Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts, cubed
  • 4 strips of bacon, chopped
  • 1 lb (450 g) baby potatoes, quartered
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 2 tablespoons olive oil (30 mL)
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (optional)

Instructions:

  1. Preheat the skillet over medium heat and add chopped bacon. Sauté until crispy, about 5-7 minutes. Remove and set aside.
  2. In the same skillet, add olive oil and potatoes. Cook until golden brown and tender, about 10-12 minutes. Season with salt, pepper, paprika, and thyme.
  3. Stir in diced onions and cook until softened, about 3-4 minutes. Add minced garlic and sauté for an additional minute.
  4. Push the vegetables to the side and add cubed chicken to the pan. Cook until browned and cooked through, reaching an internal temperature of 165°F (75°C).
  5. Return the crispy bacon to the skillet; mix everything together.
  6. Garnish with fresh parsley and serve with lemon wedges if desired.