Paula Deen Bacon-Wrapped Chicken with Sugar Snap Peas

Paula Deen Bacon-Wrapped Chicken with Sugar Snap Peas is a juicy skillet chicken dinner with crispy bacon, snappy peas and a creamy Dijon sauce that comes together in 1 hour. It's an easy Southern comfort food dinner for Sunday dinner, weeknight dinner or church supper, and it's all made in one skillet.

Brown the bacon well on both sides in the skillet before the chicken goes in the oven, since that sear is what makes it crisp. Skip it and the bacon turns out pale and chewy instead of golden.

The skillet does double duty here, because the peas and the sauce cook right in the bacon drippings left behind. That means the cream and mustard pick up all those browned bits, so the sauce tastes far richer than the short ingredient list suggests.

Paula Deen Bacon-Wrapped Chicken with Sugar Snap Peas

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

480

kcal

Bacon-wrapped chicken breasts brown on the stovetop, then finish in the oven until cooked through. The peas stay crisp-tender while a quick cream and Dijon sauce thickens around everything in the same pan.

Ingredients

• 1 teaspoon salt
  

• ½ teaspoon ground black pepper
  

• 6 skinless boneless chicken breasts
  

• 12 slices center-cut bacon
  

• 2 (8-ounce) packages sugar snap peas
  

• ½ cup dry white wine
  

• ¾ cup heavy whipping cream
  

• 2 tablespoons Dijon mustard
  

Directions

• Preheat the oven: Preheat your oven to 400°F so it's ready when the chicken has browned. That way the chicken goes straight in without waiting.
• Season and wrap: Sprinkle 1 teaspoon salt and 1/2 teaspoon pepper all over the 6 chicken breasts. Then wrap 2 slices of bacon around each breast and secure it with wooden picks.
• Brown the chicken: Heat a 12-inch skillet over medium-high heat and add the chicken. Cook 5 to 6 minutes per side, until the bacon is browned.
• Bake the chicken: Bake the chicken in the skillet for 20 minutes. Then remove it from the skillet and discard the wooden picks.
• Cook the peas: Add the sugar snap peas to the same skillet and cook over medium-high heat for about 3 minutes, until tender. Stir in the white wine while the peas are still hot.
• Make the sauce: Whisk the heavy cream and Dijon mustard together in a small bowl, then pour it into the skillet. Cook for 2 to 3 minutes, until the sauce thickens.
• Finish and serve: Return the chicken to the skillet and cook until it's heated through. Serve immediately while the bacon is still crisp.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I keep the bacon from unwrapping?

Wooden picks hold the bacon in place, so push them in at an angle through the overlapping ends. Remember to pull them all out before serving, since they're easy to miss in the sauce.

Can I use chicken thighs instead of breasts?

Boneless skinless thighs work well, and they're a bit more forgiving if they cook a little long. They run smaller, so check them a few minutes early and wrap each with just one or two slices of bacon.

Can I make this ahead of time?

You can season and wrap the chicken a few hours ahead and keep it in the fridge. Brown it and make the sauce right before serving, because the bacon is crispest fresh.

What can I use instead of white wine?

Chicken broth is the easiest swap, and it still lifts the browned bits off the bottom of the skillet. Add a small squeeze of lemon juice if you want back some of the wine's brightness.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge, and reheat them gently in a skillet over medium-low heat. The bacon won't be as crisp the next day, but the sauce holds up well.