You can serve this Creamy Bacon Chicken with mashed potatoes and roasted green beans for a quick and easy dinner. The sauce is very tasty. The bacon drippings are used to make the roux for the sauce, so every bite has bacon in it!
Anytime I have an opportunity to make a roux with bacon drippings, I take full advantage. That way, every bite has just the right amount of tasty bacon! This sauce is great on top of creamy mashed potatoes or baked potatoes with roasted vegetables.
See how easy this is to make and be sure to check out my PRO TIPS below!
Crispy, salty smoky bacon is a cherished food for many. But with more people avoiding pork for health or religious reasons chicken bacon has become a popular alternative. This poultry-based bacon mimics the flavor and texture of traditional pork bacon, but without the red meat. For those curious exactly how this clever concoction is made, read on to learn the production process behind chicken bacon.
Starting with Premium Chicken Breast
All chicken bacon begins with fresh, high-quality chicken breast.Only the lean breast meat, not the fattier thighs or wings, is used to achieve the signature bacon-style strips. Chicken breasts are sourced from poultry producers that raise chickens without antibiotics or hormones. The raw chicken breasts are transported to facilities specializing in further chicken processing.
Once received, the chicken breasts undergo inspection and controlled washing. Any visible fat or unwanted tissue is meticulously trimmed away, leaving only the lean, muscular meat. This trimmed chicken is then sliced horizontally into thin cutlets around 1/4 inch thick. Proper slicing sets the stage for even flavor infusion in the next marination step.
Marinating for Maximum Flavor
Now the chicken cutlets are ready for marination – the key step for infusing bacon flavor. First, they are submerged in a brine solution of water, salt, sugar, and sodium nitrite This brining process helps the chicken retain moisture and seasons it throughout The sodium nitrite prevents bacterial growth and gives the bacon its signature pink tint.
After soaking in the brine, the chicken slices are transferred to a marinade tub filled with aromatic liquids. This marinade usually contains soy sauce or vegetable broth for saltiness, maple syrup, brown sugar, or honey to add sweetness, and lots of spices and natural smoke flavor. The slices soak for several hours up to a full day, absorbing the flavors.
Achieving Smoky, Caramelized Color
For authentic smoky bacon flavor, the marinated chicken cutlets are lightly smoked or browned. There are a couple techniques used:
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Smoking: The slices are conveyed through smoking chambers filled with natural hardwood smoke. Popular woods are applewood, hickory, or maple which impart subtle smoky notes.
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Browning: The slices can be quickly browned by searing or grilling on hot surfaces. This caramelizes the sugars and creates browning without drying out the meat.
Both techniques add visual appeal and depth of flavor reminiscent of pork bacon. The level of smokiness and doneness can be customized based on consumer preferences.
Slicing, Packaging and Cooking
Once smoked or browned, the chicken cutlets progress to high-powered slicing machines which cut them into the characteristic bacon strip shape. The raw chicken bacon slices are portioned and packaged in trays, bags or cartons. For safety, oxygen is removed and replaced with nitrogen gas before sealing.
Most chicken bacon is sold fully cooked for convenience. To pre-cook, the slices are either oven-baked or microwaved until heated through. For safety and texture, the internal temperature needs to reach 165°F. Some brands offer raw chicken bacon which must be cooked before eating.
Finally, the chicken bacon packages are labeled with ingredients, nutrition facts, safe handling instructions and “use by” dates. The bacon is then boxed up and shipped out for consumers to enjoy.
Storage and Serving Suggestions
For food safety, proper storage of chicken bacon is important whether raw or pre-cooked. Unopened packs can be stored in the fridge 3-7 days past the “use by” date. Once opened, it’s best to use within 1 week. Keep the temperature at 40°F or below.
Before serving, give pre-cooked chicken bacon a quick pan fry or microwave to heat through and restore crispiness. Make sure to wash hands and cooking tools after handling raw chicken.
Chicken bacon works wonderfully as a substitute for pork bacon in any dish like:
- Breakfast sandwiches
- Burgers or wraps
- Salads and dressings
- Baked potatoes
- Omelets or frittatas
- Pizza and pasta
- Soups and chilis
Its milder flavor also pairs well with sweeter foods like pancakes, maple chicken wings, or candied bacon. Get creative with this versatile ingredient!
