25 CHICKEN AND BACON RECIPE COLLECTION
These chicken and bacon recipes are as good as it gets! From pasta to casserole to enchiladas, it's a combo that can't be topped.
Provided by insanelygood
Categories Chicken Recipe Roundup
Number Of Ingredients 26
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chicken and bacon recipe in 30 minutes or less!
Nutrition Facts :
CREAMY CHICKEN AND BACON PASTA
Recipe video above. For all those days when nothing but a creamy pasta will do! This one is loaded with all the essential food groups - chicken, bacon, cream and parmesan. It's saucier and richer than the classic Alfredo.
Provided by Nagi | RecipeTin Eats
Time 20m
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to boil. Add pasta and cook for time per packet MINUS 2 minutes (finishes cooking in Sauce).
- SCOOP OUT a mugful of pasta cooking water, then drain.
- Meanwhile, cook bacon until golden, drain on paper towels.
- Season chicken on both sides, cook in bacon fat, 2 minutes each side.
- Wipe pan - optional, to keep sauce pretty and white, and for a buttery clean tasting sauce rather than very bacony (Note 3).
- Over medium heat, melt butter. Add garlic and onion, cook for 3 - 4 minutes until onion is light golden and soft.
- Add cream, about 3/4 cup pasta water and parmesan. Stir, then simmer for 2 minutes until it reduces slightly - you don't need to be exact here. Season with salt & pepper.
- Add pasta and toss gently in the sauce for about 1 1/2 minutes. The sauce will thicken and coat the pasta, do this step until you get the sauce consistency you want. If your sauce gets too thick, add a splash of pasta water.
- Toss through bacon and chicken.
- Serve immediately, garnished with parmesan and parsley!
Nutrition Facts : ServingSize 318 g, Calories 946 kcal, Carbohydrate 54.4 g, Protein 57.4 g, Fat 54.6 g, SaturatedFat 24.9 g, Cholesterol 276 mg, Sodium 1444 mg, Sugar 0.8 g
BACON ROASTED CHICKEN WITH STUFFING
This is kinda a different way of fixing regular roasted chicken. You can add more bacon in the stuffing or over the chicken to give it more flavor depending on your own taste.
Provided by Marsha D.
Categories Whole Chicken
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350'.
- Wash and prepare whole chicken, drain excess water off chicken.
- Mix together melted butter and salt,black pepper,paprika,Thyme and Old Bay Seasoning and brush over the chicken.
- Place in a roasted pan and set aside.
- In a large sauce pan add bacon pieces and butter, begin to fry pieces and add onion and celery. Saute lightly.
- Add minced garlic and stir to combine.
- When onion has turn lightly brown add chicken broth and herb stuffing. Stir well.
- Add salt,pepper and poultry seasoning and let simmer til mixture is not completely dry. (still moist like)
- Turn into a bowl and stir in egg and evaporated milk.
- Add stuffing to the cavity of the whole chicken.
- Add 3-4 slices across top of the whole chicken and place in oven and bake 2hrs or until done.
- After a hour cover with foil to reframe from over browning.
- The last 20 minutes uncover chicken and let brown alittle more.
- NOTE: If you have some stuffing mix lefted over you can bake the rest in a lightly greased baking dish or you may just bake the stuffing separate from the chicken at 350' for 30 minutes (depending on the amount lefted over).
Nutrition Facts : Calories 763.4, Fat 62, SaturatedFat 22.7, Cholesterol 267.7, Sodium 1281, Carbohydrate 4, Fiber 0.5, Sugar 0.9, Protein 45.2
BACON ROASTED CHICKEN BREAST
If you like bacon " and who don't " I think you will like this recipe. Myself I like it roasted or grilled. To me roasting has a totaly different flavor than grilled, but both taste great.
Provided by Eddie Jordan
Categories Roasts
Time 1h
Number Of Ingredients 4
Steps:
- 1. Heat oven to 375 degrees and line a baking sheet with foil.
- 2. Remove skin from breasts.
- 3. Sprinkle breasts with salt, pepper, and Italian herb mix.
- 4. Lay two slices of bacon over each breast to cover and bake for 40 to 45 minutes or until internal breast temperture is 155 degrees. ( if bacon isn't quite done, broil breasts for a couple minutes). Cover with foil and rest for 10 minutes.
- 5. Cut bacon into pieces, remove breasts from bone and slice across grain. Sprinkle with bacon pieces.
BACON HERB ROASTED CHICKEN
When I roast a chicken, I like to cut the backbone out and sometimes the breastbone, so that it cooks faster. Potatoes and carrots are roasted along side the chicken, then spinach and beans are stirred into the juices to make a tasty wilted spinach salad to accompany the roast.
Provided by threeovens
Categories One Dish Meal
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fry the bacon until crisp, then drain on paper toweling; chop half the bacon and combine with chopped thyme and chopped rosemary, reserving the other half of bacon.
- Preheat oven to 350 degrees F; thoroughly rinse off the chicken inside and out.
- Place chicken on a cutting board and use kitchen shears to remove the backbone; turn chicken breast up and gently press to flatten somewhat.
- Gently ease the skin from the breast and season inside the pocket with salt pepper and 1/4 of the bacon herb seasoning and smooth skin back over the breast; season the entire outside with more salt, pepper, and 1/4 of the seasoning.
- Roast the chicken, on a rack, breast side up, placed over a baking dish for 45 minutes.
- Remove the rack and place the partially cooked chicken into the baking dish; surround with the carrots and potatoes.
- Roast until the chicken is done, internal temperature of 165 degrees F, and the vegetables are tender, about an hour; sprinkle with the remainder of the bacon herb seasoning and tent with foil about 10 minutes.
- Push the vegetables and chicken to one side in the pan; place beans and spinach into the other side of the pan and toss gently with chicken juices.
- Sprinkle spinach with reserved bacon, broken into pieces.
- Cut chicken into 4 pieces and serve with roasted vegetables and warm spinach salad.
Nutrition Facts : Calories 904.8, Fat 47.2, SaturatedFat 13.4, Cholesterol 213.9, Sodium 330.2, Carbohydrate 54.9, Fiber 13.3, Sugar 7.2, Protein 63.9
BACON AND HERB ROASTED CHICKEN
Steps:
- Preheat oven to 450°F. In saucepan over low heat, cook garlic in oil for 10 min or until soft. Remove garlic and mash in small bowl. Discard all but 2 Tbsp. oil.
- In skillet over med-high heat, cook bacon, shallots and 2 tsp. thyme in 1 Tbsp. reserved oil. Cook, for 4 min. Let cool. Spread reserved garlic mash and bacon mix under skin of chicken. In bowl, mix remaining herbs and reserved oil, brush over chicken.
- Place chicken on rack set in roasting pan. Place lemon in chicken cavity. Add 1/2 cup broth to pan. Place chicken in oven. Reduce temp to 350°F. Roast about 1 hr and 45 min. Baste with broth often. Transfer chicken to platter. Pour pan drippings into glass measuring cup. Skim and discard fat. Place pan on 2 burners over med heat. Add remaining broth and pan drippings. Cook 2 min. Add vinegar and 2 tsp. garlic, minced. Stir. Serve with chicken.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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