Pan-Seared Chicken With Bacon-Mushroom Sauce

READY IN: 40mins




  • Combine the water and cornstarch in a small bowl and set aside. Re-mix thoroughly before using.
  • Spread the flour on a large plate or in a baking dish.
  • 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.
  • Remove all but 2 tablespoons of fat from the pan.
  • 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.
  • 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.
  • 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.
  • Return the chicken and any accumulated juices to the skillet and turn to coat. Cook until warm throughout, 2-3 minutes.
  • Plate the chicken with bacon-mushroom sauce spooned on top. Serve right away.


@Pamela Steed Hill
“Boneless chicken breasts pan-sear quickly and make an easy, tasty dish with just a little seasoning—and you can dress them up in a simple but very flavorful sauce without much time at all. Smoky bacon pairs well with earthy mushrooms and they come together with only a little butter, broth, and cornstarch slurry. This warm, inviting sauce has rich taste and silky texture, and it brings some delicious “wow” to everyday chicken.”