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One Skillet Chicken With Bacon And Green Beans

Posted by Debbie Perez on


  • 4 strips center-cut bacon, chopped
  • 1 pound boneless, skinless chicken breasts, cut lengthwise into thin cutlets
  • kosher salt
  • freshly ground black pepper
  • 2 tablespoons minced shallot
  • 2 cloves garlic, minced
  • ¾ cup low-sodium chicken broth
  • ½ cup crisp white wine, such as Sauvignon Blanc (use broth for Whole30 or Paleo)
  • 1 teaspoon chopped fresh thyme
  • 8 ounces French green beans

    1.  Heat a large non-stick skillet over medium heat.  Add the bacon and sauté until brown and crisp.  Remove bacon pieces with a slotted spoon, transfer to a paper-towel-lined plate and set aside.  Discard the majority of the bacon grease, leaving a very thin coating in the pan.
    1. Season both sides of the chicken pieces with 1/4 tsp salt and black pepper and add to the skillet. Cook 4 minutes per side, or until cooked through.  Transfer to a plate and tent with foil.
    2. Add the shallots to the now empty skillet and sauté 1 minute, scraping up brown bits.  Add the garlic and sauté 30 seconds more. Add the broth, wine and thyme and stir.  Add the green beans, increase the heat to medium-high and cook for about 8 minutes, or until the sauce has reduced and the green beans are crisp-tender, stirring occasionally.
    3. Transfer the chicken breasts and green beans to a serving platter. Season beans with 1/8 teaspoon salt and fresh pepper. Pour chicken juices into the sauce with 1/8 teaspoon salt, stir and cook for an additional 30 seconds.  Pour sauce over the chicken and green beans and top with chopped bacon.

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