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Pan-Seared Chicken With Bacon-Mushroom Sauce

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“Boneless chicken breasts pan-sear quickly and make an easy, tasty dish with just a little seasoning—and you can dress them up in a simple but very flavorful sauce without much time at all. Smoky bacon pairs well with earthy mushrooms and they come together with only a little butter, broth, and cornstarch slurry. This warm, inviting sauce has rich taste and silky texture, and it brings some delicious “wow” to everyday chicken.”

Ingredients Nutrition


  1. Combine the water and cornstarch in a small bowl and set aside. Re-mix thoroughly before using.
  2. Spread the flour on a large plate or in a baking dish.
  3. Heat a large, nonstick skillet over medium heat and add the bacon. Cook until just cooked through but not too crispy, 4-5 minutes, depending on thickness. Use a slotted spoon to transfer to a plate.
  4. Remove all but 2 tablespoons of fat from the pan.
  5. Dredge the chicken in flour, shaking off excess. Season with salt and pepper and sear until golden brown on the bottom, 6-7 minutes. Turn and sear until just cooked through, 6-7 minutes longer, depending on thickness. Transfer to a plate.
  6. Add the butter to the skillet and swirl to coat. Add the mushrooms and season with salt and pepper. Cook until softened and the mushrooms release juices, 4-5 minutes.
  7. Return the bacon to the skillet and add the chicken broth. Remix the cornstarch slurry and stir into the mushroom mixture. Reduce the heat to medium-low and cook until slightly thickened, 3-4 minutes.
  8. Return the chicken and any accumulated juices to the skillet and turn to coat. Cook until warm throughout, 2-3 minutes.
  9. Plate the chicken with bacon-mushroom sauce spooned on top. Serve right away.

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