Keto Bacon Mushroom Chicken
Everyone loves a good one pan meal! This dish is cooked in the fat that is released from bacon cooking, making the dish full of bacon-y goodness and resourceful so the bacon fat doesn’t go to waste. The chicken is paired with meaty mushrooms and artichokes in a delicious cream sauce. This is a great dish to scale up and keep around for meals during the week. Full-fat coconut milk was used for this recipe, but you can use cream as well.
How to Make It
Step 1
Cut the chicken breast into 1 inch cubes and toss with olive oil, salt, a grated clove of garlic, half of a sliced lemon, and thyme and set aside.
Step 2
Preheat the oven to 375 degrees and arrange bacon on a large oven-safe skillet. Bake the bacon for 30-40 minutes or until bacon is crisp. Chop the bacon roughly and set aside. Pour half of the bacon fat into a cup and set aside.
Step 3
Heat the same pan with half of the bacon grease over medium high heat. Once hot, add the chicken to the pan in a single layer.
Step 4
Cook the chicken for 2 minutes on each side. Once both sides are brown, set aside and reduce the heat on the stovetop to medium heat.
Step 5
Thinly slice the bottom part of a leek and add it to the pan with the rest of the bacon fat. Allow to soften slightly.
Step 6
Cut the baby portobellos in quarters and add them to the pan and saute until slightly softened.
Step 7
Add the broth and add the chicken back to the pan once the mushrooms started to soten. Add the teaspoon of lemon juice and cream.
Step 8
Continue cooking on the stovetop or transfer the pan to the oven until the chicken reaches an internal temperature of 165 degrees.
Step 9
Chop the artichoke hearts and parsley and add them and the chopped bacon to the pan. Add salt and pepper to taste and enjoy!
Ingredients
- Chicken Breast 1 pound
- Applewood Smoked Uncured Bacon by Niman Ranch 6 ounce
- Leeks ½ cup
- Mushrooms 2-½ cup, pieces or slices
- Thyme Fresh ½ tsp
- Lemon ½ fruit
- Lemon Juice 1 teaspoon
- Artichoke Hearts Quarters by Kroger 8 pieces
- Coconut Milk by Aroy-d ½ cup
- Broth ¼ cup
- Parsley Raw ¼ cup