There’s something utterly irresistible about the sizzle of bacon in a skillet, isn’t there? It instantly transports me back to those lazy Sunday mornings, a cup of coffee in hand, while the aroma fills the air. But throw in some succulent chicken and crisp green beans, and you’ve got a dish that’s not just a meal—it’s an experience. And who doesn’t love a one-skillet wonder that makes cleanup a breeze?
Steps
- Warm a large non-stick skillet over medium heat and cook the bacon until it is brown and crispy. Use a slotted spoon to remove the bacon and place it on a paper towel-lined plate. Leave a thin layer of bacon grease in the skillet.
- Season the chicken cutlets with salt and pepper on both sides. Put them into the skillet and cook for about 4 minutes on each side, ensuring they are fully cooked. Move the chicken to a plate and cover it with foil to keep it warm.
- In the same skillet, add the minced shallots and sauté for 1 minute, then add the garlic and sauté for an additional 30 seconds. Pour in the chicken broth, white wine, and fresh thyme, stirring well.
- Add the green beans to the skillet and raise the heat to medium-high. Cook for approximately 8 minutes, stirring occasionally, until the sauce reduces and the green beans are tender yet crisp.
- Arrange the cooked chicken and green beans on a serving platter. Season the green beans with salt and pepper to taste. Mix the leftover chicken juices with the sauce, stir, and cook for an additional 30 seconds.
- Pour the sauce over the chicken and green beans, then top the dish with the reserved chopped bacon before serving.
Ingredients
- 4 strips of center-cut bacon, chopped
- 1 pound of boneless, skinless chicken breasts, cut lengthwise into thin cutlets
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons of minced shallot
- 2 cloves of garlic, minced
- ¾ cup of low-sodium chicken broth
- ½ cup of crisp white wine, such as Sauvignon Blanc (or additional broth for Whole30 or Paleo)
- 1 teaspoon of chopped fresh thyme
- 8 ounces of French green beans
Nutritional Values
Calories: 844 kcal | Carbohydrates: 28 g | Protein: 116 g | Fat: 20 g | Cholesterol: 300 mg | Sodium: 1336 mg | Fiber: 8 g | Sugar: 4 g
FAQ
- Can I make this recipe suitable for a Paleo or Whole30 diet?
- Yes, you can easily adapt this recipe for a Paleo or Whole30 diet by omitting the white wine and using additional chicken broth instead.
- What alternatives can I use for green beans in this recipe?
- You can replace green beans with other vegetables such as broccolini, mushrooms, or asparagus to suit your preference.
- Is there a substitute for bacon if I don’t eat pork?
- Certainly, you can use turkey bacon as a substitute for regular bacon if you prefer not to consume pork.
- Can I use a different type of chicken cut?
- Yes, instead of chicken breasts, you can opt for chicken tenderloins or even turkey cutlets for this dish.
- How long does it take to prepare this dish?
- This one-skillet Chicken and Green Beans with Bacon dish can be prepared in less than 30 minutes, making it a quick and easy option for a weeknight dinner.
Tips
- For a healthier twist, substitute regular bacon with turkey bacon, or omit it entirely for a lighter dish.
- If you’re following a Paleo or Whole30 diet, replace the white wine with additional chicken broth.
- Experiment with different vegetables by swapping green beans for options like broccolini, mushrooms, or asparagus to suit your taste.
- Ensure the chicken is thinly sliced to cook evenly and quickly, saving time during preparation.
Equipment
- Large non-stick skillet
- Slotted spoon
- Serving platter
