Easy Eggplant Chicken
A comforting baked chicken dish wrapped in bacon, topped with creamy sauce and almonds, perfect for family dinners and those craving savory, hearty flavors.
Ingredients
Instructions
- Wrap each chicken breast in a strip of bacon and place in the bottom of a shallow, ovenproof dish.
- Pour the cream of chicken soup and sour cream over the chicken.
- Sprinkle slivered almonds over the soup mixture.
- Cover the dish tightly with foil and bake at 325°F (160°C) for 2 hours.
- Remove the foil and let the dish brown slightly.
- Serve over cooked rice.
Tips & Substitutions
For added flavor, consider marinating the chicken breasts in your favorite herbs and spices before wrapping them in bacon. If you want a healthier option, turkey bacon can be used as a substitute. You can also replace the cream of chicken soup with a homemade white sauce or use a low-fat version for a lighter dish. This recipe can be adapted with different nuts such as walnuts or pecans instead of slivered almonds.
Serving Suggestions
Serve this Easy Eggplant Chicken over a bed of fluffy cooked rice to soak up the creamy sauce. It pairs beautifully with steamed vegetables or a fresh garden salad for a balanced meal. For a heartier option, consider serving it alongside garlic bread or pairing it with a side of mashed potatoes. This dish also works well with a light white wine.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Alternatively, you can microwave individual portions until warmed, but the oven method will help maintain the crispiness of the bacon.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Eggplant Chicken contains roughly 341 calories, with 17g protein, 35g carbohydrates, and 14g fat. It is an excellent source of protein (35% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1184mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but it's best to thaw them in the refrigerator overnight for even cooking. Cooking time may need to be adjusted slightly if the chicken is still partially frozen.
What can I substitute for sour cream?
You can substitute sour cream with Greek yogurt for a healthier option, or use a dairy-free alternative like cashew cream if you're looking for a vegan option. Both will provide a similar creaminess to the dish.
Can I add vegetables to this dish?
Absolutely! You can add vegetables like diced bell peppers, onions, or even spinach into the dish before baking. This will not only enhance the flavor but also add some nutrition to the meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).