Sautéed Chicken With Warm Bacon Vinaigrette Recipe

Name: Sautéed Chicken With Warm Bacon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 4 (6-ounce) skinless, boneless chicken breast halves; 5/8 teaspoon kosher salt, divided; 1/2 teaspoon black pepper; 3 slices applewood-smoked bacon; 1/4 cup finely chopped shallots; 2 tablespoons white wine vinegar; 1/3 cup fat-free, lower-sodium chicken broth; 1 tablespoon maple syrup; 2 1/2 teaspoons Dijon mustard; 6 cups arugula

Servings: persons

1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
5/8 teaspoon kosher salt, divided
1/2 teaspoon black pepper
3 slices applewood-smoked bacon
1/4 cup finely chopped shallots
2 tablespoons white wine vinegar
1/3 cup fat-free, lower-sodium chicken broth
1 tablespoon maple syrup
2 1/2 teaspoons Dijon mustard
6 cups arugula

1
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Add chicken to pan; saute 6 minutes on each side or until done. Remove chicken; let stand 8 minutes. Slice and keep warm.
2
Reduce heat to medium. Add bacon to pan; cook 6 minutes or until crisp, turning once. Remove bacon from pan, reserving drippings; drain. Crumble bacon. Add shallots to drippings in pan, and cook for 30 seconds, stirring constantly. Stir in vinegar, scraping pan to loosen browned bits. Stir in broth, syrup, and mustard; cook for 1 minute, stirring frequently. Remove from heat. Arrange 1 1/2 cups arugula on each of 4 plates; sprinkle evenly with the remaining 1/8 teaspoon salt. Top each serving with 1 chicken breast half. Drizzle 2 tablespoons dressing over each serving; top with crumbled bacon.

366

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 4 (6-ounce) skinless, boneless chicken breast halves, 5/8 teaspoon kosher salt, divided, 1/2 teaspoon black pepper, and more.

Yes, Sautéed Chicken With Warm Bacon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sautéed Chicken With Warm Bacon Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions