Pan Seared Chicken with Bacon-Cheddar Cream Sauce

Oh my gosh! You are gonna go WILD for this dish! The chicken is pan-seared until golden brown (and slightly crispy on the outside), and then it's finished in a dreamy cheddar and bacon-spiked cream sauce. Everything about this dish screams YES! And, it's ready in a flash, which always works for me.

About cooking the bacon: If you follow my blog, you know I almost ALWAYS roast my bacon. It's cooks ups perfectly every time and there's no messy cleanup. Plus, while the bacon cooks, I can take care of other things (like searing the chicken, making the roux, making a cocktail...the cocktail is probably the most accurate). If you want to roast the bacon, arrange the strips in a single layer on a baking sheet (I line mine with parchment paper for easy cleanup). Roast at 400 degrees for 10 to 15 minutes, until the bacon is cooked to your liking (we like ours chewy AND crispy, so I start checking the oven at 10 minutes).

About serving: As you can see, I like serving the chicken and sauce right out of the skillet. It seems more homey and rustic, which always seems fitting for bacon and cheddar. If you prefer to transfer everything to a serving dish, please do! Wait to garnish the chicken with the scallions until the dish is plated and ready to serve (so they don't get lost in the sauce - I only want YOU to get lost in the sauce...).

Pan Seared Chicken with Bacon-Cheddar Cream Sauce

4 strips bacon, cooked until crisp and chopped
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 4-inch pieces
Salt and ground black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 cup shredded cheddar cheese
Chopped scallions for serving, optional

Heat the oil in a large skillet over medium-high heat. Add the chicken to the hot pan and cook until golden brown on both sides, turning frequently. Season the chicken with salt and pepper. Transfer the chicken to a plate (leave the brown bits on the bottom of the pan, they're yummy!) and set aside.
Return the skillet to medium-high heat and add the butter to the pan. When the butter is bubbly, whisk in the flour until smooth. Whisk in the milk and bring to a simmer. Whisk in the onion powder and garlic powder. Whisk in the cheese and cook until the cheese melts. Return the chicken to the pan with any accumulated juices from the plate. Reduce the heat to low and simmer for 5 minutes, until the chicken is cooked through. Stir in the cooked bacon.
Remove the pan from the heat and top with the scallions.

Serves 4