Skillet Chicken Thighs with Bacon

A one-skillet sweet and savory entrée with carrots, prunes and bacon that is delicious in every way.

  • Minutes Prep Time
  • Minutes Total
  • 8 Recipe Yield
  • In 12-inch nonstick skillet, cook bacon over medium-high heat 6 to 7 minutes or until crispy. Remove bacon, reserving drippings in skillet; place on paper towel. Set aside.
  • Meanwhile, in large bowl, mix flour, thyme, salt and pepper. Toss chicken in flour mixture, using all the flour mixture.
  • In skillet with bacon drippings, heat to medium-high; place chicken. Cook 6 to 8 minutes or until browned on all sides. Remove skillet from heat; transfer chicken to plate. Cover, and keep warm.
  • Return skillet to medium heat; add onion and carrots. Cook 3 to 5 minutes, stirring frequently, until onions are tender and browned. Add garlic; cook about 30 seconds or until fragrant. Place chicken over vegetables in skillet; add prunes. Pour broth over all. Heat to boiling; reduce heat to simmering. Simmer, uncovered, 10 to 15 minutes or until juice of chicken is clear when thickest part is cut (at least 165°F). Sprinkle bacon over top.

  • 6 slices bacon, cut into 1/2-inch slices
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon dried thyme leaves
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 boneless skinless chicken thighs (about 2 lb)
  • 1 cup chopped onions
  • 1 cup chopped carrots
  • 2 cloves garlic, finely chopped
  • 1/2 cup chopped prunes
  • 2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)

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