30-Minute Creamy BLT Chicken Skillet
A skillet dinner that transforms the beloved BLT sandwich into a hearty chicken dish. Tender chicken breasts are pan-seared in bacon fat, then smothered in a tangy cream cheese sauce with ranch seasoning, stone ground mustard, and fresh lemon juice. Baby spinach and cherry tomatoes add freshness while crispy bacon brings the classic BLT flavors together. Perfect for busy weeknight dinners when you want something comforting yet satisfying. The one-pan preparation makes cleanup easy, and serving family-style from the skillet creates a casual, welcoming presentation.
Ingredients
- 4 chicken breasts, Gerber's Care Certified
- 6 slices bacon, Heinen's CARE Certified thick cut
- 3 garlic cloves, minced
- 8 oz cream cheese
- ¾ cup milk
- 2 Tbsp stone ground mustard
- 1 Tbsp fresh lemon juice
- 1 Tbsp ranch seasoningItalian seasoning1:1flavor_change
add garlic powder
- 1 tsp black pepper
- 2 tsp salt
- 2 ½ cups baby spinach, Heinen's
- 2 cups cherry tomatoes, halved
- 1 Tbsp chives, minced
Instructions
- 1
Cook bacon in cold skillet over medium heat to render fat
- 2
Season chicken breasts with salt, pepper and ranch seasoning
- 3
Remove cooked bacon and drain all but 2 tablespoons bacon fat from skillet
- 4
Add chicken to skillet and cook 5 minutes per side until internal temperature reaches 165°F
- 5
Whisk together cream cheese, mustard, lemon juice and milk in bowl
- 6
Remove chicken from skillet and add garlic, cook 30 seconds
- 7
Add cream cheese mixture to pan and scrape up browned bits with wooden spatula
- 8
Bring mixture to boil then add spinach and tomatoes
- 9
Boil until spinach wilts, about 2 minutes
- 10
Add chopped bacon and mix
- 11
Return chicken to skillet and remove from heat
- 12
Top with extra bacon and minced chives
Tips
Start bacon in a cold skillet to render maximum fat for cooking the chicken
Use a wooden spatula to scrape up browned bits when adding the cream sauce for extra flavor
Let the cream mixture come to a full boil before adding vegetables to ensure proper thickening
Good to Know
refrigerate up to 3 days in covered container
sauce can be made 1 day ahead, reheat gently
serve immediately while hot from skillet
Common Mistakes
don't skip rendering bacon fat or chicken won't brown properly
avoid high heat when making cream sauce to prevent curdling
don't overcook spinach or it becomes mushy
Substitutions
FAQ
Can I use chicken thighs instead of breasts?
Yes, bone-in thighs work well but increase cooking time to 7-8 minutes per side and check internal temperature reaches 165°F.
What if my cream sauce is too thick?
Add milk 1 tablespoon at a time while stirring until you reach desired consistency. The sauce thickens as it cools.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat gently in skillet over low heat, adding splash of milk if needed.