Pan-Seared Chicken with Creamy Bacon Cheese Sauce

• Chicken Breast, Boneless Skinless

  2 pieces
• Bacon

  4 slices
• Cheddar Cheese, shredded

  3.5 oz
• Heavy Cream

  10.0 tbsp
• Garlic

  2 cloves
• Butter

  1 tablespoon
• Olive Oil

  1 tablespoon
• Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon
• Fresh Parsley, chopped

  2 tablespoons

All Steps

1. 1

   Pat chicken breasts dry and season generously with salt and pepper.

2. 2

   In a large skillet over medium-high heat, cook bacon slices until crispy. Remove bacon, crumble, and set aside. Leave about 1 tablespoon of bacon fat in the skillet.

3. 3

   Add olive oil to the skillet. Sear chicken breasts for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.

4. 4

   Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant.

5. 5

   Pour in the heavy cream and bring to a gentle simmer, stirring frequently.

6. 6

   Gradually add the shredded cheddar cheese, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy.

7. 7

   Return the seared chicken breasts to the skillet, coating them with the creamy cheese sauce.

8. 8

   Serve immediately, garnished with crumbled bacon and fresh chopped parsley.