September 28, 2016 
Quick to prepare and clean up, our One-Pan Chicken, Broccoli and Bacon is a great no-fuss dinner, especially when you don’t feel like spending your evening in the kitchen.
I like cooking, but I get tired of recipes with a lot of different aspects that mess up my kitchen, because I do get tired of cleaning up – it never seems to stop! Sometimes recipes such as these are essential. You can have that homemade dinner feel without sullying every saucepan in the cupboard. Bulk up the recipe with some rice and, when you add a bit of wine to the food, pour yourself a glass, too.
Serves: Two
Time: 20 minutes
Ingredients
- 2 rashers of bacon, chopped
- 1 chicken breast, cut lengthwise into thin cutlets or pieces
- sea salt, to taste
- freshly ground black pepper, to taste
- 1 tablespoon shallot, minced
- 2 cloves garlic, minced
- 1/2 cup low-salt chicken broth
- 1/4 cup dry white wine
- 1/2 teaspoon fresh thyme, chopped
- 8 broccoli florets
Method
Heat a large non-stick pan over medium heat. Sauté bacon until brown and crisp. Remove bacon pieces with a slotted spoon, transfer to a paper towel-lined plate and set aside. Season the chicken pieces with salt and pepper and add to the pan. Cook through, transfer to a plate and cover with foil.
Add shallots to the pan and sauté for one minute, stirring to prevent them from burning. Add in the garlic and sauté for an additional 30 seconds. Add the chicken broth, white wine and thyme. Add the broccoli florets, and increase the heat to medium-high. Cook for about eight minutes, or until the sauce has reduced and broccoli softens. Stir occasionally to prevent sticking.
Transfer the chicken pieces and bacon to the frying pan, along with the broccoli and juices. Stir and season with salt and pepper to taste.
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