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Chicken BLT Skillet

An image of prepared Chicken BLT Skillet showing bacon, chicken breast, garlic, Campbell's® Condensed Cream of Bacon, instant brown rice, baby spinach and cherry tomatoes.
  • prep time: 10 min
  • total time: 40 min
  • serves: 4 people
  • calories: 429 1 serving

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!


  • 3 slices bacon
  • 1 1/4 pounds boneless, skinless chicken breast
  • 2 cloves garlic, minced
  • 1 can (10 1/2 ounces) Campbell's® Condensed Cream of Bacon Soup
  • 1 3/4 cups milk
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon-style mustard
  • 3/4 cup uncooked instant brown rice
  • 3 cups baby spinach
  • 2 cups halved cherry tomatoes


  • Tips

    • Try this foil packet grilled version!  Heat grill to medium.  Mix 1 can Condensed Cream of Mushroom Soup, 3/4 cup uncooked instant white rice,  1/2 cup water, 1 teaspoon Dijon mustard and 1/2 teaspoon garlic powder.  Tear 4 (12x18-inch) pieces of heavy-duty foil.  Layer the following in the center of each1/2 cup rice mixture, 1/2 cup baby spinach, 1 thin-sliced boneless chicken breast, 1/4 cup quartered grape tomatoes and 1 tablespoon crumbled cooked bacon.  Drizzle each with 1 teaspoon lemon juice and fold up into packets.  Grill for 15 minutes.  Remove and let stand for 5 minutes before opening.
  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Season the rice mixture to taste.  Serve the chicken over the rice mixture, sprinkled with the remaining tomatoes and the crumbled bacon.

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Calories 429
Total Fat 15 g
Sat. Fat 5 g
Trans Fat 0 g
Cholesterol 110 mg
Sodium 762 mg
Total Carb 28 g
Dietary Fiber 2 g
Sugar 7 g
Protein 44 g
Vitamin D 7 %DV
Calcium 14 %DV
Iron 15 %DV
Potassium 16 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.