Creamy Lemon Chicken with Bacon

Family Circle March 2014

Cover Recipe – Family Circle, Creamy Lemon Chicken with Bacon: March 2014

A few days ago at the grocery store, I picked a lane with a particularly chatty checker. He was a bit goofy, but you could tell he was at least having a good time. As he was checking me out, he asked if asparagus was on sale. I told him that it wasn’t, as far as I knew, and then he commented that almost everyone he had checked out that day had it in their cart. I told him that it was probably because it’s finally spring and asparagus season!!

I have a special love for asparagus, so when I saw the March cover of Family Circle with a family friendly chicken recipe that included this favorite veggie, I knew I had to try it. And not only did it have asparagus, but this Creamy Lemon Chicken with Bacon also has lemon, which is also a favorite. I was pretty sure that I couldn’t go wrong with this recipe. And yeah, bacon doesn’t hurt, either!! Read my notes below to see what I thought of this recipe.
Creamy Lemon Chicken with Bacon

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Creamy Lemon Chicken with Bacon

Yield: 5 servings

Prep Time: 5 min

Cook Time: 25 min

Total Time: 30 min


1 bunch thin asparagus, trimmed
4 slices bacon, cut into 3/4-inch pieces
1 1/2 pounds chicken cutlets, or boneless, skinless chicken breasts cut in half horizontally to make thin cutlets
1/2 teaspoon lemon pepper
1 can (14.5 oz) reduced-sodium chicken broth
2 tablespoons all-purpose flour
1 lemon, cut into wedges


1. Heat 1/2 inch of water in a skillet to boiling. Add the asparagus and cook until crisp tender, about 3 minutes. Remove from the water and rinse in cold water to stop the cooking.

2. Drain and wipe out the skillet and over medium heat, cook the bacon until crisp, about 8 minutes. Remove with a slotted spoon to a paper towel lined plate. Discard all but 1 tablespoon of the bacon drippings.

3. Season the chicken on both sides with the lemon pepper. Cook the chicken in the hot bacon drippings for 3 minutes, then flip and cook the second side for an additional 4 minutes. Remove the chicken from the skillet.

4. Add the chicken broth and flour to the skillet and whisk until there are no lumps. Bring the sauce to a simmer, then add the chicken back in along with the asparagus. Cook for an additional 2-3 minutes, or until the chicken is cooked through (165F). Squeeze lemon juice over the chicken and sprinkle on the bacon.


*The original recipe says that you can use Italian-style chicken breast cutlets (such as Perdue Perfect Portions), but I think it's easier (and cheaper!) to use chicken breasts that have been cut in half horizontally to form cutlets.
*My asparagus was very thin, so I didn't even cook it the whole 3 minutes. You want it to still be vibrant green and to have a little bit of a bite to it still.

Nutritional Information per serving:
Calories per serving: 225
Fat per serving: 6g
Saturated Fat per serving: 2g
Sodium per serving: ,span class="sodium">661g
Fiber per serving: 2g
Protein per serving: 31g
Cholesterol per serving: 83mg
Carbohydrates per serving: 9g

Source: Family Circle

The results:

With exception to my extremely picky 3 year old, the whole family loved this!! I was afraid that the lemon flavor wouldn’t come through, since it only comes from some lemon pepper and then fresh lemon juice squeezed over at the very end, but it was perfectly lemony and refreshing. There is the perfect amount of sauce, and I love that since the asparagus is in the dish, you don’t have to worry about a separate side dish!! I really don’t think that there is a single thing that I would change! The only thing that I have to mention is that I was a little thrown off when I read the recipe and saw that it is actually a skillet recipe. Because of the photo and the dish that it is in, I was thinking that it was going to be baked, but it is actually all done in a skillet. So although the dish is a little deceiving, it’s still delicious!!

Did this recipe deserve the cover spotlight?

Yes! Whenever a pick up a copy of this magazine, I am looking for super easy, family friendly recipes, and this one definitely fits that bill. It was fairly uncomplicated and full of flavor. It was exactly what I was looking for!

Deborah Harroun, the author of Taste and Tell, and she is the mother of 3 and a wife of 7 years. Deborah believes that everyone can cook, and that family mealtime is one of the most important parts of the day. When she's not in the kitchen, she enjoys traveling and taking thousands of pictures of her kids

7 Responses to “Cheesy Chicken Enchiladas”

  1. 1

    Tieghan — September 12, 2013 @ 6:29 am

    Oh, I saw this cover and said, “I have to make those”! Now I really have to, yours look even better!

  2. 2

    Patty White — September 12, 2013 @ 1:39 pm

    I’ve never bought enchilada sauce. Is there one you recommend ?

    • Deborah Harroun replied: — September 13th, 2013 @ 10:25 pm

      Patty – I’m easy, I like the Old El Paso mild sauce that you can get at most grocery stores. If you have a great homemade sauce, it would probably work great as well!

  3. 3

    Anna @ Crunchy Creamy Sweet — September 12, 2013 @ 3:14 pm

    I can totally see this dish becoming a family favorite! Love all the cheese!

  4. 4

    sara — September 13, 2013 @ 10:22 pm

    Yum, these sound really easy and tasty – a great combo!

  5. 5

    Lori Lange — September 23, 2013 @ 8:45 am

    I love to make my own enchilada sauce, but these sound so quick and easy. Everyone needs recipes like this to have on hand!

  6. 6

    Kristie — April 1, 2014 @ 11:54 am

    I made these the other night for dinner, and they were delicious. Also, very easy to prepare – my 12 year old son helped me, and was able to do most of the work. Great recipe, I’d recommend it to anyone who likes Mexican food.

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