Ingredients
4 slices bacon
3 boneless skinless chicken breasts (about 1 1/2 lbs.)
Kosher salt
Freshly ground black pepper
2 tbsp. butter
3 cloves garlic, minced
2 tsp. fresh thyme leaves, plus more for garnish
1 c. heavy cream
4 oz. cream cheese, softened
1/2 c. freshly grated Parmesan
2 c. frozen corn
Pinch crushed red pepper flakes
Preparation
Step 1In a large skillet over medium heat, cook bacon until crispy. Remove and drain on a paper towel lined plate. Chop into bite sized pieces. Step 2Season chicken on both sides with salt and pepper. To same skillet, add chicken and cook until no longer pink, 8 minutes per side. Remove from pan and place on plate. Drain excess grease from pan. Step 3Melt butter in skillet and add garlic and thyme. Cook until fragrant, 1 minute. Add heavy cream, cream cheese, and Parmesan and bring to a simmer. Let simmer until thickened, 2 minutes. Add corn and season with salt, pepper, and red pepper flakes.Step 4Return chicken to skillet and cook until warmed through, 5 minutes. Step 5Top with bacon and more thyme to serve.
Have you made this yet? Let us know how it went in the comments below!
