This Creamy Bacon Chicken is such a game-changer: juicy chicken, crispy bacon, in a dreamy, creamy sauce.

This recipe is ready in just 30 minutes, perfect for weeknights or impressing your guests.

Trust me, even if you’re not a fan of cream, this dish will win you over.

Ingredients

6 strips bacon, cut into small pieces
2 large chicken breasts, cut in half lengthwise
1/2 cup all-purpose flour (for dredging)
1/4 teaspoon garlic powder
Pepper to taste
1/2 cup chicken broth
1/2 teaspoon lemon juice
1 tablespoon butter
1 cup heavy cream

Instructions

Step 1: Fry bacon in a skillet until crispy, about 10 minutes. Remove bacon and leave 2 tablespoons of fat in the pan.

Step 2: Cut chicken breasts in half lengthwise. Season with garlic powder and pepper, then coat in flour.

Step 3: Fry chicken in the bacon fat for 4-5 minutes per side until golden brown. Remove from pan.

Step 4: Add chicken broth, lemon juice, and butter to the pan. Let it bubble and reduce for 3-4 minutes.

Step 5: Stir in cream. When it bubbles, add chicken and bacon back to the pan.

Step 6: Cook for 5 minutes until sauce thickens. Plate and enjoy!

Frequently Asked Questions (FAQs)

1. Can I use chicken thighs instead of breasts?

Yes, chicken thighs will work well. Adjust the cooking time to ensure they are fully cooked.

2. Can I make this dish ahead of time?

Yes, you can prepare it ahead and reheat it gently on the stove.
Add a splash of chicken broth if the sauce thickens too much.

3. What can I serve with this dish?

Serve it with mashed potatoes, rice, or pasta to soak up the creamy sauce.
Steamed veggies or a fresh salad make great sides too.

4. Can I substitute the heavy cream?

You can use half-and-half for a lighter option, but the sauce won’t be as rich and creamy.

5. How do I prevent the sauce from curdling?

Keep the heat low when adding the cream and avoid boiling the sauce vigorously.
Stir constantly to maintain a smooth consistency.