Crispy Bacon and Rosemary Baked Chicken

Instructions

1. 1

   Preheat the oven to 400°F. Pound the chicken breasts lightly with a meat mallet to an even thickness, then season with salt and pepper.

2. 2

   Dredge the seasoned chicken in the all-purpose flour, shaking off any excess.

3. 3

   In a large oven-safe skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the pan, reserving 2 tablespoons of the bacon fat.

4. 4

   Add the butter to the reserved bacon fat in the skillet and heat over medium-high heat. Add the floured chicken breasts and cook for 4-6 minutes per side, or until golden brown.

5. 5

   Transfer the skillet to the preheated oven and bake the chicken for 15-20 minutes, or until the internal temperature reaches 165°F.

6. 6

   Remove the skillet from the oven and transfer the chicken to a plate. Add the garlic, rosemary, and red pepper flakes to the skillet and cook for 1 minute, stirring constantly.

7. 7

   Pour in the chicken broth and lemon juice, and bring the mixture to a boil. Cook until the sauce has reduced by half, about 2-3 minutes.

8. 8

   Return the chicken and cooked bacon to the skillet and heat through, about 2 minutes.