Sour Cream Bacon Chicken
Indulge in the ultimate blend of creamy, smoky, and savory flavors with this Sour Cream Bacon Chicken recipe! Made with tender, golden-seared chicken breasts smothered in a luscious sour cream sauce and topped with crispy bacon and melted cheddar cheese, this comforting dish is bound to become a family favorite. The perfect harmony of garlic, onion, paprika, and black pepper infuses every bite with bold flavor, while crispy bacon adds a satisfying crunch. Ready in just 50 minutes, this one-skillet meal is both easy to prepare and packed with restaurant-worthy flair. Garnish with fresh parsley for a pop of color and serve alongside roasted vegetables or mashed potatoes for a hearty and unforgettable dinner. Perfect for busy weeknights or a cozy weekend feast, this recipe is the ultimate comfort food done right.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 8 slices Smoked bacon
- 1 cup Sour cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup Shredded cheddar cheese
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts evenly with garlic powder, onion powder, paprika, salt, and black pepper.
In a large oven-safe skillet, heat the olive oil over medium-high heat.
Sear the chicken breasts for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, cook the bacon slices over medium heat until crispy. Remove the bacon and drain on a paper towel-lined plate. Once cool, crumble the bacon into small pieces.
Lower the heat to medium and add the sour cream to the skillet, stirring to pick up any browned bits on the bottom of the pan.
Stir in half of the crumbled bacon and remove the skillet from heat.
Return the seared chicken breasts to the skillet, spooning some of the sour cream sauce over each piece.
Top the chicken with shredded cheddar cheese and the remaining crumbled bacon.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
Remove from the oven and let the dish rest for 5 minutes to set.
Garnish with fresh parsley if desired and serve hot.
Nutrition Facts
Calories |
2969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 82.8 g | 414% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 4636 mg | 202% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 15.6 g | ||
| Protein | 295.1 g | 590% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1217 mg | 94% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 799 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
