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Follow our Chicken BLT Skillet recipe for an easy dinner that the whole family will love. Instant brown rice simmers to perfection in our delicious bacon soup for a dish with rich, creamy risotto-like texture but without the effort. We also have a fun foil packet version- just assemble and throw on the grill. See the tip below for how!
Cook the bacon in a 12-inch nonstick skillet over medium heat until crisp. Remove the bacon from the skillet. Drain and crumble the bacon. Reserve 1 1/2 tablespoons drippings in the skillet and pour off any remaining drippings.
Season the chicken with salt and pepper. Heat the reserved drippings in the skillet over medium-high heat. Add the chicken and cook for 4 minutes (make sure the skillet is hot before adding the chicken to prevent sticking). Turn the chicken over and cook for 4 minutes or until well browned and cooked through. Remove the chicken from the skillet, cover and keep warm.
Reduce the heat to medium. Add the garlic and cook and stir for 30 seconds. Add the soup, milk, lemon juice and mustard and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 10 minutes. Stir in the spinach and half the tomatoes. Cover and cook for 5 minutes or until the rice is tender.
Season the rice mixture to taste. Serve the chicken over the rice mixture, sprinkled with the remaining tomatoes and the crumbled bacon.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.