Golden Skillet Chicken with Crispy Bacon and Smoked Paprika Cream Sauce

Ingredients:

4 boneless, skinless chicken breast fillets

Salt and black pepper to taste

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1 tablespoon olive oil

5 slices bacon, chopped

1 cup heavy cream

1/2 cup chicken broth

1 cup shredded mozzarella or cheddar cheese

1 tablespoon butter

1 teaspoon Dijon mustard

Fresh parsley, finely chopped (for garnish)

Directions:

Season the chicken breasts evenly with salt, black pepper, smoked paprika, and garlic powder on both sides.

Heat olive oil in a large ovenproof skillet over medium-high heat.

Sear the chicken for 4–5 minutes per side until deeply golden brown. Remove from the skillet and set aside.

In the same skillet, add chopped bacon and cook until crispy. Transfer bacon to a plate, leaving the rendered fat in the pan.

Lower heat to medium and add butter to the skillet. Stir in chicken broth and scrape up any browned bits.

Pour in the heavy cream and whisk in Dijon mustard. Simmer for 3–4 minutes until slightly thickened.

Return the chicken to the skillet, nestling it into the sauce. Spoon sauce over the top.

Sprinkle shredded cheese evenly over the chicken, then scatter crispy bacon on top.

Transfer the skillet to a preheated oven at 400°F (205°C) and bake for 10–12 minutes until the cheese is melted, bubbly, and lightly browned.

Garnish with fresh parsley and serve hot straight from the skillet.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 520 kcal | Servings: 4 servings

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