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Sauteed Chicken, Swiss Chard, Bacon and Parmesan with Rosemary Cream


Swiss chard reduces quickly; double if desired

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Rate this recipe 4.5/5 (2 Votes)


  • 1 pound skinless, boneless chicken breast
  • 1 small bunch Swiss chard, stems removed
  • 4 ounces of heavy cream
  • 2 sprigs of rosemary, leaves only minced finely
  • 1 ounce of canola oil
  • 1 ounce of Parmesan cheese, finely shredded
  • 2 ounces of smoked bacon, cut into small julienne strips
  • 1 small leak white portion only cut into small dice then rinsed well
  • 2 cloves garlic finely minced


Servings 4
Cooking time 50mins
Adapted from


Step 1

Heat a 10-inch sauté pan until quite hot, adding 1 tablespoon of canola oil. Season chicken heavily with salt and pepper. Add seasoned chicken to hot pan, searing well on three sides until lightly browned and just barely cooked. Remove from pan, and set aside.

Warm-wipe the pan and return to heat. Sear bacon for two minutes, then add Swiss chard leaves, salt, pepper, and 1 ounce of water. Wilt Swiss chard for three minutes. Add leeks, garlic, rosemary, and cream. Bring back to a simmer and reduce until sauce consistency is achieved.

Slice chicken on a bias and arrange on plates, adding accumulated juices from chicken to Swiss chard and bacon mixture. Swirl sauce around the plate and over the chicken. Serve immediately.

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