Get cheesy with it! One-pan cheese and bacon smothered chicken
- Replies 7
This recipe is an absolute crowd-pleaser! Imagine a creamy cheesy chicken meal that you only need one pan for. Talk about easy cleanup. Plus, you'll have this wonderful meal on the table in no time flat – ready to enjoy within 30 minutes of starting. Sound too good to be true? We’ll prove you wrong!
Here are the ingredients you need:
1. 500 grams of marbled potatoes
2. 60 millimetres of olive oil
3. Two large chicken breasts, halved lengthways
4. 100 grams of short cut bacon, chopped
5. 200 grams of button mushrooms, halved
6. One whole leek, halved lengthways, thinly sliced
7. 80 millimetres of white wine or salt-reduced chicken stock
8. Half a cup of thickened cream
9. 75 grams of grated mozzarella
10. Fresh parsley, chopped
Start by cooking the marbled potatoes in boiling water for 10 to 20 minutes or until they are soft. Meanwhile, add a tablespoon of oil to a large ovenproof frying pan over high heat.
Season the chicken breasts before adding them to the pan. Ensure that you cook each side for 4 to 5 minutes or until they are almost cooked through. Transfer the chicken breasts to a plate.
Add the bacon to the pan, stirring for about two minutes or until golden. Add the mushroom and leek. Stir for another six minutes or until golden. Transfer the ingredients to a bowl.
Add wine (or chicken stock) to the pan and let it cook for a few minutes. Add a splash of cream before letting the mixture simmer for 2 minutes. Then, transfer to a jug or a container.
Once the marbled potatoes are cooked, cut each piece in half and place them in the pan. Preheat the oven grill to high. Combine half of the leek mixture with the potatoes before adding the chicken breasts. Pour in the cream mixture, sprinkle with cheese, and top it all off with the remaining leek mixture. Pop it in the oven for 3 to 4 minutes or until the chicken breasts reach a golden brown colour. Sprinkle with parsley to serve. Ta-da! Pretty easy, right?
Source: Taste.com.au
Here are the ingredients you need:
1. 500 grams of marbled potatoes
2. 60 millimetres of olive oil
3. Two large chicken breasts, halved lengthways
4. 100 grams of short cut bacon, chopped
5. 200 grams of button mushrooms, halved
6. One whole leek, halved lengthways, thinly sliced
7. 80 millimetres of white wine or salt-reduced chicken stock
8. Half a cup of thickened cream
9. 75 grams of grated mozzarella
10. Fresh parsley, chopped
Start by cooking the marbled potatoes in boiling water for 10 to 20 minutes or until they are soft. Meanwhile, add a tablespoon of oil to a large ovenproof frying pan over high heat.
Season the chicken breasts before adding them to the pan. Ensure that you cook each side for 4 to 5 minutes or until they are almost cooked through. Transfer the chicken breasts to a plate.
Add the bacon to the pan, stirring for about two minutes or until golden. Add the mushroom and leek. Stir for another six minutes or until golden. Transfer the ingredients to a bowl.
Add wine (or chicken stock) to the pan and let it cook for a few minutes. Add a splash of cream before letting the mixture simmer for 2 minutes. Then, transfer to a jug or a container.
Once the marbled potatoes are cooked, cut each piece in half and place them in the pan. Preheat the oven grill to high. Combine half of the leek mixture with the potatoes before adding the chicken breasts. Pour in the cream mixture, sprinkle with cheese, and top it all off with the remaining leek mixture. Pop it in the oven for 3 to 4 minutes or until the chicken breasts reach a golden brown colour. Sprinkle with parsley to serve. Ta-da! Pretty easy, right?
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