My variation of the viral Angel Chicken recipe, made with boneless, skinless chicken breasts, wrapped in seasoned bacon, and finished on the stovetop in a sauce made of chicken stock, cream soup, cream cheese, butter and dry Italian dressing mix.
Skillet Angel Chicken
I'm sure by now you've seen some version of this Angel Chicken recipe, because it's literally all over the internet. It's usually made in a slow cooker, but if you've been around here any length of time you know I'm not a huge user of that appliance in general.
Oh, I like it just fine, especially for those tougher cuts of meat that need a longer cook time. It's not my favorite mostly because it involves advanced planning which I'm not that great at doing! Still, readers here enjoy using a slow cooker, so I've shared a few recipes here and there.
Chicken breasts in the slow cooker though? Those are my least favorite protein to cook in one.
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They are just so lean and so fast cooking that it's generally a short trip in the slow cooker and often ends up with shreds instead of whole breasts. It just makes more sense to me to do those on the grill, or on the stovetop, so that's what I did here instead of the viral slow cooker recipe everyone seems to know.
Other than that, it's pretty much the same basic ingredients as with the slow cooker version - but, of course, with my own touches.
Here's what you'll need to make Angel Chicken Skillet Version - My Way:
- 2 tablespoons extra virgin olive oil
- 4 to 6 boneless skinless chicken breasts
- 4 to 6 slices bacon, 1 per breast
- Freshly cracked black pepper, to taste
- Creole or Cajun seasoning, to taste, optional
- 1 (10.75-oz) can cream of chicken soup
- 4 ounces cream cheese, softened at room temperature
- 1/4 cup unsalted butter
- 1 (0.7-ounce) packet dry Italian Salad Dressing and Recipe Mix
- 3/4 cup white wine or chicken stock/broth
- Cooked pasta or rice
I have mentioned on the site here lately how I am purchasing most of my meats from sources other than the grocery store and Good Ranchers is one of those sources where I'm buying chicken. I am not sponsored by or affiliated with them financially in any way and any products shown here were purchased by me, out of my own pocket.
They offer quality, all natural meats that contain no antibiotics or hormones. Look at how nice these chicken breasts are! I'm using a blade tenderizer (or you can use a meat mallet) to flatten the thicker part of the breast to be even with the rest of the breast.
Wrap each breast with a slice of bacon, securing with toothpicks if needed. Season the bacon wrapped chicken with black pepper and Creole or Cajun seasoning, to taste or with your heart, as today's influencers say.
Heat oil in a large, lidded skillet over medium heat and brown the chicken on one side.
Turn and brown on the other side.
Remove and set aside.
Add the cream soup, cream cheese, butter and Italian dressing mix to the skillet drippings.
Whisk until well blended.
Whisk in broth or wine.
Heat through until bubbly.
Place chicken in skillet.
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Let cook over medium to medium low for about 20 to 25 minutes or until chicken is cooked through and reads 165 degrees F on an instant read thermometer (#ad) when inserted into the thickest part of the breast. Remember, always rely on temperature more than timing!
Angel Chicken is typically served shredded over angel hair pasta, which I think is how it earned it's name, but y'all know we are all about the rice and gravy here in the Deep South, so I'm serving mine over rice instead.
For more of my favorite skillet meals, check out the collection on my Pinterest page!
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