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.
Creamy Bacon Chicken
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
- Fry bacon in a skillet until crispy, about 10 minutes. Remove bacon and leave 2 tablespoons of fat in the pan.
- Cut chicken breasts in half lengthwise. Season with garlic powder and pepper, then coat in flour.
- Fry chicken in the bacon fat for 4-5 minutes per side until golden brown. Remove from pan.
- Add chicken broth, lemon juice, and butter to the pan. Let it bubble and reduce for 3-4 minutes.
- Stir in cream. When it bubbles, add chicken and bacon back to the pan.
- Cook for 5 minutes until sauce thickens. Plate and enjoy!