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I made this tonight and it was so good! It’s a keeper at our house for sure.
Creamy Dill Pickle Chicken with Bacon
SERVINGS 4
AUTHOR Nagi @ RecipeTin Eats for Spend With Pennies
Ingredients
1 tablespoon oil
5 ounces bacon chopped
2 garlic cloves minced
1 onion finely chopped
1 pound chicken thigh fillets boneless and skinless, cut into bite size pieces
1 ¼ cups chicken broth
2 ounces cream cheese
½ cup light sour cream (or full fat)
¼ cup parmesan cheese finely grated
½ - ¾ cup dill pickle chopped, plus more to serve
scallions finely chopped, for garnish
Instructions
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 light 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 through dill pickle and bacon. Serve over mashed potato, sprinkled with scallions and slices of dill pickle if desired.
Charlene’s notes 11-29-2021: This is so good! I followed the recipe exactly, no changes. This is a keeper for sure.
Creamy Dill Pickle Chicken with Bacon
SERVINGS 4
AUTHOR Nagi @ RecipeTin Eats for Spend With Pennies
Ingredients
1 tablespoon oil
5 ounces bacon chopped
2 garlic cloves minced
1 onion finely chopped
1 pound chicken thigh fillets boneless and skinless, cut into bite size pieces
1 ¼ cups chicken broth
2 ounces cream cheese
½ cup light sour cream (or full fat)
¼ cup parmesan cheese finely grated
½ - ¾ cup dill pickle chopped, plus more to serve
scallions finely chopped, for garnish
Instructions
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 light 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 through dill pickle and bacon. Serve over mashed potato, sprinkled with scallions and slices of dill pickle if desired.
Charlene’s notes 11-29-2021: This is so good! I followed the recipe exactly, no changes. This is a keeper for sure.