. It’s just as delicious the next day!
Creamy BLT Chicken
Ingredients
- 6 slices bacon, cut into pieces
- 4 bone-in skin-on chicken thighs, or breasts if preferred
- salt and pepper to taste
- 1/2 shallot, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 cups chicken broth
- 8 oz cream cheese
- 2 cups spinach, chopped
- 1 cup cherry tomatoes, halved
- fresh basil leaves, chopped, for serving
Equipment
Instructions
- Heat a large oven-safe skillet over medium-low heat. Add the bacon pieces and cook for about 5 minutes or until cooked through. Remove the cooked bacon from the pan and reserve about 2tbsp of the bacon fat.
- Turn the heat to medium. Season the chicken with a generous pinch of salt and pepper. Brown each side of the chicken for 5 minutes per side until golden brown and crispy. Remove from the pan.
- Add the shallot and sauté for about 3-5 minutes until soft and fragrant. Add the garlic and sauté for another minute.
- Add the broth and stir. Once the broth begins to simmer, add the chicken back into the pan skin-side up, then place the lid on and reduce the heat to medium-low. Let braise on the stove for about 30 minutes or until the internal temperature reaches 165 degrees.
- For crispier skin, place into the oven on broil for 3-4 minutes until golden brown. Optional but recommended.
- Remove the chicken from the pan and place back onto the stovetop over medium heat. Whisk in the cream cheese and bring to a simmer. Once thickened, stir in the chopped spinach.
- Once the spinach is wilted, add the chicken back into the pan along with the cooked bacon and cherry tomatoes. Garnish with basil and enjoy!
