Friday, July 13, 2018
Creamy Dill Pickle Chicken with Bacon
Chicken in a gorgeous creamy sauce with a slight touch of tang from the cream cheese and sour cream, little fresh pops of dill pickle and salty bursts of bacon bits. Heaven in a bowl!
1 Tbsp. oil
5 oz./140g bacon, chopped
2 garlic cloves, minced
1 onion, finely chopped
1 lb. chicken thigh fillets, boneless and skinless, cut into bite-size pieces
1 1/4 cups chicken broth
2 oz./56g cream cheese
1/2 cup light sour cream (or full fat)
1/4 cup finely grated parmesan cheese
1/2 - 3/4 cup dill pickle, chopped, plus more to serve
Scallions, finely chopped, for garnish
Heat oil in a skillet over high heat. Add bacon and cook until golden. Remove with a slotted spoon onto a paper towel-lined plate.
If your skillet is looking dry, add a tiny bit of oil.
Reduce heat to medium-high. Add onion and garlic, cook for 5 minutes or until golden and translucent.
Add chicken and cook until lightly golden and just cooked through - about 6 minutes.
Add chicken broth. Once it simmers, add the cream cheese. Use your spatula to break it up into bits so it melts into the liquid.
Add parmesan cheese and sour cream and stir through. Cook sauce for 3 - 5 minutes or until thickened. Season with salt and pepper to taste.
Stir in dill pickle and bacon. Serve over mashed potato, sprinkled with scallions and slices of dill pickle if desired.