Creamy Chicken with Bacon & Leeks
Creamy Chicken with Bacon & Leeks
Ingredients
- 500 g chicken breast
- 200 g bacon
- 2 leeks
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic
- 1 teaspoon dried thyme
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese
- as needed salt
- as needed pepper
Instructions
- 1
Chop the bacon into small pieces.
⏱️ 3 min
- 2
Fry the chopped bacon in a large pan over medium heat until it is crispy. Remove the crispy bacon from the pan with a slotted spoon and set aside, draining any excess fat but leaving some in the pan.
⏱️ 7 min
- 3
Chop the leeks, discarding the tough green tops and the root end. Rinse thoroughly to remove any dirt.
⏱️ 3 min
- 4
Add the chopped leeks to the same pan with the bacon fat. Cook the leeks over medium heat until they are soft, about 5-7 minutes.
⏱️ 7 min
- 5
Chop the chicken breast into bite-sized pieces.
⏱️ 3 min
- 6
Season the chicken pieces generously with salt and pepper.
⏱️ 1 min
- 7
Add the olive oil and the seasoned chicken to the pan with the leeks.
⏱️ 1 min
- 8
Cook the chicken until it is golden brown on all sides and cooked through, about 5-7 minutes.
⏱️ 7 min
- 9
Add the butter, minced garlic, and dried thyme to the pan.
⏱️ 1 min
- 10
Cook for 1 minute, stirring constantly to combine the flavors and allow the garlic to become fragrant.
⏱️ 1 min
- 11
Pour in the chicken stock and heavy cream.
⏱️ 1 min
- 12
Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 2 min
- 13
Add the Parmesan cheese and the reserved crispy bacon to the pan.
⏱️ 1 min
- 14
Stir until the Parmesan cheese is melted and the sauce is creamy. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 2 min
- 15
Serve immediately with your favorite side, such as crusty bread or cauliflower rice, and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken with Bacon & Leeks
- 500 g chicken breast
- 200 g bacon
- 2 leeks
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic
- 1 teaspoon dried thyme
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese
- as needed salt
- as needed pepper
Instructions
- 1
Chop the bacon into small pieces.
⏱️ 3 min - 2
Fry the chopped bacon in a large pan over medium heat until it is crispy. Remove the crispy bacon from the pan with a slotted spoon and set aside, draining any excess fat but leaving some in the pan.
⏱️ 7 min - 3
Chop the leeks, discarding the tough green tops and the root end. Rinse thoroughly to remove any dirt.
⏱️ 3 min - 4
Add the chopped leeks to the same pan with the bacon fat. Cook the leeks over medium heat until they are soft, about 5-7 minutes.
⏱️ 7 min - 5
Chop the chicken breast into bite-sized pieces.
⏱️ 3 min - 6
Season the chicken pieces generously with salt and pepper.
⏱️ 1 min - 7
Add the olive oil and the seasoned chicken to the pan with the leeks.
⏱️ 1 min - 8
Cook the chicken until it is golden brown on all sides and cooked through, about 5-7 minutes.
⏱️ 7 min - 9
Add the butter, minced garlic, and dried thyme to the pan.
⏱️ 1 min - 10
Cook for 1 minute, stirring constantly to combine the flavors and allow the garlic to become fragrant.
⏱️ 1 min - 11
Pour in the chicken stock and heavy cream.
⏱️ 1 min - 12
Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 2 min - 13
Add the Parmesan cheese and the reserved crispy bacon to the pan.
⏱️ 1 min - 14
Stir until the Parmesan cheese is melted and the sauce is creamy. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 2 min - 15
Serve immediately with your favorite side, such as crusty bread or cauliflower rice, and enjoy!
⏱️ 1 min