French-style Chicken with Peas & Bacon Recipe

Season the chicken breasts with salt and pepper.

In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 5-6 minutes per side. Remove from the skillet and set aside.

In the same skillet, add the diced bacon and cook until crispy. Remove from the skillet and set aside, leaving the bacon fat in the skillet.

Add the chopped onion to the skillet and cook until softened, about 2-3 minutes. Stir in the minced garlic and cook for an additional minute.

Pour in the chicken broth and scrape the bottom of the skillet to release any browned bits. Bring to a simmer.

Stir in the heavy cream, Dijon mustard, and thyme leaves. Cook for 2-3 minutes, until the sauce has slightly thickened.

Return the chicken breasts to the skillet, along with any juices on the plate. Add the frozen peas and cooked bacon. Cover the skillet and simmer for 10-15 minutes, or until the chicken is cooked through.

Taste the sauce and adjust the seasoning with salt and pepper, if needed.

Serve the French-style chicken with peas and bacon hot, garnished with additional thyme leaves if desired.