I wasn’t really sure what to call this, so I went for a literal description, even though it sounds kind of clunky. This bacon and bread crumb topped chicken is based on a meal my mother often made. My version is simpler because I adapted it so my husband would eat it, but I think I ended up with a really great and easy dish, even for people who are not picky eaters! If you are serving someone who will not eat something with ‘green bits’ in it, you can just not include the parsley and it will still be delicious. And even though there is mustard in this, it doesn’t taste ‘mustardy’ and most people who claim they don’t like mustard are likely to enjoy it.
How to Serve Bacon and Bread Crumb Topped Chicken
I like to serve this with roasted or mashed potatoes and broccoli in winter, and will often make bread and a salad in summer. But it’s really up to you; this can go with anything!
How to Make Bacon and Bread Crumb Topped Chicken
Prepare for Baking
Start the oven preheating to 425 degrees Fahrenheit, or 220 degrees Celsius. Lighly grease a 9×9 inch baking dish.
Set a medium skillet over medium high heat and fry the bacon until crisp, which will take about 5 minutes. Remove from heat and set aside, but don’t clean out the skillet.
Make Butter Mixture
In a small bowl, add the melted butter, garlic, Worcestershire sauce, and Dijon mustard. Pour in any bacon grease remaining in the skillet and stir to combine.
If using large chicken breasts (particularly thicker ones), cut horizontally so you end up with 4 cutlets. Lay the chicken in the prepared dish.
Spoon about half the butter mixture over the chicken. Then add the bread crumbs, cooked bacon, and parsley to the rest of the butter mixture. Season with salt and pepper and stir to combine, then press the bread crumb mixture onto the chicken as evenly as possible.
Bake and Serve
Bake in preheated oven for 18-24 minutes, or until chicken is cooked through and topping is crispy. The exact cooking time will depend on the thickness of the chicken; for me this usually takes about 21 minutes.
Bacon and Bread Crumb Topped Chicken
- 4 strips bacon diced
- 1/4 cup butter melted
- 2 cloves garlic minced or grated on a microplane
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 4 small chicken breasts or 2 large
- 1 cup fresh breadcrumbs
- 1-2 tablespoons finely chopped parsley optional
- Salt and pepper to taste
- Preheat oven to 425°F (220°C) and lightly grease a 9×9 inch baking dish.
- In a medium skillet over medium high heat, fry the bacon until crisp, about 5 minutes. Remove from heat and set aside. Do not clean out skillet.
- In a small bowl, mix the melted butter, garlic, Worcestershire sauce and Dijon mustard. Stir in any bacon grease remaining in the skillet.
- If using large chicken breasts, cut horizontally so you end up with 4 cutlets. Lay the chicken in the prepared baking dish.
- Spoon about half the butter mixture over the chicken. Add the bread crumbs, bacon, and parsley to the rest of the butter mixture and stir to combine. Season to taste with salt and pepper. Press bread crumb mixture on top of chicken as evenly as possible.
- Bake in the preheated oven for 18-24 minutes, or until chicken is cooked through. Serve immediately.
Did you make this recipe? If so, follow @theflavorvortex on Instagram and post a picture using #theflavorvortex as I would love to see it!