Health Benefits of Chicken Bacon
More than just being a pork substitute, chicken bacon has some advantages for health:
- Lower in fat, sodium, and nitrates compared to pork bacon
- Contains protein for satiety and muscle repair
- No religious restrictions against consuming poultry
- May be safer for those allergic to pork
- Easy to digest
However, moderation is still key. Chicken bacon is considered a processed meat and is high in sodium. Those limiting sugars or with diabetes should be mindful of the maple flavoring. Still, chicken bacon can be an occasional healthier swap.
The Innovation of Chicken Bacon
While nothing fully compares to traditional smoked pork bacon, the manufacturing process of chicken bacon provides a convincing analog. This innovative poultry product required insight into mimicking flavors, textures, and appearance through careful sourcing, marinating, smoking, and cooking. Food science made this creative meat swap possible.
So next time you enjoy chicken bacon at breakfast, consider the multi-step journey from chicken breast to packaged bacon strips. Appreciate the geneticists, chemists, engineers, and machines that transformed lean white meat into a salty, smoky, protein-packed food you crave. Manufacturers have truly achieved something amazing with this popular poultry invention.
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Combine the sauce ingredients and set aside.
Cut the bacon into thirds and cook it low and slow in a skillet until crispy. Reserve 3 tablespoons bacon drippings and roughly chop the bacon once cooled.
Slice the chicken into 3 thinner slices. Season with salt/pepper and Italian seasonings. Sprinkle and rub with flour. Sear in olive oil for 4-5 minutes per side, until a golden crust has developed. Set aside.
Add the garlic and bacon drippings to the skillet that you cooked the chicken in. Use a silicone spatula to “clean” the bottom of the pan. Add the flour and stir continuously for 2 minutes. Add the sauce mixture in splashes, stirring continuously.
Bring to a boil, then reduce to a simmer. Let the sauce simmer until it’s near your desired thickness. Reduce heat to low and stir in the Parmesan cheese if desired.
Add chicken back and spoon sauce on top. Heat through for 5 minutes or so, top with chopped bacon and fresh parsley. Serve with mashed potatoes and roasted green beans.
Tips For Searing the Chicken
- Change the heat up and down a few times during cooking to get a nice golden color and even sear.
- We want brown (not black) remnants left in the pot. The “fond” that is left in the pan gives the sauce a lot of flavor.
- I’d rather cook chicken at a slightly lower temperature for a longer time than at a very high temperature that can burn the chicken and make oil splash everywhere. Start at medium -high and decrease heat slightly as needed. You can always increase it again later.
- Sticky chicken is still cooking and not ready to be moved. It’s still getting a crispy crust. Let it come loose on its own so you don’t tear the chicken’s skin.
Place in a container that doesn’t let air in. Put in the fridge for up to three days or freeze for up to three months.
BACON | How It’s Made
What is chicken bacon?
Chicken bacon is a thin strip of meat made from chicken. It contrasts with traditional bacon, which is made from pork. Chicken bacon can be substituted for traditional bacon in recipes or can be eaten as a stand-alone dish. The main benefit of chicken bacon is that it contains less fat and fewer calories than traditional bacon.
How long does it take to make chicken & bacon?
This chicken and bacon recipe is the perfect meal for a special occasion. The gorgonzola adds a rich, creamy flavor to the chicken, while the bacon provides a crispy, salty contrast. The dish is also surprisingly easy to make and can be on the table in less than an hour.
How do you cook a chicken breast with bacon?
Starting from one end of the chicken breast, wrap a slice of bacon around it, with minimal to no overlapping (see tips below). Add a second slice (or even a third if your chicken breasts are large) to cover most of the chicken in bacon. Place onto the rack. Repeat with the other chicken breasts. Brush. If desired, brush maple syrup over the bacon.
How long do you cook bacon wrapped chicken?
If desired, brush maple syrup over the bacon. Bake bacon wrapped chicken breasts in the oven for 18-20 minutes, until the chicken internal temperature reaches 163-165 degrees F (73-75 degrees C). (You can do slightly under 165 to keep it juicy if you like, as the internal temperature will rise a few degrees while resting.)
How much bacon do you need for a chicken breast?
Average chicken breasts (8 ounces) will need about 2 slices of bacon per chicken breast. If yours are larger, you may need to use 3. The chicken should be almost completely covered, as shown in the photos. Bake on a rack. You can make bacon wrapped chicken breast in a baking dish, but I highly recommend this baking sheet set with rack.
What are the benefits of chicken bacon?
The main benefit of chicken bacon is that it contains less fat and fewer calories than traditional bacon. It might also be higher in protein per strip because there is less fat and more meat. Additionally, it might require less salt to cure, so it could be lower in sodium.