In a large skillet, cook the bacon over medium heat until crispy, about 5-7 minutes. Once cooked, remove the bacon from the skillet and set it aside on paper towels to drain.
Reserve 1-2 tablespoons of bacon drippings in the skillet for cooking the chicken.
Cook the Chicken:
Season the chicken breasts with salt and pepper on both sides.
In the same skillet, heat the olive oil and bacon drippings over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Make the Beer Cheese Sauce:
In the same skillet, melt the butter over medium heat. Add the chopped onion and cook for 2-3 minutes, until softened.
Add the garlic and cook for another 30 seconds until fragrant.
Pour in the beer, scraping any browned bits from the bottom of the pan, and bring to a simmer. Let it cook for 2-3 minutes to reduce slightly.
Stir in the heavy cream, Dijon mustard, smoked paprika, and shredded cheddar cheese. Continue stirring until the cheese has melted and the sauce is smooth and creamy.
Combine the Chicken and Sauce:
Return the cooked chicken breasts to the skillet, spooning some of the sauce over the top. Let the chicken simmer in the sauce for 2-3 minutes to absorb the flavors.
Crisp the Bacon and Serve:
While the chicken is simmering, crumble or chop the cooked bacon into small pieces.
Once the chicken is cooked through and the sauce is thickened, sprinkle the crispy bacon over the top of the chicken and sauce. Garnish with fresh parsley, if desired.
Serve:
Serve the creamy beer cheese chicken with your favorite side dishes, such as mashed potatoes, rice, or a green vegetable. Enjoy the rich and savory flavors!
Serving and Storage Tips
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