To keep a long story short, this fantastic chicken recipe was inspired by my child’s picky eating habits when he was about 3-years-old and would only eat things like bacon, olives, and hot dogs. I actually refer to this dish as “Octavian Chicken” because it’s basically a collection of his favorite foods in one large skillet. Many years later we still love this amazing chicken skillet. It’s creamy, rich, tangy, and salty. Perfect with a side of steamed broccoli or roasted asparagus and creamy mashed potatoes. Easily make this delicious dish with chicken cutlets, chicken tenders, or even chicken thighs!
Prepare the chicken: Allow the chicken to come rest at room temperature for about 30 minutes if time permits. To ensure ven (and faster) cooking, pound the chicken to even thickness or carefully slice the chicken into two thinner cutlets. Season with salt and pepper and set aside.
Cook the bacon: Cook the bacon until crispy and the fat has rendered. Remove the bacon to a clean plate, leaving at least 1-2 tablespoons of rendered bacon grease behind in the skillet.
Cook the chicken: Cook the chicken over medium to medium-high heat until the internal temperature registers 160 degrees F. Remove to a clean plate and cover with foil to keep warm.
Sauté the aromatics and degalze the pan. Make the sauce then return the chicken to the pan with the sauce and continue to cook until the chicken is heated through.