Cassie I found this recipe through Paleo Running Momma and fell in love the first time making it. This hits the comfort food spot! Juicy chicken, crispy bacon, tomatoes, greens and a creamy, dairy free sauce.
Creamy BLT Chicken
This easy BLT chicken is made in one skillet and is packed with all your favorites. The dish is Whole30 compliant, paleo, keto friendly, and family approved!
Ingredients
- 6 slices nitrate and sugar free bacon
- 1 8oz container of kite hill almond milk cream cheese
- 1 ½ cups dairy free milk
- 1 tbs lemon juice
- 1 ½ tbsp dijon mustard
- 1 tbsp nutritional yeast optional
- 4-6 bonless skinless chicken breasts
- seasalt and black pepper
- 2 tsp ranch seasoning blend
- 4 cloves garlic, minced
- 3 cups chopped kale or baby spinach
- 2 cups cherry tomatoes, halved
- 3 tbsp chopped fresh chives for garnish
Instructions
- Heat a large deep skillet over medium high heat. Cook the bacon until crisp, then remove from the skillet to drain on paper towels. Reserve t tbsp bacon fat to cook the chicken and discard any remaining fat.
- Meanwhile while the bacon cooks, add the cream cheese, milk, lemon juice, mustard and nutritional yeast in a bowl and set aside.
- Season the chicken all over with sea salt, black pepper, and ranch seasoning. Heat the reserved drippings in the skillet over medium heat. Add the chicken and cook for 4 minutes (approximately) on each side, or until the outside is a deep golden brown and the inside is cooked through (165ºF). Remove the chicken from the skillet to a plate, cover and keep warm.
- Add the garlic to theskillet and cook and stir for 30 seconds. Add the cream cheese mixture and whisk to combine well, then heat to a boil. Stir in the kale and 1/2 of the tomatoes and cook for another minute until the kale wilts and is bright green, then remove from heat.
- Season the sauce with salt and pepper to tast. Add the chicken back to the skillet and sprinkle with the reamining tomatoes and crumbled bacon plus chives. Serve right away, alone or over cauliflower rice. Enjoy!
