Poultry Essentials:Cheesy Chicken Bacon Provolone

31
Andy Anderson !

By
@ThePretentiousChef

This is a great-tasting dish, and I created the recipe using a lot of my favorite things, and by not putting the pasta or rice into the dish, I’ve made it much more adaptable to your own personal tastes. Since I didn't put the starch in with the other ingredients, I hesitate to call this a casserole: how about a skillet full of yum.

In addition, you can make this a one-pan dish, and serve it rustic style, you can bake it in a large casserole dish, for a more elegant presentation, or you could bake it up in individual ramekins… It’s up to you.

So, you ready…. Let’s get into the kitchen.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
25 Min
Cook:
15 Min
Method:
Bake

Ingredients

  • PLAN/PURCHASE

  • THE BACON & CHICKEN

  • 4 slice
    bacon, uncured variety, diced, about 4 ounces
  • 2 medium
    chicken breasts, boneless, skinless, about 1 pound, cut into bite-size pieces
  • 1/4 c
    yellow onion, finely diced
  • 2 clove
    garlic, minced
  • THE SAUCE

  • 2 1/2 c
    half & half
  • 1 Tbsp
    sweet butter, unsalted
  • 1 tsp
    oregano, dried variety
  • 1/2 tsp
    white pepper, freshly ground, or to taste
  • 1 pinch
    cayenne pepper, or to taste
  • 6 oz
    cream cheese, softened
  • 6 oz
    parmesan cheese
  • ·
    salt, kosher variety, to taste
  • THE TOPPING

  • 1/2 c
    panko breadcrumbs
  • 2 Tbsp
    olive oil, extra virgin
  • 3 - 4 slice
    smoked provolone rounds, thinly sliced
  • ADDITIONAL ITEMS

  • ·
    flat egg noodles, or long-grained white rice
  • ·
    freshly baked rolls

How to Make Poultry Essentials:Cheesy Chicken Bacon Provolone

Step-by-Step

  1. PREP/PREPARE
  2. THE BACON & CHICKEN
  3. Gather your Ingredients (mise en place).
  4. Add the diced bacon to a skillet over medium heat.
  5. Chef’s Note: The skillet should be ovenproof, and large enough to hold all the ingredients.
  6. Cook the bacon until it releases its fat, and begins to brown, about 4 – 6 minutes.
  7. Remove from the pan, and drain on paper towels.
  8. Sprinkle the chicken with a bit of salt and pepper, and add to the pan.
  9. Cook in the bacon fat, until the chicken loses its pink, about 4 – 6 minutes.
  10. Chef's Tip: Some uncured bacon is very lean, and some has a lot of fat... What you need for this recipe is about 2 tablespoons of rendered fat. If you don't have enough, substitute a bit of sweet "unsalted" butter. If you have bit too much drain some off.
  11. Chef’s Note: Because the chicken will continue to cook in the sauce, it does not have to be completely cooked through.
  12. Chef's Note: The bacon and chicken can be made the day before, and stored in the fridge until necessary.
  13. Remove the chicken from the pan, and reserve with the bacon.
  14. Add the finely-diced onion to the pan, and cook until softened, but not browned, about 2 – 3 minutes.
  15. Add the minced garlic, and cook until fragrant, about 60 seconds.
  16. THE SAUCE
  17. Gather your ingredients. (mise en place).
  18. Reduce the heat to medium low, then add the half & half, and combine with the onions, and garlic.
  19. While the liquid is warming up, add the butter, oregano, white pepper, cayenne.
  20. When you see wisps of steam coming from the pan, add the cream cheese.
  21. Stir until completely incorporated.
  22. Chef’s Note: We do not want this sauce to come to a boil, or even a simmer, so adjust your heat accordingly.

    Take your time, and go low-and-slow. No matter how much time it takes to melt the cheese into the sauce, just let it happen... DO NOT bring this sauce up to a boil, or simmer.
  23. Add the Parmesan cheese, and stir to incorporate.
  24. Chef's Note: Reduce the heat to low, and do a final tasting for proper seasoning. Add some salt, if necessary, or whatever spices you think it could use.
  25. Return the reserved chicken and bacon to the pan, and stir to incorporate.
  26. THE TOPPING
  27. Gather your ingredients (mise en place).
  28. Place a rack in the upper position, and preheat the oven to 400f (205c).
  29. Place the provolone rounds on top of the ingredients.
  30. Mix the breadcrumbs and oil together, and then sprinkle on top.
  31. Place the skillet into the preheated oven, and bake until the cheese is bubbly, and breadcrumbs begin to brown, about 10 – 15 minutes.
  32. Remove from the oven, and allow to cool for 5 minutes.
  33. PLATE/PRESENT
  34. Serve over egg noodles or rice, with some freshly baked rolls, or crusty French bread. Enjoy.
  35. Here are a few ideas on modifying the recipe:

    • Pork, instead of chicken
    • Milk, instead of half & half
    • Low-fat cream cheese
    • Substitute some of the Parmesan with Romano, Pecorino, or Asiago.

    Have fun with it.
  36. Keep the faith, and keep cooking.

Printable Recipe Card

About Poultry Essentials:Cheesy Chicken Bacon Provolone

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Sodium Soy Free
Other Tag: Quick & Easy




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