Creamy Beer Cheese Chicken With Crispy Bacon

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  Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Beer, Lager(120g)
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  Garlic(10g)
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  1 teaspoon salt
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  1 pinch cracked pepper
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  Bacon(150g)
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  Unsalted Butter(30g)
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  Yellow Onion
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  Celery(400g)
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  Garlic(240g)
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  Flour, All-Purpose, White(30g)
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  2% Milk(300g)
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  Beer, Lager(120g)
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  Low Sodium Chicken Broth(120g)
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  Worcestershire Sauce(3g)

  Lea & Perrins is the standard. A little goes a long way.

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  Vegetable Bouillon Cube, Dry(5g)
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  Mustard, Dijon(5g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Hot Sauce, Frank'S RedHot
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  Cheddar Cheese(160g)
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  1 Pinch Salt (To Taste, If Desired)
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  1 Pinch Pepper (To Taste, If Desired)

Instructions

1. 1Combine the lager, garlic, salt, and pepper in a shallow bowl. Add the chicken breasts, cover with plastic wrap, and marinate in the refrigerator for at least 2 hours or overnight. Remove from the fridge 20 minutes before cooking.
2. 2Heat a large skillet over medium-high heat. Drain the chicken and cook in batches until golden brown on both sides and no longer pink in the center, 6–8 minutes per side depending on thickness.
3. 3Transfer the cooked chicken to a plate. In the same skillet over medium-high heat, cook the bacon until crisp, about 6 minutes. Transfer to a paper towel-lined plate and crumble once cooled.
4. 4Add the onion and celery to the remaining bacon fat in the pan (or melt the butter if needed) and cook over medium heat until softened, about 6 minutes. Add the fresh garlic and cook until fragrant, about 1 minute.
5. 5Pour in the beer and simmer until slightly reduced, 3–4 minutes over medium-high heat. Sprinkle the flour over the mixture and cook, stirring constantly, until golden, about 3 minutes. Slowly whisk in the chicken broth and milk until smooth, then simmer over medium heat while stirring occasionally until thickened, 4–5 minutes.
6. 6Remove from heat and stir in the Worcestershire sauce, vegetable bouillon cube, Dijon mustard, and Frank's RedHot sauce. Add the shredded cheddar and stir until melted. Fold in three-quarters of the crumbled bacon and taste, adjusting seasoning as needed.
7. 7Return the chicken to the skillet and warm through over low heat, 2–3 minutes. Top with the remaining bacon and serve immediately, or divide evenly into 4 airtight containers while hot for meal prep storage.