Pan-Seared Chicken With Bacon-Mushroom Sauce Recipe

Name: Pan-Seared Chicken With Bacon-Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon water; 2 teaspoons cornstarch; 3/4 cup flour; 2 slices bacon, chopped (thick-cut); 4 (6 ounce) boneless skinless chicken breast halves; 1/2 teaspoon sea salt; 1/2 teaspoon fresh ground black pepper; 2 tablespoons unsalted butter; 8 ounces white mushrooms, thickly sliced; 1 cup chicken broth

Servings: persons

1
Combine the water and cornstarch in a small bowl and set aside. Re-mix thoroughly before using.
2
Spread the flour on a large plate or in a baking dish.
3
Heat a large, nonstick skillet over medium heat and add the bacon. Cook until just cooked through but not too crispy, 4-5 minutes, depending on thickness. Use a slotted spoon to transfer to a plate.
4
Remove all but 2 tablespoons of fat from the pan.
5
Dredge the chicken in flour, shaking off excess. Season with salt and pepper and sear until golden brown on the bottom, 6-7 minutes. Turn and sear until just cooked through, 6-7 minutes longer, depending on thickness. Transfer to a plate.
6
Add the butter to the skillet and swirl to coat. Add the mushrooms and season with salt and pepper. Cook until softened and the mushrooms release juices, 4-5 minutes.
7
Return the bacon to the skillet and add the chicken broth. Remix the cornstarch slurry and stir into the mushroom mixture. Reduce the heat to medium-low and cook until slightly thickened, 3-4 minutes.
8
Return the chicken and any accumulated juices to the skillet and turn to coat. Cook until warm throughout, 2-3 minutes.
9
Plate the chicken with bacon-mushroom sauce spooned on top. Serve right away.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon water, 2 teaspoons cornstarch, 3/4 cup flour, 2 slices bacon, chopped (thick-cut), and more.

Yes, Pan-Seared Chicken With Bacon-Mushroom Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan-Seared Chicken With Bacon-Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions