Bacon cheddar chicken With Asparagus Cream Sauce

Nor Mac


I made this recipe to be fairly easy. I cut the time down by using a pre-cooked bacon from the grocery store. Also, Instead of a flour or bread crumb coating on the chicken. I thought why not create an asparagus sauce to go on top of this chicken dish. I also used chicken thighs. That kept the chicken very tender. It is absolutely delicious. This was a really huge hit in my home. It is also a low-carb recipe. I hope you all enjoy my recipe!


★★★★★ 2 votes

10 Min
1 Hr



  • 8
    boneless skinless chicken thighs pounded flat
  • 8
    slices packaged precooked bacon or regular cooked bacon
  • 5
    ounces reduced fat cheddar cheese chopped
  • 1 pinch
    garlic salt to taste
  • 1 pinch
    ground black pepper to taste
  • 1 pinch

  • 3 Tbsp
  • 1 Tbsp
    olive oil
  • 1/4 c
    chopped sweet onion like vidalia
  • 2 clove
    fresh garlic pressed or grated
  • 1 lb
    asparagus trimmed and cut in half
  • 1 c
    plus 1 tbs heavy cream divided
  • 1 tsp
    corn starch
  • ·
    garlic salt and pepper to taste
  • 1 tsp
    dried parsley

How to Make Bacon cheddar chicken With Asparagus Cream Sauce


  1. Preheat oven to 350°
    Lay out a piece of foil, wax paper, or parchment paper on a countertop.
  2. Open chicken thighs and place with cut side up on to counter prep area. Pound thighs gently until flattened. Do not pound until thin.
  3. Place chopped cheese and one slice of bacon cut in half on top of each chicken thigh. Roll up chicken thigh with bacon and cheese inside.
  4. Place seam side down in a 9 x 13" baking pan
  5. Season with garlic salt, Black pepper, and paprika. Cover pan with foil tightly. Place in oven and bake approximately 30 minutes. (You May start the sauce at this time. ) Uncover chicken and continue to bake an additional 15 minutes.
  6. While the chicken is finishing baking. Make the asparagus cream sauce.
    Place the butter and olive oil into a skillet on medium heat. Mix the two together as it melts to combine.
  7. Add in the chopped onion. Cook until it caramelizes. (About 10 minutes) When it is caramelized. Add in the asparagus. You may want to place a cover over it at this time to help the Asparagus along. Uncover and stir from time to time.
  8. Cook asparagus until it is halfway cooked through. Add in the chopped garlic. Stir until garlic Browns.
  9. Add in the cream, parsley, garlic salt and pepper. Bring to a boil.
    Stir and continue cooking until cream cooks down a bit. Mix 1 tablespoon of cream with one teaspoon of cornstarch. Stir into pan mixture. Stir well to combine. continue to cook until it thickens a little bit.
  10. Remove chicken from oven.
    Plate two chicken thighs on each plate. Serve thighs with asparagus cream sauce on top.

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